CulturesGroup
Ken Fornataro, Kirsten K. Shockey, Genevieve Bardwell, zizinia, Soirée-Leone Sinclair, Adrien Losay, Anthony DELFAU, James Arceo VergaraCulturesGroup is an ongoing multi-media event about food, culture, preservation, fermentation, zymology, semiotics and cultures. Watch videos, access book or scientific paper reviews, read posts, attend online events by subscribing.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 401 | Subscribers | Read | culturesgroup.substack.com |
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| #249 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Sourdough Mangalore Buns
(Video 5:17) Brown Rice or Wheat Sourdough Starter with Banana and Spices.
Kala Nimbu Achaar
Thanks for reading CulturesGroup. This post is public so feel free to share it everywhere. To watch all our videos, demonstrations, and interviews and read all the posts when you like, subscribe for $10 USD a month - or just $30 USD for an ...
Rice Flatbreads and Sesame Seed Chutney
Rice Flatbreads and Toasted Sesame Seed Chutney
Coorg : The Cookbook
Coorg : The Cookbook
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Authors
The writers behind this newsletter.
Semiotician, Chef, Zymologist, Baker, Videographer, Activist, Editor, 狗年
Kirsten K. Shockey is a mother and grandmother who is passionate about trees, building wetlands and beavers. Her day job is helping people to make, enjoy and connect with their food. An award-winning author, she can be found @fermentingchange.
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.
hardworking family restaurant in barcelona
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.
Tea lover, practitioner of Traditional Japanese Medicine. Japanese, Korean, Sichuan food.
From ecosystem restoration to fermentation, my work is about people, their invisible allies, and the traditional ecological knowledge that links them.
Hellooooo! Edible microbe enthusiast. Creative and humble ferments through the lens of ethnozymology.
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