Whether in service to preservation, nutrition, or flavor, fermentation has been a key component of many culinary traditions throughout time. We explore the process of fermentation, its history, and recent innovations, with local makers Kheedim Oh of Mama Oh’s Premium Kimchi, Alex Ingalls of Pilot Kombucha, and Jeffrey Yoskowitz of The Gefilteria. Contraband Ferments’s Cheryl Paswater moderates this effervescent conversation.
For questions about this event or other inquiries, contact our Visitor Services desk at 718-222-4111, ext. 250.
Fermented Foods: A Bubbly History and Funky Future
Thursday, July 18
Doors: 6:00 pm
Event: 6:30 pm
$10 General Admission / $5 for Members