Registration required, no fee – https://conta.cc/2IUeNwl
An introduction of the final five events of the season. A really fascinating look at what people are doing around the world. An exhilarating glimpse of #Zymes2021 – Visiting a bio-farm and having lunch with Naoki Hiromoto and Judy Heo in Fujinomaya, Shizuoka Prefecture with Connie Chew.
Zoe Christiansen and the team of The Northern Company in Norway present stunning seaweed harvesting and cooking journeys, the people of Belgrade Pot Community make an amazing award winning plum wine plus other delectables, Inês Neto dos Santos describes several of her installations and works from around Europe and beyond.
Amy Kalafa and Alex Gunuey share their French family vacation with their young daughters, and Chef Ken Fornataro presents a recipe from the East Village of decades ago. Mirna Bamieh, Founder of The Palestine Hosting Society shares one of her vegan cheese fermentations from happybellyfish.com
Meredith Leigh of https://www.fermentationschool.com/courses/koji-charcuterie discusses garums of centuries ago througout the world, offering her US interpretaion to a marrow garum.
- Cultured and Cured
- Zoe Christiansen
- Meredith Leigh
- Inês Neto dos Santos
- Belgrade Pot Community
- Naoki Hiromoto and Judy Heo
- Mirna Bamieh
- Ken Fornataro
- Quercus Cooperage
Or register for all 6 Events: Season Pass: International Ferments and Cultures: https://conta.cc/3k5Xp5V
- Japan: Ferments and Cultures 12/4/2020
- International Holiday Cultures and Ferments 12/6/2020
- Asian Fermentation Festival – Taiwan, Korea, Singapore, China, Malaysia 12/20/2020
- Africa Ferments and Cultures – East to West with Sandor Katz 12/20/202
- India: Ferments and Cultures 12/20/202
Want to Share some Videos?
All of our program videos for each event are the work of people that have been planning and working on them – sometimes for months – so your time is not wasted on stupid or uninteresting or blatantly promotional stuff. If people happen to be selling a book, or product or online classes or consultation services or generating customers or clients for a restaurant or bar or organization they are encouraged to include that in their videos. We can’t pay people what their time and efforts are really worth, so we encourage them to get the most out of the experience, even if it’s just learning how to present themselves.
You need to plan. Start filming now.
The actual process of fermenting and culturing can take time. Sometimes, days, often weeks, a few take months or years. So start filming now and send us a very small 30 second clip so we can’t prevent you from wasting a lot of time producing an inaudible or unviewable video. That happens all the time, and it can be easily prevented.
So if you would like to be involved with #Zymes2021plan now and let us know! email@example.com
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