Calling all foodies and fermentation enthusiasts from around New England! The second-annual Somerville Fermentation Festival will take place on on Sunday, August 16 at the Center for the Arts at the Armory, 191 Highland Ave, Somerville, MA 02143.

This engaging community event celebrates the world of fermented foods and the people and microbes who make them. The SFF aims to enrich attendees' understanding of the microbial world, connect regional fermenters, and inspire participation in this ancient, accessible culinary craft.

From 10:00 am to 11:00 am, the festival will be open to Early Access ticket holders only. At 11:00, our doors open to the public!

Main Programming:

• Exhibitors: Over 20 local fermenters and growers will offer samples and sales of locally-made fermented foods from across New England, including chocolate, fresh bread, kombucha, pickles, miso, and soy sauce.
• Speaker Series: Lectures and discussions on fermentation led by local experts. Tickets for the Speaker Series are available for purchase - see the full lineup and links below!
• Kraut Mob: Free, guided sauerkraut-making demonstration where participants create and take home their own fermenting cabbage.
• Fermentation Help Desk: Expert-staffed station for questions about fermentation techniques and troubleshooting.
• Culture Sharing Table & Book Swap: Hands-on exploration of fermentation cultures, starters, & resource sharing.
• Ready-to-Eat Food: Tacos, dosas, pizza, & baked goods from local restaurants & bakeries showcasing fermentation flavors.
• Live music

Free and open to the public, this popular event preserves and celebrates the culturally rich practice of fermentation through demonstration, education, and community connection.

Connect with culture and community at the Somerville Fermentation Festival! For the complete schedule and full vendor lineup, visit https://www.somervillefermfest.com

Dive deeper into the culture! All day long, the region's best fermenters, bakers, and makers are leading talks and tastings you won't find anywhere else. Seats are limited — reserve yours now.

• Fermented Foods and Their Role in Our Nutrition with registered dietitian Maureen Hodgdon - 11:15 AM
• Pickling in Practice with Rebecca Echevarria of Meant to Ferment - 12:15 PM
• Don't Pour That Out! (Brine Tasting) with Hunter Elson of HEX Superette (non-alcoholic, all ages) - 12:30 PM
• Fungi Futures: The Transformative Role of Mushrooms in Flavor, Fermentation, and Forests with James Davis of Bay Staters for Creative Well-Being - 1:15 PM
• New England Winemaking: From Vineyard to Glass (Tasting) with Eliot Martin of Marzae Wines (21+) - 2:00 PM
• Keeping Fermentation Alive with Meaghan & Shane Carpenter of HEX Ferments - 2:15 PM
• Sourdough Baking Summit with Jason Bond (Bondir), Daisy Chow (Breadboard Bakery), Dana Gilmore (CSCA Cafe), and Ayham Haddad (Mahalab Bakery), moderated by Andrew Janjigian of Wordloaf - 3:30 PM