Podcasts about hex ferments

The fourth pillar of a successful business is product & quality. Those words translate into a consistent and elusive practice of quality control within a business.  Studying the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Meaghan Carpenter, owner of HEX Ferments shares their methods and creative thinking when they make their kimchi, krauts and kombucha. The ancient techniques of preserving food is an art. Rarely do we find an Arc of Taste in our modern food chain. HEX Ferments is that niche business that never stops striving for the best. Science and taste have led their path to HEX Ferments' high caliber product.  In November HEX Ferments opened HEX Superette and HEX Tasting Room. This brings "How to HEX" (how to add ferments to your diet) to life. They have added two new big facets to their business. They extend the word "quality" to a new way of experiencing their product.  Quality is where product, service and time blend togther. It is an elusive concept. One that each business owner strives to achieve.

We discuss sauerkraut and social change with Meaghan (she/her) and Shane (he/him) of HEX Ferments in Baltimore, Maryland. HEX Ferments uses the traditional method of fermentation to preserve and transform local, organic produce into nourishing foods. You can learn more about their work at hexferments.com. We also read and discuss the story of Emmaus from Luke 24: 13-35. Listen to Pastor Tom's sermon on this story here: https://bit.ly/3ecCfAU This week's co-hosts are Revs. Tom Harris (he/him) and Billy Kluttz (he/him). Believe in Baltimore is a podcast conversation with community leaders and change-makers in Baltimore, Maryland, hosted by Govans Presbyterian Church. In each episode, we welcome a local leader to share about their work in Charm City, as well as their hopes and dreams for our community. Govans Presbyterian Church is a theologically progressive community empowering people to make the world better. Learn more about Govans and how you can get involved at www.govanspres.org. Stay connected to Govans online through our social platforms, too! Govans Instagram Account - https://www.instagram.com/govanspresbyterian/ Govans YouTube Account - https://www.youtube.com/user/Govanschurch Govans Twitter Account - www.twitter.com/govanschurch Govans Facebook Account - www.facebook.com/govanschurch For more information or to send us your show ideas, email Pastor Billy at billy@govanspres.org.

Owner and founders of HEX Ferments, Meghan and Shane Carpenter, created a kombucha and fermented food company out of an art project at MICA. They are now an integral part of our local food chain. Restaurants, farmers market shoppers and home cooks all benefit from their deep knowledge in fermented food practices. Their skill and craft, combined with their ability to be a strong partner for restaurants, has made a positive impact in our community. Hear how they are faring during the pandemic.

HEX Ferments uses the traditional method of fermentation to preserve and transform local, organic produce into nourishing foods. Their products range from sauerkrauts, kimchi, seasonal ferments, to kombucha tea.  Fermented foods are in every culture and for thousands of years have been an effective way to preserve the harvest and make food more digestible while detoxifying and enhancing nutrients. The effect of fermentation transforms food to make flavors more complex, while adding naturally occurring probiotics to your diet. In this episode, I talk with founders Meaghan and Shane Carpenter about their mission to create healthy and delicious products with sustainable, environmentally sound systems in mind. Let's dive in.

HEX Ferments uses the traditional method of fermentation to preserve and transform local, organic produce into nourishing foods. Their products range from sauerkrauts, kimchi, seasonal ferments, to kombucha tea.  Fermented foods are in every culture and for thousands of years have been an effective way to preserve the harvest and make food more digestible while detoxifying and enhancing nutrients. The effect of fermentation transforms food to make flavors more complex, while adding naturally occurring probiotics to your diet. In this episode, I talk with founders Meaghan and Shane Carpenter about their mission to create healthy and delicious products with sustainable, environmentally sound systems in mind. Let's dive in.

Joining me today is artist Rosemary Liss; food is her medium. Eloquently put, her website states: “Rosemary Liss (b. 1988) creates nourishing experiences that provide a symbiosis between mouthfeel and carnal perception.” We’ll be talking about her start at Hex Ferments, nuka performance piece/residency at the Noma Ferments lab, and her current role at Bar Clavel in Baltimore. Meant to be Eaten is powered by Simplecast.

This week on Industry Night, Nycci & David explore fermentation with special guests SHane & Meaghan Carpenter of Hex Ferments and Lane Harlan, owner of WC Harlan and Clavel Mezcaleria in Baltimore.

This week's guests include:* Dena Leibman, executive director of Future Harvest, Chesapeake Alliance for Sustainable Agriculture. Future Harvest works to build a sustainable Chesapeake Foodshed from farm and fishery to table by training new and experienced farmers in the best ways to manage their land and their crops. She's in with info about the upcoming, 19th Annual Cultivate the Chesapeake Foodshed conference, Jan. 11, in College Park, Md.* Meaghan and Shane Carpenter, who are participants in the Cultivate the Chesapeake Foodshed conference, own Hex Ferments in Baltimore and have been creating fermented foods for almost 20 years. Their ferments have been featured on the PBS series Moveable Feast, NBC Nightly News with Lester Holt, Bon Appetit and by many other media. We'll hear about fermenting, its value for our health, diets and ... more!* DC'S RARE Steak and Seafood is a recent entry into downtown's fine dining, surf and turf wars. Exec chef Marc Hennessy is to tell us all about it.* Pedromin Vaziri joins us with cool info about her total stress relief salon, Soulex Float Spa - her sensory deprivation chambers are all the rage for meditative stress relief and relaxation.* Santa Teresa rums are famous and delicious. Reliable Tavern's bartender, Kapri Robinson (who also happens to be DC's reigning, bartending queen) is in with tastes and talk of Santa Teresa.

