Fermentation Advisory Board
Chris learned to homebrew in 1990 while starting his graduate work in biology at Boston University. After earning his Ph.D. and briefly working in educational publishing, he began writing about brewing. He’s authored two books — Home Brew Recipe Bible and Methods of Modern Homebrewing (Page Street Publishing) — and over 100 articles on brewing beer, appearing in such publications as Brew Your Own and Zymurgy. He’s currently a contributing editor to Beer and Wine Journal. He lives with his wife and their cats in Bastrop, Texas.
KIRSTEN K. SHOCKEY
Kirsten is the co-author of recently released Miso, Tempeh, Natto & other Tasty Ferments, as well as Fermented Vegetables and Fiery Ferments (Storey Publishing), books that emerged from her desire to help change the way people eat. Not only does her work push these culinary arts to new flavor heights, but it also sustains the health of the planet. Kirsten got her start in fermenting foods in the 1990s on a 40-acre hillside smallholding. These practical experiments grew into FermentWorks, a project she shares with her husband, Christopher. When the Shockeys realized their passion was for the process of transforming and preserving foods, they chose to focus on teaching fermentation arts. Kirsten travels worldwide, helping others learn to make, enjoy, and connect with their food. You can find stories about a life fueled by fermented foods on Facebook and Instagram.
Victoria grew up in Seattle and now lives with her husband David on an off-grid farm in the foothills of the Olympic Mountains in northwest Washington. She’s been a certified Master Food Preserver since 2009, and recently attained Equipment & Engine Training Council (EETC) certification in small engine repair. She’s been a regular speaker at the Mother Earth News Fairs since 2011. Victoria loves to read, cook, bake sourdough bread, and relax with the weekly The New York Times crossword puzzle. She has authored Pure Poultry, Craft Distilling, and From No-Knead to Sourdough (New Society Publishers). Find her on Facebook.
Jereme is a writer and traditional brewing and fermentation revivalist who lives in Berea, Kentucky, with his wife Jenna and daughters Sadie and Maisie. He writes for various sustainability, homesteading, and farming magazines, and travels internationally to present on topics such as fermentation, natural and holistic homebrewing, modern homesteading, and sustainable living. He’s contributed to Mother Earth News and Grit magazines, as well as various other print and online publications. He’s the author of Make Mead Like a Viking (also available in German as Met Brauen wie ein Wikinger) and Brew Beer Like a Yeti (Chelsea Green Publishing,). Find him on Facebook, Instagram, and Twitter.
Gianaclis is the author of more than six books, including Mastering Artisan Cheesemaking and Mastering Basic Cheesemaking (New Society Publishers), Holistic Goat Care (Chelsea Green Publishing), and three titles on running a small dairy or cheese business. Her book on fermented milks, Handmade Yogurt and Kefir, is coming out in 2020. She practices her passions for farming, writing, teaching, and fermenting at her family’s off-grid Pholia Farm in Oregon’s beautiful Rogue Valley. Find Gianaclis on Facebook and Instagram. Visit Pholia Farm on Facebook and Instagram.
Over the past 17 years, Meredith Leigh has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of good food. She’s the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore, (3rd place, MFK Fisher Award 2015) and Pure Charcuterie: The Craft & Poetry of Curing Meats at Home (New Society Publishers). Meredith works part-time for Living Web Farms, and travels extensively teaching charcuterie and food production and processing. She also pursues other writing, namely poetry and non-fiction focused on the intersection of land and people as well as on land and the culinary sphere. Her work has been featured in Crop Stories, various Edible publications, and Mother Earth News, among others. She lives with her partner and four children in Asheville, North Carolina. Find Meredith on Instagram.
The 3 Steps of Distilling Alcohol
All about the 3 major steps in the alcohol distillation process.
Water Kefir: a Delicious Probiotic Beverage
Try using the delicious probiotic beverage that’s both cost effective, easy to make at home, and an excellent Gatorade and soda replacement.
Live Culture Celebration
Learn about Fermentation Fest, an annual celebration of live culture in all of its many forms, and Farm/Art DTour, a biennial food, farm, and art road trip.