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CulturesGroup

Ken Fornataro, Julia Skinner, Nazli Piskin, Kirsten K. Shockey, Jamaar Julal, Melissa Hoffman, LIA, zizinia, Justin Tyler Tate, Zuza’s Family Kitchen, Dr Tejas Sameer Oundhakar, Erica Davis, Renu Anshie Dhar, Sandor Katz, Fermenters Guild, Reaping, by Nancy Matsumoto, Adrien Losay, Anthony DELFAU, Nick Adams, Jelena, Mara King, Jonathan Stevens

CulturesGroup is an ongoing multi-media event. To watch videos in our archives, access book or scientific paper reviews, read new posts, attend online events, please subscribe.

Platform
Substack
PricingFreemiumPublishesDaily
Issues275SubscribersRead culturesgroup.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

CulturesGroup Substack Posts #2

Jonathan Stevens, Hungry Ghost Bread Bakers

a month ago
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Carolina Ground Flour Mill and Jennifer Lapidus

Naturally Leavened Sourdough Challah. Jennifer Lapidus, adapted from Adrian Hale. Jennifer uses Appalachian White wheat to build her leaven. Video (20:13)“For the dough, I used our high-extraction all-purpose flour, a blend of Appalachian W...

a month ago
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1
Paid

Mezcal and the Web of Regeneration

#### Mezcal and the Web of Regeneration

a month ago
1
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Fiery Umami

One Mole Sauce to Rule Them All. Video (9:50). Transcript. RecipeThis mole sauce uses koji as the foundation. The koji breaks down ingredients, while creating layers of umami. Roasted chilies and dried fruits provide depth, adding heat, sal...

a month ago
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Authors

The writers behind this newsletter.

  • Ken Fornataro

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

  • Julia Skinner

    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.

  • Nazli Piskin

    Istanbul Based Food Writer, Culinary Historian, Fermenter

  • Kirsten K. Shockey

    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.

  • Jamaar Julal

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

  • Melissa Hoffman

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

  • LIA

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

  • zizinia

    hardworking family restaurant in barcelona

  • Justin Tyler Tate

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

  • Zuza’s Family Kitchen

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

  • Dr Tejas Sameer Oundhakar

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

  • Erica Davis

    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

  • Renu Anshie Dhar
  • Sandor Katz

    Fermentation Revivalist

  • Fermenters Guild

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

  • Reaping, by Nancy Matsumoto

    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.

  • Adrien Losay

    Tea lover, practitioner of Traditional Japanese Medicine. Japanese, Korean, Sichuan food.

  • Anthony DELFAU

    From ecosystem restoration to fermentation, my work is about people, their invisible allies, and the traditional ecological knowledge that links them.

  • Nick Adams

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

  • Jelena

    Fermentation education and tinkerer

  • Mara King

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

  • Jonathan Stevens

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

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