Several educational community events related to the subject of fermentation and the current “Fermentation” exhibit at Waterfall Arts, 256 High St., are scheduled for August. The events are free and open to the public, but donations are always welcome.

The series begins Wednesday, Aug. 5, at 7 p.m. Anna Antaki of Weeping Duck Farm in Montville will talk about lacto-fermentation methods and share recipes. Antaki and her husband Roy make lacto-fermented dilly beans, carrots, kim chee, pickled cucumbers and tomatoes, as well as apple cider vinegar, apple cider, hard cider, beer and wine.

Chef Frank Giglio of Three Lily Farm will talk about his philosophy of food and fermentation Friday, Aug. 14 from 10 a.m. to noon during the Belfast Farmers’ Market, held on the art center’s grounds. A classically trained chef, Giglio uses his education and personal experimentation to create a well-rounded, balanced dietary approach, teaching that food is medicine.

On Friday, Aug. 28, at 7 p.m., many of the participating artists, fermenters and performers will gather for an art salon to discuss inspiration, fermentation and art. The art salon is intended to be an open forum and a sort of freewheeling discussion for audience and participants.

The “Fermentation” exhibit runs through Sept. 11 and can be seen Tuesdays through Fridays from 10 a.m. to 5 p.m.; on August Saturdays from noon to 4 p.m.; and by appointment (call 338-2222 to arrange). The exhibit, demonstrations and talks are sponsored by the Belfast Coop, Seebreeze Eye Care, Sam Mitchell, Marshall Wharf Brewery, the Maine Arts Commission, an independent state agency supported by the National Endowment for the Arts, and yearlong sponsor Revision Energy.

Courier Publications’ A&E Editor Dagney C. Ernest can be reached at (207) 594-4401, ext. 115; or