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Adam is an educator in the fields of fermentation, natural healing and nutrition and the author of a full length recipe book on fermentation: Fermenting Food Step-by-Step.  His style and technique are informed by his Egyptian descent, childhood in Saudi Arabia and background as an herbalist.

After receiving a B.S. in Environmental Science from U.C. Riverside in 2011 he went on to earn a M.S. in Human Nutrition at the University of Bridgeport, CT in 2016.

Adam and his wife, Yiyi Mendoza, currently reside in Upstate New York.  For booking inquiries regarding private and group workshops, consultations and speaking engagements, reach out via the contact page.