This weekend (Saturday, NOV 1st), Green Mountain College is hosting the RAFFL 2nd Annual Fermentation Festival, 9:30-4pm in Withey Hall.

See the Facebook page, here: https://www.facebook.com/pages/Vermont-Fermentation-Festival/621038331255103

Also, below is the schedule; $10 Admission at the door (Gorge)

SAT., NOV 1st SCHEDULE:
9:30 Doors Open The Gorge Room in Withey Hall
VENDORS in the GORGE; Workshops in Bakery, Atrium, East Room, Buttery--ONE (11am) in CCK/Farmhouse kitchen

10:00-10:50
1. Intro to Vegetable Fermentation: Learning about Sauerkraut, Kimchi, and More - Andrea Chesman
2. Making Kombucha - Beki Auclair
3. Cultured Milk: Simple steps to making Yogurt and Buttermilk - Michael Beattie & Leslie Silver

11:00-11:50
1. Creative Lacto-Fermentation - Louise Frazier
2. The Many Uses of Rice Koji - Sjon Walters from Rhapsody

12:00-12:50 Lunch in Poultney town or from one of our vendors

1:00-1:50 Panel Discussion on Food and Health - Doug Flack, Louise Frazier, Christina Cunningham {East ROOM]

2:00-2:50
1. Dosa Making - Leda Sheintaub
2. Kefir Making - Beki Auclair
3. Cultivating Intestinal Fortitude: A Probiotic Approach to Courageous Digestion - Christina Cummingham

3:00 -3:50
1. Making Sourdough Bread - Sarah Schuldenfrie
2. Making Mead - Ricky the Meadmaker

3:50-4:00 Last chance to buy from our vendors!

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