Salt, History, and Cultures

Sunday, December 18th at 3PM EST

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December 18th, 2022 at 3PM EST

• William Rubel – Baking Powder Bread
• Patrícia Miguel – Portuguese Corn Broa
• Fermenthings – Brine Salts
• Eleni Michael – Moungra
• Anton Nicola – Sourdough Pizza 
• Justin Tyler Tate – 酸菜Taiwanese-Hakka style fermented greens

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William Rubel – Hearth and Heritage – William is an author who writes about traditional food and foodways, including “Bread, a global history” (2011). He also writes about Early Modern British Gardens, and for a more general audience for Mother Earth News on bread, gardening, and more. He is the co-director of the Samburu Lowlands Research Station, Lengusaka, in Northern Kenya at Sambururesearch.com. 

William is the founding editor (1972) of Stone Soup, the magazine of writing and art by young people. His book, “The Magic of Fire, 100 recipes for fireplace and campfire” was published in 2002 and was Nominated for the James Beard Award and won the World Gourmand Award, in France. William was awarded is a Chevalier de l’Ordre du Mérite Agricole, an honor bestowed in him for his work in traditional foodways, including his bread research. He is currently writing a history of bread for the University of California Press.

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If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here: https://www.paypal.me/FermentsandCultures

This offer is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same content.

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• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

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