CulturesGroup
Ken Fornataro, Ellie Markovitch, Kirsten K. Shockey, zizinia, Connie Chew, Anthony DELFAUCulturesGroup is an international event on food, culture, health, preservation, fermentation, brewing, baking, regenerative, sustainable practices. Watch videos, access books, scientific reviews, read posts and interact by becoming a paid subscriber.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 490 | Founded | 4 years ago | Last Issue | 41 hours ago |
| Active | |||||
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culturesgroup.substack.comLatest Issues
How to Make Shio Koji
Corn Misos using different Corn Raices by Alan Callaham.
It’s not really all that strange that so many people in New Zealand, Australia, and Tasmania are doing amazing things. A while back Chris De Bono founded Meru Foods and made...
Flowers and Yeasts
Vinegar is something that I think is just coming around to its own. I’ve seen with, you know, fermentation, it’s been these different phases of what people are ready to accept. You know, at first we didn’t really even talk about, I’ve been...
Jalapeño Kasuzuke
The Japanese and their ancient tradition of making pickles or tseukemono using sake lees or sake kasu is becoming well known in the US and Europe. These vegetable pickles are called Kasuzuke. Alex Hozven and Kevin Farley run The Cultured Pi...
Wild Yeast, Mold, and Bacteria
Any fermented beverage depends on yeasts. Often, a lot of different ones. Where those yeasts come from, whether wild or from the ingredients you are fermenting or pre-made, can make an enormous difference in the smell, taste, and the...
Flavor of Skins
Onions, Carrots, Garlic, Salsify, and Roots.
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Authors
The writers behind this newsletter.
Chef, Zymologist, Baker, Videographer, Activist, Editor, Semiotician
Multimedia, storyteller, lecturer at University of Maine Department of Communication and Journalism. I use food as a starting point for conversations and community building. #storycooking @elliemarkovitch @fermentation_friday
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.
hardworking family restaurant in barcelona
From ecosystem restoration to fermentation, my work is about people, their invisible allies, and the traditional ecological knowledge that links them.
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