Welcome to Labor Day weekend – Funky Ferments style! We’re back for our third year of our Funky Ferments Fest and ready to get cultured. There is a full day of activities planned to get our gut biota flourishing and keep our minds active. We are excited to embrace this millennia old tradition of food preservation by way of “controlled decay”. In fact, there is even evidence of a fermented alcoholic beverage made of rice, honey, and fruit that dates back to 7000 – 6600 BCE Neolithic China. While technology and flavor experimentation has changed significantly since those times, the natural process has essentially stayed the same. If you’re looking to expand your knowledge of fermented foods, this brief history is a great resource. We hope you leave the market with a new set of skills that help you correctly identify an edible mushroom, get over your fear of SCOBYs, and feel confident making fermented hot sauce. So let’s mingle with the yeasts and bacteria in the air and trust our guts.

PLUS, this very Saturday marks a special occasion as the King of Funk, Art Skrzenski of Easton Salsa Co., will be celebrating a birthday, so please wish the man another year of jiving and thriving around the sun!