Alan Callaham began his career hitchhiking around the west coast, volunteering on small farms and working in kitchens. He found beauty in the intersection of these two worlds and set off on a journey to explore connections between agriculture, restaurants, and local food traditions. In pursuit of this he has managed market and kitchen gardens, cooked in Michelin-starred restaurants, established preservation programs for kitchens, and worked on food-related projects in Sri Lanka, Turkey, Denmark, and Norway. He currently resides in his home state of Massachusetts. Currently with Food Preservation Lab at @bluehillfarm / @stonebarns
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These are corn grits koji. In other words corn grits that have been steamed to pre gelatinize the sytartch, then inouclated with different Aspergillus spores. In this case a combination of spores was used including Aspergillus oryzae and Aspergillus sojae. Made by @kenfornataro
Cultures.Group shares information, educational resources, and unique experiences through live events, online meetings and special events, and an extensive video library on fermentation, preservation, brewing, cooking, baking and how to use koji and other filamentous fungus to make tasty things. If it’s about using koji, we have it. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. We never charge more than one annual fee to access all videos, as well as any event we have during the year. Our library of digital materials serves as the foundation to create new videos and events, driven by what our members want to learn about. The Annual Membership fee we charge is to keep our videos stored and our capacity to stream live and pre-recorded events. Our archives and events are not posted online, nor are they searchable using any search engine. You are invited to join our collective as a student, teacher, artisan, merchant, author, activist, scientist, philosopher - or someone that doesn’t consider themself especially noteworthy or knowledgeable. Want to know how fermentation, preservation, baking and cooking knowledge can help you feed your family and community during fat and lean times? Join us. $75 USD for annual Membership and access to everything: http://Paypal.me/FermentsandCultures Cultures.Group https://www.instagram.com/cultures.group/ Website: https://Cultures.Group Substack/Mailing List: https://culturesgroup.substack.com
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