Preserving the harvest from local farms or your own garden is a community resilience skill. Doing so with healthy, long-storing fermentation goes way beyond dilling pickles. The BP Food Resilience Team's Veg Club recently took a trip to Iggy’s Alive & Cultured in Kingston where participants got a master class in the ancient anaerobic preservation process.

Preserving home-grown or locally farmed crops supports both personal and community food resilience. Join Bainbridge Prepares’ Veg Club for a field trip on fermentation.