Please join our mailing list for $1.00 using the button so we don’t have to pay big bucks managing our mailing lists. Otherwise write us at kojiandpickles@gmail.com
A discussion of African spice blends and cultures as interpreted by the diaspora of Africans throughout the world, the creation of Caribbean and Creole food and basically all Southern Cooking, and more. Hearth baked and prison and slave bread and Western kenyan fermented milk and ash.
A simply amazing array of applications of koji to regional African resources including Eland and Wildebeest, interpretations of standards like koji-cured bacon and koji cured bresaola, along with some unique experiments using koji to create new flavors and textures in meats and drinks by Sacha Wilson, some unique recipe demonstrations, and a Gullah-Geechee story and a Hoppin’ John recipe from Ebonee-McCorvey.
Making Mopane Garum and a discussion of the context in which it is made including a history of family hunger during which termites and other insects – actually, a delicacy – were eaten during hungry times by Anja de Klerk.
The videos are broadcast at Vimeo.com/culturesgroup. Please make sure to be a verified Vimeo user. Otherwise, you will not be able to view the videos for any event.
Vegetable ferments. Restorative Tonics. Sacred Beers. Meads. Shio-Koji. Dashi. Bone broths. Shoyuzuke. Medicinal brews. Doboroku. Foraged rescue remedies. Fire tonic. Miso soups. Mushrooms. Garums. Cultural histories. Lactofermented brines. Amasake. Shrubs. Seaweeds. Tree bark water kefir. Fresh Cheese.
Vinegar. Chocolate. Filamentous Fungus. Amino Pastes. Jiangs. Tea. Kombucha. Jun. Things to spiritually and emotionally and physically propel you from the winter into Spring! Corn. Koji. Buckwheat rejuvelac. Tempe. Amino Pastes. Shoes. Sake. Rice wine. Jangs. Bokashi. Sourdough. Sweets.
These 3 events of #FermentsandCultures2021 offer presentations on the above – hopefully! – and also making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, African spice blends and cultures of the diaspora of Africans throughout the world, the creation of Caribbean and Creole food, Asian fermentation techniques using Corn, Squash, Rice, Nuts or Roots for vegetable fermentation, drinks, baked goods, misos and pickles.
February 21 – 12 PM to 2:00 PM Eastern Time – Diaspora of Africa
Ebonee McCorvey and Family bringing the Gullah-Geechee real
A discussion of African spice blends and cultures as interpreted by the diaspora of Africans throughout the world, the creation of Caribbean and Creole food and basically all Southern Cooking, and more
February 21 – 12 PM to 2:00 PM Eastern Time – Diaspora of Africa with
All events are priced differently but $45 for these 3 events includes the Zoom meetings and viewing of associated event videos until May 2021. Videos are only available on Vimeo in secured showcases that require addresses and passcodes to find and view. Please use: paypal.me/FermentsandCultures
March 21, 2021 – Tonics and Ferments 10 AM to 12 PM ET – 5 minute videos in our Vimeo library viewable for months by registrants, and a live event at time above. Vegetable ferments. Restorative Tonics. Sacred Beers. Meads. Shio-Koji. Dashi. Bone broths. Shoyuzuke. Medicinal brews. Doboroku. Foraged rescue remedies. Fire tonic. Miso soups. Mushrooms. Cultural histories. Lactofermented brines. Amasaje. Shrubs. Seaweed salad. Tree bark water kefir. Fresh Cheese. Vinegar. Chocolate. Filamentous Fungus. Amino Pastes. Jiangs. Tea. Kombucha.Jun. Things to spiritually and emotionally and physically propel you from the winter into Spring!
If you’d like to present at any of these events, or would like to have your business, book, restaurant, webpage, classes or yourself listed let us know. right away!
Corn with A. sojae for all corn shoyu
• April 11, 2021 – 10 AM to 12 PM ET – Corn, Squash, Rice, Nuts and Root Vegetables – Asian Techniques to make Tempe, Misos, Amino Pastes, Drinks, Fish or Meat Marinades, Sauces, Sake, Rice wine, Shio-koji, Jangs, Bokashi, and baked goods.
$45 for all 3 events including Zoom meeting and associated videos, or see pull down menu. Use paypal.me/FermentsandCultures Contact us at kojiandpickles@gmail.com to discuss presentations, videos, interviews, talks you would like to create, or to become an intern or volunteer. We are actively soliciting input from people worldwide to share one or more videos for these sessions.
Each event has a live Zoom event at the following time and dates, Eastern Standard. 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.
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.
Go to the following link to register https://conta.cc/3mJoNrk $45 for all five events unless you have already bought a Seasons Pass, received a full scholarship, or made a video presentation. But you must register at this new address! We keep uploading new videos as we go along until February 2021.
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 December 27th event is from 10 AM Eastern Time to 11:30. https://us02web.zoom.us/j/87614648556 • Meeting ID: 876 1464 8556 • Passcode: NAGPUR
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.
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.
Here is one of the videos from India and the last 5 events. There are hundreds more.
There are five remaining events in the #Zymes2020 International Fermentation Festival. To register for all 5 we request $45 dollars. If you are having financial hardships fill in the 5 events for $20 segment. There are also other options. Just go to the registration page and check it out. Or send a note with your full name and email address to kojiandpickles@gmail.com. Here is the link: https://conta.cc/3k5Xp5V
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. You must register on Vimeo and follow us on Vimeo if you want access to streamed videos. They are separate from the Zoom calls.
