After the Hurricane Irene flood in 2011, Beki's town got together and started a little farmers' market. That was when Beki first started selling fermented creations and found that folks loved them. Read on to learn more about Beki and Vermont Fermentation Adventures. 

Name and Position:

Beki Auclair, Chief Fermenting Officer

Please briefly describe your farm/business:

We are a small batch fermentery that makes a variety of year-round and seasonal sauerkrauts, kimchi, pickles and kombucha.

In what ways has the FTY partnership supported your farm/business' growth? 

The hope of becoming a Farmers To You vendor motivated me to expand the network of farmers and growers I was working with in an effort to use as much locally and organically grown veg in my products as possible. After I became a vendor, being connected to Farmers To You helped me to move toward becoming an employer, thus creating a satisfying and rewarding work environment for my employees.

What is your favorite product? 

Of my stuff? Cauliflower Sunshine Pickles. Of all the stuff in the world… maybe uni sushi.

What brings you the most joy in your work?

The connections: with people at the farmers' markets, with farmers, with my retail partners and distributors, and with my amazing employees. After that, it is the art of creating beautiful and delicious food. Even if a recipe is super tasty, if it doesn't look amazing in the jar or on the plate, it is only part way there.

Anything else you’d like to share with our community?

I feel strongly about social justice and food equity. We partner with Community Harvest of Central Vermont to ferment their gleaned vegetables for their recipient sites. Being able to provide sauerkraut and other fermented veggies to food shelves and meal centers is an honor, and we always look forward to opportunities to share our ferments with our neighbors in need.

SHOP VT FERMENTATION ADVENTURES