The North and Rye

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan
What does rye bread mean? Does memory taste like rye bread?  Does who made it or where it was made effect taste. Is rye bread a part of self identity? This is an excerpt from the upcoming event, The North and Rye. Laura Valle is a PhD candidate at The Bread Lab at WSU. Katrina Kollegaeva is a food anthropologist, cook and writer in the UK. Her business is known as Rosehip and Rye – Soul food from the New East (www.RosehipAndRye.co.uk) with Gabriella Gershenson, Zuza Zak and Darra Goldstein. 

November 7, 2021, 1 to 3:00 PM Eastern Time – A discussion of  the history and current state of food and drink in Russia, The Balkans and The Caucasus, especially the love of things fermented, sour, and rye. Zuza Zak has recently published her book, Amber and Rye. Darra has published Beyond the North Wind, and will also give us a preview of her upcoming book, The KIngdom of Rye, as well! Register at https://Cultures.Group or  https://conta.cc/3bplEtj 
Pre-Order The Kingdom of Rye
November 1, 2021, 3 to 5 PM EST Fermentation Journeys

Our recent two part Fermentation Journeys events with Sandor Katz and Mara Jane King were incredible. It’s taken a few weeks to distill out the info for additional videos to match with the large amount of supplemental materials that go with them but now pre-recorded interviews plus over 5 hours of newly created videos have been posted for in the showcase for the next event on Monday, November 1, 2021 from 3 to 5 PM Eastern Time. Part 3 of Fermentation Journeys: Across the Pond and Down Under. Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice. Across the Pond and Down Under. Live Event with selected videos and chat. Subscribers to this event or the series have access to a library of videos from Sandor Katz, Mara Jane King, Esteban Yepes Montoya, Maya Hey, Nancy Matsumoto, Mallory O’Donnell, Nicholas Repenning, Markus Shimuzu, Pao Yu Liu, William Rubel, Soirée-Leone, Naomi Duguid, Will Moffat, Holly Davis, Sean Doherty, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Haruko Uchishiba, Connie Chew, Yoko Lamn, Andrea Billar, Kimiko Ito, Ellie Markovitch, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin, Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Dr.Tejas Sameer, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu, Kevin Gondo, Taylor Erkkinen, Jenny Bardwell, Joel Orsini, Dr. Julia Skinner, Mark Tan and others.

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.  Register

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 

Across the Pond and Down Under

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan

Register: https://conta.cc/3bplEtj to view recordings or to attend events

Fermentation Journeys Live : Part 1

Our recent two part Fermentation Journeys events with Sandor Katz and Mara Jane King were incredible. It’s taken a few weeks to distill out the info for additional videos to match with the large amount of supplemental materials that go with them but now pre-recorded interviews plus over 5 hours of newly created videos have been posted for in the showcase for the next event on Monday, November 1, 2021 from 3 to 5 PM Eastern Time. Part 3 of Fermentation Journeys: Across the Pond and Down Under.

Fermentation Journeys Live : Part 2

Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice.

Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters. You can get tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, unless live event recordings are of suitable quality. 

Fermentation Journeys Live : Part 3
November 1, 2021, 3 to 5 PM EST Fermentation Journeys

Across the Pond and Down Under. Live Event with selected videos and chat.

Fermentation Journeys Live : Part 4

Subscribers to this event or the series have access to a library of videos from Sandor Katz, Mara Jane King, Esteban Yepes Montoya, Maya Hey, Nancy Matsumoto, Mallory O’Donnell, Nicholas Repenning, Markus Shimuzu, Pao Yu Liu, William Rubel, Soirée-Leone, Naomi Duguid, Will Moffat, Holly Davis, Sean Doherty, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Haruko Uchishiba

Fermentation Journeys Live : Part 5

Connie Chew, Yoko Lamn, Andrea Billar, Kimiko Ito, Ellie Markovitch, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin, Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Dr.Tejas Sameer, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu, Kevin Gondo, Taylor Erkkinen, Jenny Bardwell, Joel Orsini, Dr. Julia Skinner, Mark Tan and others.

Fermentation Journeys Live : Part 6
November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. Register

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.  Register

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 

Mimi Ferments and Markus Shimuzu

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan

Markus Shimuzu of Mimi Ferments

Register: https://conta.cc/3bplEtj ro view recordings or to attend online events

Our recent two part Fermentation Journeys events with Sandor Katz and Mara Jane King were incredible. It’s taken a few weeks to distill out the info for additional videos to match with the large amount of supplemental materials that go with them but the pre-recorded interviews are in the showcases.

