September 2, 2017: Fermentation Festival in Petaluma
There were classes such as Easy Fermented Drinks; Food Mood and Fermentation; Water Kefir Sodas; Fermented Flatbreads; Kimchi; Cacao Fermented; Pungent Condiments; Fermented Kitchen Medicines; Asian Pickles; Nourish Your Microbiome to Save the Planet and Blooming Cheese.
There were samples of almost any kind of ferment you might want to try: wine vinegar, kombucha, a huge array of different veggies, jun, fermented root beer floats, kvass, cheeses, sourdough, etc. Yum!!
There was also the Libation Lounge where one could sample cider, mead, wine and beer from craft producers.
Here is a photo sampling of some vendors before they were swarmed with excited attendees:
(From left to right) Lisa Monroe, Sonoma County WAPF Chapter Leader; Sushama Gokhale, leads a Health and Nutrition Club at College of Marin; Karen Hamilton-Roth, Marin County WAPF Chapter Leader
Alex Lewin speaking about fermented drinks and his new book, Kombucha, Kefir and Beyond
Looking at the microbes with the SF Microscopic Society