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
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