Fermentation Practices in New Mexico Today

* This in-person panel will also be offered on Zoom, click here to register for Zoom https://bit.ly/microbezoom *

The Maxwell Museum of Anthropology invites you to learn about fermentation and its applications in contemporary New Mexico foodways from local fermenters and community educators Amber Benson (NMSU Master Food Preserver Program), Julian Scanlon (Ecologica), Kyle Key (NM ChileJang), and Sarah Horowitz (Three Sisters Kitchen).

Speakers will touch on the histories of the fermentation processes they use, and how fermentation can support food sovereignty, reduce waste, promote sustainability, and bolster human health and community vitality.

Free and open to all. A $5 suggested donation helps The Maxwell Museum support community engaged programs like these.

In honor of our temporary exhibit curated by Toni Gentilli, Maxwell Museum Curator of Exhibits, "Entangled Cultures: How Humans and Microbes Co-create through Fermentation" on view through Spring 2026.