Category: Koji

Fermentation Journeys – 2 Events!

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan
You can pre-order Sandor’s book at Chelsea Green Publishing or on Amazon.

International Fermentation Mix Tape. Link to Register for all events: https://conta.cc/3bplEtj

September 26, 11 AM – 2:00 PM EST Fermentation Journeys

Fermenters and brewers and artisans from around the celebrate the release of Sandor Katz’s Fermentation Journeys

International Fermentation and Cultures Festival featuring Sandor Ellix Katz and Mara Jane King. With (partial list) Naomi Duguid, Misti Norris, Holly Davis, Sean Doherty, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Connie Chew, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex and Kevin of The Cultured Pickle Shop, Sharon Flynn, Tejas Sameer, Nina Ming, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Edgar Deteil, Joel Orsini, Jessica Alonzo, Julia Skinner, Mark Tan and other fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! Videos from around the world and live interviews and Q/A with Sandor and many other very special guests.  https://conta.cc/3bplEtj no fee, but you must register for live event and video viewings. 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 You can pre-order Sandor’s book at Chelsea Green Publishing or on Amazon.

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

Video makers (for any event), InRetrospect ticket holders, and reserved seat holders get in first. We have reserved 50 spaces for InRetrospect or those with a reserved seat.  The solely Spanish part of Sept 26 is now just one hour after the English section following lots of feedback from people concerned about phone charges and time! Oct 10th is one hour BEFORE the English section. 

October 10, 11 AM to 2 PM English – Fermentation Journeys: Mushrooms and Hyphae 

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, 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 discuss culture.

Los videos en Español y los co-anfitriones de habla hispana presentarán de 11:00 a 12:00 EST

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 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

InRetrospect – Tripping on Words

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

International Fermentation Mix Tape. Link to Register for all events: https://conta.cc/3bplEtj

September 26, 11 AM – 2:00 PM EST Fermentation Journeys

Fermenters and brewers and artisans from around the celebrate the release of Sandor Katz’s Fermentation Journeys

International Fermentation and Cultures Festival featuring Sandor Ellix Katz and Mara Jane King. With (partial list) Naomi Duguid, Misti Norris, Holly Davis, William Rubel, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Anita Tikoo, Edgar Deteil, Connie Chew, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Cultured Pickle Shop, Sharon Flynn, Tejas Sameer, Nina Ming, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Jenny Bardwell, Edgar Deteil, Joel Orsini, Jessica Alonzo, Julia Skinner, Mark Tan and other fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! Videos from around the world and live interviews and Q/A with Sandor and many other very special guests.  https://conta.cc/3bplEtj no fee, but you must register for live event and video viewings. 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 You can pre-order Sandor’s book at Chelsea Green Publishing or on Amazon.

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

Video makers (for any event), InRetrospect ticket holders, and reserved seat holders get in first. We have reserved 50 spaces for InRetrospect or those with a reserved seat.  The solely Spanish part of Sept 26 is now just one hour after the English section following lots of feedback from people concerned about phone charges and their time! Oct 10th is one hour BEFORE the English section. 

October 10, 11 AM to 2 PM English – Fermentation Journeys: Mushrooms and Hyphae 

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, 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. Antes, los videos en Español y los co-anfitriones de habla hispana presentarán de 11 a 12 horas: Fuerza de Fermentation 

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

Harvest

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

Sweet Jersey Corn Miso by Chef Ken Fornataro. Link to Register for all events: https://conta.cc/3bplEtj

Sept 12, 2:00 to 4:00 PM EST Harvest (Starts Sept 5th on Vimeo) and Bacterial Alchemy

Soireé-Leone and Dr. Esther Miller with Kirsten Shockey, Jessica Alonzo, Anita Tikoo, Cortney Burns, Danny Berke, and Meredith Leigh. No fee, registration required

September 26, 11 AM - 2:00 PM EST Fermentation Journeys

Maya Seetharaman, Eve Jazmati, Anita Tikoo, Connie Chew, Mirna Bamieh, Andrea Billar, Ellie Markovitch, and Soiree-Leone present Sandor Ellix Katz and Mara Jane King, and fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! It’s a 2 part International Fermentation Festival, also co-hosted by Kartik Sinha, Zizinia de les Flors, Ellie Markovitch, Adonde Lab, Edgar Deteil and Mark Tan. You can pre-order Sandor’s book on Amazon or at Chelsea Green publishing.

Video makers (for any event), InRetrospect ticket holders, and donors get in first if space becomes limited. https://conta.cc/3bplEtj no fee, registration required. If you register now we will know how much space we need and make sure no one gets shut out. 

En Español: Posteriormente, los videos en Español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation

October 10, 1 PM to 3 PM Fermentation Journeys: Mushrooms and Hyphae

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Meya Hey, Eiko Takahashi, Rina Veltkamp, Jeremy Umansky, and William Rubel Registration Required Antes! 

En Español: Los videos en español y los co-anfitriones de habla hispana presentarán de 11:00 a 13:00 horas: Mas Fuerza de Fermentation.

