“Fermenting foods requires attention to detail and knowledge that not everyone has,” reads an article in the Greenfield Recorder in New England. The newspaper featured Jim Wallace, recipe developer at New England Cheesemaking Supply Co. Wallace says, to be a fermenter, “You have to be a bit of a mad scientist. (As) a mad scientist, you need to be answering questions.” In his home fermentation cellar, Wallace ferments wine, cheese, beer, kombucha and vegetables. He also teaches workshops, classes that have become more popular as more people tap into fermentation “a global food phenomenon — renewed interest in resurrecting forgotten food tradition.”
Read more (Greenfield Recorder)