This week's guests include:* Dena Leibman, executive director of Future Harvest, Chesapeake Alliance for Sustainable Agriculture. Future Harvest works to build a sustainable Chesapeake Foodshed from farm and fishery to table by training new and experienced farmers in the best ways to manage their land and their crops. She's in with info about the upcoming, 19th Annual Cultivate the Chesapeake Foodshed conference, Jan. 11, in College Park, Md.* Meaghan and Shane Carpenter, who are participants in the Cultivate the Chesapeake Foodshed conference, own Hex Ferments in Baltimore and have been creating fermented foods for almost 20 years. Their ferments have been featured on the PBS series Moveable Feast, NBC Nightly News with Lester Holt, Bon Appetit and by many other media. We'll hear about fermenting, its value for our health, diets and ... more!* DC'S RARE Steak and Seafood is a recent entry into downtown's fine dining, surf and turf wars. Exec chef Marc Hennessy is to tell us all about it.* Pedromin Vaziri joins us with cool info about her total stress relief salon, Soulex Float Spa - her sensory deprivation chambers are all the rage for meditative stress relief and relaxation.* Santa Teresa rums are famous and delicious. Reliable Tavern's bartender, Kapri Robinson (who also happens to be DC's reigning, bartending queen) is in with tastes and talk of Santa Teresa.

Miso kimchi? Black radishes? Purple Kombucha? In this episode, Rachel navigates the Baltimore fermentation scene with founders and fermenters at Hex Ferments, Maryland-based food alchemists, dedicated to sourcing from local and organic farmers. They talk about their journey as artists into the world of krauts, kimchi, and kombucha, and their innovative take on classic fermented foods to help introduce new customers to the world of fermentation and gut health. To find out more about Hex Ferments, check out hexferments.com.

Our panelists include Sarah Gordon and Sheila Fain, owners and founders of Gordy’s Pickle Jar; Meaghan and Shane Carpenter, the owners and founders of Hex Ferments; and Lauren Sandler, the Director of Preservation for Foodshed, Inc. Sarah Gordon and Sheila Fain are the founders of Gordy’s Pickle Jar, the much-loved, small batch pickle company from Washington DC. Founded in 2011, Gordy’s quickly become a DC favorite not only for its delicious product line but also for its commitment to craftsmanship, community, and sustainability. The brand has received numerous accolades from the press, including the Washington Post, Food & Wine, Bloomberg, and The Food Network, among others (http://www.gordyspicklejar.com). HEX Ferments are Maryland-based food alchemists, dedicated to sourcing from local and organic farms. They believe in creating partnerships from these providers of sustenance to create unique ferments that support our individual health as well as the health of our local foodshed. HEX ferments employs a traditional process – they do not use heat or white vinegar – so that they’re creations are teeming with beneficial bacteria, healthy acids and enzymes. They balance old world quality and flavor with modern interpretations, and choose optimal, nourishing ingredients. HEX Ferments is a certified B-Corporation, 100% Wind Powered. (http://www.hexferments.com) Lauren Sandler is the production manager of Canningshed, a Maryland-approved food manufacturing facility that produces seasonal jams, jellies, and hot sauce, as well as fermented, dried, and frozen foods.  Born and raised in Baltimore, Lauren worked as a line cook at Franny;s Restaurant in Brooklyn, NY, where she developed a commitment to working with local growers and produce. Everything made at Canningshed is sourced from independent Mid- Atlantic growers, from the lavender dried for tea to the vinegar used in Snake Oil Hot Sauce.  Lauren and her team are particularly committed to minimizing food waste: beyond constantly exploring new ways to use the generally unused parts of food (from cherry pits to fibrous leek greens), Canningshed ferments, cans, dries, freezes, and juices, so that they can provide seasonal local produce year long. ORIGINS is powered by Simplecast

After starting the day with cocktails, Caity and Jack are ready for a few snacks. Thankfully, the Good Food Mercantile is chock-full of delicious, interesting, and downright good things to eat. Samy K (who also happens to be a radio personality) introduces the HRN team to the world of vegan cracklins, and talks about what it means to be at the "Healthy Angels Unicorns Mercantile." After that, the fun continues with fermented foods from Sarah Gordon of Gordy's Pickle Jar and Shane Carpenter of Hex Ferments (and their incredible beatboxing talents). Finally, things get cheesy as guest host Jennifer Isham of Union Market talks with Elena Santograde of Grafton Village Cheese and Elias Cairo of Olympia Provisions.

This week we start our listener question segment, talk about kombucha, exploding bottles, and the numerous upcoming fermentation related events. Show notes: Iggy’s Live & Cultured Killer Pickles Fail of the Week: Exploding Fermentation Wild Fermentation Events Heritage Harvest Festival Hex Ferments Oregon Fermentation Festival Fermentation on Wheels Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.