We’re excited to announce we’ll be leading our first ever workshop at the Woodlands Homesteading Festival this weekend! Slated for October 1 & 2, it’s bound to be grand.  My dear friend, Eva, has been working long and hard to secure some amazing workshops and make sure a good time is had by all this weekend.  In case you’re in the area, (or you want to take a road trip), come to the Mountain Institute and learn how to make beet kvass and sauerkraut from yours truely, rub elbows with Appalachian ethnobotanist Mimi Hernandez, or take in a workshop.  How does medicinal herbalism sound? Or grassroots cartography? Wild, wonderful, West Virgina….this ones for you:

We didn’t intend to become fermentation crazed.  It wasn’t our goal to have more homemade sour pickles in the fridge than leftovers, or more thoughts about the world of fermentation than hours in a day.  But hey, these things happen.

There are a few usual suspects to thank for bringing us into the world as we see it now, a place full of historical ferments and a need for their reintroduction: At the top of the list is Sandor Katz with his humble and accessible book full of recipes, history and laid back methods called Wild Fermentation.  Talks by Wise-woman Sally Fallon Morrell also sparked our interest and were an initial introduction to the the idea of eating fermented foods.  More recently the ever insightful Jessica Prentice has been an inspiration with her book Full Moon Feast.

Our aim on this blog is to 1) Keep a record of our journey with food in general and fermentation in particular. 2) Share fresh thoughts and images, as well as historical tid-bits and art. 3) Have FUN and write more.