Wautoma, WI
Current Conditions
0:56 AM CST
Cloudy
Temperature
24°F
Dew Point
20°F
Humidity
85%
Wind
NNW at 7 mph
Barometer
30.26 in. F
Visibility
10.00 mi.
Sunrise
07:06 a.m.
Sunset
04:22 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 22 to 27 degrees with mostly cloudy skies. Winds will range between 4 and 12 miles per hour from the northwest.
7-Day Forecast
Wednesday
27°F / 17°F
Partly Cloudy
Thursday
22°F / 13°F
Partly Cloudy
Friday
32°F / 17°F
Snow
Saturday
35°F / 23°F
Mostly Cloudy
Sunday
34°F / 2°F
Partly Cloudy
Monday
14°F / -2°F
Mostly Cloudy
Tuesday
28°F / 14°F
Mostly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CST
Wednesday...Temperatures will range from a high of 27 to a low of 17 degrees with partly cloudy skies. Winds will range between 4 and 12 miles per hour from the northwest. Less than 1 inch of snow is possible.
Overnight ...Temperatures will range from 22 to 17 degrees with partly cloudy skies. Winds will remain steady around 12 miles per hour from the northwest. No precipitation is expected.
Thursday...Temperatures will range from a high of 22 to a low of 13 degrees with partly cloudy skies. Winds will range between 10 and 13 miles per hour from the westnorthwest. No precipitation is expected.

Fermentation Fest — A Live Culture Convergence set for Oct. 4–13

July 21, 2014 | 0 comments

REEDSBURG

The Wormfarm Institute will host its fourth annualFermentation Fest — A Live Culture Convergence, Oct. 4-13. It's a multifaceted food and farming festival celebrating live culture in all its forms — dance to yogurt, poetry to sauerkraut.

The signature feature is the Farm/Art DTour, a nationally recognized, 50-mile, self-guided road tour through northwestern Sauk County's scenic hills and farmland punctuated with temporary art installations, field notes about agriculture, roadside poetry, pasture performances and artist-built roadside culture stands selling fresh, preserved and fermented locally-grown food.

The Fest also offers 44 classes and tasting events about fermented foods (kimchi, yogurt, hard cider, chocolate, cheese, beer, bread, etc.), preserving the harvest, farming and more.

Kirsten Shockey of Applegate, OR, homesteader, fermenter, teacher and co-author with her husband, Christopher Shockey, of "Fermented Vegetables: Creative Recipes For Fermenting 80 Vegetables And Herbs," will conduct three hands-on classes Oct. 4–5 about safely fermenting seasonally available produce and forbs into cultured krauts, preserves, pastes and relishes. Join her for an evening presentation of "Once Upon A Brine: A Fermentista's Tale" on Oct. 4 where she'll sign her just-released book.

John Greenler, education and outreach director for the Great Lakes Bioenergy Research Center at the University of Wisconsin-Madison, will speak Oct. 11 about moving beyond corn and grain to make ethanol by fermenting plant materials into renewable energy as fossil fuel alternatives. Join his lively presentation and try fermenting fuel.

For more information, to view parts of previous Farm/Art DTours and to register for classes and tastings after Aug. 1, visit www.fermentationfest.com.

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