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.
InRetrospect
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.
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