LIBRARY

We are excited to be on a new podcast created by Reverends Tom Harris and Billy Kluttz of Govans Presbyterian Church, Believe in Baltimore (more below!) We talked about why/how we started HEX Ferments, why we...

Recipe developed by local Baltimore Chef Chistopher G. Vaeth :: https://cgvaeth.com :: Hop over and explore all of his delicious recipes on his blog, follow him on Instagram for food inspo @CGVaeth  Thank...

This listen from KCRW is a wonderful meditation on why we do what we do, as explained by our friend and mentor Sandor Katz.   Enjoy your time with the...

Exploited people have been growing our food for many many years.

Help us “Fill the Tank!” For the Maryland Food Bank

Official support of local food production and farmers markets.

When available, HEX whole fermented cabbage leaves are a great vehicle for a quick and nourishing snack any time of day

Mediterranean inspired dolma wraps with whole, fermented cabbage leaves instead of grape leaves.

While there's a lot of reporting on the microbiome, surprisingly, not many talk about food in a central way.  This expansive series is really informative.