I went to the Boston Fermentation Festival this morning to learn more about some specialized fermentation techniques. Perhaps, koji isn’t so specialized actually as the talk I attended was filled with people who seemed pretty sophisticated with their own koji already. There was another talk that I was really interested in as well, on “Fermenting Workplace Democracy” — or the growth of cooperative business models in the food industry. Unfortunately, I couldn’t stay for that one. Today, I made a donation to Boston Ferments, the all-volunteer organization that runs the annual festival.