Cultured and Cured Session #2 Times are EST (New York) Click on the Session # to go to the Zoom Link. You need to sign up with Zoom, a very easy thing to do.
- Introduction of Session – Sandor Katz
- 6:00 to 6:30 PM – Alex Gunuey and Amy Kalafa of A-ray.tv
- 6:30 to7:00 – Dr. Johnny Drain
- 7:00 to 7:30 – Dr. Darra Goldstein
- 7: 30 to 8:00 – Dr. Ken Albala
You are invited. Register in advance for this meeting. After registering, you will receive a confirmation email containing information about joining the meeting. Also listed on Instagram here and MeetUp here. The Zoom links for all sessions are also listed there.
Cultured & Cured
Cultured & Cured explores the art and science of cultivating microbes for good health and fabulous flavors. Featuring top professionals in the world of fermentation, brewing, curing and pickling, Cultured & Cured goes beyond food trends, illuminating the biological activities that make food naturally delicious and super-nutritious.
Amy Kalafa is a long-time advocate for sustainable food. Her award-winning film, Two Angry Moms created a media sensation and ignited a nationwide movement for better food in schools, resulting in food policy reform locally and nationally. Amy’s book, Lunch Wars: How to Start a School Food Revolution and Win the Battle for Our Children’s Health (Tarcher-Penguin / Random House) was nominated for a Books for a Better Life Award. She’s been a writer, producer and editor for Martha Stewart Living and Lidia Bastianich’s Lidia’s Italy PBS series and appeared as a guest chef on the PBS series Cultivating Life. Amy has an MBA in Sustainability. She is also a Certified Holistic Health Counselor and holds a Lectureship at the Yale School of Medicine and Psychiatry.
Co-Host Alexander Gunuey won a James Beard Award as Broadcast Producer for the PBS series Lidia’s Italy. He won an Emmy Award as Senior Editor for Martha Stewart Living and is acclaimed as the editor of A Tribute to Julia Child. Alex is a chef and a specialist in traditional French food preservation from confit and terrine to cornichon and confiture. At the invitation of the Obama’s chef Sam Katz, Alex visited the White House on behalf of Chefs Move to Schools along with Marcus Samuelson, Bea Smith and 1000 other American chefs. Alex is a co-founder (with Amy Kalafa) of the east coast’s first Certified Organic poultry and game bird farm, Animal Farm. Their innovations in pasture ranging and herbal diets drove demand from Dean & Delucca, Anthony Bourdain, and numerous Michelin-starred restaurants in New York City.
MOLD and/or creating tasty things from food waste
Johnny creates delicious things for the world’s best restaurants, bars, and food brands. He’s a world expert in fermentation, using it as a tool to amplify flavour, create new products and increase sustainability. He writes and speaks about the future of food and challenges in global food systems through his work with MOLD, a critically acclaimed editorial platform about designing the future of food.
Combining his PhD in Materials Science from Oxford and years of cooking experience, his clients and collaborators have included the Nordic Food Lab (established by Noma), the Argentinian Ministry of Agriculture, Mirazur (#1, World’s 50 Best 2019), and Dandelyan (#1, World’s 50 Best Bars 2018). He set up the Cub Cave in London to provide research and ferments for Cub, founded by drinks wizard Ryan Chetiyawardana, and zero-waste chef Douglas McMaster’s restaurant Silo, using innovative techniques to turn food waste and by-products into delicious things to eat and drink.
Exploring how to feed 9 billion people by the year 2050, MOLD works with next generation food brands, commissions products from emerging designers, and has run summits for Copenhagen’s TechFest. A visionary voice on the future of food, it was described by the New York Times as “one to watch” in a new generation of independent food magazines.
Beyond the North Wind: Russia in Recipes and Lore
The founding editor of Gastronomica, talks about her new cookbook, Beyond the North Wind: Russia in Recipes and Lore, and Russian practices of fermentation, which go back over a thousand years. Most people are familiar with lacto-fermented vegetables like dill pickles, sauerkraut, and salted mushrooms, but the Russians also ferment fruits like apples, watermelon, and tomatoes in a light brine that yields a beautiful wine-like flavor. Russians are perhaps most famous for kvass, a lightly fermented alcoholic drink most often made from stale black bread. It can also be made from fruits and vegetables.
Dr. Darra Goldstein has spent much of the last four decades falling in love with Scandinavia; its people, its landscape, and most of all, its food. She is the founding editor of the James Beard Award-winning journal Gastronomica and a professor of Russian at Williams College. Goldstein has authored or edited more than a dozen books, including The Georgian Feast, which won the 1994 IACP Julia Child Award. She lives in Williamstown Massachusetts.
Living with Microbes
In the past century modern society has waged a speciesist war against bacteria, fungi and molds. Assuming the only good microbe is a dead one, we wiped them off our countertops, out of our soil and nearly purged them completely from our bodies. There are of course pathogenic germs and “good” microbes that have been used for millenia, but it is only recently that we have begun to appreciate what we have lost in terms of the pre-pasteurian food supply. Award winning historian Ken Albala will ramble on about bread, cheese, cured meat, pickles and answer any questions you have about the very unscientific approach to living with microbes.
Dr. Ken Albala is Professor of History at the University of the Pacific in Stockton, California, where he teaches food history and the history of early modern Europe. He is also a Visiting Professor at Boston University, where he teaches an advanced food history course in the gastronomy program. He earned an M.A. in History from Yale University and a Ph.D. in History from Columbia University. Professor Albala is the author or editor of 16 books on food. His four-volume Food Cultures of the World Encyclopedia was published in 2011. He is also coeditor of the journal Food, Culture & Society and general editor of the series AltaMira Studies in Food and Gastronomy, for which he has written a textbook titled Three World Cuisines: Italian, Mexican, Chinese, which won the 2013 Gourmand World Cookbook Award for Best Foreign Cuisine Book in the World. In 2009, he won the Faye and Alex G. Spanos Distinguished Teaching Award at the University of the Pacific. Other books include Eating Right in the Renaissance; Food in Early Modern Europe; Cooking in Europe, 1250-1650; The Banquet: Dining in the Great Courts of Late Renaissance Europe; and the award-winning Beans: A History. He also coedited Food and Faith in Christian Culture and A Cultural History of Food in the Renaissance, among other books.nd co-authored “The Lost Art of Real Cooking” and “The Lost Arts of Hearth and Home.”
Check out our new videos:
- Bone and Meat Scrap Koji
- Sourdough Bread Koji and It’s Uses
- Cilantro and Mustard Seed Pickle
- Koji Thermodynamics and Principles
- Making Koji and Controlling Water
- The Kimchi Method
- Cranberry and Maple Kefir
- Kojify All The Things
- Mushroom and Dried Shrimp Kimchi