Inspired by the age-old practice of fermentation, try an unusual pairing made here on New York State farms: cider and kimchi.

While cultures around the world have relied on fermentation to prevent food from spoiling as far back as 6000 B.C., in the United States today the practice is rare. Join two New York State farmers, Melissa Madden, founder of Finger Lakes Cider House, and Madalyn Warren, owner of Kimchee Harvest, for a conversation about how they are reintroducing New Yorkers to this ancient craft. Cider expert Daniel Pucci, New York’s own “pommelier," moderates as Madden and Warren share their products, cider made from fermented fruit and kimchi, a traditional Korean side dish, made from lacto-fermented seasonal vegetables like napa cabbage and Korean radishes.

This event takes place outside on the Museum's Terrace and includes a tasting of a flight ciders from Finger Lakes Cider House and a serving of kimchi from Kimchee Harvest.