Nova Scotians have been enjoying fermented foods and drinks since the earliest days of European settlement. Sauerkraut, cider, beer, bread, and more all have long and fascinating histories here.
Join Philip Moscovitch, author of the book Adventures in Bubbles and Brine, to learn more about Nova Scotia fermentation traditions and the people reviving and re-inventing them. Philip will also discuss fermenting at home, answer questions, and demonstrate how to get started with simple recipes.
WHEN: SATURDAY, 30 NOVEMBER, 2019 AT 1 PM
WHERE: MAIN & STATION’S NONESUCH CAFÉ, 168 MAIN STREET, Parrsboro, NS
“What a beautiful window into the culture of fermentation in Nova Scotia!“
-Sandor Katz, author of The Art of Fermentation
“There are many layers to enjoy in this beautifully written book – at once a travel memoir, a weave of personal histories, and an inspiring recipe collection – chronicling the exciting fermentation revival in Nova Scotia.”
– Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate