Rosehip and Rye


The North and Rye - November 7, 2021, 1 to 3:00 PM Eastern Time (Live Event), then all November.
Rye Spoons by Katrina Kollegaeva

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva of Rosehip and Rye will discuss the history and current state of food and drink in Russia, The Baltics (Estonia, Latvia, Lithuania) and The Caucasus, especially the love of things fermented, sour, and rye. Zuza Zak has recently published her book, Amber and Rye (Kitchen Arts and Letters). Darra’s most recent cookbook is Beyond the North Wind, and she will also give us a preview of her upcoming book, The Kingdom of Rye (pre-order, Amazon). Videos on kama, hemp seed butter, fermented walnuts, walnut shio-koji, kvass, Serbian fermented stuffed peppers, fermented foods for kids, pumpkin-fermented pickles, brined tomatoes, and rye!


Chetvergovaya rye black salt (Четверговаясоль) by Katrina Kollegaeva

Katrina Kollegaeva 
Katrina Kollegaeva is a food anthropologist, cook and writer in the UK. She is the co-founder of Rosehip and Rye @rosehipandrye (www.RosehipAndRye.co.uk)

Sprats, Dill Pickles and Russian Borodinsky Dark Rye Bread

Register for WritersCultures: https://conta.cc/3bplEtj


December 19, 2021, 1 to 3 PM EST Fruit From the Sands

The Silk Road Origins of the Foods we eat. Dr. Robert Spengler III, the author of the book, Fruit from the Sands will discuss the book and field questions. The most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.



All Zoom events are free. A subscribers ticket to any event allows you to watch videos until 12/31/21. An InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make actual replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 


Videos by Sandor Katz (author of the newly released book, Fermentation Journeys), Mara Jane King, Dr. Johnny Drain, Dr. Darra Goldstein, Dr. Robert Spengler III, Dr. Maya Hey, Dr. Esther Miller, Dr.Tejas Sameer, Dr. Julia Skinner, Dr. Maria Jimena Ricatti, Dr. Peiman Khosravi, Dr. Ann Yonetani, Zuza Zak, Jelena Belgrave, Terri Ann Fox, Anne-Marie Bonneau, Zoe Mitchell, Chef Greg Dunmore of The Japanese Pantry, Esteban Yepes Montoya, Danny Berke, Misti Norris, Ann-Marie Bonneau, Alexis Nikole Nelson, Katrina Kollegaeva, Laura Valli, Andrea Billar, Ed Delteil, Cortney Burns, Alan Callaham, Nancy Matsumoto, Kristine Krauss, Jessica Alonzo, Meredith Leigh,  Mallory O’Donnell, Sonoko Sakai, Llewelyn Maire, Mika and Nicholas Repenning of Go-en Fermented Foods, Shinobu Kato of Kato Sake Works, Markus Shimuzu, Pao Yu Liu, Rich Shih, Priyanka Bhuyan, William Rubel, Soirée-Leone, Heidi Nestler, Naomi Duguid, Danny Berke, Will Moffat, Holly Davis, Maria Mantilla, Chef Sean Doherty, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Kirsten Shockey, Zoe Christiansen, Margaret Sevenjhazi, Jae-Sang Choi, Eve Jazmati, Ma!Condimentos, Jennifer Solow, Haruko Uchishiba, Connie Chew, Leda Meredith, Yoko Lamn, Andrea Billar, Kimiko Ito, Christine Krauss, Ellie Markovitch, Jo Webster, Pratap Chahal, Harry Rosenblum, Pascal Baudar, Priya Mani, Melanie McIntosh, Ekta Maheshwari, Laurent Serin, Pork Rhyne, Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Eiko Takahashi, Jeremy Umansky, Nina Mong, Gabriella Gershenson, Anton Nicola, Eleana Hsu, Kevin Gondo, Amy Kalafa of Cultured and Cured, Taylor Erkkinen, Jenny Bardwell, Joel Orsini, Mark Tan (in formation)


The North and Rye – WritersCultures


The North and Rye - November 7, 2021, 1 to 3:00 PM Eastern Time (Live Event), then all November.

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva of Rosehip and Rye will discuss the history and current state of food and drink in Russia, The Baltics (Estonia, Latvia, Lithuania) and The Caucasus, especially the love of things fermented, sour, and rye. Zuza Zak has recently published her book, Amber and Rye (Kitchen Arts and Letters). Darra’s most recent cookbook is Beyond the North Wind, and she will also give us a preview of her upcoming book, The Kingdom of Rye (pre-order, Amazon). Videos on kama, hemp seed butter, fermented walnuts, walnut shio-koji, kvass, Serbian fermented stuffed peppers, fermented foods for kids, pumpkin-fermented pickles, brined tomatoes, and rye!


Rye Bread and Chocolate Mousse from Amber and Rye, by Zuza Zak. Photo Ola O. Smit @olaosmit

Zuza Zak calls herself a Storyteller-Cook and her aim is to inspire the world to cook and eat more food from Eastern Europe. Zuza was born in Communist Poland and spent her childhood watching her grandmothers cook (and often queue for hours). Zuza’s interest lies in the culture and history of food and as such she uses storytelling as a medium for delving into another cuisine and through it, into another culture. Both in her writing and her food-focussed PhD at the School of Slavonic and East European Studies (UCL), Zuza explores food as a cultural anthropologist, in the context of identity, society and culture. She is the author of Polska, Amber and Rye, and is currently working on a new book and her PhD.


Zuza Zak and her daughter from Amber and Rye, recalling her Baltic Journey. Photo by Yasin Salazar


Register for WritersCultures: https://conta.cc/3bplEtj


Fermentation Journeys by Sandor Katz is now available – inscribed however you like by Sandor from Short Mountain Cultures  in Tennessee. It’s also available from our good friends at The Cultured Pickle Shop in Berkeley, California. They sell the most amazing pickles, some packaged for pick up orders. If you are lucky enough to have an actual hard copy in hand you know what all the fuss is about.


Kevin Farley of The Cultured Pickle Shop. Alex Hozven and Kevin created a great video for our WritersCultures event celebrating Sandor Katz and the International Fermentation Community. It’s running for the entire month of November in our Vimeo showcases. have you registered yet?


December 19, 2021, 1 to 3 PM EST Fruit From the Sands

Fruit From the Sands

The Silk Road Origins of the Foods we eat. Dr. Robert Spengler III, the author of the book, Fruit from the Sands will discuss the book and field questions. The most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.


“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.”
University of California Press

All Zoom events are free. A subscribers ticket to any event allows you to watch videos until 12/31/21. An InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make actual replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 


The North and Rye


What does rye bread mean? Does memory taste like rye bread?  Does who made it or where it was made effect taste. Is rye bread a part of self identity? This is an excerpt from the upcoming event, The North and Rye. Laura Valle is a PhD candidate at The Bread Lab at WSU. Katrina Kollegaeva is a food anthropologist, cook and writer in the UK. Her business is known as Rosehip and Rye – Soul food from the New East (www.RosehipAndRye.co.uk) with Gabriella Gershenson, Zuza Zak and Darra Goldstein. 

November 7, 2021, 1 to 3:00 PM Eastern Time – A discussion of  the history and current state of food and drink in Russia, The Balkans and The Caucasus, especially the love of things fermented, sour, and rye. Zuza Zak has recently published her book, Amber and Rye. Darra has published Beyond the North Wind, and will also give us a preview of her upcoming book, The KIngdom of Rye, as well! Register at https://Cultures.Group or  https://conta.cc/3bplEtj 

