By Christopher McDermott
Fermentation gave humans wine, cheese, sourdough bread and miso soup. At the Fourth Annual Berkshire Fermentation Festival, local foodies and interested travelers alike will get the chance to explore other delicacies and health benefits that come when creative people and tenacious microorganisms collaborate.
For Michelle Kaplan, the festival’s organizer, the key word for understanding fermentation is “bubbly,” describing the energy in the bacteria — and in hungry people.
“You can see bubbles in the vessel when you’re making beer or kombucha,” Kaplan said. “And at the festival there’s a bubbly energy that people get when you can try these unique foods that you can’t get at most stores.”
This year’s festival will be at the Fairgrounds in Great Barrington on Sept. 16, starting just before 10 a.m. It will feature over 50 vendors and live music.
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