December Schedule
(Each event lasts between 2 to 3 hours, videos are always in their showcases. All times are Eastern Time. You can watch videos, including new ones as we post them, throughout the year.
December 4th : Past, Present and Future Salt
Sandor Katz – With or Without Salt. Fermentation Journeys and the roles of salt, and how people in different places ferment without salt.
Galia Kleinman – Pulque and fermenting vegetables in pulque brine
Nancy Singleton Hachisu – Salt: Japanese Culture and Ceremony
Kenji Morimoto – The New Year in Japanese America: the role of salt and fermentation
Haruko Uchishiba – A Systematic Approach to Japanese Pickles, Tseukemono
Eleana Hsu and Kevin Gondo of Shared Cultures – Modern Miso and Shoyu Making
Eiko Takahashi – さしすせそ (sashisuseso), and Aging and Preserving Fish
Live Event (3 Parts, In Showcase)
December 5th: Salt, Grains, Seeds and Beans
Jennifer Lapidus – North Carolina Grains Sourdough Challah: Ritual, Meditation, Ceremony
Katrya Kalyuzhna – Sourdough Baking Master Class: Country Bread, Sour Cherry Pyrizhky, and Ukrainian Rohalyky
Ellie Markovitch – Fermented Digestives and Sourdough Baking
Darra Goldstein – Black Salt
No Live Event Recording
December 11th: The Miracle of Salt
11 AM EST
Naomi Duguid and Krishnendu Roy – The Miracle of Salt
Melanie McIntosh – Banana Blossom Ceviche and Welsh Laverbread
Alex Gunuey – Trois Sels – How to use salt to cook, preserve and purify
Amy Kalafa – Caramel au Beurre Salé de Bretagne
Llewyn Maire – Forged Family Ferments for Comrades of a Pagan Persuasion
Ekta Maheshwari – The Role of Salt in Fermented Breads
Ken Fornataro – 10% Salt Aged Sourdough Rolls with Rosemary and Asafetida
December 12th: Salt, Sand, and Survival
5:00 PM EST
Laurent Serin and Javier Gutiérrez Carcache of ¿Adonde Lab? – Salt percentages and Water Activity in Koji Based Ferments
Meredith Leigh – Salt and Meat Preservation
Nader Mehravari – Yaldā and Persian Steamed Rice
Trevor Warmedahl – Cheese and Salt
Connie Chew – Som Pak Galum
Anshita Dawar – Winter Rooting with Root Vegetables (radish and turnip)
December 18th: Salt, History, and Cultures
3:00 PM EST
William Rubel – Hearth and Heritage
Justin Tyler Tate – 酸菜， Taiwanese-Hakka style fermented greens
Patrícia Miguel – Portuguese Corn Broa
Will Moffat – Sea Salt and Koji
Fermenthings – Salt and Research
Eleni Michael – Moungra, a cauliflower pickle from Cyprus using salt and sourdough discard
Wade Fox – Maillard, Miso and Mushrooms
Soirée-Leone – Shoyu and shoyu pickling in a rural setting: Fermenting to Eat
December 31st: Salt: Endings and Beginnings (In Formation)
8:00 PM EST
Christine Krauss – Yubeshi
John Hutt – Salt and Fish
Takashi Sato – Salt and Soy Sauce and San-J: An inside tour
Priya Mani – Burial Ascetics and The Salt Makers of Kutch
Vanika Choudhary – Fermentation and Preservation
Zuza Zak – Holiday Dumplings
Karen McAthy – Salt and Aging Plant based Cultured Cheeses: rind and flavour developmentSean Doherty – Salt Risen Breads
Eve Jazmati – Thai Style Salty Pickle Egg (Kai Kem) and Thai Style Rice Brine Fermented Vegetables
Kartik Sinha – Winter Pickles and the Salt Satyagraha
Dawn Woodward – Rye Sourdough Baking
Ken Fornataro – Koji based Indian Achaars – Meat, Fish and Vegetable Pickles and Pastes
If you purchase before 12/31/2022 the Annual Membership is $75.It includes everything above. After 12/31/2022 it goes to $150.
Please send $75 USD to Paypal.me/
Most grateful for your support!
Some speakers might change.
Please, post about this and tag us on social media!
www.instagram.com/cultures.
