New York, NY
Hometown: New York City

Member since:

November 18, 2012



Hi! I'm a raw food educator, raw food chef, and a fermenter. I love to ferment just about anything . I'm always interested in learning about more things I can ferment.

What is your history with fermentation or what are you interested in learning about?

I am interested in raw living foods. I started out making cultured/aged raw nut cheezes about 6 or 7 years ago, and I've been fermenting/culturing raw vegetables for a 3 or 4 years now. I'm always interested in new ideas of what I can ferment with probiotics.

How did you find out about NYC Ferments?

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