Meant to Ferment is a space to explore, learn about and revel in the fermentation world of the Hudson Valley. Host Rebecca Echevarria interviews practitioners including, but not limited to, artists, brewers, farmers, microbiologists, writers, winemakers, and picklers. Music and other forms of food sound media can often be found here too. This program seeks to foster connections in this community, showcase the unique offerings of those in this field and address some of the more technical and scientific aspects of fermentation.

Bio: Rebecca Echevarria is a care worker, artist and food preserver based in Beacon. By archiving her experiments and studying different food preservation methods, techniques and traditions, 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 in the process of gaining a Master Food Preserver certification through the Cornell Cooperative Extension. She has presented at fermentation festivals regarding her work in using Puerto-Rican ingredients in Japanese ferments and completed residencies at The Institute for Postnatural Studies, La Foresta and at Sandor Katz's home in Tennessee. She is currently studying how to use ferments in sweets, writing articles, and developing public resources centered on food preservation.