James Hallenbeck

Involved since: October 2015

Rochester native, I began as an intern at Small World Food in 2015. I have since become manager in the fermentery, leading teams of employees and volunteers in the production of pickles, miso, vinegar, and many others. My goal is to create local and sustainable alternatives to the condiments and pickles us Rochesterians have come to love, with reverence for the traditions and science surrounding their origins in fermentation. Outside of Small World, I can be seen delivering to local grocery stores and tending the Small World stand at Rochester Public Market.

Makes: Kimchi, Sauerkraut, Miso, Sauces & Spreads, Pickles, Vinegar
Favorite Small World products: Chickpea Miso, Curry Sauerkraut, Fermented Garlic Paste, Hot Pickled Peppers, Pickled Garlic Scapes, Pumpkin Barbeque Sauce, Black Bean Miso, Cucumber Kimchi, Makdous

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