There's no doubt that Ann Arbor loves food. This city of foodies is in constant pursuit of new gastronomic frontiers. Fortunately it seems this quest is self-fulfilling, producing a wave of local food entrepreneurs. Case in point: David Klingenberger, who is fermenting his way into the hot new foods scene in A2. That's right - fermenting. And we're not talking microbrews here. Through his food biz, The Brinery, Klingenberger is revolutionizing the art of pickling by taking it back to its roots.

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