Building Fermented Foods Businesses

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Article Published: Jun. 25, 2012 | Modified: Jun. 25, 2012
Building Fermented Foods Businesses


The workshop Building Fermented Foods Businesses featuring Sandor Katz will be held Sunday, July 15, through Monday, July 16, at Appalachian State University’s Ivory Tower Brewery in the Broyhill Events Center.

Workshop hours are noon to 7 p.m. on July 15 and 9:30 a.m. to 6 p.m. on July 16.
Registration is $25 for one day of the workshop or $40 for both days. A limited number of need-based volunteer opportunities are available for those who would like to attend at a reduced rate.

The workshop is supported by a grant from the N.C. Rural Economic Development Center. For more information and register, visit http://ferment2012.eventbrite.com or contact Franya Hutchins at (hutchinsfe@appstate.edu) or (828) 262-8158.


The workshop is designed for people interested in starting or expanding a small food-based business or increasing their home food preservation expertise. Presenters from across the region, including nationally recognized fermentation revivalist Sandor Katz, will provide information on fermentation science, skills and business considerations.

Organized by Appalachian’s fermentation science program in collaboration with Blue Ridge Women in Agriculture and Maverick Farms, the workshop will provide sessions on various food and beverage ferments, including vegetables, cheese, brewing, fermented soda and mead.

Additionally, the program will cover production, logistics and financial issues of scaling-up home fermented or acidified foods and beverages to small commercial scale.
Sunday night will feature a panel of both local producers and representatives from the N.C. Department of Agriculture in a discussion of navigating food production and sales regulations.


Monday evening, Katz will share his observations on fermented foods businesses and economic revival.

Katz’s work serves to empower people to increase their own food self-reliance and has inspired countless small foods businesses following the release of his first book, “Wild Fermentation,” in 2003.

Since then, he has continued to encourage and inspire the food world with “The Revolution Will Not Be Microwaved” and “The Art of Fermentation.”

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