Two of recent note amongst lots of really notable ones were with Esteban Yepes Montero who features quite prominently in Sandor’s book Fermentation Journeys – working on lots more background posts for that – and a really riveting exposition of research and retailing using all your favorite microbes such as B.subtilis for natto, Rhizopus oligosporus for tempeh, Aspergillus for koji by Markus Shimuzu of @mimiferments.

Markus presented what people that have fallen down the rabbit hole or under the spell of filamentous fungi know. Substrates matter. Cooking whatever beans you use more that a few minutes versus less than a few minutes matters. If using a spore excipient or an actual addition like cracked wheat or ground legumes, grains, nuts, starchy roots or tuber their degree of gelatinization really matters organoleptically.

These soybeans were made with ground, cooked, then dehydrated yellow split peas and mixed with different length hyphae of Aspergillus. I’m about to make a Cantonese style Chinese wine from them to serve as the base for a mirin type ingredient. Because when making mirin, ingredient variations matter a lot as well. Smells, tastes and even textures are different with each variation. (Ken Fornataro of Cultures.Group)

Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice.

Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters. You can get tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, unless live event recordings are of suitable quality. 

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 

Mushrooms – Amanita Muscaria

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan

October 10th, 11 AM to 2 PM Eastern Time

  • Mallory O’Donnell
  • Nick Repenning
  • Will Moffat 
  • Markus Shimuzu 11:30 to 12
  • William Rubel 12 to 12:30
  • Estéban Yepes Montoya 12:30 to 1:30
  • Sandor Katz 1:00 – 2 Group Discussion (All writer interviews are in event showcases for future viewing)
  • Showcase Interview: Nancy Matsumoto, co-author of the forthcoming book, Exploring the World of Japanese Craft Sake: Rice, Water Earth, will be in conversation with the newly minted Dr. Maya Hey, scholar of fermentation and feminism.

Register: https://conta.cc/3bplEtj

Mushrooms, Chocolate and Hyphae

Mushroom foragers, botanists and Koji and other types of filamentous fungus experts facilitate a really stellar program that includes artisans and explorers of the functional and practical and cultural uses of mushrooms, cacao (theobroma cacao) or chocolate,and what most know as Koji and other hyphae producing fungus.

Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice.

Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters.

Register for events and video viewings as an InRetrospect subscriber or as a Reserved Seat holder to view videos as well as to get into a live event. Video makers (for any of the WritersCultures2021 events or InRetrospect), and reserved seat holders get in first.

You can purchase these types of tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, not live event recordings unless they are of suitable quality. 

Videos by: Sandor Katz, Mara Jane King, Naomi Duguid, Kirsten Shockey, Cortney Burns, Holly Davis, Sean Doherty, Marcus Shimuzu, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Haruko Uchishiba, Connie Chew, Yoko Lamn, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Kimiko Ito, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Tejas Sameer, Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Tejas Sameer, Joel Orsini, Jessica Alonzo, Julia Skinner, and Mark Tan.

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 

Hypha + Hypha = Mycellium

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan
Photo by Markus Shimuzu of Mimi Ferments

October 10th, 11 AM to 2 PM Eastern Time

  • Mallory O’Donnell and Nick Repenning 11 to 11:15
  • Will Moffat 11:15 to 11:30 
  • Markus Shimuzu 11:30 to 12
  • William Rubel 12 to 12:30
  • Estéban Yepes Montoya 12:30 to 1:00
  • Sandor Katz 1:00 – 2 Group Discussion (All writer interviews are in event showcases for future viewing)
Nancy Matsumoto, co-author of the forthcoming book, Exploring the World of Japanese Craft Sake: Rice, Water, Earth, will be in conversation with the newly minted Dr. Maya Hey, scholar of fermentation and feminism.

Register: https://conta.cc/3bplEtj

Mushrooms, Chocolate and Hyphae

Mushroom foragers, botanists and Koji and other types of filamentous fungus experts facilitate a really stellar program that includes artisans and explorers of the functional and practical and cultural uses of mushrooms, cacao (theobroma cacao) or chocolate,and what most know as Koji and other hyphae producing fungus.

Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice.

Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters.

