Idlys are usually a steamed soft bread made from fermented rice. In this case, Maya used basmati rice koji. Maya Seetharaman is a globally trained designer, passionate cook, and fermenter, with a passion to enhance meaning, equity, and quality in people’s lives, through research, food, and human-centered design. Maya has lived and worked across multiple cultural contexts, and spends most of her time – when not covered in flour, oil, or Koji spores – observing and unearthing socio-cultural insights for fortune 500 companies, that can drive innovation, sustainability, and cross-cultural empathy.
There are now 3 ways to register for InRetrospect or to get on our mailing list. Either follow us on Instagram at cultures.group and DM with your email address and name, or use https://paypal.me/FermentsandCultures or Venmo: @Ken-Fornataro.
December 19 - Fruit From the Sands 11AM to 1 PM EDT
With Dr. Robert Spengler III, author of Fruit from the Sands . Co-hosted by Zizinia de Les Flors’ Caspar Hall. The last Zoom event is free, as they all have been over the last 11 years. But we’re moving on.
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
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