We are delighted to introduce you all to our next webinar guest Dr. Simi Rezai-Ghassemi who has written a wonderful new book on how milk is transformed through fermentation in Central Asia. In the book, Fermented Milk of Central Asia she examines both historical and modern contexts to these products made of milk. This book is quite lovely, it combines storytelling and cultural context with science and recipes to try at home.
Simi began her journey in sharing these rich fermentation traditions with the first recipe she taught in the cookery school she opened in 2009, Simi’s Kitchen. She taught the classic Iranian dish, kashke bādemjān, made with eggplant/aubergine and a fermented dairy called kashk in Fārsi and gooroot in Āzarbāijani. Simi is an indigenous Āzari Iranian and an expert in Āzarbāijāni Turkic foodways. She is a scholar, storyteller, and cookery teacher based in Bath. Fluent in the region's major languages and holding a PhD in Evolution, she combines ethnographic research with hands-on experience to share her seasonal food heritage and its lasting influence on what we eat today.
You can join Simi’s presentation live on May 26, at 6 pm UK Time/10 am Pacific Time for free. As with all our webinars, this is free for anyone to attend live as it happens. Recordings are only available to TFS Members.
If you would like to explore more of Simi’s work check out her Substack, Simi’s Āzarbāijāni Foodways. Here is a colorful photo travel piece from the Grand Bazaar of Tabriz and the fragrant roses of Sahand Mountain this time of May in 2025.
This summer’s lineup is going to be a great journey. Stay tuned to learn more and sign up for these online events.
June 22 we will talk with Anthony Delfau in France, who runs Keala Fermenterie, which specializes in tempeh, koji and natto.
On July 9, Aga Pokrywka will present “Lessons from outer space: how to grow spirulina at home.”
On August 4, potter and professor of landscape architecture, Jody Beck will show us how he makes handmade fermentation crocks.
These events will be free to anyone as they happen and recordings will be available to TFS Members. Members have access to the complete archive of all our events, bonus courses, and course discounts.
Join Kirsten at the 5th Annual Hudson Valley Fermentation Festival at Twin Star Orchards on June 13 in New Paltz, NY. She will be the keynote speaker and teach a vinegar-making class. You can read more about the festival and vinegar making in this post.
Kirsten is co-founder and creator at TFS, with many courses, including an online course, Make Vinegar at Home, for those who cannot make it to New Paltz. And author of Homebrewed Vinegar, if you are a book learner.
We hope to see you on Tuesday! Have a lovely rest of your day!
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