Register for events and video viewings as an InRetrospect subscriber or as a Reserved Seat holder to view videos as well as to get into a live event. Video makers (for any of the WritersCultures2021 events or InRetrospect), and reserved seat holders get in first.

You can purchase these types of tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, not live event recordings unless they are of suitable quality. 

Videos by: Sandor Katz, Mara Jane King, Naomi Duguid, Kirsten Shockey, Cortney Burns, Holly Davis, Sean Doherty, Marcus Shimuzu, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Haruko Uchishiba, Connie Chew, Yoko Lamn, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Kimiko Ito, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Tejas Sameer, Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Tejas Sameer, Joel Orsini, Jessica Alonzo, Julia Skinner, and Mark Tan.

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 

More Mushrooms, Chocolate, and Hyphae

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan
Cover photos for the second part of Fermentation Journeys, Mushrooms, Chocolate and Hyphae
The Mushrooms, Chocolate and Hyphae showcase of videos for Sandor Katz’s “Fermentation Journeys” part 2 is filling up. Register: https://conta.cc/3bplEtj Now to watch.

October 10th, 11 AM to 2 PM Eastern Time

  • Mallory O’Donnell and Nick Repenning 11 to 11:15
  • Will Moffat 11:15 to 11:30 
  • Markus Shimuzu 11:30 to 12
  • William Rubel 12 to 12:30
  • Estéban Yepes Montoya 12:30 to 1:00
  • Sandor Katz 1:00 – 2, Group Discussion
Nancy Matsumoto, co-author of the forthcoming book, Exploring the World of Japanese Craft Sake: Rice, Water, Earth, will be in conversation with the newly minted Dr. Maya Hey, scholar of fermentation and feminism.

Register: https://conta.cc/3bplEtj

Mushrooms, Chocolate and Hyphae

Mushroom foragers, botanists and Koji and other types of filamentous fungus experts facilitate a really stellar program that includes artisans and explorers of the functional and practical and cultural uses of mushrooms, cacao (theobroma cacao) or chocolate,and what most know as Koji and other hyphae producing fungus.

Photo by Markus Shimuzu, Mimi Ferments

Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice.

Photo by Markus Shimuzu, Mimi Ferments

Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters.

Register for events and video viewings as an InRetrospect subscriber or as a Reserved Seat holder to view videos as well as to get into a live event. Video makers (for any of the WritersCultures2021 events or InRetrospect), and reserved seat holders get in first.

You can purchase these types of tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, not live event recordings unless they are of suitable quality. 

Photo taken by Dr. Maya Hey with permission by Terada Honke.

Videos by: Sandor Katz, Mara Jane King, Naomi Duguid, Kirsten Shockey, Cortney Burns, Holly Davis, Sean Doherty, Marcus Shimuzu, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Haruko Uchishiba, Connie Chew, Yoko Lamn, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Kimiko Ito, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Tejas Sameer, Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Tejas Sameer, Joel Orsini, Jessica Alonzo, Julia Skinner, and Mark Tan.

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 

Mushrooms, Chocolate, and Hyphae

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan

Register: https://conta.cc/3bplEtj

International Fermentation Festival, October 10th

October 10, 11 AM to 2 PM Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Markus Shimuzu, Will Moffat, Maya Hey, Estéban Yepes Montoya, Eiko Takahashi, William Rubel and others with videos from around the world and discussion of cultures.

An around the world celebration of Sandor Katz’s Fermentation Journeys with makers and writers of fermentation, Culture and Cultures. Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters.

Register for events and video viewings as an InRetrospect subscriber or as a Reserved Seat holder to view hundreds of videos as well as to get into a live event. Video makers (for any of the WritersCultures2021 events or InRetrospect), and reserved holders get in first. You can purchase these types of tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, not live event recordings unless they are of suitable quality. 

With Sandor Katz, Mara Jane King, Naomi Duguid, Misti Norris, Holly Davis, Sean Doherty, Marcus Shimuzu, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Haruko Uchishiba, Connie Chew, Yoko Lamn, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Kimiko Ito, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Tejas Sameer, Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Tejas Sameer, Joel Orsini, Jessica Alonzo, Julia Skinner, Honey Islam, and Mark Tan.

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 

Fermentation and Cultures – October

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan

Register: https://conta.cc/3bplEtj

International Fermentation Festival, October 10th

October 10, 11 AM to 2 PM Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Markus Shimuzu, Will Moffat, Maya Hey, Estéban Yepes Montoya, Eiko Takahashi, William Rubel and others with videos from around the world and discussion of cultures.

