Obiora Embry

Getting Back to Nature™

A Hands-On, Late Fall Fermentation Workshop for Health, Friday, December 4, 3:15 PM

Obiora Embry earned a Bachelor of Science in Industrial Engineering from the University of Tennessee, Knoxville. He started growing food as an adult in 2005, and as that work grew, he began experimenting with ways to preserve food: fermenting, canning, freezing, and dehydrating. Around 2012, looking to improve his physical well-being, he wanted to go beyond yogurt. He began fermenting to eat diverse bacterial cultures, avoid food packaged in plastic, and take back control of his health and wellness. His ferments, many made from what he grows, include kombucha, ginger ale and ginger beer, flower soft drink, mead, Mexican cilantro pesto, sourdough bread, sauerkraut, hot sauce, beet kvass, tomato salsa, kimchi, O.N.E. Fire Cider, and O.N.E. Love Hickory Tea.