Ferments and Cultures Videos and Upcoming Events

All videos are always at Vimeo.com/culturesgroup. Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in.

To access these videos you must be registered with Vimeo. Vimeo does not charge a fee to regsiter, although they really want to get you to subscribe on a monthly basis. Be persistent if you do not want to purchase a monthly Vimeo plan. Look for really small print! The option is there.

We think Vimeo is a great deal that let’s you control your content and avoid advertising. Vimeo does not push content you don’t want to see into your face like Instagram, nor restrict access to things you really want to see by applying algorithms that make you watch their advertising like Instagram does.

We purchased the most expensive Vimeo plan so you don’t need to. But it is one of the reasons we ask for fees for our events and screenings.

For every event there is a registration page. Register for The Silk Road and Halal and Kosher (including Israel and Palestine) events here: September 28, Part 1 https://conta.cc/36721UI and October 4, Part 2 https://conta.cc/3j5HK5Q These videos are password protected. No password, no watching.

We try to have a live chat portion for each event but if enough people do not register for each event we will not have them.

Live Chat Info (Zoom)

The information for the live chat for Part 1 of our September 28th https://us02web.zoom.us/j/81518628478 Meeting ID: 815 1862 8478 Passcode: HALAL , 1PM to 2 PM EST (New York Time) and October 4th, 1 PM to 2 PM (New York Time) The Silk Road, Kosher and Halal including Israel and Palestine event is https://us02web.zoom.us/j/81518628478 Meeting ID: 287 521 6492, Passcode GRAB7

Please Register

Over 95% of those that have a Seasons Pass did not purchase it. Very hard working volunteers were given one as a way to thank them for volunteering for this International Fermentation Festival, but mostly to thank them as a way to thank them for creating videos for the events.

If you are only interested in a specific event, just register for that. Again, we need to raise money to cover our expenses. If you can’t afford anything, say that on the registration form.

If you don’t register for either a Seasons Pass or an event you’d like to attend you won’t get updates or announcements or passcodes for that event. Passcodes will be re-instituted in October.


Fermentations and Cultures Event Hosts: Payal Shah, Nickawanna Shaw, Marika Groen, Anton Nicola, Peiman Khosravi, Ebonee McCorvey, Kirsten Shockey, Zoe Mitchell, Connie Chew, Dr. Johnny Drain, Maria Mantilla, Ken Fornataro, Julia Skinner, Robin Sherrill, Alex Gunuey, Zoe Mitchell, Dave Smoke-McCluskey, Amy Kalafa, and Ed Ferrada.

We don’t keep track of what events you attend. If you miss a specific event after the 7 day period you will not have access to the videos for that event.

We will not refund a partial amount of a Season Pass fee for any reason, even if we can’t put on any more parts of this event.


After the entire event is over we hope to create a book and a documentary for sale that will benefit all the presenters and volunteer staff for the entire program.


This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, waste management, land and water access and the preparation of food and drink through fermentation, preparation and cooking techniques.

Event event has a specific focus on a topic that often is a geographic region that includes the techniques and cultures that make the foods and drinks from France, Japan, Russia, Armenia, Iran, Scotland, Taiwan, China, Azerbaijan, Afghanistan, England, The Baltics, Georgia, The Caucuses, Nepal, Sri Lanka, Chile, India, Egypt, Chile, Israel, Finland, Denmark, Taiwan, Canada, Mexico, Norway, Sweden, South Korea, Palestine, and other African and South American countries and immigrant diaspora throughout the world. 


French Ferments and Cultures

Peiman Khosravi

Wild Fennel – Peiman Khosravi

You can no longer register for this event. The info on the Zoom call is above. All videos are at Vimeo.com/culturesgroup. We are leaving all videos posted for last session up until the 28th of September in deference and honor of all our friends and family, colleagues and fellow Native Americans and those whose families came here as immigrants that are struggling with so many serious issues.

Alex Gunuey

Yes, you do have to be registered with Vimeo. That’s where all these videos are housed. There is no registration fee required to participate in this event, although please go to our Instagram page or sign up for email to receive notice of some special upcoming events that you won’t find out about in other ways.

The September 28 event on The Silk Road (Halal/Kosher) – including India, Georgia, Israel, Palestine, etc takes place on September 28th.


Fermentations and Cultures Event Hosts: Payal Shah, Nickawanna Shaw, Marika Groen, Anton Nicola, Peiman Khosravi, Ebonee McCorvey, Kirsten Shockey, Zoe Mitchell, Connie Chew, Dr. Johnny Drain, Maria Mantilla, Ken Fornataro, Julia Skinner, Robin Sherrill, Alex Gunuey, Zoe Mitchell, Dave Smoke-McCluskey, Amy Kalafa, and Ed Ferrada.

We don’t keep track of what events you attend. If you miss a specific event after the 7 day period you will not have access to the videos for that event. We will not refund a partial amount of a Season Pass fee for any reason.


After the entire events are over we hope to create a book and a documentary for sale that will benefit all the presenters and volunteer staff for the entire program.


This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, waste management, land and water access and the preparation of food and drink through fermentation, preparation and cooking techniques.

Event event has a specific focus on a topic that often is a geographic region that includes the techniques and cultures that make the foods and drinks from France, Japan, Russia, Armenia, Iran, Scotland, Taiwan, China, Azerbaijan, Afghanistan, England, The Baltics, Georgia, The Caucuses, Nepal, Sri Lanka, Chile, India, Egypt, Chile, Israel, Finland, Denmark, Taiwan, Canada, Mexico, Norway, Sweden, South Korea, Palestine, and other African and South American countries and immigrant diaspora throughout the world. 


Ferments and Cultures – Back to School


All three of Dr. Esther Miller’s recordings are up. Connie Chew’s Kangen Water is up. Savage Craic’s vegan fruit kimchi is up. Jennifer Solow’s two recordings, one on champagne tomatoes the other on herbs are up. Both of Dr. Sameer’s recordings are also up. Christine Krauss’ farinata, and her idli presentation have also been posted. 

Two new videos from Marika Groen have been posted. Greg Martinez’s piece on Enzymes has been posted. Viola Sampson’s two videos are also back up. You may have gotten a peek at those the last time around but they are for this event.

Also, I reposted many other videos that people requested to see for this event as well.

I’ll be posting more over the next two weeks as they come in or are edited. We’ve extended the viewing period to September 28.

The French Ferments and Cultures will still take place on September 22 as planned, as will the September 28 event on The Silk Road (Halal/Kosher) – including India, Georgia, Israel, Palestine, etc.

Some people are undergoing some very serious issues with fires, sickness, and work. They are doing what they can to get more videos. We’ll wait as long as they need.

Zoom Call: Sep 13, 2020 02:00 to 3:00 PM Eastern Time (US and Canada) : https://us02web.zoom.us/j/81761944740

Meeting ID: 817 6194 4740

Passcode: friend

Lots of doctors in the house for this one! A few scientists and lots of eager fermenters and culturists! To purchase a highly discounted $137 (was $247) Season Pass that will get you into all scheduled and pop-up online events. September 13 – conta.cc/34JKBwK

Fermentations and Cultures Event Hosts: Payal Shah, Nickawanna Shaw, Marika Groen, Anton Nicola, Peiman Khosravi, Ebonee McCorvey, Kirsten Shockey, Zoe Mitchell, Connie Chew, Dr. Johnny Drain, Maria Mantilla, Ken Fornataro, Julia Skinner, Robin Sherrill, Alex Gunuey, Zoe Mitchell, Dave Smoke-McCluskey, Amy Kalafa, and Ed Ferrada.

We don’t keep track of what events you attend. If you miss a specific event after the 7 day period you will not have access to the videos for that event.

We will not refund a partial amount of a Season Pass fee for any reason. After the entire events are over we hope to create a book and a documentary for sale that will benefit all the presenters and volunteer staff for the entire program.


This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, waste management, land and water access and the preparation of food and drink through fermentation, preparation and cooking techniques.

Event event has a specific focus on a topic that often is a geographic region that includes the techniques and cultures that make the foods and drinks from France, Japan, Russia, Armenia, Iran, Scotland, Taiwan, China, Azerbaijan, Afghanistan, England, The Baltics, Georgia, The Caucuses, Nepal, Sri Lanka, Chile, India, Egypt, Chile, Israel, Finland, Denmark, Taiwan, Canada, Mexico, Norway, Sweden, South Korea, Palestine, and other African and South American countries and immigrant diaspora throughout the world. 


