Fermentation Friday takes place at the University of Maine in Orono. During Fermentation Friday, held at the UMaine Food Lab in Hitchner Hall, participants cook, create, share, and connect. Using recipes as starting points, we explore fermentation, storytelling, food rescue, and local food systems. Over the past four semesters, we have hosted authors and chefs who have enriched our sessions with their expertise.
For Fall 2025, we have an exciting lineup of sessions planned:
September 19 – Welcome Back Kimchi
September 26 – Sourdough with the Terrell House (location for this session is 491 College Ave, Orono)
October 10 – Cultured Dairy
October 24 – All Hallowed Bagels & Spooky Spreads
November 7 – Cozy Drinks & Cookies
November 21 – Fermented Fixin’s
December 5 – Festive Ferments
At the heart of the Fermentation Friday program is a commitment to foster deep connections. We strive to provide hands-on experiences that empower individuals to ferment and share stories while learning through observation, exploration, and reflection on our human relationship with microbes.
Fermentation Friday is a cross-disciplinary space, and it is our hope that it will spark curiosity in the exciting emerging sciences that depart from our understanding of fermentation processes.
