We had fun exhibiting at the Fermentation Festival! In spite of the heat wave of 112 degrees, there were throngs of people wanting to sample, purchase and learn all about fermentation. It was a great success for the Weston Price booth – we ran out of brochures and ended up with raspy voices after talking to so many folks.
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
Beer Belly Fermentation Supply
Alex Lewin speaking about fermented drinks and his new book, Kombucha, Kefir and Beyond
Looking at the microbes with the SF Microscopic Society
