Sunday, October 6, 2024, 10 AM-3 PM
Join us for a day of demonstrations, workshops, knowledge sharing, and celebration of fermented food!
| The Hive | |
| 10:00 – 12:30 | Demonstrations, Vendors, Samples |
| 12:30 – 1:30 | Potluck Lunch and Ferment Judging |
| 1:30 – 3:00 | Demonstrations, Vendors, Samples |
| Tent Workshops | Greenhouse Workshops | |
| 10:00 – 11:00 | Garum with Liam Fisher | Farinha de Beiju de Milho with Ellie Markovitch |
| 11:30 – 12:30 | Miso as Food and Medicine with Nicholas Repenning | Apple Cider Vinegar with Bob Sewall and Mia Mantello |
| 12:30 – 1:30 | Break for Potluck and Ferment Judging | |
| 2:00 – 3:00 | Salt-Rising Bread with Sean Doherty | Lacto-Fermentation with Mark Saxl |
Demonstrations: Home fermenters and hobbyists who are passionate about their craft are on-hand to answer any and all questions you might have about fermentation.
Demonstrations Include:
- Lacto-Fermented Vegetables
- Yogurt
- Kombucha
- Kimchi
- Cider
- Kefir
- Vinegar
Workshops: Learn in-depth fermentation techniques from expert fermenters and chefs. If you are planning to attend a workshop (or a few), we ask for a suggested donation of $10-50. See detailed descriptions here.
Vendors: Visit our vendor page to see the full line-up.
Culture Swap Table: Bring a culture or two to share. If possible, please separate offerings into individual-sized portions for people to take home. Also make sure it is clearly labeled! We will have supplies on hand if you forget.
Potluck: New this year! We will gather around noon to share food and drink. Bring something to share for the table and stay for the Ferment Judging at 12:30.
Ferment Judging: This has been a highlight of the fair in the past. Bring your creations to the Judging Table and fill out an entry card with the name of your ferment and an ingredients list. We’ll hold a formal judging with a panel of professionals at 12:30 – read more about our criteria here. Everyone is welcome to listen and sample!
Raffle: To help offset costs of the event, we’ll have a raffle with some sweet prizes. Tickets are $5 a piece and support our parent nonprofit, Maine Ferments.
Donations: Please bring a few bucks to drop in the donation jar at the door if you’re able to help pay for the venue. We rely on your contributions to keep the Fair free and open to all.
Location: Dandelion Spring Farm is located at 961 Ridge Road in Bowdoinham, 3 miles off of 295. Take exit 43 towards Richmond and turn right at Dunkin onto the Ridge Rd. The farm is two miles down on the left. You’ll see signs for parking just before the farm on the right.
Accessibility: The Hive is ADA accessible with a few parking spots nearby reserved for those with limited mobility. Additional parking is a 4 minute walk – follow the signs to the farm. Please consider carpooling to the Fair.
