10/01/2025 | Press release | Distributed by Public on 10/01/2025 19:50
The Maxwell Museum at The University of New Mexico will host a panel discussion on Fermentation Practices in New Mexico Today Oct. 11, starting at 2 p.m. at the Hibben Center for Archaeological Research, Room 105, located at 450 University Boulevard NE. The event is free and open to the public.
This important event brings together four community panelists with diverse backgrounds in the food and beverage industry. Amber Benson from the NMSU master food preserver program, Julian Scanlon of Ecologica, Kyle Key of NM ChileJang and Sarah Horowitz of the Three Sisters Kitchen will discuss how they incorporate fermentation into their daily lives. They will share how New Mexicans can support their well-being through fermentation, which also offers socio-economic and environmental benefits.
"Fermentation has shaped our bodies and cultures in profound ways," said Toni Gentilli, Maxwell Museum's curator of exhibits. "Current research reveals that fermenting microbes also affect our mental, emotional and behavioral well-being. We would not be who we are without fermentation."
The event will start with a brief introduction, followed by an in-depth discussion from the panelists, and wrap up with a Q&A session for both in-person and Zoom participants. During the last half-hour, in-person attendees will get to sample fermented products provided by the panelists and other regional items, such as kombucha.
"I am excited to be part of the panel because it's a great way to connect people with fermentation and food safety resources in our community," said Benson. "I look forward to sharing practical skills with attendees that they can take home and that can positively impact their lives. I hope that people will leave with a strong understanding of how food leaders in our community are sharing knowledge, learning from each other, and inspiring one another to make our community a better place."
Scanlon shared that he "hopes people will leave with not only practical knowledge of how to use fermentation methods, but also with a deeper appreciation for how vast and beautiful our planet is."
This event is part of the Maxwell Museum's ongoing effort to showcase how anthropology and community issues intersect. It compliments the museum's temporary exhibit, curated by Gentilli, titled Entangled Cultures: How humans and microbes co-create through fermentation. Attendees are encouraged to arrive early or stay late to explore the exhibit at no cost.
"I invite everyone to come and experience just a small taste of the incredible depth and diversity of our relationship with microbes through the wonderful world of fermented foods," said Gentilli.
Register for the in-person session here or click here for Zoom access. For additional details about the event, visit the Maxwell Museum's event webpage.
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