University of Rochester

Rochester Review
May–June 2014
Vol. 76, No. 5

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In Review

WORK IN PROGRESS Fermenting Arts
backcover (Photo: Adam Fenster)

CABBAGE CRUSHERS: Sarah Kirschenheiter ’13 (left), Stacy Miller ’15 (second from right), and Julia Evans ’13 make vegetable ferments during a workshop organized by Leila Nadir, a lecturer in sustainability (center), and Cary Peppermint, assistant professor of art and art history (not pictured). Part of Edible Ecologies, an initiative of Nadir and Peppermint’s collaborative EcoArtTech, the workshop explored historical food practices.