Why make cultured foods? What is fermentation? What does fermenting do to vegetables, and why eat them?
The 26th Annual Organic Growers School Spring Conference welcomes Marissa Percoco, teacher of “Wild Mead Making”. In this interview, she discusses her background as a homesteader and her discovery of fermentation as a solution to off-grid, no-refrigeration life, as a student of fermentation expert Sandor Katz.
Register for the 2019 Spring Conference and Pre-Conference Workshops here:
https://organicgrowersschool.org/conferences/spring/
