Kevin Mobbs & Dawn Lemke

Love Ferments

A hands-on exploration of microbial alchemy, the science of fermentation, and our relationship with the tiny living organisms that transform and preserve our food.

Kevin is a former teacher and instructional designer who now lives on his family’s 82-year-old farm, where curiosity, tinkering, and learning have drawn him into the world of fermentation. Dawn is a gardener, ecology professor, and fellow fermentation enthusiast whose interests connect gardening, health, whole foods, ecology, and natural processes.

Together, they’ll introduce us to the living world of fermentation and the ancient relationship between humans and microbes.

We’ll explore both kombucha/SCOBY fermentation and salt-brine vegetable fermentation while learning practical techniques that can be continued at home.

Participants will leave with three active ferments, a fermentation kit, and hopefully an entirely new appreciation for the invisible communities of organisms living all around—and within—us.