November 1, 2021, 3 to 5 PM EST Fermentation Journeys

Our recent two part Fermentation Journeys events with Sandor Katz and Mara Jane King were incredible. It’s taken a few weeks to distill out the info for additional videos to match with the large amount of supplemental materials that go with them but now pre-recorded interviews plus over 5 hours of newly created videos have been posted for in the showcase for the next event on Monday, November 1, 2021 from 3 to 5 PM Eastern Time. Part 3 of Fermentation Journeys: Across the Pond and Down Under. Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice. Across the Pond and Down Under. Live Event with selected videos and chat. Subscribers to this event or the series have access to a library of videos from Sandor Katz, Mara Jane King, Esteban Yepes Montoya, Maya Hey, Nancy Matsumoto, Mallory O’Donnell, Nicholas Repenning, Markus Shimuzu, Pao Yu Liu, William Rubel, Soirée-Leone, Naomi Duguid, Will Moffat, Holly Davis, Sean Doherty, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Haruko Uchishiba, Connie Chew, Yoko Lamn, Andrea Billar, Kimiko Ito, Ellie Markovitch, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin, Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Dr.Tejas Sameer, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu, Kevin Gondo, Taylor Erkkinen, Jenny Bardwell, Joel Orsini, Dr. Julia Skinner, Mark Tan and others.


December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.  Register


The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 


Schedule/Links/Money for May 23, 2020


Welcome! On Saturday May 23, 2PM EST to 11:30 PM EST you have to call into each Session when it opens at the scheduled time. No one wanted to stay on a 7 1/2 hour call/event so it was broken up into 3 sessions. Click the name of the session below, and it will take you to the Zoom event. You need a password for each session. They are below.

Note: You will be muted upon entering. You can use the chat. The co-hosts will monitor it for questions. Do not post off topic chat notes or try to advertise anything during any session. You will be blocked from chatting if you do.

You can’t upload files. You can’t share your screen. The co-hosts will decide if you get unmuted. But, that really creates a lot of noise and ruins the recording according to the people that are attempting to record this. Please do not ask about recordings again. Thank You for your interest!


SESSION 1 – Password: MKF1 – Microbes, Koji, Ferments 2:00 PM EST to 6:00 PM EST. Meeting ID: Meeting ID: 822 9354 4287

SESSION 2 – Password: MKF2 Microbes, Koji, Ferments, Part 2 6:00 PM EST to 9:00 PM EST Meeting ID: 812 4792 9598

SESSION 3 – Password: CF1 Cultivos y Fermentos – 9:00 PM EST to 11:30 PM EST Meeting ID: 833 1798 7281

Payment/Donation/Confirmation

There are two ways to send money to support our work. Make a donation of $20 or more US dollars. Venmo or PayPal will give you a receipt. You don’t get a payment confirmation from us. Again, the links and password for May 23 are above.

Cultures.Group

Zymes 2020 – May 23, 2020


To REGISTER click on the word REGISTER.


SESSION 1 – Microbes, Koji, Ferments – Meeting ID: 812 4792 9598

2:00 PM EST to 6:00 PM EST

Tepary Bean, Corn and Pepino Tempeh from Ferment.Works

SESSION 2 Microbes, Koji, Ferments, Part 2 – Meeting ID: 812 4792 9598

6:00 PM EST to 9:00 PM EST

SESSION 3 Cultivos y FermentosMeeting ID: 833 1798 7281

9:00 PM EST to 11:30 PM EST

This is the second of a monthly or bi-monthly series of culturesgroup’s Zymes2020 program. Our first event has been recorded at our Vimeo site. Although there are already planned events for the series, it is our goal to not publicize these until the previous event has been finalized.


Check Cultures.Group‘s latest videos:


Cultures.Group

Session Recordings – Cultured & Cured

All Session recordings are at our vimeo site.



Session 2Cultured & Cured


Check out our new videos:


Contact us through the following means, or join our MeetUp or Facebook group. All these meetings are listed at out MeetUp page.

 

Zymes2020 – Video/Next Event/Last Event Schedule

Upcoming May 23rd 2:00 to 11:30 PM EST. Details Friday, May 8th. No Fee. Pre-Registration Required. You must be validated with Zoom. Again, details this upcoming Friday. New York Time. Recording from previous event below. More coming! Thanks!