Ferments and Cultures – Fruits, Ferments and Probiotics


September 13th event : conta.cc/34JKBwK

To purchase a highly discounted $137 (was $247) Season Pass that will get you into all scheduled and pop-up online events.

Fermentations and Cultures Event Hosts: Payal Shah, Nickawanna Shaw, Marika Groen, Anton Nicola, Peiman Khosravi, Ebonee McCorvey, Kirsten Shockey, Zoe Mitchell, Connie Chew, Dr. Johnny Drain, Maria Mantilla, Ken Fornataro, Julia Skinner, Robin Sherrill, Alex Gunuey, Zoe Mitchell, Dave Smoke-McCluskey, Amy Kalafa, and Ed Ferrada.

We don’t keep track of what events you attend. If you miss a specific event after the 7 day period you will not have access to the videos for that event.

We will not refund a partial amount of a Season Pass fee for any reason. After the entire events are over we hope to create a book and a documentary for sale that will benefit all the presenters and volunteer staff for the entire program.

September 13th event: conta.cc/34JKBwK


This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, waste management, land and water access and the preparation of food and drink through fermentation, preparation and cooking techniques.

Event event has a specific focus on a topic that often is a geographic region that includes the techniques and cultures that make the foods and drinks from France, Japan, Russia, Armenia, Iran, Scotland, Taiwan, China, Azerbaijan, Afghanistan, England, The Baltics, Georgia, The Caucuses, Nepal, Sri Lanka, Chile, India, Egypt, Chile, Israel, Finland, Denmark, Taiwan, Canada, Mexico, Norway, Sweden, South Korea, Palestine, and other African and South American countries and immigrant diaspora throughout the world. 

Fermentations and Cultures Event Hosts: Payal Shah, Nickawanna Shaw, Marika Groen, Anton Nicola, Peiman Khosravi, Ebonee McCorvey, Kirsten Shockey, Zoe Mitchell, Connie Chew, Dr. Johnny Drain, Maria Mantilla, Ken Fornataro, Julia Skinner, Robin Sherrill, Alex Gunuey, Zoe Mitchell, Dave Smoke-McCluskey, Amy Kalafa, and Ed Ferrada.



Ferments and Cultures – August 24th


Women and Koji Making II and Pickles. Register for August 24th Event: https://conta.cc/3fN85CW


There are 14 events that we will charge $20 per event to access the videos for seven days, and attend the live part or see an edited version of it.

To purchase a highly discounted Season Pass

* First tier Tickets: USD $137 until September 13

We don’t keep track of what events you attend. If you miss a specific event after the 7 day period you will not have access to the videos for that event.

We will not refund a partial amount of a Season Pass fee for any reason. After the entire events are over we hope to create a book and a documentary for sale that will benefit all the presenters and volunteer staff for the entire program.

August 24th event (starts August 22 online): https://conta.cc/3fN85CW


This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, waste management, land and water access and the preparation of food and drink through fermentation, preparation and cooking techniques.

Event event has a specific focus often a geographic region that includes cultures, foods, drinks and techniques from Armenia, Georgia, Iran, China, Azerbaijan, Afghanistan, Russia, Nepal, Sri Lanka, India, Egypt, Chile, Israel, Finland, Denmark, Taiwan, Japan, Canada, Mexico, France, Norway, Sweden, South Korea, Palestine, and other African and South American countries countries and immigrant diaspora throughout the world including in the USA. 

Fermentations and Cultures Event Hosts: Payal Shah, Nickawanna Shaw, Marika Groen, Anton Nicola, Permian Khosravi, Ebonee McClurvey, Kirsten Shockey, Connie Chew, Dr. Johnny Drain, Maria Mantilla, Ken Fornataro, Alex Gunuey, Zoe Mitchell, Dave Smoke-McCluskey, Amy Kalafa, and Ed Ferrada.



Ferments and Cultures


We recorded the live event and are editing the Tips for Filming your Ferments and Cultures video for distribution to all our program and event hosts working with confirmed and potential presenters. We also hope to create a guide that we intend to distribute to all program participants as well.

Our objective, described at length during the live event, is to get as many people as possible to view this really inspiring work. Hopefully you will enjoin what we call, as you will hear, a movement for food, land, and water equality and respect for the Earth as demonstrated through different cultures and areas around the world.


