Mumallaengi Muchim



Christine Kraus of Chirp Foods demonstrates not only how to make Mumallengi Muchim from dried radishes, she urges all to consider the tastes and textures of a plant based (#vegan) cuisine that can easily integrate koji, wild fermentation and even pickling techniques to create flavor. As usual, she uses plants based seasonings that can be foraged and are often considered invasive plants. Why that is a good idea , and why cultivating plants and reducing their genetic diversity might not be the best practice, is discussed in Rob Spengler’s Fruit from the Sands around which we are holding our last event of the year on Dec.19th 11 AM EDT. 

There are now two ways to register for WritersCultures or get on our mails list. Either follow us and DM at  https://www.instagram.com/cultures.group/ with your email address or PayPal: https://paypal.me/FermentsandCultures ($1 or more, whatever you can afford)

InRetrospect is $75 USD and has been extended to June 1, 2022. That also means we are adding 200 more videos to the program. Follow us here https://vimeo.com/culturesgroup and you get to watch a whole lot of them as they created (but not the InRetrospect ones).

Again, if you made videos in the past and want access to them all you have to contact us and let us know. It’s that simple. kojibook@earthlink.net or DM us on Instagram. 



December 19 - Fruit From the Sands 11AM to 1 PM EDT 

(Co-hosted by Caspar Hall of Zizinia de Les Flors)

“The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.”


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