Presentation + Discussion: Fermentation Practices in New Mexico Today

The Maxwell Museum of Anthropology invites you to learn about fermentation and its applications in contemporary New Mexico foodways from local fermenters and community educators Amber Benson (NMSU Master Food Preserver Program), Julian Scanlon (Ecologica), Kyle Key (NM ChileJang), and Sarah Horowitz (Three Sisters Kitchen).

Speakers will touch on the histories of the fermentation processes they use, and how fermentation can support food sovereignty, reduce waste, promote sustainability, and bolster human health and community vitality. Learn more about each presenter below.

Free and open to all. A $5 suggested donation helps The Maxwell Museum support community engaged programs like these.

In honor of our temporary exhibit curated by Toni Gentilli, Maxwell Museum Curator of Exhibits, "Entangled Cultures: How Humans and Microbes Co-create through Fermentation.

Kyle Key is the maker behind NM ChileJang. He is passionate about the amazing produce here in New Mexico, Korean cuisine, and the love of chiles that binds the two together. He appreciates all the support and encouragement he has received from his company's beautiful community, and looks forward to help innovate and grow our vibrant food scene together. As well as being focused on Albuquerque, he works to educate and grow the understanding and use of Korean fermentation within our food system. He feels that fermentation and the introduction of good microbes into our diets is not only delicious but extremely beneficial. He is excited to not only bringing high quality local gochujang to everyone here but also encourages anyone who’s interested in starting their own journey into fermentation. Learn more about his company here.

Sarah Horowitz is the Sales & Special Projects Manager at the Three Sisters Kitchen, a non-profit community food space in the heart of downtown Albuquerque. It is a place where delicious, affordable, and locally produced foods come together to nourish our community from the ground up. Sarah is a community food systems worker based in Albuquerque. She spent the last decade working with farmers in China and New Mexico on projects related to entrepreneurship, cultural heritage protection, and food. As an educator, social enterprise manager, and food preservation enthusiast, Sarah takes great delight in incorporating fermented foods into classroom curriculums and on the menu at Three Sisters Kitchen. Learn more about this amazing organization here.

Amber Benson is Assistant Professor, Family & Consumer Science Agent, New Mexico State University (NMSU). She is originally from Oklahoma and now resides in Albuquerque and she has served in leadership roles within the Food & Beverage industry over the last 25 years. Amber earned her B.A. in Business Administration with an emphasis in Organizational Leadership from MNU in Olathe, KS where she also completed her Master of Business Administration and began earning her Ph.D. in Food Science and Technology at NMSU in Fall 2024. Amber has been serving New Mexico and Bernalillo County as a Family and Consumer Science Agent since 2023 with a focus on food systems. Amber is passionate about empowering others and creating safer food communities throughout New Mexico. Learn more about her office here.

Julian Scanlon is Co-Founder of Ecologica. He was born in Albuquerque and raised in Italy. He is passionate about fungi, growing his own food, and regenerating our planet. Known locally and beyond as a true friend to the fungi, Julian, alongside his wife and co-founder Alyx Kunz, leads the monthly Mushroom Meet-Up, bringing together enthusiasts of all backgrounds. World travelers Alyx and Julian recently returned from Puerto Rico, where he explored the island’s unique mushroom and plant species while raising awareness about the impacts of deforestation in the Caribbean. He is dedicated to educating the public on the benefits of engaging with the natural world, whether by teaching how fermentation can boost both the bioavailability and flavor of food, or by speaking out about the massive loss of biodiversity in New Mexico caused by centuries of overgrazing and how we can grow it back. Julian believes that by restoring our land, we can all benefit from a stable climate, thriving ecosystems, and the return of beautiful and delicious wild foods. Learn more about Ecologica: Ecologica: Ecological_Projects here.

Host or Publisher UNM Maxwell Museum of Anthropology