An around the world celebration of Sandor Katz’s Fermentation Journeys with makers and writers of fermentation, Culture and Cultures. Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters.

Register for events and video viewings as an InRetrospect subscriber or as a Reserved Seat holder to view hundreds of videos as well as to get into a live event. Video makers (for any of the WritersCultures2021 events or InRetrospect), and reserved holders get in first. You can purchase these types of tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, not live event recordings unless they are of suitable quality. 

With Sandor Katz, Mara Jane King, Naomi Duguid, Misti Norris, Holly Davis, Sean Doherty, Marcus Shimuzu, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Haruko Uchishiba, Connie Chew, Yoko Lamn, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Kimiko Ito, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Tejas Sameer, Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Tejas Sameer, Joel Orsini, Jessica Alonzo, Julia Skinner, Honey Islam, and Mark Tan.

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 

Fermentation Journeys!

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan

Register: https://conta.cc/3bplEtj

It’s a 2 part International Fermentation Festival, Sept. 26th to October 10th with two live segments.

Sept. 26th 11 to 2 EST (1:00 to 2:00 is in Spanish) En Español: Posteriormente, los videos en Español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation) Video makers (for any event), InRetrospect ticket holders, and reserved seat holders get in first. You can still purchase these types of tickets now and after a live event, although we do not promise any live event recording will be available. We will try, but again we make absolutely no promises. Hundreds of videos for subscribers though!

October 10, 11 AM to 2 PM (11:00 to 12:00 is in Spanish) Sandor Katz is hosted by Nancy Matsumoto, Mallory O’Donnell and Nick Repenning with Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, and William Rubel in a continuation of the fermentation journeys discussion, providing unique videos from around the world and discussion of cultures, plus the videos from Part 1. En Español: Posteriormente, los videos en Español y los co-anfitriones de habla hispana presentarán de 11 a 12 horas: Fuerza de Fermentation

With Sandor Katz, Mara Jane King, Naomi Duguid, Misti Norris, Holly Davis, Sean Doherty, Marcus Shimuzu, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Haruko Uchishiba, Connie Chew, Yoko Lamn, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Kimiko Ito, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Tejas Sameer, Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Tejas Sameer, Joel Orsini, Jessica Alonzo, Julia Skinner, Honey Islam, and Mark Tan.

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/2022. Gets rolled out over a four month period. If you signed up for InRetrospect you should already have gotten a showcase address and passcode. Combined, there are around 100 new videos there, now. Every month there will be at around 50 new ones or about 150 more – in addition to the videos associated with any live event. It’s not too late to sign up! Or to make a video to celebrate Sandor Katz’s Fermentation Journeys for that matter

Baking, Chef Ken Fornataro, Cultures.Group, Events, Methods, Recipes, Vegan

Jenny Bardwell makes Appalachian style salt rising bread

#WritersCultures2021

Baking, Chef Ken Fornataro, Cultures.Group, Events, Methods, Recipes, Vegan

Salt Rising Breads

Baking, Chef Ken Fornataro, Cultures.Group, Events, Methods, Recipes, Vegan

Food, fermentation, and brewing videos from around the world. Registration Required. Free Event. Register at https://conta.cc/3bplEtj for this and other events. When you register at https://conta.cc/3bplEtj or
https://paypal.me/FermentsandCultures (if you feel inclined to make a donation) you will receive the Zoom event info.

Koji/Asian/Ferments/India/June 27

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

Registration link: https://conta.cc/3bplEtj

Asian Techniques – April 25,11 to 1 PM EDT

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
Malica Groen of Malica Ferments

This final event of the first program segments is Asian Techniques with rice, beans, squash, nuts, roots and seeds. $15 fee for live event and video watching until June 30th. Season Passes are available. Registration link: https://conta.cc/3bplEtj

Prawn Pad Thai by Chef Eiko Takahashi

Presenters include (list in formation)

