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The thrills and chills of eating only fermented food

Derek Dellinger, an owner of a small beer brewery in Kent, decided to try eating only fermented foods for a year. He wrote a book to explain how it all went down. Photo by Patrick L. Sullivan

The word “fermented” is most often associated with alcoholic beverages but for Derek Dellinger it opens up another world of things to eat and drink.

Dellinger, an owner of the Kent Falls Brewing Company and author of “The Fermented Man,” spoke to a curious audience at the Scoville Memorial Library on Saturday, March 4.

To write his book, he ate nothing but fermented foods for one year.

“It’s the most extreme diet you’ll ever hear about.”

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