Maggie Levinger and Luke Regalbuto are food lovers and preservation hobbyists. Keen interest in old methods of food preservation and years of exploration with fermentation led them on a long journey from Ireland to Ukraine in search of traditional preservation techniques still in use. In spring 2010, they returned home and started Wild West Ferments, a fermented food and beverage business based out of West Marin. They have initiated kraut collectives in their community and taught courses in food preservation and fermentation through RDI, UC Cooperative Extension, and the Northern California Women’s Herbal Symposium.

Find out more about Maggie and Luke on the Wild West Ferments Web site.