Farmers in temperate regions can grow food for only a portion of the year; to provide year-round sustenance, some of the bounty of summer and autumn must be preserved. Some farmers produce fermented or preserved products themselves, adding value to their farm produce. Others partner with businesses specializing in these preserving processes. Do fermented products need to stick to their traditional forms, or is there room for experimentation and innovation?

Online panel discussion: Sandor Katz, Mara Jane King, Jason Elberson, and Soirée-Leone

Host: Stone Barns Center for Food & Agriculture