Teacher Spotlight: Danielle Shelton from Fermdamentals
Our growing class list would be quite difficult to pull off without the awesome instructors we've been so honored to meet. We'd like to give you the same opportunity to get to know our Chattery teachers a bit better.
So, here are four questions to help you get to know Danielle Shelton of Fermdamentals.com. She'll be leading three classes before the end of the year: Mead, Cider & Ciser, Vegetable Fermentation and Basic Dairy Culturing.
Danielle Shelton is a food artisan, volunteer coordinator, textile artist, writer, world traveler, and life-long learner. After spending a decade stationed in Europe (with a deployment to the Middle East), she returned to her native Arkansas where she completed her Master's degree in Medieval History. As a recent transplant to Chattanooga, she is currently a volunteer coordinator with a local non-profit. She is the blogger behind fermdamentals.com, who shares her passion for fermented foods and beverages online and through classes. She spends most of her time at home either in the kitchen coming up with tasty treats, creating textile art of one variety or another, or researching and writing with a kitty in her lap.
We have three classes coming up with Danielle: Mead, Cider & Ciser, Vegetable Fermentation and Basic Dairy Culturing! Check them all out here.
How did you get started in your profession?
I, like many others, have had my share of illness, some chronic. I have been dissatisfied with Western medicine’s treatment (consisting of force feeding me pills), rather than looking for the source(s) of the underlying problem. In an effort to try to take care of myself, I began reading ingredient labels, eating more real food (locally grown, grass-fed meat, fresh fruits & veggies, and locally produced eggs from chickens that eat bugs and grass and spend their days in the fresh air and sunshine), I started gardening to produce as much of my family’s food as possible, and began making a variety of fermented foods. I began with yogurt and kombucha, moved on to milk kefir and cheese, then started fermenting veggies. My husband and I also began making our own beer, wine, mead and hard cider. Thus, Fermdamentals.com was born.
Why do you love Chattanooga?
Local food, art, the natural beauty, the progressive changes taking place... I just love it!
What's one topic you'd like to learn through The Chattery?
Indigo dyeing... I wasn't able to attend the class last month. :(
What's something someone would be surprised to learn about you?
That I'm an introvert. I love people and I love being involved in a variety of things, but I need significant time to myself to recharge my batteries.