Hannah Crum, the Kombucha Mamma, shows off her fermented wares at the 2011 Fermentation Festival.
Courtesy Photo

Fermentation isn’t just for beer anymore. The process of using yeast or bacteria to create chemical change in food is at the heart of everything from baking sourdough bread to creating kefir, kimchi, kombucha, and kraut. Your next best chance to learn and taste happens Sunday, July 15, at the 2nd Annual Santa Barbara Weston A. Price Foundation Fermentation Festival, noon-4 p.m., at Tom Shepherd’s Farm and CSA, 6701 Casitas Pass Road. Billed as the “Isaac Newton of Nutrition,” Price argued that fermented foods were essential to a healthy diet, and this fest will make that case while helping you learn how to make fermented foods yourself. You can also sample and purchase fermented foods from all over California, from coconut sap to root beer, and there’ll be live music, too, from the Rainbow Girls. The event is free, but vendors will sell items for cash only. See wapfsantabarbara.blogspot.com.


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