I always find it interesting when hippies become entrepreneurs. Not that Allie Dercoli, owner and operator of FinAllie Ferments, is necessarily a hippie…she’s more like a combination of itinerant farmer, artist, electrician, teacher, and finally, chef, with a refined palate, innate resourcefulness, and a penchant for smelly stuff – which is an important attribute for someone devoted to crafting this delightfully pungent food. When she settled in Vermont in 2014, she wasn’t looking to start a business—she was looking for sustainable community and farming. FinAllie Ferments is simply the result of meeting the demand that naturally arose from her delicious supply of amazing kimchi and kraut.
The story of Lyman’s Specialties starts in 1998, when Peg Moulton and Lyman Powers met. The first batch of pickles arose from a conversation about Christmas presents back in the early 2000’s. They decided on gift baskets that would be filled with Peg’s grandmother’s fudge and cinnamon rolls, as well as Lyman’s great-grandmother’s bread & butter pickles and garden relish. As they distributed the gifts, the feedback on the pickles was overwhelmingly positive. In fact, Rhonda, Peg’s daughter, said they were the
Meet ‘s Mark Phillips as he teaches us how to ferment vegetables safely and effectively at home, in this free class for adults. He will share some theoretical yet practical understanding of how the process works, the health benefits of fermented foods and how fermented vegetables can be easily incorporated into your diet.