Russia, The Caucasus and Balkans with Jelena Belgrave and Chef Ken Fornataro host Dr. Darra Goldstein, Olia Hercules, Cortney Burns, Zuza Zak, Inês Neto dos Santos, Belgrade Pot Community, Vaida Barzdaite, Chef Sean Doherty, Mallory O’Donnell, and others
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.
There are five remaining events in the #Zymes2020 International Fermentation Festival. To register for all 5 we request $45 dollars. If you are having financial hardships fill in the 5 events for $20 segment. There are also other options. Just go to the registration page and check it out. Or send a note with your full name and email address to kojiandpickles@gmail.com. Here is the link: https://conta.cc/3k5Xp5V
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. You must register on Vimeo and follow us on Vimeo if you want access to streamed videos. They are separate from the Zoom calls.
Russia, The Caucasus and Balkans with Jelena Belgrave and Chef Ken Fornataro host Dr. Darra Goldstein, Olia Hercules, Cortney Burns, Zuza Zak, Inês Neto dos Santos, Belgrade Pot Community, Vaida Barzdaite, Chef Sean Doherty, Mallory O’Donnell, and others
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.
There are five remaining events in the #Zymes2020 International Fermentation Festival. To register for all 5 we request $45 dollars. If you are having financial hardships fill in the 5 events for $20 segment. There are also other options. Just go to the registration page and check it out. Or send a note with your full name and email address to kojiandpickles@gmail.com. Here is the link: https://conta.cc/3k5Xp5V
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. You must register on Vimeo and follow us on Vimeo if you want access to streamed videos. They are separate from the Zoom calls.
Russia, The Caucasus and Balkans with Jelena Belgrave and Chef Ken Fornataro host Dr. Darra Goldstein, Olia Hercules, Cortney Burns, Zuza Zak, Jessica Alonzo, Inês Neto dos Santos, Belgrade Pot Community, Vaida Barzdaite, Chef Sean Doherty, Mallory O’Donnell, and others
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.
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. Register: https://conta.cc/36U25re
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.”
Events in this 15 part program 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 that include foods, drinks and traditions from Armenia, Georgia, Iran, China, Azerbaijan, Afghanistan, Russia, Nepal, Sri Lanka, India, Israel, Finland, Denmark, China, Japan, Mexico, France, Norway, Sweden, Korea, Palestine, African and South American and North American countries and indigenous people and immigrant diaspora throughout the world including the USA.
The program Starts August 6 – Register here. You can register up until August 6th for the first event, but you should probably do it by August 4th! Thank You!
Jessica Alonzo of Petra and The Beast in Dallas, Texas demonstrates two types of rice amasake she uses based on what type of fruit or vegetable she is using. This is a great video, and a good example of one of the newer videos we are making of all presenters for the series. You record the raw footage, we edit and place titles, recipes, pictures of books or products, etc. Cucumber Kasuzuke from Petra and The Beast
This event includes some new videos edited from raw footage submitted by presenters. The third and last hour of the meeting 3PM to 4PM EST will be devoted exclusively to video making. 1 to 4 PM EST , August 6 Live Event. $30 USD Videos, and Chat in English, (preguntas y repuestas en Español en chat) Program Hosts and Presenters (both confirmed or invited) must ask for entry codes unless purchasing tickets. Event Registration
Sesame koji paste for Armenia style flatbreads for our Silk Road, Halal and Kosher Event
24 hours before the event watch at https://conta.cc/2DfBTuI. The 3 hour live part of the takes place 24 hours after that start time of August 5, 1 PM EST.
Go to registration page, purchase a ticket or use code to access. You’ll receive a passcode for the live event 24 hours before the event.
In this 24 hour showing is the world premiere of the first five episodes of Season 1 of Cultured&Cured: Asian Fermentation with Chef Ken Fornataro
The last hour of the August 6 event: Video Presentation Assistance Q & A with award-winning TV producer, Amy Kalafa. How to create a video with recording tips from a professional. Join hundreds of presenters from around the world.
Green Mango with Lime and Salt, and a ripe mango 2nd ferment Water Kefir
Events in this 15 part program 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 that include foods, drinks and traditions from Armenia, Georgia, Iran, China, Azerbaijan, Afghanistan, Russia, Nepal, Sri Lanka, India, Israel, Finland, Denmark, China, Japan, Mexico, France, Norway, Sweden, Korea, Palestine, African and South American and North American countries and indigenous people and immigrant diaspora throughout the world including the USA.
We hear you. Thank God some of you are getting work! So please don’t feel bad if you are missing out on the live events from many women that are doing amazing things with koji! And, a few guys as well! You can still participate, and we are eager for you to do so! Fill out the registration form and if you can donate $30.
If you can’t, consider $20, ecause we have extended the viewing time for live and amazing pre-recorded events until this Saturday! Please fill out this form and Register here. You can register up to June 19th! Either way we promise you you won’t miss anything! We are emptying our knowledge vault! Thank You!
A million thanks to Andrew Centofante in Virginia at North American Sake Brewers for some dope AF koji making and koji muro education! The Vimeos are beginning to bloom at
Please fill out this form and Register here. You can register up to June 17th! Thank You!
