2025 Speaker Series
Join us in the Armory Cafe for our Speaker Series, which invites local experts and professionals to share their fermentation knowledge with the community. See the talk titles and descriptions below, and stay tuned for the official schedule.
The Business of Fermented Foods
Ger Liang Tysk
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.
Milk, Microbes, and Magic
Jennifer Tolliver
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.
