What a long strange trip it’s been.

IMG_2198The first interview ever with Chef Ken Fornataro on Brooklyn Heritage Radio. The last 50 years of his life including stories about everything from making beef sake to wild, Russian ferments, fish miso, sourdough bread and baking to hishio, jiangs, tamari, five element Chinese philosophy and the transformative processes of life, the ActUp years, microbiology, Erewhon, Aveline and Michio Kushi, the soyinfocenter created by William Shurtleff and colleagues and culturesgroup. Three books in process – and why they are important.IMG_5165


culturesgroup

Tseukemono • Nukazuke • Miso • Sake • Tempeh • Mirin • Koji 麹 • Fermentation • Culture • Tamari • Preservation • Soybeans • Cheese • Cultures • Fish • Amazake • Wood • Milk Kefir • Raw Milk • Microbiology • Microbiome • Wild Yeasts • Consultation • Natto • Food History • Kimchee • Recipe Testing • Whole Grains • Sourdough

culturesgroup’s mission is to educate, support, preserve, research and share culture through traditional food preparation, gathering, farming and fishing, preservation and fermentation, and how individuals and societies survive, communicate, celebrate, address illness and health, and enhance their lives through food and water.

• To educate, share and collaborate with individuals, educators, businesses and students through e-books, printed materials, videos, photos, presentations and conferences

• Microbiology (especially Aspergillum) and lactobacillus – To create resources and training opportunities in the use of aspergillum cultures and lactobacillus through food microbiology, safety and history

• To document, celebrate, and market regional and ethnic cultures, foods and practices

• Japanese, Chinese, Korean, Russian and Indian fermentation research and education (including the study of Kanji)

• Probiotics, Dysbiosis, Dysphagia – To assist and support individuals of any age to deal with symbiosis, dysphagia and PEG and Tube feeding with enhanced taste, nutritional value, and provide a solid scientific output of reliable information on pre and probiotics.

We actively solicit donors, patrons and sponsors, and collaborations with other groups, organizations, institutions, artisans, small businesses and corporations for one or more of our programs. Our extensive network of consultants, educators, presenters, writers and communicators donate their services (pro bono), but are encouraged to present and promote whatever they are working on including their products or services.

Donations are accepted but not tax deductible at this point.

If you would like to be interviewed about your work, or have a product you want us to review or know contact us. Because our goal is to assist and support the members that work in our field, our policy is not to publish or communicate negative feedback publicly.

http://www.culturesgroup.net
E-mail: culturesgroup@earthlink.net
https://www.facebook.com/groups/culturesgroup/
Twitter: @culturesgroup
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http://www.culturesgroup.net

www.fermentationonwheels.com

Fermentation on wheels gave a presentation yesterday to a packed house yesterday in New York City. Today, Tara – that girl with the cat that drives the fermentation bus throughout the country empowering people to take control of the food they eat and where it comes from – is giving another presentation tonight February 8, 2015 in Brooklyn New York. (see www.fermentationonwheels.com for details). Check Tara’s website to see where she is next scheduled to be. Here the recent article in the New York Times Fermentation on Wheels Bus

Before getting into the specifics of all the different kinds of cultures she brought for participants to take home and try she laid out her philosophy. It’s yet another reason why we support her. TheKabochaFactory special ferments.

“I drive a mobile creative project, also known as an old converted old bus, equipped with a fermentation lab and workshop space. It’s my tool to inspire people to live more simply and sustainably, as well as encourage people to prepare their own food: a strong point being to get back in the kitchen and better nourish ourselves. When we do we bring more richness to our lives. It helps build community, health & wonder.

Thriving communities realize the interconnectedness of food, health, and education. If we don’t have access to good food and the education to prepare it then how will we have the energy and mental capacity to discover new alternative energy systems or think up the next Google. Our current factory-based food system is a system destined to crash & burn: it destroys our planet, it disregards the sacredness of us as living things, an ecosystem – whether it be plant, animal, or microbe – and it desensitizes us to the amazing array of flavors we can experience.

We will have the materials we need to stay healthy if we join forces with people who are growing & making good food. Not only do these people help individuals, but they are helping the earth in their care of the land. Our planet needs all the help it can get right now and it must start with us.

I’m trying to show people there is a way to refuse the flawed food, health & education systems. There are alternatives ways to live. There are other ways to get and make the foods our bodies crave, to stay robust — and I’m here to educate & support people in that journey.”

Tara spoke about Kombucha, a tea fungus and sugar based fermented beverage that was once a marginal beverage in the United States but which now sells billions of dollars worth of bottles made by so many different companies that wherever you live you can probably by the local brew if you like. You can order SCOBYs (symbiotic colonies of bacteria and yeast) to throw into the tea of your choice along with some type of sugar and preferably a little bit from a previous batch. Get them online from Cultures for Health,Organic Cultures, or even Amazon which sells kombucha SCOBYs from all over the country from an incredibly diverse group of brewers. We recommend either asking a friend for a SCOBY, getting one from a local group such as a meet-up such as New York City Ferments or joining one of many social networking groups where members exchange cultures and often discuss techniques.

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Also, if you happened to be in San Francisco for Valentine’s Day you can catch Sandor Ellix Katz or go to his website for some really cool opportunities, including an Advanced Fermentation Residency Program with Sandor Ellix Katz in Liberty,TN. Sandor’s traveling schedule is also posted here.

Part 2 tomorrow!

乾杯!