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The best virtual conference in fermentation is coming back! Tickets go on sale January 5, 2023 at kojicon.org! Last year there were many excellent sessions, including information sessions as well as workshop-style sessions demonstrating how to make things with koji, and also featured some koji-cousins from China and Korea. You can get the most up-to-date information about the conference at that link and also on…
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I’m running a Cosy Koji book giveaway on Instagram, Twitter, and on the Crock of Time Discord until August 5. Cosy Koji is a limited-run book by Marika Groen that will teach you everything you need to know about making koji, the ancient Japanese practice of growing Aspergillus oryzae on grains of rice. The photos and writing are very personal, inviting you to be a…
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The best virtual conference I’ve had the pleasure to attend is back! And I’m part of it this year! Well, kind of. I’m volunteering as a Slack moderator, so… y’all better behave! If you’re attending this year, be sure to say hello in the Slack. You can still purchase tickets to get access to the live sessions and the Slack workspace at kojicon.org. #KojiBuildsCommunity
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One of the best virtual conferences I’ve ever attended is happening again this year! There wasn’t a huge marketing push last time and I didn’t think to post about it in the few koji-focused communities I frequent until it was happening, and by that point it was too late to buy tickets. So this year, I’m spreading it far and wide: tickets go on sale…
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The final day of the conference was quite a crash-course for me about the current state of the science and industry of fermentation. I have thus far enjoyed home fermentation as a way to understand my food as well as preserve and transform what might otherwise turn into waste, but I’ve otherwise remained skeptical of some of the more radical claims about the health benefits…
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Phew, what a day packed with information! From regulations to a fermented bean flavor wheel and back around to cultural appropriation, this day had it all. I’m going to have to keep my comments a bit shorter to fit all of day 2 of the Fermentation 2021 conference into a single post. Note that this nor any of the other posts are a comprehensive list…
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If you follow me on Twitter or have been in the Discord you might be aware that I decided to purchase a ticket to the Fermentation 2021 conference put on by The Fermentation Association, after learning that it would be switching to a virtual-only event. The first day has come to a close, and I’m excited to share some tidbits before I’m overwhelmed by two…
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As our beloved Kojicon has drawn to a close, the community that sprang up around it in the private Slack group has been wondering how we can stick together after the Slack closes in May. I’m not saying that I have the only answer to that, but I realized that the experience of the past two weeks was something I’d be willing to put some…
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I’m so excited to be taking in two full weeks of presentations from Koji masters! The virtual conference has been put together by Jeremy Umansky and Rich Shih, along with Yellow Farmhouse Education Center in Connecticut. If you’re also at the virtual conference, give me a wave on the private Slack! Find me as Cory Hughart (Crock of Time)!
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That’s right, @crockoftime is on Twitter! What took so long? Well, there seems to have been a bit of a snafu when the account was created and it was mistakenly flagged by an automated process. It took almost 4 months, but today I was surprised with full access and no messages about being suspended. I don’t want to just post the same photos on all…
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