The Miracle of Salt


Foraged Family Ferments for Comrades of a Pagan Persuasion
Register: https://PayPal.me/FermentsandCultures
Register: https://PayPal.me/FermentsandCultures
To Register for Salt and Ceremony

Salt and Ceremony Events: $50 for all 4 sessions. Each event costs $30 USD per session. All 4 sessions with associated videos are watchable until the end of the year and costs only $50 – not $120.

Buying a new Annual Membership also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos as they are available. https://PayPal.me/FermentsandCultures

Of course, any video creator for Salt and Ceremony will have access to the entire library until December 31, 2023, and can update their videos at any time.


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Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. He has worked with Julia Child, Madeleine Kamman, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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