Last semester, I took a class called “Food, Media, and Literature,” during which we explored these interrelated topics on many levels with Professor Leila Nadir. This class was anything but typical with trips to farms, farmers markets, and workshops to help us learn how to participate in the food system. In April, our class served as a pilot for a fermentation workshop that Nadir and professor Cary Peppermint hope to expand to all members of the Rochester community. We broke off into groups, picked our ingredients at Abundance Co-op (mostly cabbage but really any fruit, veggie, or herb will do – the combinations are endless!), and we got our hands dirty. The process was much easier than I thought it would be, and now that Leila and Peppermint are beginning to expand the workshops under the moniker ecoarttech, you can also take part! Even if you are unable to attend these specific workshops, fermentation is a rewarding practice with a rich history and many health benefits, and it can easily be done at home. Happy fermenting!
Written by Melissa Kullman, Class of 2014
Photo credit by https://www.flickr.com/photos