Probably the most memorable trip I’ve ever taken was a business/art junket to Nuuk, the capital of Greenland. While there I had the great privilege of hanging out with Inuit people who shared their food traditions, songs and stories. So I’m especially excited about the last North Carolina State Fermentology seminar this Thursday, June 10th at 12PM ET:

Inuit Fermentation:
Animal-based & Archaic

As part of the Arctic Indigenous diet, Inuit fermented foods are all animal-sourced, even the ones made from plants. From the stomach content of the caribou to the seabirds in sealskins, this short seminar introduces Inuit fermented foods illustrating how these rare foods present us with an opportunity to appreciate the diversity of dishes and flavors that might come from an entirely animal-sourced diet. Aviaja Hauptmann, who is an Inuk microbiologist, will discuss the role that Inuit fermentation has played and has the potential to play in the future.

Sign up here to attend live but if you can’t make it, the video will be uploaded to the North Carolina State Applied Ecology YouTube channel here.