Chef Eiko Takahashi, Chef Jeremy Umansky, Chef Cortney Burns, Chef Joel Orsini, Chef Sean Doherty, Chef Corey Bullock, Hannah Kirshner, Chris de Bono, James Matt Vergara, Zizinia de Les Flors, Mandy Ardesty, Chef Alan Callaham, Alexis Nikole Nelson, Sandor Katz, Chef Ken Fornataro, Anne-Marie Bonneau, Anita Tikoo, Åsa Linéa Simonsson, Christine Krauss, Edd Colbert, Nancy Kinzanjui, Chef Pao Yu Liu, Alex Bauer, Anja De Klerk, Ebonee McCorvey, William Rubel, Jeff Rubidge, Cultured and Cured Amy Kalafa and Alex Gunuey, Sacha Wilson, Connie Chew, Erica Carson, Dr. Esther Miller, Eve Jazmati, Hannah Crum, Jo Webster, Chef Jori Jayne Emde, Chef Heidi Nestler, Chef Laurent Serin, Leda Meredith, Chef Llewyn Màire, Mallory O’Donnell, Danny Berke, Edgar Delteil, Chef Ellie Markovitch, Dr. Maria Jimena Ricatti,  Marika Groen, Nick Repenning, Payal Shah, Dr. Peiman Khosravi, Chef Pratap Chahal, Dr. Tejas Sameer, Veena Fermavore, Chef Will Moffat, Zoe Mitchell, Zuza Zak, and others.

Roots, Squash, Rice, Seeds, Nuts, and Corn – Asian Techniques

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
James Vergara and Heidi Nestler of Wanpaku Natto

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Wanpaku Natto

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.

Chef Ken Fornataro of cultuhttps://www.instagram.com/culturesgroup/resgroup serves up corn shoyu cured egg yolks with goto natto (natto with koji) on seeded flatbread

All the 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. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.

Corn, Rice, Seeds, Nuts, and Roots: Asian Techniques

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
An Exploration of Pure Corn Misos by Alan Callaham

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

An Exploration of Pure Corn Misos by Alan Callaham

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.

An Exploration of Pure Corn Misos by Alan Callaham

All the 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. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.

Asian Techniques: Corn, Squash, Rice, Seeds, Nuts, and Roots

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Under 18 minutes  #matzo with sesame seeds and nixtamalized corn koji flour and Emmer wheat

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.

The team at Zizinia de les Flors brings some really amazing fermented foods from Egypt, Jordan, Africa and the Middle East to Ferments and Cultures 2020 and Ferments and Cultures 2021 – Espacio creativo británicolevante cocinando historia cultura política con métodos agrarios tradicionales bendiciones abuelas y otras brujas

All the 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. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.

Asian Techniques, Spring Tonics, Africa Diaspora

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets

$45 for all 4 events including Zoom meeting and associated videos, or see pull down menu. Use this Registration Link You can register for all events up until May 1, then watch until June 30th. March 29 segment is a lagniappe, and a way to still get in on the over 150 planned videos you’ll be able to watch.

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics. Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine,Seaweed Salads. African spice blends and cultures. Bread History. Corn. Seeds.

Then KojiFest2021 on June 20, and the start of our July 18 Writers Cultures 7 event series.

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. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets

March 29 to June 30th: Flowers and Shrubs

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

Mimosa (Acacia Dealbata) is one of the earliest trees to bloom at the end of the winter, here, in France.
Mimosa blooming is the signal that the winter is ending up and that the spring will be there soon. The blooming is really spectacular as this evergreen tree is then taking the look of a big bright yellow cloud. The mimosa scent is amazing, a perfume you can smell from afar, warm, powdery, flowery with tones of honey, hay and green banana. 

That’s why Mimosa flower absolute (essential oil) is widely use as a ingredient for aromatherapy, cosmetics and soap manufacturin and also why Mimosa is traditionnally use in France (mainly in the South) to make cristalized flowers and syrups. 

In the same vein, to enjoy its beautiful perfume for a time longer than the flowering season, we will transform the beautiful mimosa flowers into a naturally fermented mimosa soda, a grapefruit and mimosa shrub, a mimosa sugar. In the last video sequence we will also make a dessert using these 3 ingredients. And describe each step along the way. 

Holisoa Rajerison describes how to make several things with Mimosa flowers, including a Mimosa Shrub, a Mimosa sugar, a Mimosa Soda, and a dessert à l’assiette with these 3 items: Dessert a l’assiette Grapefruit granita, ajo blanco, mimosa soda, black garlic and grapefruits supremes

March 29 segment is a lagniappe, and a way to still get in on the over 200+ planned videos you’ll be able to watch. While we prepare for our April 25th Asian techniques event and our July 19 virtual book fair of writers that have or will publish books this year, along with a review of some recently published scientific papers that have essentially changed everything. 

