Koji Idlys



Idlys are usually a steamed soft bread made from fermented rice. In this case, Maya used basmati rice koji. Maya Seetharaman is a globally trained designer, passionate cook, and fermenter, with a passion to enhance meaning, equity, and quality in people’s lives, through research, food, and human-centered design. Maya has lived and worked across multiple cultural contexts, and spends most of her time – when not covered in flour, oil, or Koji spores – observing and unearthing socio-cultural insights for fortune 500 companies, that can drive innovation, sustainability, and cross-cultural empathy.


InRetrospect

There are now 3 ways to register for InRetrospect  or to  get on our mailing list. Either follow us on Instagram at cultures.group and DM with your email address and name, or use https://paypal.me/FermentsandCultures or Venmo: @Ken-Fornataro.

InRetrospect is $75 for five+ months or $15 a month (pro tip: send $15if $75 is just too much). The point is that if you pay anything you get into the payment system, and we don’t have to maintain any mailing list. Because that’s what payment systems do.

Unsure? Watch some great videos already posted at https://vimeo.com/culturesgroup. Email: kojibook@earthlink.net with questions.


December 19 - Fruit From the Sands 11AM to 1 PM EDT 

With Dr. Robert Spengler III, author of Fruit from the Sands . Co-hosted by Zizinia de Les Flors’ Caspar Hall. The last Zoom event is free, as they all have been over the last 11 years. But we’re moving on.

Available from Independent Bookstores and other online sources.

Amasake Sourdough Bread



Terri Ann Fox describes how to make koji, how to make amasake from whatever koji you like, and how to make sourdough bread. She brilliantly describes bakers percentages and the special requirements to make a stunning loaf –  although even if you overproof it will still taste great! Contact: thekrautlady@gmail.com or at 083.040.8057

River Run is a fermentary and wood fired micro Bakehouse located on our family homestead in Glencree Co. Wicklow. Led by Terri Ann Fox, we specialize in sourdough breads, koji based ferments, seasonal vegetable ferments of all kinds, and plant based cheeses. We host regular fermentation and sourdough workshops at River Run and around Ireland.  

Skill Share: Education is the heart of River Run. We believe that relearning and practicing these ancient methods of fermentation can have a profound effect on our health, environment, communities and over all human experience.  The power of fermentation can change the world!


InRetrospect

There are hundreds more videos like this, and hundreds more on the way! There are now two ways to register for InRetrospect or to get on our mailing list. Either follow us and DM at  https://www.instagram.com/cultures.group/ with your email address or PayPal: https://paypal.me/FermentsandCultures

InRetrospect is $75 USD, or $15 a month and has been extended to June 1, 2022. You can subscribe now for $15 and decide whether to do another month on February 1 if you like. We will be adding new videos every month.

Follow us here at Vimeo https://vimeo.com/culturesgroup and you get to watch a whole lot of them as they are created for free, and decide if you want to watch lots of them by subscribing.

Again, if you made videos in the past and want access to them all you have to contact us and let us know. It’s that simple. DM us on Instagram. 


December 19 - Fruit From the Sands 11AM to 1 PM EDT 

“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. 

Available from Independent Bookstores and other online sources.

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