Koji Idlys



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.

InRetrospect is $75 for five+ months or $15 a month (pro tip: send $15if $75 is just too much). The point is that if you pay anything you get into the payment system, and we don’t have to maintain any mailing list. Because that’s what payment systems do.

Unsure? Watch some great videos already posted at https://vimeo.com/culturesgroup. Email: kojibook@earthlink.net with questions.


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.

Available from Independent Bookstores and other online sources.

Author: culturesgroup

Executive Chef/CEO and co-founder: Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients. At Bloomingdales flagship store in Manhattan, he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, Marcella Hazen and other renowned chefs invited from around the world. In the late 80s he was recruited to use his skills and training as a scientist to assist in scientific endeavors to find treatments to fight pathogenic viruses and microbes, including strains or Aspergillus, Bacillus, Rhizopus and other microbes. He collaborated with researchers, clinicians, government and industry to develop new treatments for viruses such as HPV, HCV, HIV, and immune system deficiencies as well. He founded The Access Project with The Kaiser Family Foundation and NASTAD, and The Network with the support of federal, state and many corporate partners. Ken’s knowledge of microbiology and rigorous methodology has helped him greatly in the kitchen where he employs koji and bacteria and enzymes to create tasty and nutritious food and beverages. It’s where he always wanted his research lab to be anyway.

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