From Anita Tikoo’s Garden in Delhi, India. Kirsten and Christopher Shockey have 5 books available now including several on fermenting vegetables and fruits at https://www.fermentationschool.com/

November 7, 2021, 1 to 3:00 PM EST The North and Rye: Gabriella Gershenson, Dr. Darra Goldstein, Zuza Zak, Laura Valli, and Katrina Kollegaeva. The Baltics, Caucasia, and Russia in food and lore, and the importance of Rye for baking and food and drinks throughout Eastern Europe today and in the past.

Zuza Zak has released another brilliant book. It’s available at Amazon and other places.

December 19, 2021, 7 to 10 PM EST Fruit From the Sands (book by Dr. Robert Spengler III): The Silk Road Origins of the Foods we eat (with all available videos from the catalog for this event, including live session recordings as available).

Rob’s brilliant book is available through University of California Press, and anywhere else books are sold.

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!

Fermentation Journeys and Fests

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

Link to Register for all events: https://conta.cc/3bplEtj

Sept 12: Harvest (starts September 5th on Vimeo) and Bacterial Alchemy

Soireé-Leone and Dr. Esther Miller with Kirsten Shockey, Jessica Alonzo, Anita Tikoo, Cortney Burns, Danny Berke, and Meredith Leigh. No fee, registration required

September 26, 11 AM – 2:00 PM EST

Fermentation Journeys: International Festival

Maya Seetharaman, Eve Jazmati, Anita Tikoo, Connie Chew, Mirna Bamieh, Andrea Billar, Ellie Markovitch, and Soiree-Leone present Sandor Ellix Katz and Mara Jane King, and fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! En Español: Posteriormente, los videos en español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation

It’s a 2 part International Fermentation Festival, also co-hosted by Kartik Sinha, Zizinia de les Flors, Ellie Markovitch, Adonde Lab, Edgar Deteil and Mark Tan. You can pre-order Sandor’s book on Amazon or at Chelsea Green publishing. Video makers (for any event), InRetrospect ticket holders, and donors get in first if space becomes limited. https://conta.cc/3bplEtj no fee, registration required. If you register now we will know how much space we need and make sure no one gets shut out.

Danny Berke’s first book is available through Amazon: https://amzn.to/3mpkvIn

October 10, 1 PM to 3 PM

Fermentation Journeys: Mushrooms and Hyphae

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Meya Hey, Eiko Takahashi, Rina Veltkamp, Jeremy Umansky, and William Rubel

Antes! En Español: Los videos en español y los co-anfitriones de habla hispana presentarán de 11:00 a 13:00 horas: Mas Fuerza de Fermentation.

November 7, 2021, 1 to 3:00 PM EST

The North and Rye: Gabriella Gershenson, Dr. Darra Goldstein, Zuza Zak, Laura Valli, and Katrina Kollegaeva

December 19, 2021, 7 to 10 PM EST

Fruit From the Sands: The Silk Road Origins of the Foods we eat (with all available videos from the catalog for this event, including live session recordings as available)

InRetrospect

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 4/2022. Gets rolled out over a four month period. $75

InRetrospect

Baking, Breads and Crackers, Chef Ken Fornataro, Cooking Skills, Cultures.Group, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Science, Vegan
Link to Register: https://conta.cc/3bplEtj 

#WritersCultures2021 #FermentsandCultures

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

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

New Event Added! April 25,11 to 1 PM and May 2, 1 to 3 PM EDT

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

Because of the number of submissions to the Asian Techniques: Rice, beans, squash, nuts, roots and seeds, and the number of people around the world having transmission difficulties with videos we added a second part to the event, May 2, 1 to 3 PM EDT for the other side of the world. $15 fee for live event and video watching until June 30th. $45 fort all 5 events and many, many videos. Also, Season Passes are available. Registration link: https://conta.cc/3bplEtj

Six Incredible Breads circa 1550

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
Thu, April 22, 2021. 12:00 PM – 1:30 PM EASTERN DAYLIGHT TIME (EDT). Register at Eventbrite now. It’s free, donations always accepted. 

More than a dozen bread recipes from an unpublished English bread manuscript circa 1550 will be presented by William Rubel, joined  by two members of our group including Jeff Pavlic, a baker, bakery owner, and culinary historian. Also, Malcom Thick, a world renowned expert on Early Modern English agriculture, and a world expert on the manuscript. 

Six breads from the oldest known English bread recipes will be shared, so register now for the culturesgroup sponsored event. Years ago, William Rubel published the recipe for one of these breads on his website. Besides that one recipe, all of what will be presented is unpublished. An advanced look at an extraordinary group of bread recipes is being presented at this event.

And, an actual English sourdough recipe! There are virtually no published English, as in British, sourdough recipes publish prior to the later 20th century. The recipe being shared is historically important, and very exciting.

Malcom Thick will introduce the manuscript. William Rubel will follow with some general comments on Early Modern English bread, offering insights gleaned from this extraordinary manuscript. Jeff Pavlik will introduce the six recipes. At least 30 minutes of hands on baking.

Also, if you have any information on village ovens or small scale baking operations in Algeria or Morocco please drop me a line at kojiandpickles@gmail.com with Bread in the subject line.

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.