Rye and Potato Sourdough


Sweet potato inoculated with A.awamori with rye koji porridge sourdough bread. I’ve been working on the unsalted rye and coriander koji part to make a whole rye miso type add in instead of salt. That part ages beautifully. I had some sweet potatoes I inoculated with A. awamori so I cooked them into a type of porridge with lots of rye berries I had prepared for a rye shoyu but had leftovers. This just keeps getting tastier. Does the protein content and fall rate of rye actually matter? I will try to replicate but these have already made amazing pain perdu with buttered sweet potato nectar, and a  sweet potato and caramelized onion bread pudding. 

There are now way over 400+ videos in the showcases, a pretty amazing deal for $20 USD until the end of the year plus a Dec 19th, 11AM to 1 PM Eastern time presentation by Dr.Robert Spengler III (@robert.spengler) that is mind blowing. Or $75 for 4 months. The Zoom events are always free. Either way, Register: https://conta.cc/3bplEtj



December 19, 2021, 11 AM to 1 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)


InRetrospect Subscription

The InRetrospect subscription provides access to all events (live or prerecorded), 400+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 4/01/2022. Rolled out over a four month period. 



Sweet Potato Koji


Sweet Potato inoculated with toasted ivory teff and Aspergillus awamori

I can’t decide which latkes to make. Should I use the just out of the Instant Pot toasted ivory teff coated sweet potatoes inoculated with Aspergillus awamori, red onion and ground flax?

Or use eggs and cheese as well which went over really well before. Or should I keep them even simpler and just grate some cheese and cook them a little bit more like the original latkes that were actually made with cheese.

Either way I’ll fry these in a pan with oil.

There’s a really cool discussion about how to use mixed spores at Rich Shih’s @ourcookquest https://www.instagram.com/p/CTyIWmlIy8-/ What’s In The Jar? series.

We also have a recording of Markus Shimuzu and Ken Fornataro and Will Moffat and Nick Repenning and Mallory O’Donnell and Estéban Yepes Montoya and Sandor Katz talking about it in our new creaking under the weight of too many videos InRetrospect program.

There are now way over 400 videos in the showcases, a pretty amazing deal for $20 USD until the end of the year plus a Dec 19th, 11AM to 1 PM Eastern time presentation by Dr.Robert Spengler III (@robert.spengler) that is mind blowing. Or $75 for 4 months. The Zoom events are always free. Either way, Register: https://conta.cc/3bplEtj


Sweet Potatoes

December 19, 2021, 11 AM to 1 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)


InRetrospect Subscription

The InRetrospect subscription provides access to all events (live or prerecorded), 400+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 4/01/2022. Rolled out over a four month period. 



Potato Tempeh Latkes


Potato Onion Tempeh Latkes – To Fry, or Not to Fry?

It’s not too late to do this vegan, super tasty version of potato latkes. You can just pop them in a hot oven and avoid the frying part all together. That’s why you used the gently fried then dehydrated ground onions and mixed them with both Aspergillus spp. and Rhizopus spp. spores (koji and tempeh) in the first place, no?

Okay you could fry these if you like just remember they will get very dark very fast if you push it at 375F for more than 2 minutes. Think tempura. Actually dipping these in a tempura batter is a pretty dope thing to do.

There’s a really cool discussion about how to use mixed spores at Rich Shih’s @ourcookquest https://www.instagram.com/p/CTyIWmlIy8-/ What’s In The Jar? series.

We also have a recording of Markus Shimuzu and Ken Fornataro and Will Moffat and Nick Repenning and Mallory O’Donnell and Estéban Yepes Montoya and Sandor Katz talking about it in our new creaking under the weight of too many videos InRetrospect program.

There are now way over 400 videos, a pretty amazing deal for $20 USD until the end of the year plus a Dec 19th, 11AM to 1 PM Eastern time presentation by Dr.Robert Spengler III (@robert.spengler) that is mind blowing. Or $75 for 4 months. The Zoom events are always free. Either way, Register: https://conta.cc/3bplEtj



December 19, 2021, 11 AM to 1 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)


InRetrospect Subscription

The InRetrospect subscription provides access to all events (live or prerecorded), 400+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 4/01/2022. Rolled out over a four month period. 


Photo of inoculated potato by Markus Shimuzu of Mimi Ferments

Rosehip and Rye


The North and Rye - November 7, 2021, 1 to 3:00 PM Eastern Time (Live Event), then all November.
Rye Spoons by Katrina Kollegaeva

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva of Rosehip and Rye will discuss the history and current state of food and drink in Russia, The Baltics (Estonia, Latvia, Lithuania) and The Caucasus, especially the love of things fermented, sour, and rye. Zuza Zak has recently published her book, Amber and Rye (Kitchen Arts and Letters). Darra’s most recent cookbook is Beyond the North Wind, and she will also give us a preview of her upcoming book, The Kingdom of Rye (pre-order, Amazon). Videos on kama, hemp seed butter, fermented walnuts, walnut shio-koji, kvass, Serbian fermented stuffed peppers, fermented foods for kids, pumpkin-fermented pickles, brined tomatoes, and rye!


