Fermentation is quickly becoming a lost art, but it is being reclaimed as an energy-efficient, food preservation technique, rooted in our cultural past that provides a unique approach to whole-food nutrition.
*A discussion about bacteria, yeast and pro-biotics
*How the fermentation process works
*What is the difference between anti-biotic and pro-biotic
*How can we use wild fermentation in our daily lives
More info about the talk and Alexis (https://maker-faire.de/vortrag/berlin/2016/the-world-of-fermentation-and-our-microbiome/)

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