Kirsten and Christopher Shockey got their start in fermenting foods with their organic food company, where they created over forty varieties of saurkrauts and kimchis. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They teach classes nationally and on their 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 19 years. They are co-authors of two books on fermentation, best-sellingFermented Vegetables and the new Fiery Ferments. Learn more at ferment.works.
Tara Whitsitt is a nomadic artist, educator, and food activist. Her passion for growing food, living communally, and teaching fermentation inspired the grassroots educational project Fermentation on Wheels in fall 2013. Since then she’s traveled the country with Fermentation on Wheels, teaching by-donation fermentation classes and hosting potlucks that focus on accessibility, creativity, and bringing people together.fermentationonwheels.com
Sarah Arrazola, founder of St. Pete Ferments, is a St. Petersburg native and proud Floridian. A product of the Sunshine City, she is inspired greatly by her Latin American heritage, southern roots and their cultural exchanges unique to the Sunshine State. As a tribute, all of her cultures are named after Florida authors: Ernest, Jack, Marjorie and Zora.
Sarah is the co-organizer of FL Ferment Fest.
Jackie co-owns Ground Floor Farm, where she mostly makes a big mess in the kitchen. She runs the cafe kitchen and produces the farm's craft food, including sourdough bread, cheese, veggie ferments, sodas, vinegar, and more. Find out about the farm at www.groundfloorfarm.com.
Jackie is the founder and co-organizer of FL Ferment Fest.
Nella and Noah started Awaken Kombucha in August 2015. Kombucha has been a part of their lives for the last 8 years. Nella was experiencing troubling stomach ailments and started incorporating it into her diet, and noticed in a few short months heartburn, acid reflux, and other ailments started to get better. Busy lives and moves had gotten in the way of starting their own homebrew so store bought kombucha was enough. Their journey began about 2 years ago when they had met a local kombucha company out of Floyd, VA. They apprenticed under the owners and were taught how to brew on a commercial level. They were able to attend farmers markets and speak with customers on how Kombucha has helped them. Nella and Noah saw the transformation and newfound awareness within themselves and others and was eager to share the benefits with everyone. Supported by their friends and family, they moved down to Vero Beach, Florida and began Awaken Kombucha. Nella and Noah are dedicated to maintaining the highest quality Kombucha , and to provide well being to each individual they meet.
We are a locally owned and operated, handcraft Kombucha company based in Vero Beach, FL. We provide raw, organic, and oak aged Kombucha on tap to locations throughout Florida. We are currently in 19 retail locations and counting! We provide a variety of different flavors at several Farmer's Markets and Events.
Brett Wiewiora is the co-owner and head baker of Gulf Coast Sourdough & Wild Yeast Breads. He baked his first loaf of bread over 18 years ago, and since that time, baking has transitioned from a hobby to obsession to profession.
He specializes in naturally leavened breads made with sourdough, and believes the most important ingredient for every bread recipe is time. Having started as a home-based baker, Brett brings an approachable and fresh perspective to a topic that is often thought of as out of reach: baking high quality artisan sourdough both at home and at scale.
Joshua D. Rumschlag
After being inspired by Sandor Katz at a Miso Workshop in the late 90s, Joshua D. Rumschlag began his foray into fermentation. He toyed with fruit wines eventually finding kombucha. His home brewed kombucha became a prized treat at parties and potlucks. While a stay-at-home dad, he teamed up with a stay-at-home mom and her husband with a dream of a local commercial kombucha company. Mother Kombucha was born. Now, when not formulating energetically balancing yet tasty new kombucha flavors, he is fermenting meads, sauerkraut, kimchi with his son or helping folks as a Clinical Herbalist.
David Bick and Teal Pfeifer
David and Teal run Sons & Daughters Farm and Winery, where they make kombucha and wine out of organic and climate appropriate crops that are grown on their farm.
Jennifer Holmes, her husband Chris, and the Holmes family, enjoy their growing Apiary and Business, Hani Honey Company, in Stuart Florida.
Providing Honey, along with other products of the hive locally, as well as Pollination Services, are a large part of their current activities. Support and education in the community to both new and experienced beekeepers, is also a vital part of our Beekeeping practice.
Although Beekeeping is a main component of how Jennifer is received in the community, she maintains a posture of engagement with nature and full spectrum of enjoyment producing ferments from locally foraged, locally grown foods, and a forever passion for food and farmers.
Jennifer is a UFIFAS Master Beekeeper, Senior Welsh Honey Judge, and holds a position as VP with the Florida State Beekeepers Association.
Dave is the head brewer at Sailfish Brewing Company in Ft Pierce.