Chetvergovaya rye black salt (Четверговаясоль) by Katrina Kollegaeva

Katrina Kollegaeva 
Katrina Kollegaeva is a food anthropologist, cook and writer in the UK. She is the co-founder of Rosehip and Rye @rosehipandrye (www.RosehipAndRye.co.uk)

Sprats, Dill Pickles and Russian Borodinsky Dark Rye Bread

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


December 19, 2021, 1 to 3 PM EST Fruit From the Sands

The Silk Road Origins of the Foods we eat. Dr. Robert Spengler III, the author of the book, Fruit from the Sands will discuss the book and field questions. 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.



All Zoom events are free. A subscribers ticket to any event allows you to watch videos until 12/31/21. An InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make actual 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. 


Videos by Sandor Katz (author of the newly released book, Fermentation Journeys), Mara Jane King, Dr. Johnny Drain, Dr. Darra Goldstein, Dr. Robert Spengler III, Dr. Maya Hey, Dr. Esther Miller, Dr.Tejas Sameer, Dr. Julia Skinner, Dr. Maria Jimena Ricatti, Dr. Peiman Khosravi, Dr. Ann Yonetani, Zuza Zak, Jelena Belgrave, Terri Ann Fox, Anne-Marie Bonneau, Zoe Mitchell, Chef Greg Dunmore of The Japanese Pantry, Esteban Yepes Montoya, Danny Berke, Misti Norris, Ann-Marie Bonneau, Alexis Nikole Nelson, Katrina Kollegaeva, Laura Valli, Andrea Billar, Ed Delteil, Cortney Burns, Alan Callaham, Nancy Matsumoto, Kristine Krauss, Jessica Alonzo, Meredith Leigh,  Mallory O’Donnell, Sonoko Sakai, Llewelyn Maire, Mika and Nicholas Repenning of Go-en Fermented Foods, Shinobu Kato of Kato Sake Works, Markus Shimuzu, Pao Yu Liu, Rich Shih, Priyanka Bhuyan, William Rubel, Soirée-Leone, Heidi Nestler, Naomi Duguid, Danny Berke, Will Moffat, Holly Davis, Maria Mantilla, Chef Sean Doherty, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Kirsten Shockey, Zoe Christiansen, Margaret Sevenjhazi, Jae-Sang Choi, Eve Jazmati, Ma!Condimentos, Jennifer Solow, Haruko Uchishiba, Connie Chew, Leda Meredith, Yoko Lamn, Andrea Billar, Kimiko Ito, Christine Krauss, Ellie Markovitch, Jo Webster, Pratap Chahal, Harry Rosenblum, Pascal Baudar, Priya Mani, Melanie McIntosh, Ekta Maheshwari, Laurent Serin, Pork Rhyne, Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Eiko Takahashi, Jeremy Umansky, Nina Mong, Gabriella Gershenson, Anton Nicola, Eleana Hsu, Kevin Gondo, Amy Kalafa of Cultured and Cured, Taylor Erkkinen, Jenny Bardwell, Joel Orsini, Mark Tan (in formation)


The North and Rye – WritersCultures


Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva of Rosehip and Rye will discuss the history and current state of food and drink in Russia, The Baltics (Estonia, Latvia, Lithuania) and The Caucasus, especially the love of things fermented, sour, and rye. Zuza Zak has recently published her book, Amber and Rye (Kitchen Arts and Letters). Darra’s most recent cookbook is Beyond the North Wind, and she will also give us a preview of her upcoming book, The Kingdom of Rye (pre-order, Amazon). Videos on kama, hemp seed butter, fermented walnuts, walnut shio-koji, kvass, Serbian fermented stuffed peppers, fermented foods for kids, pumpkin-fermented pickles, brined tomatoes, and rye!


Rye Bread and Chocolate Mousse from Amber and Rye, by Zuza Zak. Photo Ola O. Smit @olaosmit

Zuza Zak calls herself a Storyteller-Cook and her aim is to inspire the world to cook and eat more food from Eastern Europe. Zuza was born in Communist Poland and spent her childhood watching her grandmothers cook (and often queue for hours). Zuza’s interest lies in the culture and history of food and as such she uses storytelling as a medium for delving into another cuisine and through it, into another culture. Both in her writing and her food-focussed PhD at the School of Slavonic and East European Studies (UCL), Zuza explores food as a cultural anthropologist, in the context of identity, society and culture. She is the author of Polska, Amber and Rye, and is currently working on a new book and her PhD.


Zuza Zak and her daughter from Amber and Rye, recalling her Baltic Journey. Photo by Yasin Salazar


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


Fermentation Journeys by Sandor Katz is now available – inscribed however you like by Sandor from Short Mountain Cultures  in Tennessee. It’s also available from our good friends at The Cultured Pickle Shop in Berkeley, California. They sell the most amazing pickles, some packaged for pick up orders. If you are lucky enough to have an actual hard copy in hand you know what all the fuss is about.


Kevin Farley of The Cultured Pickle Shop. Alex Hozven and Kevin created a great video for our WritersCultures event celebrating Sandor Katz and the International Fermentation Community. It’s running for the entire month of November in our Vimeo showcases. have you registered yet?


December 19, 2021, 11 to 1 PM EST Fruit From the Sands

Fruit From the Sands

The Silk Road Origins of the Foods we eat. Dr. Robert Spengler III, the author of the book, Fruit from the Sands will discuss the book and field questions. 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 foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.”
University of California Press

All Zoom events are free. A subscribers ticket to any event allows you to watch videos until 12/31/21. An InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make actual 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 4/01/2022. Gets rolled out over a four month period.