Ever wondered what your gut has to do with your brain? Join the Liebman Institute for Science Innovation (LISI) and the Carey Center for Agrarian Learning (CCAL) at McHenry County College (MCC) to explore the fascinating science behind fermented foods and the gut-brain connection during “Fermentation: Trust Your Gut” on Sunday, October 11, from 1–4 p.m. at the College’s Crystal Lake campus, 8900 U.S. Hwy. 14.
From probiotic sodas and sourdough starters to fermented vegetables, foods marketed for gut health are becoming increasingly popular. This interactive program explores the science behind fermentation and the surprising connection between the gut and the brain.
Participants will get hands-on with fermented vegetables made from locally grown produce, taste-test products from local producers, and learn about the science behind this connection directly from experts.
“Our everyday language hints at just how connected the gut and brain are,” said Ami Thompson, Director of the Liebman Institute for Science Innovation. “We talk about having a ‘gut feeling,’ ‘butterflies in your stomach,’ and ‘trusting your gut.’ These expressions reflect something people have intuitively understood for generations, and now science is helping us understand why.”
The program is presented as a partnership between CCAL and LISI, bringing together agriculture, food, and science to explore a topic that touches everyday life.
“LISI and CCAL perfectly balance each other out for this event,” said Thompson. “LISI gets to dive deep on the modern lab science including microbiology and gut-brain communication pathways. But farmers and food producers have understood fermentation for generations through deep observational knowledge, trial and error, and tradition long before we had microscopes to explain why it worked.”
"One of the most compelling aspects of this event is the opportunity to taste products made locally utilizing different types of fermentation." added Sheri Doyel, Director of the Carey Center for Agrarian Learning. "Featured food entrepreneurs include Jenny Yoon of Sidekick Ferments, Sebastian Vargo of Vargo Brothers Ferments, and we'll serve kombucha from Living Full Kombucha, whose owner Lydia Davis sells at the Dole Farmers Market in Crystal Lake. Pairing a sensory experience with science while also showcasing innovative local businesses makes this a truly unique experience."
The event will take place in the Culinary Lab and Scot Room at MCC. Tickets are $22 for general admission, $11 for seniors ages 65 and older, and $11 for children 12+ (with a registered adult). Space is limited, and registration is required.
“Curiosity is all you need to attend,” said Thompson. “It’s a superpower that opens the door to both joy and knowledge. This event is a chance to follow that curiosity and investigate the science behind something we encounter in everyday life.”