This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, waste management, land and water access and the preparation of food and drink through fermentation, preparation and cooking techniques. We recognize that some people are not actually interested in some of these topics, so we clearly make which videos are about fermentation, preparation and cooking techniques.

Event event has a specific focus often a geographic region that includes cultures, foods, drinks and techniques from Armenia, Georgia, Iran, China, Azerbaijan, Afghanistan, Russia, Nepal, Sri Lanka, India, Egypt, Chile, Israel, Finland, Denmark, China, Japan, Canada, Mexico, France, Norway, Sweden, South Korea, Palestine, and other African and South American countries countries and immigrant diaspora throughout the world including in the USA. 

Fermentations and Cultures Event Hosts: Payal Shah, Nickawanna Shaw, Marika Groen, Anton Nicola, Permian Khosravi, Ebonee McClurvey, Kirsten Shockey, Connie Chew, Dr. Johnny Drain, Maria Mantilla, Ken Fornataro, Alex Gunuey, Zoe Mitchell, Dave Smoke-McCluskey, Amy Kalafa, and Ed Ferrada.


All the Events

The events of this program serve as an education resource, and a guide to like minded individuals throughout the world. So if you have not requested an invitation to present at one of our events, or answered an invitation, would you please? To get a highly discounted Season Pass please go here.



Mara Jane King will not appear until our final event of the program, but you can still join her and Christine Ruch for a really super fundraising event! “In this time of reduced social interaction, the Festival brings people together over a topic that has everything to do with connection and community: food. Just as the food industry is reeling, the 501c3 nonprofit Flatirons Food Film Festival could also use your help. To enable the 2020 Flatirons Food Film Festival (Oct. 8-11) to contribute again to our country’s ongoing dialog about food, your support for fundraisers like this one is more important than ever. And what’s better than having fun while donating.”

Ferments and Cultures


Event Registration: https://conta.cc/2X2xdzo

Events in this 15 part program will cover fermentation, preservation, increasing food resources, science, traditional/novel applications of microbes, soil development, farming, fungus and bacteria as environmental tools, waste management, and international cultures that include foods, drinks and traditions from Armenia, Georgia, Iran, China, Azerbaijan, Afghanistan, Russia, Nepal, Sri Lanka, India, Israel, Finland, Denmark, China, Japan, Mexico, France, Norway, Sweden, Korea, Palestine, African and South American and North American countries and indigenous people and immigrant diaspora throughout the world including the USA. 

The program Starts August 6 – Register here. You can register up until August 6th for the first event, but you should probably do it by August 4th! Thank You!

Jessica Alonzo of Petra and The Beast in Dallas, Texas demonstrates two types of rice amasake she uses based on what type of fruit or vegetable she is using. This is a great video, and a good example of one of the newer videos we are making of all presenters for the series. You record the raw footage, we edit and place titles, recipes, pictures of books or products, etc. Cucumber Kasuzuke from Petra and The Beast

This event includes some new videos edited from raw footage submitted by presenters. The third and last hour of the meeting 3PM to 4PM EST will be devoted exclusively to video making.  1 to 4 PM EST , August 6 Live Event. $30 USD Videos, and Chat in English, (preguntas y repuestas en Español en chat) Program Hosts and Presenters (both confirmed or invited) must ask for entry codes unless purchasing tickets.  Event Registration


Sesame koji paste for Armenia style flatbreads for our Silk Road, Halal and Kosher Event

24 hours before the event watch at https://conta.cc/2DfBTuI. The 3 hour live part of the takes place 24 hours after that start time of August 5, 1 PM EST. 

Go to registration page, purchase a ticket or use code to access. You’ll receive a passcode for the live event 24 hours before the event. 

In this 24 hour showing is the world premiere of the first five episodes of Season 1 of Cultured&Cured: Asian Fermentation with Chef Ken Fornataro



The last hour of the August 6 event: Video Presentation Assistance Q & A with award-winning TV producer, Amy Kalafa. How to create a video with recording tips from a professional. Join hundreds of presenters from around the world. 


