Rachel Firak presented information on the process of fermentation and the cultural aspects of fermented foods in our lives. The presentation was followed by a hands on demonstration of 2 fermentation techniques: wild fermentation and starter based fermentation. The group set up pickled asparagus and rhubarb chutney using locally derived ingredients. Participants took the fermented products with them to finish at home. The pickles and chutney should be ready in about 2 weeks.