New York, NYUSA
Hometown: New York, NY
April 2, 2012
I believe so strongly in fermentation that in 2011 I founded Crock & Jar, to teach methods of food preservation and create value-added products like sauerkrauts and pickles. There are so many reasons to preserve food: for economy as well as flavor, health benefits, maintaining cultural traditions, supporting local farmers, and taking control of our food sources. I enjoy learning about all these facets and look forward to fermenting foods that I haven't before. I think that food preservation is a great way to support our community - growing more or buying more from local farmers and preserving it to eat locally year round. The learning process is also an amazing way to get people together and excited about food.
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I am the Founder and Chef at Crock & Jar. I teach food preservation (pickling, fermentation, etc.) as a way to support local farmers and community and nourish our bodies. I create and sell delicious fermented products to spread the probiotic love.