SPEAKER DETAILS
Meaghan and Shane Carpenter
Meaghan and Shane Carpenter are co-founders of HEX Ferments, a Baltimore-based fermentation company dedicated to producing raw, traditionally fermented foods using locally sourced ingredients. Inspired by family traditions of preserving the harvest, early experiences with kombucha and a shared background in art and agriculture, their work is rooted in the belief that fermentation is both a cultural practice and a vital tool for nourishing communities.
Founded in 2013, HEX Ferments became the first licensed producer of traditionally fermented foods in Baltimore. Their work has been recognized with multiple Good Food Awards and honors from Slow Food International for preserving authentic fermentation practices. Today, they continue to expand their impact through HEX Superette, educational workshops, and a robust network of regional farms.
Through their work, Meaghan and Shane are committed to keeping living foods alive, supporting soil health, local economies, and nutrient-dense traditions for future generations.
PRESENTATION
KEEPING FERMENTATION ALIVE: PRINCIPLES FROM KITCHEN TO SCALE
SAT, OCT 17 AT 1:45 PM
Fermentation has always been a living, cultural practice but bringing it into today’s food system presents unique challenges. How do you scale traditional methods without losing their integrity? In this talk, the founders of HEX Ferments, Meaghan and Shane Carpenter, share their path from hands-on experimentation to building a fermentation company grounded in raw, living foods and local agriculture. They’ll explore the differences between true fermentation and modern “pickled” products, and the realities of producing nutrient-dense foods in a system built for shelf stability.
Along the way, they’ll demonstrate kraut-making live, offering a window into the beauty and variability of the process. The session concludes with a tasting and Q&A. This is a behind-the-scenes look at what it takes to keep fermentation alive – at any scale.