#milkkefir #waterkefir #flatbread #fermentationbuildscommunity #sourdough #nettles #probiotics #apothecary #🌽 #🍄 #rejuvelac #wildfermentation #edibleflowers #FermentsandCultures2021 #kojibuiltcommunity #culturesgroup #atasteofasia #fermentation #kefir #sourdough #mushrooms #nuruk #kojibuildscommunity

Tonics and Ferments – March 29, 2021

7 to 9 PM ET

Our first 4 events of Ferments and Cultures2021 present techniques – in over 100 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics. Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine,Seaweed Salads. African spice blends and cultures. Bread History. Corn. Seeds.

The Crew at Golden State Pickle Works

$45 for all 4 events including Zoom meeting and associated videos, or see pull down menu. Use this Registration Link You can register for all events up until May 1, then watch until June 30th.

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. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.

March 29, 7 to 9 PM ET – Tonics and Ferments – Vegetable ferments. Restorative Tonics. Meads. Shio-Koji. Dashi. Medicinal brews. Foraged rescue remedies. Sourdough. Spring Nettles. Miso soups. Mushrooms. Lactofermented brines. Amasake. Shrubs. Seaweed salad. Water kefir. Milk Kefir. Miso. Amino Pastes. Jiangs. Kombucha. Tea Ferments.

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets

Each event has a live event at the following time and dates, Eastern Standard. The Africa Diaspora event is included and took place February 21 – 12 PM to 1:30 PM Eastern Time, as is the March 21 – 12 to 3 PM Eastern time part 1 of Ferments and Tonics. Edited, excerpted recordings are also at the Vimeo website. They included presentations by:

Previous Events this year with:

Contact us at kojiandpickles@gmail.com to discuss presentations, videos, interviews, talks you would like to create, or to become an intern or volunteer. We are actively soliciting input from people worldwide to share one or more videos for future sessions.

Ferments and Tonics Part 2

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

On March 29 the other part of Ferments and Tonics introduces dozens of additional videos on everything from fermenting with tree saps to  collecting yeasts and pollens from flowers to create tasty ferments, to using filamentous based substrates to create new food tastes and comforting familiar ones with super umami. 

Christine Krauss of @chirpfoods demonstrates her Nettle Amasake

Also, a few pretty simple lactofermented dishes that just require salt. 

If you have already registered for the events, created a video for any event, or received a scholarship there is no fee for this new event on March 29. We’ll have some segments from the last live event in addition to the new ones released on March 29. 

There is still time to get something in for the Asian Techniques Event. Deadline is April 4 but we know ours going to ask for another week. If you need help let us know! 

So this March 29 segment is a lagniappe, and a way to still get in on the over 200+ planned videos you’ll be able to watch. While we prepare for our April 25th Asian techniques event and ourJuly 19 we have virtual book fair of writers that have or will publish books this year, along with a review of some recently published scientific papers that have essentially changed everything. 

#milkkefir #waterkefir #flatbread #fermentationbuildscommunity #sourdough #nettles #probiotics #apothecary #🌽 #🍄 #rejuvelac #wildfermentation #edibleflowers #FermentsandCultures2021 #kojibuiltcommunity #culturesgroup #atasteofasia #fermentation #kefir #sourdough #mushrooms #nuruk #kojibuildscommunity

Mallory O’Donell demonstrates Maple Leaf Sauerkraut, Pickled Wild Blueberries, Burdock Root fermented in Birch Sap and other tasty foraged foods.

Tonics and Ferments – March 29, 2021

7 to 9 PM ET
Purple Carrot Kanji by Anita Tikoo

Our first 4 events of Ferments and Cultures2021 present techniques – in over 100 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics. Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Jangs, Bokashi, Seaweed Salads. African spice blends and cultures. Bread History. Corn. Seeds.

$45 for all 4 events including Zoom meeting and associated videos, or see pull down menu. Use this Registration Link You can register for all events up until May 1, then watch until June 30th.

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. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.

March 29, 7 to 9 PM ET – Tonics and Ferments – Vegetable ferments. Restorative Tonics. Meads. Shio-Koji. Dashi. Medicinal brews. Foraged rescue remedies. Sourdough. Spring Nettles. Miso soups. Mushrooms. Lactofermented brines. Amasake. Shrubs. Seaweed salad. Water kefir. Milk Kefir. Miso. Amino Pastes. Jiangs. Kombucha. Tea Ferments.

