May Sours


Schedule for remaining May events. These events are free, but you must use the PayPal link to register (therefore, whatever minimum they have). To register it’s $45 for the entire month and all events, plus all the events from March and April with related videos you can watch until the end of the year. If you have already donated for April or purchased an annual subscription you are not required to do so again for May. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCultures and note what it’s for.



  • May 20, 2022, 4PM EST (Streaming now for subscribers)
    The Silk Road and the Origins of the Foods we Eat
    Rob Spengler
  • May 21, 2022 , 4PM EST (Live)
    The History of Perso-Arab Cuisine
    Charles Perry
  • May 22, 2 PM EST (Live)
    A tour of history and culture through Russian cuisine
    Darra Goldstein and Kirsten Shockey
  • May 23, 12 PM EST (Live)
    Bread and Community
    Soiree-Leone, Dawn Woodward, Naomi Duguid

May 28, 7 AM EST (Live)
Naturally Fermented Cheeses
Trevor Warmedahl


Raspberry Kvass
Contact

Author: culturesgroup

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 in the 1980s. 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, and Marcella Hazen. He has worked with Julia Child, Madeleine Kamman, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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