Local Produce
Hudson Valley lactic acid fermentation
Hudson Valley lactic acid fermentation Lacto-fermentation is a centuries old method for preserving excess vegetable yields at the end of the growing season. While lacto-fermented
Hudson Valley lactic acid fermentation Lacto-fermentation is a centuries old method for preserving excess vegetable yields at the end of the growing season. While lacto-fermented
Local roots and cabbage in the Hudson Valley As winter approaches, the vegetable lover’s options inevitably become more limited. But even with snow on the
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Noah Sheetz offers Culinary Consulting & Education by examining how clients fit into the bigger picture of their communities.