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets

Each event has a live event at the following time and dates, Eastern Standard. The Africa Diaspora event is included and took place February 21 – 12 PM to 1:30 PM Eastern Time, as is the March 21 – 12 to 3 PM Eastern time part 1 of Ferments and Tonics. The recordings are also at the website. They included presentations by:

Previous Events this year with:

Contact us at kojiandpickles@gmail.com to discuss presentations, videos, interviews, talks you would like to create, or to become an intern or volunteer. We are actively soliciting input from people worldwide to share one or more videos for future sessions.

Ferments and Cultures 2021

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

Our first 4 events of Ferments and Cultures2021 present techniques – in over 100 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics. Vegetable ferments. Restorative Tonics. Elderberry Mead. Dashi. Bone broths. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Jangs, Bokashi, seaweed salads, and sweets; African spice blends and cultures of the diaspora of Africans throughout the world.

Tonics and Ferments – March 29, 2021

7 to 9 PM ET
Purple Carrot Kanji by Anita Tikoo

$45 for all 4 events including Zoom meeting and associated videos, or see pull down menu. Use this Registration Link You can register for all events up until May 1, then watch until June 30th.

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. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.

March 29, 7 to 9 PM ET – Tonics and Ferments – Vegetable ferments. Restorative Tonics. Meads. Shio-Koji. Dashi. Medicinal brews. Foraged rescue remedies. Sourdough. Spring Nettles. Miso soups. Mushrooms. Lactofermented brines. Amasake. Shrubs. Seaweed salad. Water kefir. Milk Kefir. Miso. Amino Pastes. Jiangs. Kombucha. Tea Ferments.

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets

Each event has a live event at the following time and dates, Eastern Standard. The Africa Diaspora event is included and took place February 21 – 12 PM to 1:30 PM Eastern Time, as is the March 21 – 12 to 3 PM Eastern time part 1 of Ferments and Tonics. The recordings are also at the website. They included presentations by:

Previous Events this year with:

Contact us at kojiandpickles@gmail.com to discuss presentations, videos, interviews, talks you would like to create, or to become an intern or volunteer. We are actively soliciting input from people worldwide to share one or more videos for future sessions.

India – Ferments/Cultures

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

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.

Go to the following link to register  https://conta.cc/3mJoNrk
$45 for all five events unless you have already bought a Seasons Pass, received a full scholarship, or made a video presentation. But you must register at this new address! We keep uploading new videos as we go along until February 2021.

Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.

Each event has a live Zoom event. The December 27th event is from 10 AM Eastern Time to 11:30. https://us02web.zoom.us/j/87614648556 • Meeting ID: 876 1464 8556 • Passcode: NAGPUR

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.

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, 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. 

Here is one of the videos from India and the last 5 events. There are hundreds more.

Serbian CosPlay

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

There are five remaining events in the #Zymes2020 International Fermentation Festival. To register for all 5 we request $45 dollars. If you are having financial hardships fill in the 5 events for $20 segment. There are also other options. Just go to the registration page and check it out. Or send a note with your full name and email address to kojiandpickles@gmail.com. Here is the link: https://conta.cc/3k5Xp5V

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. You must register on Vimeo and follow us on Vimeo if you want access to streamed videos. They are separate from the Zoom calls.

Russia, The Caucasus and Balkans with Jelena Belgrave and Chef Ken Fornataro host Dr. Darra Goldstein, Olia Hercules, Cortney Burns, Zuza Zak, Inês Neto dos Santos, Belgrade Pot Community, Vaida Barzdaite, Chef Sean Doherty, Mallory O’Donnell, and others

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.

Happy Diwali

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

There are five remaining events in the #Zymes2020 International Fermentation Festival. To register for all 5 we request $45 dollars. If you are having financial hardships fill in the 5 events for $20 segment. There are also other options. Just go to the registration page and check it out. Or send a note with your full name and email address to kojiandpickles@gmail.com. Here is the link: https://conta.cc/3k5Xp5V

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. You must register on Vimeo and follow us on Vimeo if you want access to streamed videos. They are separate from the Zoom calls.

Russia, The Caucasus and Balkans with Jelena Belgrave and Chef Ken Fornataro host Dr. Darra Goldstein, Olia Hercules, Cortney Burns, Zuza Zak, Inês Neto dos Santos, Belgrade Pot Community, Vaida Barzdaite, Chef Sean Doherty, Mallory O’Donnell, and others

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.

