Alex Lewin

Alex Lewin is the author of “Real Food Fermentation: Revised and Expanded”, and the co-author of “Kombucha, Kefir, and Beyond”.

He grew up on the East Coast of the US. His interests include food, health and fitness, computers, music, mysteries, and two-wheeled vehicles.

In his evolving journey on the earth, he has discovered that one of his gifts is the ability to co-exist side-by-side with friendly microbes. While others struggle with microbes, Alex embraces them.

A graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, he seeks to create a healthier and tastier world by spreading the good news about fermentation and real food. He leads fermentation classes and workshops in the US and abroad. He has helped organized the Greater Boston Kimchi Festival and the Boston Fermentation Festival. He currently serves on the advisory board of The Fermentation Association.

He programs computers. His favorite computer language is Python, and he is not very open-minded. He lives in Cambridge, MA.

To learn more, visit