Sunday, Oct. 16 at 9 a.m.—POULTNEY—Rutland Area Food and Farm Link (RAFFL) is hosting its fourth annual Vermont Fermentation Festival Sunday, Oct. 16, 9 a.m.-4 p.m. at Green Mountain College, Poultney. This day will be chock-full of workshops offering skills in kombucha and other effervescents, beer crafting, vegan yogurt, cheese making, sourdough bread, raw vinegar, and the necessary variety of fermented vegetables.
The popular dosa workshop is back as well. As one of last year’s attendees said, “If the dosa workshop was the only thing I attended, it was worth it!”
This year’s keynote speaker is Marisa Mauro of Ploughgate Creamery. Ploughgate’s award-winning, beloved butter is cultured 48 hours before being churned. Mauro’s fermenting process is what makes her butter rich in flavor.
Join RAFFL and the panel of fermentation innovators for a day of experimentation, learning, flavors, and fun. Take advantage of the early bird special of $12 by preregistering online at rutlandfarmandfood.org/events/fermentation. Otherwise, tickets are $15 at the door.
Green Mountain College is located at One Brennan Circle, Poultney.
