Fermented Food Fair – January 18, 2020

Saturday, Jan 18 • 11:00 – 3:00 p.m.
At the River Garden, 157 Main Street, Brattleboro, VT

Winter is the time to appreciate all the ways we preserve food. From kombucha to kimchi, salsa to sriracha, pickles to preserves – if it’s in a jar, can or bottle you’ll find it here! This tastebud-tingling event is free and open to the public. Come to the River Garden to learn about and purchase a wide array of fermented, pickled and preserved food!

PRESENTATIONS & WORKSHOPS THROUGHOUT THE DAY!

12-12:30: Probiotic Beet Shots by Leda Scheintaub of Dosa Kitchen

1-1:30: Introduction to Vegetable Fermentation with Real Pickles

2-2:30: Fermented Foods and the Gut Microbiome presented by Ana Maria Moise

Probiotic Beet Shots by Leda Scheintaub of Dosa Kitchen

Through fermentation we’re all related via a worldwide web of culture sharing. Kanji and beet kvass are two great examples of this concept: both are cultured beet drinks, one hailing from the Punjab region of India, the other from the European continent. Though their point of origin is many miles apart, from a microbial and taste bud perspective, they’re like next-door neighbors. Both pack a salty, tangy punch and provide an instant pick-me-up. We’ll demo how to make these two probiotic powerhouses, pass out samples (and ¼ cup starters to anyone who brings a small jar to fill), and toast to the culture of sharing!

Leda Scheintaub is the author of Cultured Foods for Your Kitchen (Rizzoli) and, with her husband, Nash Patel, Dosa Kitchen: Recipes for India’s Favorite Street Food (Clarkson Potter). The two are the owners of Dosa Kitchen in Brattleboro, VT. Find them at dosakitchen.com.

Introduction to Vegetable Fermentation with Real Pickles’ Katie Korby, worker owner and fermentation manager

Join Katie from Real Pickles to learn about making your own fermented vegetables at home! Katie will explain the fermentation process and introduce basic fermentation techniques for creating your own delicious ferments. Real Pickles is based in Greenfield, MA and produces fermented vegetables from Northeast-grown organic veggies. They were recognized at the 2019 Good Food Awards in San Francisco for their Organic Garlic Dill Pickles and Organic Garlic Kraut.

Fermented Foods and the Gut Microbiome

Most people know that the digestive tract contains billions of helpful gut bacteria, but how does the gut microbiome affect our health? What exactly do these bacteria do, and what are the negative effects when these microorganisms are harmed by what we eat and do? What impact might they have on gut health, metabolism, immunity, or even mood and brain function? Join author and licensed nutritionist Ana Maria Moise, MS, CNS, LDN to learn how the modern diet is changing gut microbes and what we can do to feed these beneficial organisms to restore the gut and optimize health.

Ana Maria is a clinical nutritionist practicing in Northampton and Greenfield, MA. She is the author of The Gut Microbiome: Exploring the Connection between Microbes, Diet, and Health, published in 2017. She counsels patients on dietary strategies for treating and preventing gastrointestinal disorders, eating disorders, autoimmune conditions, heart disease, metabolic disorders, and other chronic illnesses. Ana Maria also leads workshops on nutrition and gastrointestinal health, plant-based diets, and a mindful eating approach to weight management