Green Mango with Lime and Salt, and a ripe mango 2nd ferment Water Kefir

Events in this 15 part program will cover fermentation, preservation, increasing food resources, science, traditional/novel applications of microbes, soil development, farming, fungus and bacteria as environmental tools, waste management, and international cultures that include foods, drinks and traditions from Armenia, Georgia, Iran, China, Azerbaijan, Afghanistan, Russia, Nepal, Sri Lanka, India, Israel, Finland, Denmark, China, Japan, Mexico, France, Norway, Sweden, Korea, Palestine, African and South American and North American countries and indigenous people and immigrant diaspora throughout the world including the USA. 

Event Registration: https://conta.cc/2X2xdzo

Mailing List: https://conta.cc/30SSPiv


Women and Koji Making An International Affair, becomes a 7 day encompassing Juneteenth!


We hear you. Thank God some of you are getting work! So please don’t feel bad if you are missing out on the live events from many women that are doing amazing things with koji! And, a few guys as well! You can still participate, and we are eager for you to do so! Fill out the registration form and if you can donate $30.

If you can’t, consider $20, ecause we have extended the viewing time for live and amazing pre-recorded events until this Saturday! Please fill out this form and Register here. You can register up to June 19th! Either way we promise you you won’t miss anything! We are emptying our knowledge vault! Thank You!

A million thanks to Andrew Centofante in Virginia at North American Sake Brewers for some dope AF koji making and koji muro education!
The Vimeos are beginning to bloom at

Please fill out this form and Register here. You can register up to June 17th! Thank You!

Sake Kasu from Kato Sake Works
KatoSakeWorks
Mirin and Kasu from Kato Sake Works
Watermelon Kimchi with Koji

Please fill out this form and Register here. You can register up to June 17th! Thank You!

Please fill out this form and Register here. You can register up to June 17th! Thank You!

Please fill out this form and Register here. You can register up to June 17th! Thank You!

Mika Repenning of Go-en Fermented Foods
Ma!Condimentos
Sourdough Bread by Terri Ann Fox
Vinegar
Kirsten K Shockey of Ferment.Works wielding her koji to make vinegar
Koji Vinegar
Cucumber Kasuzuke from Petra and The Beast
Misti Norris and Jessica Alonzo of Petra and The Beast

Ma!Condimentos Salad

Alchemy
Sake Kasu or Lees

Koji Pickles by Jessica Alonzo or Petra and The Beast
Shio-Koji Turnips from Petra and The Beast
Kanji for Koji Making
Koji Cured Meats and Koji Charcuterie from Petra and the Beast
Summer Drinks with shio-koji and amakoji from LantauMama


Women and Koji Making – An International Affair – There’s More still.


The Vimeos are beginning to bloom at

Please fill out this form and Register here. You can register up to June 17th! Thank You!

Sake Kasu from Kato Sake Works
KatoSakeWorks
Mirin and Kasu from Kato Sake Works
Watermelon Kimchi with Koji

Please fill out this form and Register here. You can register up to June 17th! Thank You!

Please fill out this form and Register here. You can register up to June 17th! Thank You!

Please fill out this form and Register here. You can register up to June 17th! Thank You!

Mika Repenning of Go-en Fermented Foods
Ma!Condimentos
Sourdough Bread by Terri Ann Fox
Vinegar
Kirsten K Shockey of Ferment.Works wielding her koji to make vinegar
Koji Vinegar
Cucumber Kasuzuke from Petra and The Beast
Misti Norris and Jessica Alonzo of Petra and The Beast

Ma!Condimentos Salad

Alchemy
Sake Kasu or Lees

Koji Pickles by Jessica Alonzo or Petra and The Beast
Shio-Koji Turnips from Petra and The Beast
Kanji for Koji Making
Koji Cured Meats and Koji Charcuterie from Petra and the Beast
Summer Drinks with shio-koji and amakoji from LantauMama


Women and Koji Making – An International Affair – There’s More.


Please fill out this form and Register here. You can register up to June 17th! Thank You!

Please fill out this form and Register here. You can register up to June 17th! Thank You!

Mika Repenning of Go-en Fermented Foods
Ma!Condimentos
Sourdough Bread by Terri Ann Fox
Vinegar
Kirsten K Shockey of Ferment.Works wielding her koji to make vinegar
Koji Vinegar
Cucumber Kasuzuke from Petra and The Beast
Misti Norris and Jessica Alonzo of Petra and The Beast

Ma!Condimentos Salad