‘From Scratch’ Series Celebrates Fermented Foods
University of Maine Cooperative Extension presents “Weird Maine Fermentables” in the Saturday, March 21 installment of the yearlong “From Scratch: Your Maine Kitchen” series.
UMaine Extension educator Kathy Savoie and guest instructors will discuss fermented foods, including kefir, kombucha, tempeh and maple-sweetened goat milk yogurt, from 10 a.m. to 1 p.m. at the UMaine Extension Cumberland County office, 75 Clearwater Drive, Falmouth.
They also will talk about equipment and the safety of fermentation, as well as demonstrate the process. In the fermentation process, natural bacteria feed on sugar and starch, creating lactic acid that preserves the food. A variety of fermented products from Thirty Acres Farm in Whitefield, Lalibela Farm in Bowdoinham and Urban Farm Fermentory in Portland will be available to sample.
Cost is $40; proceeds benefit the UMaine Extension Food and Nutrition Program in Cumberland County. Registration is online. For more details or to request a disability accommodation, contact 207.781.6099, 800.287.1471 (in Maine) or extension.rlreception@maine.edu.