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 $35 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 $157 until August 18 until at 11PM EST
* Second Tier Tickets USD $167 until August 29at 11 PM EST
* Third Tier Tickets USD $177 until 13 September 11PM EST

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. 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.



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

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 – 48 Hours Left to register for this 96 hour access event!


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