Fermentation Station
Laura Killingbeck has been working with Round the Bend Farm for the last five years as a Food Systems Consultant, Vegetable Liaison, and Fermentation Specialist. She is currently the Director of Food Systems and Fermentation at Rancho Mastatal Center for Sustainability Education in Costa Rica, where she manages the production of fermented foods for restaurant and community use, and teaches the food and fermentation component of the Ranch’s Apprenticeship Program. Laura has a hand in the production of thousands of gallons of fermented vegetables, soda, herbal beer, vinegar, and yogurt each year, and works to create replicable systems for utilizing whole foods from local foodsheds on both a community and home scale. Over the last five years Laura has taught classes on food and fermentation in the United States, Costa Rica, and Nicaragua. In 2014 she completed an educational residency with fermentation author Sandor Katz. Her favorite ferment of the moment is Honey Rhubarb Soda.
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