Wautoma, WI
Current Conditions
0:56 AM CST
Cloudy
Temperature
29°F
Dew Point
12°F
Humidity
48%
Wind
SW at 15 mph
Barometer
30.13 in. F
Visibility
10.00 mi.
Sunrise
06:26 a.m.
Sunset
05:51 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 26 to 31 degrees with partly cloudy skies. Winds will range between 10 and 18 miles per hour from the southwest. No precipitation is expected.
7-Day Forecast
Friday
31°F / 19°F
Mostly Cloudy
Saturday
35°F / 18°F
Mostly Cloudy
Sunday
38°F / 18°F
Mostly Cloudy
Monday
33°F / 20°F
Partly Cloudy
Tuesday
38°F / 26°F
Partly Cloudy
Wednesday
34°F / 26°F
Mostly Cloudy
Thursday
46°F / 34°F
Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CST
Friday...Temperatures will range from a high of 31 to a low of 19 degrees with mostly cloudy skies. Winds will range between 7 and 18 miles per hour from the southwest. Less than 1 inch of snow is possible.
This Evening ...Temperatures will range from 26 to 22 degrees with mostly cloudy skies. Winds will range between 7 and 12 miles per hour from the southwest. No precipitation is expected.
Overnight ...Temperatures will range from 19 to 24 degrees with cloudy skies. Winds will remain steady around 9 miles per hour from the southwest. No precipitation is expected.
Saturday...Temperatures will range from a high of 35 to a low of 18 degrees with mostly cloudy skies. Winds will range between 5 and 21 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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