Ferments and Cultures Videos and Upcoming Events

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

There are five remaining events in the #Zymes2020 International Fermentation Festival. To register for all 5 we request $45 dollars. If you are having financial hardships fill in the 5 events for $20 segment. There are also other options. Just go to the registration page and check it out. Or send a note with your full name and email address to kojiandpickles@gmail.com. Here is the link: https://conta.cc/3k5Xp5V

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. You must register on Vimeo and follow us on Vimeo if you want access to streamed videos. They are separate from the Zoom calls.

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Celebrate. This challah bread made from a recipe of a Jewish immigrant that made it to the US in the 70s. At that time she was already old and had no idea where her children were. So I was honored as she showed me how she made such light, fluffy and tasty bread and so many other things. She was grateful for all the ingredients I made sure she had to work her magic. Every day. She came to work every day whether or not she was scheduled. Like so many other immigrants to this country she made the lives of everyone else better. Although I’m overjoyed that we now have a new leadership team I haven’t ever forgotten about the children she left behind. Or the children that were put in cages and concentration camps in the US in the last four years. Back to work on Monday to fight for the people of Georgia, and the people of the entire US. Unfortunately the main thing that united us was our extreme repulsion and dislike of Trump, his family, and his enablers. Today his lying sentinels are still spreading out trying to foment hatred and sow division. They must be countered every day. And they must be held accountable. for everything they have done. For the kids. For the harassment and pain inflicted on people that just wanted to work. That just wanted to breathe. Celebrate but #neverforget. #sourdoughbread. It’s time to share bread and fish with everyone. #bidenharris2020 #ossoffforsenate #warnockforsenate #atlanta #georgia #fermentsandcultures #zymes2020

A post shared by Chef Ken Fornataro (@culturesgroup) on

Russia, The Caucasus and Balkans with Jelena Belgrave and Chef Ken Fornataro host Dr. Darra Goldstein, Olia Hercules, Cortney Burns, Zuza Zak, Jessica Alonzo, Inês Neto dos Santos, Belgrade Pot Community, Vaida Barzdaite, Chef Sean Doherty, Mallory O’Donnell, and others

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.

Native American, Latin, African, Caucasian, Asian, Roots – A vegan event.

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

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. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. Register: https://conta.cc/36U25re

Each event has a live Zoom event. The October 25th event is for 2 hours. People are invited to share their vegan ferments or foods or beverages with those on the call, although the call is hosted by Chef Dave Smoke-McCluskey – codchef ✊🏽💪🏽🔪🔥✨🌽🌮🎃 , Ed Ferrada of fermentemos (https://www.fermentemos.cl) and Kirsten K. Shockey of Fermentation School, and Ferment.Works Dave will definitely be talking up corn, and the other sisters.

As always, at every event, there is an opportunity to request a scholarship, reduced fee, or free entry because you are flat out broke.

To access 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.

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, 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. 

Octoberfest is upon us. #FermentsandCultures Videos and Upcoming Events

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

On Oct 4th the live chat version of The Silk Road (Kosher/Halal) is taking place. We have been editing and loading all the newer videos. Hopefully we’ll be able to send out a note to registrants and start screening.

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. October 4, Part 2 https://conta.cc/3j5HK5Q These videos are password protected.

The Part 1 of The Silk Road (Kosher/Halal) as well as the French Ferments videos are all at the showcase that registrants already have a passcode for. All of these videos and all the new videos will be in a part 2 showcase that requires a new passcode.

The information for the live chat for Part 2 on 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

Whether or not you have a Seasons Pass you must register. When you do you get the passcode. There is an event fee for each event, or you can purchase a Seasons Pass for $137.

As always, at every event, there is an opportunity to request a scholarship, reduced fee, or free entry because you are flat out broke.

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. 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.

Fermentations and Cultures Event Hosts: Jelena Belgrave, 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, Alex Gunuey, and Ed Ferrada.

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. 

Ferments and Cultures Videos and Upcoming Events

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

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

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan
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

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

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

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

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

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

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

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

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

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

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!

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, culturesgroup.net, Events, Fermentation and Pickles, Koji, Methods, Microbrewing, Miso, Recipes, Sake, Science, Sweets and Desserts, Vegan

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