Koji Mushroom Making Video: https://youtu.be/Y7cUB4yBltU

May 3 Schedule and Presenters

All times are EST (New York) Click on the name of the presenter to go to the Zoom Link. You need to sign up with Zoom, a very easy thing to do. Because there are space limits, you have to register once for Zoom, then for each Session you want to attend.


Session 1- Flavor of Hands Fermentation and Koji 101 


Session 2 – Cultured & Cured


Session 3 – Hops, Trees and Really Wild Ferments


Session 4 – Fermenting with Flowers, Fungus and Bacteria


Black Soybean Taucho (B.subtilis) Pesto

Check out our new videos:


Contact us through the following means, or join our MeetUp or Facebook group. All these meetings are listed at out MeetUp page.

 

Flavor of Hands and Koji 101

Flavor of Hands Fermentation and Koji 101 – Session #1. All 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.

  • 4:00 to 4:30 PM – Opening Chef Ken Fornataro
  • 4:30 to 5:00 – Chef Rick Porter Sowden
  • 5:00 to 5:30 – Chef Dave Smoke-McCluskey
  • 5: 30 to 6:00 – Marcus Im

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.


Using Microbes to Preserve/Ferment/Extend Food Resources

How Bacteria, fungus and other microbes can keep your food and drink safe and tasty. Also, how pickling, fermenting and kojifying food can help to use things that would otherwise not be edible such as beans, vegetables, and inexpensive meat or fish.

Chef Ken Fornataro has a vast knowledge of the science and techniques that all but disappeared with the industrialization of food. Ken’s knowledge of microbiology and rigorous methodology has helped him greatly in the kitchen where he employs koji and bacteria and enzymes to create tasty and nutritious food and beverages. He is currently the Executive Chef/CEO (pro bono) of https://Cultures.Group


Golden Millet Koji with A.oryzae and R.oryzae

All Koji isn’t Created Equal

Chef Rick Porter Sowden will offer a Koji 101 primer for professional Chefs, cooks, and hobbyists that believe they know koji. 

Rick Porter Sowden is a Chef, Charcutier, Culinary Mycologist, and Food Technologist with Native Son Koji, a Native American owned and operated company. Native Son Koji designed, developed and adapted equipment for a modern, semi automated, in-house koji making process based on traditional standards & practices. The products and proprietary processes they developed and perfected are unique, as such, are not replicated anywhere else, in the world. 



Sour Corn in the time of Corona

Chef Dave Smoke-McCluskey will talk about fermented corn. Obviously. Sofkee is a fermented corn drink or porridge (grits and mush). Typically consumed by indigenous peoples of the Southeast, and the loss of the tradition amongst the Haudenosaunee. I’ll talk a bit about how to make it, and the rediscovery of lost traditions amongst indigenous people. 

Chef Dave Smoke-McCluskey is Executive Chef/Instructor/Co-Founder of Local Pop, Augusta Boucherie and Corn Mafia.


American Kimchi & Sohn-Mat – Making kimchi authentic to your self and environment

As a first-generation American, the exploration of authenticity is a life-long journey. What does it mean to be authentically Korean and American at the same time? Food, locality, and wild fermentation allows for the bubbly celebration of our cultures. There is as authentic American kimchi as Korean.

A Korean concept called “sohn-mat” literally translates to “flavor of hands”. It’s used colloquially to compliment a chef for their oustanding cooking, but traditionally, it carries a connotation encouraging the use of your hands. The wisdom of “sohn-mat” especially rings true in kimchi making, where the maker’s unique touch becomes their signature. 

Marcus Im is a Korean-American fermentation fanatic, teacher, and writer currently in Brooklyn. 


Check out our new videos:


Contact us through the following means, or join our MeetUp or Facebook group. All these meetings are listed at out MeetUp page.

Cultured & Cured

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.

Chef Ken Fornataro of Cultures.Group with Amy Kalafa

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.


