WGXC-FM

Meant to Ferment: Interviews, music, and more from the fermentation world of the Hudson Valley and beyond

Hosted by Rebecca Echevarria.

1st Mondays from 11 a.m. to 11:59 a.m.

WGXC Original Show

A Year in Ferments. Created by Rebecca Echevarria. (Jan 29, 2025)

Meant to Ferment: Listening to (Reading) Ferments. Rebecca Echevarria (Sep 07, 2026)

Meant to Ferment: Aya Hirata Kimura. Rebecca Echevarria (Aug 03, 2026)

Meant to Ferment: Slow Ferments, Slow Radio with Rebecca Echevarria of "Meant to Ferment". Rebecca Echevarria (Jul 31, 2026)

Ferments. Peter Barrett (Jul 06, 2026)

Butter Collage. Rebecca Echevarria (Jun 01, 2026)

Meant to Ferment: Kyushu. Rebecca Echevarria (May 04, 2026)

Meant to Ferment: La Salumina. Rebecca Echevarria (Apr 06, 2026)

Meant to Ferment: A Year in Ferments. Rebecca Echevarria (Mar 03, 2026)

Meant to Ferment: A Year in Ferments. Rebecca Echevarria (Feb 03, 2026)

Hestia Apples. Nika Carlson (Jan 05, 2026)

Puerto-Rican Food / Holiday / Seasonal Collage. Rebecca Echevarria (Dec 24, 2025)

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 and beyond through interviews, music, and more.

Rebecca Echevarria is an artist and public scholar based in the Hudson Valley who is interested in the creative possibilities of food preservation, particularly fermentation. Her practice explores the power of documentation, bacterial affinities, inheritance, and forming communities across praxis. In this work, she teaches fermentation in libraries, screenprints t-shirts with archival cookbook illustrations, co-organizes fermentation gatherings, writes essays, and develops fermentation workshops.