CONCORD — At a recent class on fermentation at Verrill Farm, we learned about bacteria, gases, acidity, salt brine, burping, bad fuzz, fizz, mold, and rot. Yes, the relevant vocabulary for the process ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

PORTLAND, Ore., June 23, 2017 (GLOBE NEWSWIRE) -- Devine Chiropractic, a Chiropractic Clinic, and Family Wellness Center specializing in a holistic approach to chiropractic care announced that they ...

DUMMERSTON — The Lydia Taft Pratt Library will host Fundamentals of Fermentation with host Boaz Vilozny from 2 to 3:30 p.m. on Saturday, Feb. 11. Fundamentals of Fermentation is a hands-on experience ...

Food-tech business The EVERY Company recently secured a patent for ovalbumin produced via precision fermentation, which has potential to introduce a “new class of product applications,” and “expand ...