How to become an Annual Member (Register here)
Paypal.me/FermentsandCultures
Venmo.com/u/Ken-Fornataro
instagram.com/cultures.group
vimeo.com/culturesgroup
https://Cultures.Group
Subscribe: culturesgroup.substack.com
Cultures.Group shares information, educational resources, and unique experiences through live online meetings, broadcasts, and special events. We create or edit videos on fermentation, preservation, brewing, cooking, baking and how to use koji and other microbes to create taste and increase resources. We often have guest presenters. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates.
There is an annual fee for all events we have during the year, along with any videos associated with that event. Members are encouraged to ask questions at live events, or through email, not on social media. Our library of digital materials drives the creation of videos and events. Our archives and events are not posted online, nor are they searchable using any search engine.
Each event has it’s only registration address. For example, to register for the April 4th live event, Koji, Miso, Mushroooms, and Shio Koji use the Zoom link below
https://us06web.zoom.us/meeting/register/tZwvcOyrrj0tH9AnSLrtsxLu2gTgaFyStIMx
April 4th, 5 PM EST - Nicholas Repenning, co-owner of Go-En Fermented Foods and a board member of Maine Ferments, shares his knowledge on fermenting miso, using and making koji, and incorporating mushrooms in shio koji and miso. The video covers the process of making miso, the crucial role of salt and the enzymes created by fungii (koji) in fermentation, and shio koji in cooking. It also discusses the importance of moisture content in fermentation, the use of different seasonings, and the significance of indigenous microbes in fermentation. How to safely gather wild mushrooms and how they are treated safely is also discussed. The video concludes with insights on making protein based shio koji, including garums and amino pastes for everyday use. This was filmed by Ellie Markovitch at UMaine during one of her Fermentation Fridays classes. Following the Shio Koji video, Meredith Leigh's Garums (of high protein item, and Chef Eiko Takahashi's Prawn and Prawn Head Miso using the Amasake Method will be broadcast and discussed. Edited by Ken Fornataro and Stewart Kerrigan. Then, Koji, Miso, Mushrooms will be shown.
