Welcome to Meant to Ferment! This is a space to explore the fermentation world of the Hudson Valley through interviews with practitioners such as artists, bakers, brewers, herbalists, microbiologists, picklers, winemakers, and more. Music and other forms of sound media can be found here too. This show dreams to foster connections in this community, highlight the unique offerings of those in this field, and touch on some of the more scientific aspects of fermentation.

Rebecca Echevarria is a care worker, artist, and food preserver based in Beacon. By archiving her experiments and studying different food preservation methods, she intends to explore our relationship to time, the power of documentation, and how to form communities through praxis. She earned an Alternative MA in Food and Art through the Gramounce and is gaining a Master Food Preserver certification through the Cornell Cooperative Extension. She presented at fermentation festivals on her work using Puerto-Rican ingredients in Japanese ferments and completed residencies at The Institute for Postnatural Studies, La Foresta, and the Foundation for Fermentation Fervor in Tennessee.