Greetings from your local Brine Wizards!
Temperatures have been cooling down as we approach autumn, but things have been heating up at the Food Hub. We have processed roughly 1,000 lbs of cayenne, cherry bomb, and habanero peppers for our fermented hot sauce; our stellar staff is busy preserving the bounty of late summer veg! There are a few chances to catch us out and about this month, so be sure to watch our social media @thebrinery for updates and reminders.
Try seasonal ferments at the following sampling demos put on by our friends at Taste the Local Difference!
Burritt's Fresh Market in Traverse City on September 15, 3PM to 6PM
Foods for Living in East Lansing on September 16, 11AM to 2PM
The Local Grocer in Flint on September 16, 11AM to 2PM
Hang out with us at the following foodie events!
Grand Rapids VegFest on September 17, 11AM to 5PM. The 3rd Annual vegan food fest, featuring yours truly among local and national vegan-friendly exhibitors.
Carmela Fall Food Show on September 27 is the place to be for retailers and restaurants lookin' for deals!
Farm to Fork Alcona on September 30. Join us for a fermentation workshop and locavore dinner by our very own 'Spicy' Andrew. Reserve your spot here before reservations sell out!
Bloody Mary Festival in Chicago on October 1, 11AM to 4PM. Chicagoans, come say hi to the lovely Dominique and try our fave Bloody Mary fixings and hot sauce.
What's Seasonal: Dilly Dally Pickle, Cucumber Kimchi, Dyer Farm Garlic Sauerkraut, Galaxy Rose Sauerkraut, Fennel Love Sauerkraut
What's New: A fan-favorite, small batch ferment is making a comeback next month. Can you guess which product is bubblin' in barrels right now? Hint hint, it's spicy! Stay tuned.