At Evie’s Brinery our mission is to partner with local farms to make delicious, naturally fermented sauerkrauts, kimchis, and salsas using fresh, Alaska-grown produce. We want to expand the way Alaskans think about, enjoy and preserve our locally-grown vegetables throughout the year. We are deeply inspired by how naturally fermented local vegetables can celebrate our culture and promote the good health of Alaska’s people, farms and communities.
About The Brinery
I’m an urban farmer, wild forager, and enthusiastic cook. I am also an ecologist, and have long been fascinated by what makes systems (and individuals) resilient. I’ve spent most of my adult life living in the North and working on collaborative approaches to resource conflicts, and on developing large-scale, community based conservation agreements. I believe we should address landscapes as a social, economic and environmental whole.
I started the Brinery to in part to work closer to home and in a more tangible way; to change and expand the way we think about, enjoy and preserve what we harvest in Alaska. The more we maintain and regenerate healthy soils and consume healthful, local food, the more resilient we make our bodies, communities, economy and environment. I’m deeply inspired by how naturally fermented local vegetables can promote Alaska’s good health and celebrate our culture – on the microscopic, farm and community level – one jar at a time.
I’ve enjoyed the annual ritual of naturally fermenting my own Alaska-grown vegetables for more than 20 years. The spicy kimchi came first, based on a recipe learned from an old friend. That kimchi provided both a great way to preserve an abundance of garden cabbage and carrots, as well as a winter’s worth of delicious, nutrient-dense and convenient meals. I was hooked.
The more I learned, the more I saw a beautiful convergence. One of the oldest and safest food preservation methods is also incredibly good for us. Hook, line and sinker.