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Meant to Ferment: Interviews, music, and more from the fermentation world in the Hudson Valley
A Year in Ferments. Created by Rebecca Echevarria. (Jan 29, 2025)
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Ferment as Revolt Inspiration Collage. Rebecca Echevarria (Dec 01, 2025)
Meant to Ferment: Wild Arc. Rebecca Echevarria (Nov 03, 2025)
Meant to Ferment: Atina Foods. Rebecca Echevarria (Oct 06, 2025)
Meant to Ferment: Choipeadh (Fermentation in Irish). Rebecca Echevarria (Sep 01, 2025)
Experimental Design Investigating the Impact of Frost on Fermented Vgetables.. Seasonal frost improves probiotic and nutrient availability in fermented vegetables: Andrew Luzmore, Jason Grauer, Dan Barber, Grace Jorgensen, Pearson Lau, Swapan Jain, eGabriel G. Perron (Jul 07, 2025)
Yesfolk Barrel Room. Michael Valiquette (Jun 02, 2025)
Ocean Inspired Ferment from Woodland Pantry's Food as Medicine Workshop at White Feather Farm. Rebecca Echevarria (May 05, 2025)
See & Be Kitchen Country White Sourdough. (Apr 07, 2025)
Herbal Soda, Vinegars and Oxymel Workshop with Darich Pérez Reyes. Rebecca Echevarria (Jan 29, 2025)
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.