All Things Cultured Substack
All Things CulturedA living notebook of closed-loop, zero-waste fermentation systems by Katerina Lazareva.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 26 | Founded | a year ago | Last Issue | 8 days ago |
| Active | |||||
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allthingscultured.substack.comLatest Issues
The Forgotten Middle: The Anatomy of Pumpkin
I cut into a pumpkin this week. My hand went for the middle first.
Not the flesh — the part everyone keeps. Not the skin — the part most people throw out. The guts. The soft, fibrous, tangled mass holding everything together. The part almo...
Every Bit Counts! Old bread and pastry week at the fermentary.
Stale rye bread kvass, old bread miso, burnt toast garum, hot cross bun miso
Bread & Pastry Week started with a simple idea: stale is not a food category. It’s a story we tell ourselves when we no longer know what to do with an ingredient.
Stop Calling It Stale
“Stale” is a word we invented to make throwing food away feel acceptable.
Think about it.
We don’t say carrots are stale. We say they’ve gone soft — and we make stock.
We don’t say apples are stale. We say they’ve turned — and we make vi...
Every bit Counts! Mushroom week at the fermentary.
Fermented shimeji with turmeric, king oyster mushroom kimchi, mushroom stalks garum and shitake miso.
This week was all about mushrooms.
The Day I Found No Mushrooms
I walked into the pine forest the same way I always do, every year.
Same path.
Same time.
Same quiet anticipation.
The same instinct of where to look.
All Things Cultured Substack is a reader-supported publication. To receive new po...
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A living notebook of closed-loop, zero- waste fermentation by Katerina Lazareva, a fermentation chef, innovator and educator.
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