For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

Whitsitt, a self-styled “gastronomic nomad” and fermentation educator, takes readers on an entertaining and informative journey as she drives a converted school bus across America and spreads the ...

PORTSMOUTH – Herbalist Helen Levitt will host a Fermentation Fundamentals program at Strawbery Banke Museum from 11 a.m. to 1 p.m. on Saturday, June 15. Levitt said the program will encompass a brief ...

Although pickles, yoghurt, idli, dhoklas and breads, have always used fermentation and have been around as part of our culinary tradition, there is clearly a renewed interest in the process. It’s ...

Fermented food can be tricky to prepare but a class at the Florida Maritime Museum’s Folk School can take the stress out of the process. On May 3 and 17, The Folk School will host classes on lacto ...

Fermentation is hot right now, from sour beers to kombucha to probiotic diets, everyone is learning to take advantage of the beneficial bacilli that add the fizz, sourness, alcohol or delightful funk ...

As the craft brewing industry continues its rapid growth in Boulder County, the state and across the U.S., demand is swelling for skilled brewers. Front Range Community College (FRCC) in Longmont, ...