2025 Speaker Series
Join us in the Armory Cafe for our free Speaker Series, which invites local experts and professionals to share their fermentation knowledge with the community.
Speaker Schedule
NOTE: Talks will begin punctually according to the timetable below. Please arrive to the cafe 5-10 minutes before the talk you wish to attend and exit promptly once it has ended.
11:30AM - 12:20PM
Fermentation 101.5: Foundations of Fermentation with Alex Lewin*
*Alex will sign copies of his books Real Food Fermentation: Revised and Expanded and Kombucha, Kefir, and Beyond in the Vendor Hall from 12:30PM - 1:00PM. Books will be available for purchase at the Welcome Table.
12:30PM - 12:50PM
The Business of Fermented Foods with Ger Liang Tysk
1:00PM - 1:20PM
Tea & Fermentation: A Flavor Journey with Tracy Chang
1:30PM - 2:30PM
PANEL DISCUSSION: Modern Umami Makers - What it Takes to Produce Super Tasty Condiments with Rich Shih* (moderator)
*Rich will sign copies of his book Koji Alchemy in the Vendor Hall from 2:45PM - 3:45PM. Books will be available for purchase at the Welcome Table.
2:45PM - 3:45PM
Milk, Microbes, & Magic with Jennifer Tolliver
Fermentation 101.5: Foundations of Fermentation
Alex Lewin
11:30AM - 12:20PM
Whether you're a curious beginner or have already been fermenting for a while, this session will give you an understanding of the foundations of fermentation. It’s perfect for anyone who wants to understand what's happening inside those bubbling jars and why fermentation works the way it does.
We'll explore food safety, the microbes that make fermentation happen, and how it all relates to food preservation. And we'll compare fermentation to other food preserving methods as well as its relationship to more recent food "trends". To finish up, Alex will offer some fermentation tips and a Q&A.
Find Alex in the Vendor Hall for a book signing from 12:30PM - 1:00PM. You may bring your own copy or purchase one from our Welcome Table.
Alex Lewin is the author of "Real Food Fermentation: Revised and Expanded," co-author of "Kombucha, Kefir, and Beyond," and a Chef Instructor at the Cambridge School of Culinary Arts, where he teaches fermentation. His interests include food, health & wellness, fitness, computers, music, and two-wheeled vehicles. Some people struggle with microbes; Alex embraces them. He firmly believes that fermenting is a step on our path to reclaiming our own food destiny.
Photo credit: Toño De Valle Castilla, June 09, 2019
The Business of Fermented Foods
Ger Liang Tysk
12:30PM - 12:50PM
Are your ferments so delicious that your friends and family have told you that you should sell them? Or maybe you're just really passionate about fermentation and want to make it more than just a hobby. Learn about starting a food business, including licensing, production, and getting the word out there about your delicious ferments so that customers can find you. No business experience required - come learn all about the business of fermented foods and how you could turn your passion into your career.
Ger Liang Tysk is a chef, sailor, artist, and serial entrepreneur. She founded Red Kettle Foods in 2023, focusing on bringing really good kimchi and Asian lactoferments to her community in rural Maine and beyond.
Tea & Fermentation: A Flavor Journey
Tracy Chang
1:00PM - 1:20PM
Join Chef Tracy Chang as she explores the two-stage fermentation process behind her sparkling teas, aka kombuchas, and how they differ from most commercial versions. Instead of relying on single fermentation, force carbonation, and heavy added flavors, Tracy’s approach lets the inherent complexity of tea evolve and shine. She’ll also discuss kombuchas brewed with a secondary substrate, where tea remains the star or pairs with just one complementary ingredient, to create something intentional, balanced, and complex. While kombucha can be polarizing, sparkling teas offer a different path, one where there’s truly a flavor for everyone, you just have to join the journey. Guests may enjoy a taste afterward to discover their perfect match.
Tracy Chang is the chef-owner of PAGU in Cambridge, MA, drawing on her cooking experiences in Spanish and Japanese cuisines to create a vibrant third-culture cuisine. A three-time James Beard Award nominee, she is recognized for her culinary creativity and commitment to sustainability. Tracy is the founder of Project Restore Us, which partners with local organizations to address food insecurity and support essential workers. Her work extends into education, teaching cooking and entrepreneurship at institutions like Harvard and MIT. At the Somerville Fermentation Festival, she shares her passion for fermentation through sparkling teas — celebrating tea as the star, in contrast to most commercial kombuchas that emphasize single fermentation, force carbonation, and multiple added flavors over the nuanced evolution of the tea itself.
Modern Umami Makers - What it Takes to Produce Super Tasty Condiments
Panel Discussion moderated by Rich Shih
Panelists: Bob Florence, Moromi Shoyu • Liam Fisher, Maine Garum Co. • Nicholas Repenning, Go-en fermented foods
1:30PM - 2:30PM
In a lively conversation moderated by koji expert and culinary explorer Rich Shih, three fermentation artisans discuss how they're bringing traditional techniques into modern production. Each panelist will share what drew them to this path and how classical fermentation methods continue to inspire and excite their work today.
The conversation explores modern perspectives on koji and enzymatically driven ferments, examining how these ancient processes translate into contemporary applications. Panelists will discuss the real challenges they've faced bringing their products to American consumers - from navigating regulations to educating unfamiliar palates about these traditional flavors.
We will explore what makes each panelist’s approach unique in the fermentation landscape and how they're leveraging local ingredients to create distinctive products while minimizing food waste. The discussion covers both the passion that drives their work and the practical realities of building sustainable businesses around these time-honored techniques.
Find Rich in the Vendor Hall for a book signing from 2:45PM - 3:45PM. You may bring your own copy or purchase one from our Welcome Table.
Rich Shih, co-author of Koji Alchemy, is one of the key culinary explorers of mold-based fermentation in the United States. As a food preservation consultant, he helps chefs, cooks and artisans build their larders and leverage fermentation to decrease waste.
Rich welcomes makers of all experience levels to learn, share knowledge, and exchange ideas through educational workshops and social media. In his spare time, he is collaborating with friends to find ways to help people realize their passions and become fulfilled on the journey of life.
Rich Shih, OurCookQuest (moderator)
Panelists: Bob Florence, Liam Fisher, & Nicholas Repenning
Milk, Microbes, & Magic
Jennifer Tolliver
2:45PM - 3:45PM
Join Jennifer Tolliver of Crumb & Rind and Formaggio Kitchen for a spirited dive into the microbial world of cheese. From bloomy rinds to blue veins, we’ll break down how milk becomes magic. This talk weaves together fermentation science, aging techniques, and cultural traditions, with a nod to the folklore behind our favorite funky cheeses.
Jennifer Tolliver is a cheesemonger at Formaggio Kitchen and the founder of Crumb & Rind, where she leads classes and tastings that blend cheese, science, and folklore. She began her cheese journey as a dishwasher at a creamery, worked her way into the aging caves, and eventually became a cheesemaker. Today, she shares her love of cheese with curious eaters across the greater Boston area and beyond.
