David Taylor
dmtaylor@kitchensinkferments.com
240-863-1666
Kitchen Sink Fermentation Collaborative
David and his partner, Allison, and three dogs have lived in Colorado for almost ten years. Arriving here a few years after graduating college at East Tennessee State University via Washington D.C, David spent most of his developmental years in a small rural town in Southeast Tennessee bordering Asheville, North Carolina. He spent weekends up the holler on the family farm where his great-grandfather farmed 10 acres of diverse vegetables with his old mare and plow. David remembers learning the lessons of chickens, plants and snake dogs at an early age, as well as the distinct smell of hard work his Papaw Willie always embraced. His great- grandmother, Ollie, lived with him from the age of five until her passing when he was thirteen. He relishes in the wisdom and memories of picking maters, breaking beans, preserving food, cuddling with a hand sewn quilt, and eating the soup beans and cornbread she always had cooking on the stove. The stories and songs of his rich cultural heritage steeped in growing has led him back to agriculture and the natural world after detouring through the construction and engineering world. Most recently, he interned for Monroe Organic Farms in Kersey, which he has been a working member and northern Colorado delivery person for the past five seasons. DT ultimately believes we are all capable of healing ourselves and our world by working with complex soil microbes and mycelium structure (and a lot of love) to create nutrient-dense food and fermented products. Outside of agriculture and reducing food waste through fermentation, he enjoys trail running and hiking with his dogs and Allison, tending to the backyard flock of hens, playing the dulcimer, growing heritage vegetables, and serving in a leadership role with the Larimer County Farmers Alliance.
Kitchen SInk Ferments started on a local organic CSA farm as interns. Fermenters DT (David Taylor) and Mike P (Michael Paladino) lived together behind the barn in humble quarters, working the field by day and fermenting gleaned veggies and what some would consider compost under Mike’s kitchen sink by night.
So, the idea of Kitchen Sink Fermentation Collaborative was born! Seeing the surplus of vegetables returning from the farmers’ market , those left over from weekly CSA distribution, and the ones left behind in the field, the Kitchen Sink guys wanted to take action by transforming what could be waste into tasty and nutrient-dense fermented foods that aid the gut and spirit. What began as a season of experimentation under Mike’s sink has now become an opportunity to create a positive shift in our world by sharing the fermentation creations with you.