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culturesgroup

culturesgroup offers food preparation, preservation and fermentation education and information. We share and collaborate with individuals, other educators, and businesses through e-books and internet meetings, printed materials, videos, photos, and presentations on:

• the preservation and demonstration of food cultures and techniques

• wild yeasts, koji, grains and SCOBYs to create sake, beer and beverages

• Japanese, Chinese, Russian and Indian fermentations and cultures

• Probiotics, Dysbiosis, and Dysphagia in young and older people

• the use of aspergillum and lactobacillis to create:

Miso • Sake • Tempeh • Mirin • Tseukemono • Nukazuke • Koji • Tamari • Preservation • Legumes • Cheese • Cultures • Fish • Amazake • Wood • Milk Kefir • Raw Milk • Microbiology • Microbiome • Wild Yeasts • Consultation • Natto • Food History • Kimchee • Whole Grains and Sourdough

www.culturesgroup.net

E-mail: culturesgroup@earthlink.net

Twitter: @culturesgroup

Tumblr: www.tumblr.com/#culturesgroup

Instagram: @culturesgroup

Radio: heritageradionetwork.org/podcast/ken-fornataro/

www.facebook.com/groups/aspergillus/

www.facebook.com/culturesgroup

www.flickr.com/people/culturesgroup/