CulturesGroup

Zymologist, Chef, Baker and Brewer. Often Arrested Semiotician. Into cinema, videography, music, semiotics, biomes, microbiomes, and culture(s).

Cookbook author & vegetable enthusiast, with a focus on high-protein, whole-foods vegetarian vegan meals

Multimedia, storyteller, lecturer at UMaine CMJ. I use food as a starting point for conversations and community building. #storycooking @elliemarkovitch @fermentation_friday

Yeast-free breads, such as Salt rising bread, Gergoush, Eftazymo, Karahoyuk, Arkatena and Soetsuurdeeg. Graduated from Culinary institute of America and co-wrote the book on Salt Rising Bread with Susan Ray Brown.

Maine textile artist and lover of cats. Co-host of Fermentation Fridays in-person and on the air with Ellie Markovitch.

Wild bee researcher looking at bees in a different way; exploring aspects of bees and their environment one would not normally see. Curious about fermentation: if bees ferment pollen&nectar maybe we should be fermenting the food we gather.

digital art (www.liaworks.com) + food blog (www.vegetaria.at), based in Vienna, Austria.

Scientist. Baker. Gardener. Fermentation enthusiast.

hardworking family restaurant in barcelona

International artist, post-Anthropocene architect, maker, woodworker, designer, instructor, author, sometimes curator, occasional botanical artist, always professional-gleaner & levnadskonstnär.

Teacher by profession, fermenter for fun

Author of 4 books on East European food and culture.

Chef, Fermenter, Pursuing knowledge

Food engineer, innovator, and founder of pureTaste, a Swiss leader in plant-based and fermented products. Passionate about fermentation and R&D, I create sustainable, innovative solutions that blend science, nature, and creativity

Owner/operator of Evelyn’s Crackers. AN Ontario micro-bakery specializing in local whole grains of all varieties.

\ud83e\udeb7 Ayurvedician, Fermentista, Holistic Health Consultant & Coach \ud83e\udeb7

I am based in Colorado, where I offer hands-on wild food experiences. I am also working on a book about edible plants in the western U.S. Find me at: www.wildfoodgirl.com and my online classes at: https://wildfoodgirl.com/web-classes-2

Soirée-Leone is a teacher and writer focused on putting food on the table. She lives and works from her 57-acre homestead in Middle Tennessee.

Fermentation Revivalist

clouds // art, architecture, & education // light & sound // the ephemeral // sometimes, oftentimes food- usually fermentation // cancer survivor // &&& // \ud83e\uddff