September 18, 2015
Media Contact: Leslie Silver
802-417-1528 | firstname.lastname@example.org
The Third Annual Vermont Fermentation Festival is happening Saturday, October 3rd at Green Mountain College in Poultney, VT. The festival schedule includes hands-on workshops and demonstrations, educational talks, vendors, and samplings. This year, Eliza Greenman, a storyteller and apple farmer from upstate New York, will give the keynote address.
The Festival encourages the growing interest in eating and preserving local and fresh foods. It aims to help anyone interested – from beginner to expert – to make their own fermented foods. Everyone from professionals in the food industry, fermentation enthusiasts, and the slightly curious will learn something new.
Workshop topics demonstrate the breadth of fermented foods, including fermented vegetables, cultured cheeses, komboucha, kefir, yogurt, fruit juices, and more. Other workshops will address the reasons and nutritional benefits of eating fermented foods.
Some of the presenters and vendors include Rhapsody Natural Foods, Real Pickles, Aqua Vitea, Flack Family Farm, Chrysalis Cultures, Andrea Chesman, Louise Frazier, Becki Auclair, and Groennfell Meadery.
The event is hosted by Rutland Area Farm and Food Link (RAFFL) and Green Mountain College. Hours are from 9:30-4:30. Tickets are available at the door or online at www.rutlandfarmandfood.org for $10; students with I.D., $5
For more information visit our Facebook page, Vermont Fermentation Festival, or webpage: vtfermentationfestival.com or contact email@example.com.