Community members can join Cornucopia’s Farm to Fork students to learn about fermentation and other food preservation techniques on Thursday, April 19 from 7 to 8 pm at the Cornucopia Project office at 49 Vose Farm Road, Suite 110, Peterborough. The program, offered as part of the Cornucopia Project’s commitment to empower healthy eating, is part of its Food for Thought, Learning and Lecture Series. The program will be led by Shana Brautigam, an avid fermenter, grower, teacher, potter, teaching artist and owner of Rooted in Clay pottery studio in Rindge, NH. She will be joined by Hannah Bissex, coordinator of the Farm to Fork Program, to talk about the wide world of food preservation and how it’s used to lengthen the season of locally available vegetables. Attendees will learn that fermentation is a fun and easy way to preserve veggies and boost your digestive health, and is the only form of food preservation that actually increases the nutrients available in the veggies. They will be creating a sample batch of root vegetable ferments, offer some taste tests, and talk about the benefits as well as practices and principles of this ancient food storage technique. Check Cornucopia Project’s website for full details at www.cornucopiaproject.org on this program, or call 784-5069. $10 suggested donation at the door.