Every Wed. Food- and agriculture-related discussions and demos. Oct. 7: “Lacto-Fermented Hot Sauce.” Fermentation enthusiast Louis Daher demonstrates how to turn hot peppers and mango into hot sauce. Oct. 14: “Heirloom Corn.” Local farmer Ben Monroe gives a farm-to-table portrait of this traditional crop. Oct. 21: “Washtenaw Tool Bank Collective.” Washtenaw County Conservation District representative Doug Reith discusses which tools are best suited for different projects, and how to use them. Oct. 28: “Fresh-Hopped Wild Rice Ale.” Rachel Kanaan and Mason Shipe of Jupiter Fen Kombucha Club show how to brew this seasonal beer. $22. 6–7 p.m., 4175 Whitmore Lake Rd. Free, except Oct. 28. Preregistration required for all events at tinyurl.com/a2-foodhub. thewashtenawfoodhub.com.