Stacy Fortenberry grew up in New Orleans, where food ruled everything in her house and French-inspired Southern cooking was a family sport. As a teenager, she learned the art of making a proper roux and a pot of chicken and dumplings from her dad, setting the tone for a lifelong love of cooking. After years of wrangling the chaos of film, TV, and music productions, she’s swapped sets for sauerkraut and found her passion in fermenting and feeding people. A few years ago, she traded gumbo and po’boys for California sunshine and farmers’ markets, and she’s been smitten with the abundance of produce ever since. As Preserved's Workshop Assistant, Stacy supports our team of instructors, and shines when connecting with students during our workshop lessons. 

Favorite Ferments: Kimchi, Sour Pickles and Miso (her newest obsession)