- Folks learned about kombucha and made their own water kefir & “ginger bug" with dietitian Laura Poe Mathes.
- Lou Bank from S.A.C.R.E.D. and brewer Dave Dietz explored a new world of Mexican chocolate & beer.
- Tortilleria Zepeda taught about (and made to taste!) 2 traditional Pre-Hispanic Mexican beverages made from corn masa.
- Grassland 2.0 let folks taste-test grass-fed butters & cheeses paired with local ciders. Thanks to Cedar Grove Cheese, Organic Valley, Uplands Cheese Company & Brix Cider.