Vegetable ferments. Restorative Tonics. Sacred Beers. Meads. Shio-Koji. Dashi. Bone broths. Shoyuzuke. Medicinal brews. Doboroku. Foraged rescue remedies. Fire tonic. Miso soups. Mushrooms. Garums. Cultural histories. Lactofermented brines. Amasake. Shrubs. Seaweeds. Tree bark water kefir. Fresh Cheese.
Vinegar. Chocolate. Filamentous Fungus. Amino Pastes. Jiangs. Tea. Kombucha. Jun. Things to spiritually and emotionally and physically propel you from the winter into Spring! Corn. Koji. Buckwheat rejuvelac. Tempe. Amino Pastes. Shoes. Sake. Rice wine. Jangs. Bokashi. Sourdough. Sweets.
These 3 events of #FermentsandCultures2021 offer presentations on the above – hopefully! – and also making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, African spice blends and cultures of the diaspora of Africans throughout the world, the creation of Caribbean and Creole food, Asian fermentation techniques using Corn, Squash, Rice, Nuts or Roots for vegetable fermentation, drinks, baked goods, misos and pickles.
February 21 – 12 PM to 2:00 PM Eastern Time – Diaspora of Africa
A discussion of African spice blends and cultures as interpreted by the diaspora of Africans throughout the world, the creation of Caribbean and Creole food and basically all Southern Cooking, and more
$10 Fee. All 3 events are no fee for presenters. Use the pulldown! Here: paypal.me/FermentsandCultures
February 21 – 12 PM to 2:00 PM Eastern Time – Diaspora of Africa with
All events are priced differently but $45 for these 3 events includes the Zoom meetings and viewing of associated event videos until May 2021. Videos are only available on Vimeo in secured showcases that require addresses and passcodes to find and view. Please use: paypal.me/FermentsandCultures
March 21, 2021 – Tonics and Ferments 10 AM to 12 PM ET – 5 minute videos in our Vimeo library viewable for months by registrants, and a live event at time above. Vegetable ferments. Restorative Tonics. Sacred Beers. Meads. Shio-Koji. Dashi. Bone broths. Shoyuzuke. Medicinal brews. Doboroku. Foraged rescue remedies. Fire tonic. Miso soups. Mushrooms. Cultural histories. Lactofermented brines. Amasaje. Shrubs. Seaweed salad. Tree bark water kefir. Fresh Cheese. Vinegar. Chocolate. Filamentous Fungus. Amino Pastes. Jiangs. Tea. Kombucha.Jun. Things to spiritually and emotionally and physically propel you from the winter into Spring!
If you’d like to present at any of these events, or would like to have your business, book, restaurant, webpage, classes or yourself listed let us know. right away!
• April 11, 2021 – 10 AM to 12 PM ET – Corn, Squash, Rice, Nuts and Root Vegetables – Asian Techniques to make Tempe, Misos, Amino Pastes, Drinks, Fish or Meat Marinades, Sauces, Sake, Rice wine, Shio-koji, Jangs, Bokashi, and baked goods.
$45 for all 3 events including Zoom meeting and associated videos, or see pull down menu. Use paypal.me/FermentsandCultures Contact us at kojiandpickles@gmail.com to discuss presentations, videos, interviews, talks you would like to create, or to become an intern or volunteer. We are actively soliciting input from people worldwide to share one or more videos for these sessions.
Each event has a live Zoom event at the following time and dates, Eastern Standard. All videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.