When it comes to student organizations, the College of William and Mary has its riches, and while some may think it is impossible to attend a meeting for every club, some may also find it rewarding to expand their horizons and try something off the beaten path. Fermentation Club does just that by providing students with the opportunity to learn the art of fermentation. Members can craft a variety of foods and beverages while learning about the greater cultural and historical significance of the projects they prepare.
Every Wednesday, members of Fermentation Club gather in Lodge 1 of the Sadler Center at 7 p.m., and proceed to the community kitchen on the ground floor of the building. Projects range from sourdough starter and kimchi, to kombucha and cheong (a popular Korean fruit preserve). Club members are encouraged to participate in every part of the fermentation process, including sanitization and preparation, and leave with their own jar of the product that is theirs to keep.
Fermentation Club aims to provide a space that goes beyond fermentation tutorials by fostering a welcoming community that is accessible to beginners.
“Everyone is welcome, regardless of their background or their experience in fermenting,” Vice-President Sophia Holincheck ’24 M.S. ’26 said. “Something that we really prioritize is giving people opportunities to make recipes that they want to make.”
The welcoming atmosphere the club has sought to create is supported by a commitment to providing both the space and materials to facilitate safe and effective fermentation projects. However, achieving this goal has not been without conflict.
“I think we might be the only club that’s based around making food, at least the only club that meets on campus,” Holincheck said. “It’s been a bit of an issue behind the scenes, because of the unique way we need to spend our funds, like getting fresh fruit from the grocery store. The school had a weird time getting us set up with a Food Lion card that they can give us funds with, and then finding a meeting place was hard as well.”
The funding the school provides has been instrumental in keeping the club free of dues, and thus more accessible to those who may only want to attend a small number of meetings, allowing the club to spread culinary knowledge to a wider audience.
Throughout Fermentation Club’s history, they have remained a relatively small organization, but this year, President Foster Covington ’27 hopes to expand its reach and educational scope.
“This club was founded in 2019, and literally everybody who was in it during that time stayed with it through Covid, but they basically all graduated out,” Covington said. “It was kept mainly on the science of fermentation, which I completely understand. I love that, but it’s not particularly my strong suit, I’m not a STEM sort of guy.”
This academic year, Covington is spearheading an initiative to create activities that not only cover the science and practice of fermentation, but also the greater cultural and historical implications of various fermented dishes and drinks.
“I truly do believe that every culture has invented their own type of sword and spear, bread and some sort of alcoholic drink. And two of those are directly tied to fermentation,” Covington said. “That cultural and historical standpoint is what I really enjoy about Fermentation Club.”
The club plans to make several site visits throughout the year to local businesses to learn more about industrial fermentation in an enjoyable way. It has already coordinated visits to the Copper Fox Distillery, Williamsburg Winery and Precarious Beer Company.
On the cultural side, Covington plans to have more collaborative meetings with various clubs on campus, including the Salsa and Cheese clubs, following their successful kimchi event with the Korean American Student Association last semester.
As a social organization as well as an educational one, maintaining an inclusive environment has remained a top priority for Fermentation Club. For some participants, it is a large reason they return frequently.
“I’ve never felt more accepted anywhere,” Holincheck said. “We’re a really friendly group.”
The accepting atmosphere was echoed by Seth Hannon ’27, who went to his first Fermentation Club meeting last semester.
“It’s a super friendly club. You don’t need to worry at all, the people here will absolutely accept you, we’re all part of a fermenting family if you want to put it that way,” Hannon said. “If people have never fermented before, I say you should just try it out. It’s a great way to start, and you never know, it could be a new hobby you pick up.”
While most people who first attend a Fermentation Club meeting have no prior experience, the club provides guidance and a community that keeps members coming back, and the unique cultures and histories surrounding the recipes continue to inspire.
“Personally, I think food is a universal language, because you can’t be mad at someone when you’re sharing a meal,” Covington said. “There’s just something about good food everyone can appreciate, even if it’s something you’re totally unfamiliar with.”
For students wishing to participate in a meeting, the club asks that members RSVP in their GroupMe chat, so that they are able to get an idea of the supplies needed for each meeting. Posters with sign-up codes will continue to be posted around campus in the coming weeks.
