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

Register: https://conta.cc/36U25re

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.

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.

Latin, African, Caucasian, Asian, and Native American Roots
Oct 25, 2020 03:00 PM Eastern Time (US and Canada). https://us02web.zoom.us/j/81952769491 Meeting ID: 819 5276 9491
Passcode: 098336

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.


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.


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

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

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

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

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

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

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

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

Live Chat Info (Zoom)

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

Please Register

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

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

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


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

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

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


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


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

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


French Ferments and Cultures

Peiman Khosravi

Wild Fennel – Peiman Khosravi

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

Alex Gunuey

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

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


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

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


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


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

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


Ferments and Cultures – Back to School – No Tuition Required


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.

You can no longer register for the September 13th Event. Purchase a Season Pass apply for a scholarship, or register for an upcoming event. The info on the Zoom call is below.

There are more videos up for our Fruits, Ferments and Probiotics already than anyone could watch and make nice supportive comments at Vimeo.com/culturesgroup anyway.

All three of Dr. Esther Miller’s recordings are up. They are a master class in fermentation. Cabbage microbiome wars!

With Viola Sampson’s two videos – fermented tomato ketchup and fermentation basics – and Greg Martinez’s basic review of Enzymes, it’s really a back to school extravaganza.

For your pets as well! Both of Dr. Tejas Sameer’s recordings on making healthy microbiome food for your animals are also posted.

Lots of videos to watch.

That’s just to start though.  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. 

Christine Krauss’ farinata, and her idli presentation have also been posted. and two new videos from Marika Groen of Malika Ferments have also been posted.

Actually we posted 70 videos for this event. Everyone said they missed all of KIrsten Shockey’s videos, and were desperate to re-watch all of Meredith Leigh, Jessica Alonzo and Misti Norris’ stuff so we reposted them as well. Aso please go watch them and please comment on them.

Yes, you do have to be registered with Vimeo. That’s where all these are housed. And for the next two weeks there is no registration fee required to watch although please go to our website and sign up for email to receive notice of some special upcoming events that you won’t find out about in other ways.

Yes, we’ll still take donations but you are like most people in the industry you’re hurting for money. So please don’t think twice about it.

I’ll be posting more videos 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.

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 – Back to School


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

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

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

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

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

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

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

Meeting ID: 817 6194 4740

Passcode: friend

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

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

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

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


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

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


Ferments and Cultures – Fruits, Ferments and Probiotics


September 13th event : conta.cc/34JKBwK

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

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

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

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

September 13th event: conta.cc/34JKBwK


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

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

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



Ferments and Cultures – August 24th


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


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

To purchase a highly discounted Season Pass

* First tier Tickets: USD $137 until September 13

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

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

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


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

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

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



Ferments and Cultures


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

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


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

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

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


All the Events

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



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

Season Pass for Ferments and Cultures

For the first event of Ferments and Cultures on August 6 we are airing proprietary films, and a tutorial as well. Whether or not you can attend the live part of that event, people are not going to be able to access any of that after that event ends. This is being filmed, and will not be made available to the public until the end of the year. You can buy a Season Pass for all of the scheduled events. https://conta.cc/3k5Xp5V


Sesame shio-koji flatbread

Events in this program of 15 planned events 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. Or just how someone feels about eating.

Each 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 are 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. They facilitate what the program hosts,. and what they are into for the following events. There are many presenters in each category that will be announced ned as the event draws nearer.


Pickles from Petra and The Beast

Scheduled Events

Unless otherwise noted the 3 hour live part of each event takes place from 2:30 PM EST to 5:30 PM EST. That can change, and should be irrelevant in someone’s decision to participate in an event.

August 24 Koji Making and Pickles – Event Host Maria Mantilla(Presenters list in formation)

September 13 Fruits, Ferments, Probiotics – Event Host Amy Kalafa(Presenters list in formation)

September 22 French Ferments and Cultures – Event Host Alex Gunuey(Presenters list in formation)

September 28 The Silk Road to Palestine and Israel , including Armenia, Georgia, Iran,  Azerbaijan, Afghanistan, Nepal, Sri Lanka, India (Halal and Kosher) – Event Host Peiman Khosravi(Presenters list in formation)

October 4 Africa, Alkaline Ferments, Black Soil – Event Host Ebonee McCorvey, Event Host Dr. Johnny Drain(Presenters list in formation)

October 12 Native American and Immigrant Roots (Asia, Africa, Europe, Scandinavia, etc.) – Event Host Dave Smoke McCluskey(Presenters list in formation)

October 25 Vegan Food and Drinks – Event Host Ed Ferrada, Event Host Kirsten Shockey (Presenters list in formation)

November 8 Indian Ferments, Preserves and Cultures Event Host Payal Shah (Presenters list in formation)

November 15 The Caucuses, The Balkans and Russia – Event Host Ken Fornataro (Presenters list in formation)

November 22 Sauces and Pastes (Koji or Enzymes) – Event Host Zoe Mitchell and Event Host Dr.Johnny Drain (Presenters list in formation)

December 4 Japanese Ferments and Cultures – Event Host Marika Groen(Presenters list in formation)

December 14 Baking with Koji, Malts and Syrups – Event Host Anton Nicola (Presenters list in formation)

December 22 Scandinavian Cultures – Event Host Nickawana Shaw(Presenters list in formation)

December 28 China and South East Asia – Event Host Connie Chew(Presenters list in formation)

Season Pass: Ferments and Cultures

All events have a full 7 day viewing period, including an edited recording of the live part of that event available a few days later if the quality meets our standards.. So there is no reason anyone that doesn’t work seven days in a row could not fully participate.

In other words, no one, including presenters or program hosts or event host has to be there during a specified time. That’s why you might want to consider a Season Pass.

A Season Pass is for the program and it’s 14 plus events. Plu. We can’t tell you yet what special adjunct things we have planed that are being worked on. Seasons Pass : https://conta.cc/3k5Xp5V

Season Pass Prices

There are 14 events that we will charge $35 per event to access the videos for seven days, and attend the live part or see an edited version. You can pretty much buy a $35 pass at anytime up to two days before the event actually ends. It would require many hours of video watching if you waited that long.

Depending on when you purchase a Season Pass, here are the prices:

* First tier Tickets: USD $157 until August 11 until at 11PM EST
* Second Tier Tickets USD $197 until August 21at 11 PM EST
* Third Tier Tickets USD $247 until 13 September 11PM EST

We will not keep track of what events you attend but will know if you show up. If you miss a specific event no recordings nor makeups after the 7 day period will be available. We will not refund a partial amount of the fee for any reason. You get no credit for a missed event, so should something become available in the future (see below), it would cost you.

If a Season Pass is of interest – we’ll throw in the August 6 event as well but that means you have roughly 48 hours to respond for that lagniappe – act now. If you are reading this after that date, you missed it. But a program or event host might make parts available to potential presenters.



Objectives

The special sessions we have planned will also serve as an education resource, and a guide to like minded individuals throughout the world. Obviously that will required data entry and communications time.

It seems that breakout groups with very specific interests always form when we have an event. This time, we have a protocol on how to make sure these last and become ongoing members of culturesgroup.

After the entire events are over we hope to create a book and a documentary for sale that benefits all the presenters and volunteer staff for the entire event. And, hopefully, those that participate will benefit from a higher profile, and possible sales.

So if you have not requested an invitation to present at one of our events, or answered an invitation, it would be helpful if you did so as lead time for these events is long.


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