This year’s Fermentation Fest promises to be a terrific combination of classes, book signings, art tour and fantastic foods – all examples of tasty fermentation.
This Deep Roots Radio interview with Jay Salinas, an organizer of the the third annual event and co-founder of the award-winning Wormfarm Institute in Reedsburg, Wisconsin. Jay describes why fermentation has remained a primary way cultures have enhanced and preserved foods for thousands of years. So many of the foods we enjoy today are fermented: chocolate, beer and wine, bread and cheese, sauerkraut, miso, kimchi, pickles, and more.
Held Oct. 12-21, 2012 in Reedsburg, Wisconsin, this year’s event features talks by the American guru of fermentation, Sandor Katz, author of The Art of Fermentation.
In addition to the dozens of classes and tastings, the Fest features a 50-mile long tour of art displayed in farm fields and live performances by numbers of bands, including the quintet, Graminy.
I hope you enjoy this interview and check out the Fermentation Fest website for the program and map of activities. This looks like a great opportunity to take in beautiful scenery, lively art, delicious foods, and build community. [Audio below]