Edible wild plants and mushrooms in koji applications
Christine Krauss of @Chirp_Food
Free Option: We’ve included the Zoom links for those that really can’t afford $5, but still want to access the information and be with community. Please send you name and address tokojibook@earthlink.com for our records if you can’t do PayPal. But show up!
Otherwise, Register at https://PayPal.me/FermentsandCulturesfor $75 for year long rewatching of every event available and our entire video library) Always free to the season’s presenters.
March 30 – 1PM EST Maroua Jellibi, a student of Shiori Kajiwara, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybean miso of the white miso type. https://us02web.zoom.us/j/85332951056 Meeting ID: 853 3295 1056 Passcode: 392326
Christine Krauss of @Chirp_Food
March 30 – 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food https://us02web.zoom.us/j/2875216492 Meeting ID: 287 521 6492 Passcode: JB1
Cultures.Group shares information, educational resources, and unique experiences through 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. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. One annual fee to access all the videos whenever you like, 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.
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?
Annual Membership and access to everything
http://Paypal.me/FermentsandCultures
https://www.instagram.com/cultures.group/
Website: https://Cultures.Group
View all posts by Cultures.Group