CulturesGroup

Baker, Videographer, Chef, Virgo Dog 狗年, Semiotician, Zymologist. Blunt, Honest, Loyal, Be Specific. Music, films, art, and culture(s) needed to survive.

Musings on fermentation, history, nature, writing as practice, and the everyday magic of our creative lives, for insatiably curious, hungry readers who like to create as much as they like to think.

Istanbul Based Food Writer, Culinary Historian, Fermenter

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.

My thoughts, my recipes, my journey. Come along for the ride.

Farmer/gatherer, teacher & plant-centered chef tending wildlife habitat, forests, & fields.

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

hardworking family restaurant in barcelona

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

Preserving gut health, Slavic heritage and food sustainability in my family kitchen. Author of 4 books on East European food and culture.

\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

Fermentation Revivalist

A collection of small producers, educators, academics and fermentation enthusiasts. A FIZZ of fermenters sharing their tales, and most importantly their recipes!

Writing about short, transparent & equitable food supply chains, and the amazing people who are building them. My book, "Reaping What She Sows: How Women Art Fixing Our Broken Food System," is out now from Melville House.

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.

I'm Nick! I make koji and teach creators how to use it.

Fermentation education and tinkerer

I’ve been fermenting for a living for 15+ yrs. Also a chef and a mom.

I'm a semi-cultured "wild yeast farmer", known to a few as a bread baker. Authored The Hungry Ghost Bread Book.