Dr Johnny Drain: researcher, fermenter and food designer. Master of microbes!

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.


Darra Goldstein (Photo by Stefan)

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.”


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Contact us through the following means, or join our MeetUp or Facebook group. All these meetings are listed at out MeetUp page.

Hops, Trees and Really Wild Ferments

Hops, Trees and Really Wild Ferments Session #3 – 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.

  • 8:00 to 8:30 PM – Chris Cuzme of Fifth Hammer Brewing
  • 8:30 to 9:00 – Chef Sean Doherty
  • 9:00 to 9:30 – Mallory O’Donnell

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.


Hops, Brewing and Fermenting

Chris Cuzme and Mary Izett of Fifth Hammer Brewing 

Listen and watch a uniquely talented brewer and fermenter, co-owner of Fifth Hammer Brewing Chris Cuzme of Fifth Hammer Brewing along with his equally brilliant brewing and fermenting partner Mary Izett. 

You can still get some of their amazing brews in Long Island City. And hopefully someday have another meeting with all the incredible fermenters and microbe wranglers that meet there only due to the generosity of The Fifth  Hammer Brewing team. Chris and Mary also host https://heritageradionetwork.org/series/fuhmentaboudit/ “Ferment About It! (Fuhmentaboudit!), aims to demystify the art of home fermentation with a primary focus on home brewing beer. Chris and Mary take listeners on a journey through fermentation, sharing history, practical methods, recipes and anecdotes from personal experience as well as from those of guest fermenters both amateur and pro.”


Thai Fermented meat called Naem (sour) using Beef and Fish


The Thai fermented meat preparation that Chef Sean Doherty will demonstrate is called Naem (sour). He will use both a beef tri tip and a filet of Cobia. This type of fermentation employs lactic acid bacteria so it’s essentially a “souring” taking place. The meat/fish are safely preserved by these (food safe)bacteria which is possible through precise ratio of salt combined with sticky rice plus fresh garlic. After the items are sufficiently fermented, they can be grilled, deep fried, etc., with no need to rinse off the cure. This only contributes to the flavor, becoming crispy and deeply satisfying. This is a relatively unknown method that could very well be the next “umami bomb”.aem (sour) using Beef and Fish. 

Chef Sean Doherty earned a Grande Diplome from the renowned Le Cordon Bleu program in 2004. Having worked with great chefs such as Larry Matthews Jr. at Back Bay Grill and Melissa Kelly at Primo, Sean was tapped by Harding Lee Smith to be the opening Chef of two of his successful restaurants: The Corner Room and The Oyster Room at Boone’s Fish House shortly after. Sean has spent the last ten+ years learning the ‘oldways and traditions of food preservation’ which includes fermentation, foraging, baking, and brewing; with a strong focus on Asian pathways (koji, miso, soy sauce, garum and vinegars). He now resides in Brunswick with his wife, two daughters, and countless culinary experiments. 



How to Ferment a Tree – Wild Food Fermentation with ingredients from the Trees – Flowers, Conifer Needles and Tips, Ornamental Flowers, Sap, and Syrup

Sauerkraut and kvass are two vegetable ferments that require a minimum of special equipment and Mallory O’Donnell is a wild food gatherer, cook, writer and teacher who focuses on sustainable and ethical ingredients. Many of the most abundant foods come from ornamental or invasive plants,  common garden weeds, and native or introduced trees. These ingredients not only tend to be the most nutritious but also are often the most culinarily intriguing. Items like the Japanese sansai taranome (collected from the invasive Aralia elata), the sap, flowers and leaves of the Norway Maple, and the flowers of ornamental quince, cherry and crabapple trees can and should be used by both enthusiastic amateurs and world-class chefs. When it comes to fermentation, these ingredients also excel, providing exciting flavors that can be added to conventional ferments as well as used to create unique original concoctions.


Check out our new videos:


Contact us through the following means, or join our MeetUp or Facebook group. All these meetings are listed at out MeetUp page.