CulturesGroup - Vegetables, Vegan and vegetarian foods, garums, pickles, and other good things to eat or drink from around the world and throughout time. Old and New Videos and posts about fungi, including yeasts, mushrooms, and all the kojis. https://culturesgroup.substack.com/subscribe
AltGrain - Bake, Steam, Ferment, Preserve, Grow, Forage, Protest. All the grains and pseudo cereals and tubers and starches - not only wheat. Videos, demonstrations, online events. Everything from bread to pasta to seitan to farming to cookies to malts and milling https://AltGrain.substack.com/subscribe
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People
Chef, Baker, Brewer, Semiotician and often activist. Into cinema, videography, music, semiotics, biomes, microbiomes, and culture(s) and zymology.
digital art (www.liaworks.com) + food blog (www.vegetaria.at), based in Vienna, Austria.
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
Owner/operator of Evelyn’s Crackers. AN Ontario micro-bakery specializing in local whole grains of all varieties.
Scientist. Baker. Gardener. Fermentation enthusiast.
Chef, Fermenter, Pursuing knowledge
clouds // art, architecture, & education // light & sound // the ephemeral // sometimes, oftentimes food- usually fermentation // cancer survivor // &&& // 🧿
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.
Maine textile artist and lover of cats. Co-host of Fermentation Fridays in-person and on the air with Ellie Markovitch.
hardworking family restaurant in barcelona
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
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.
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.
Fermentation Revivalist
International artist, post-Anthropocene architect, maker, woodworker, designer, instructor, author, sometimes curator, occasional botanical artist, always professional-gleaner & levnadskonstnär.
🪷 Ayurvedician, Fermentista, Holistic Health Consultant & Coach 🪷