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Marcus Im

@marcusim

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Double-sided reversible thermals now in-store and online! Now in cafe and the woods!! 🍃

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Summer lately! ⛱️

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Dehydrating masoor dal natto. This was so stringy, yet tasty, I had to change the structure. This makes a tasty #tadka, #dal thickener, and of course mix in for name your snack. You can also use it as an #eggreplacer in baking, with all the benefits of #natto. #culturesgroup This is amazingly adaptable. And you do not need to import expensive soybeans. Medicine for the people! See that dirty bowl? It’s not actually dirty. Dry it out, scrape off spores. Make a new batch! Or freeze it for spores! At Substack

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The rice-growing project was one of my favorite curiosity challenges and definitely an unexpected journey to take on🌾

It began in 2013, when I planted rice and created the first rice paddy in New York City. I’ve met so many incredible people, farmers, educators, chefs, writers..from the East Coast to the West and far beyond the state. Along the way, I discovered wisdom, skills, and a deeper appreciation for this grain. At times, it felt overwhelming, but I learned to understand it slowly, piece by piece. Sharing how this one ingredient RICE shapes our daily lives, whether for children or adults, has been such an honor. Grateful 🙇‍♀️

I’m now preparing for my annual Shimekazari workshop (Japanese New Year wreath with rice straw). Every year, familiar faces return, and I look forward to meeting new people who come to learn about this tradition and the culture of rice.

My apologies for any inconvenience this year. Due to a commitment to several private workshops and limited supplies, I will only be hosting one public workshop this season, which will take place @katosakeworks Please join me there (linktr.ee ☝️) This will be a truly meaningful workshop experience: The Kato Jizake made with rice from @thegreatjoyfamilyfarm, and the Shimekazari wreaths you craft will be made using rice straw from that same farm!

Every culture honors its main food source in its own way. Somewhere in your culture, there may be a rice by-product or tradition I might not even recognize. (I could go on and on… my rice lecture, haha!) Rice is more than food, it carries a lesson that nothing goes to waste.

I recently found the old photos... 🎥 a segment produced by @plinmedia an incredible storyteller, for Asian American Life. It aired in May 2016 on CUNY TV... 🌾 @davidegiulio.m a brilliant rice educator from Isola della Scala... 👩‍🌾volunteering at a local rice farm during harvest season. 🤎Haha, ...trying to make natto with straws @marcusim Let’s try again one day-

1st 📸 Isola della Scala @risomelotti late autumn 🌾

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Winter film roll from Maine - silence, snow, waves and stories caught in grain

#contaxt2 @lastgoodfilmlab

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Coupla moments captured in between bites of tofu banh mi from @alma_mrkt appearance at @onggiferments 🤝

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@fish.picnic dreamscape by @jennyib

@kindlingfund @space538 @maineaudubon

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Last weekend in Vacationland 🦞 🦪

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RICE FRIENDS continued…

My dear friends @marcusim and @amytheegreat made this chawan full of rice friends - natto, chili crisp, and sweet potato rice 🤤 check out their shop @onggiferments for all the best gohan no tomo and bapdoduk

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Connie Chew @ crazy_asian_ferments_official

Today Connie is presenting on an incredible ferment called tuak. is made from #beraspulut or glutinous rice, and a homemade culture of yeasts, bacteria and of course fungus. The culture is called ragi.

She uses Sarawak white peppercorns (fermented), galingale or Kaempferia galanga (a very cool type of rhizome) and other ingredients that were once used by people living around the area of Borneo. It was used in many ceremonies. Typical British colonization story, then also religious oppression, but fortunately it survived.

If it’s fermentable, ConnieChew is on it. Connie is one of the many guests and presenters that we have sponsored to attend - or present @koji.con, with the most amazing @choudharyvan , @soireeleone, @elenimichl and @kenfornataro

As with all our presenters and members of our educational team Connie shares her deep knowledge about cultures and ferments through videos.

We ask for an annual $75 USD fee for all of the last decades worth of videos on just about anything you’d like to learn about. We focus on international, including US, food and drink.

#kojicon
#fermentsandcultures
#kojibuildscommunity
#fermentsandcultures
#fermentedfood
#aboriginal
#culturesgroup
#rhizopusoligosporus
#tuak
#malaysia
#Sarawak
#ragi
#lactofermentation
#fermentedfood
#kojicon
#asianfermentation
#fermentacíon
#wildfermentation
#beraspulut
#fermentsandcultures
#ragi
#fermentedfood
#galingale
#culturesgroup
#koji
#shoyu
#こうし
#kojicon2023

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It’s been a minute. You good? We’ve a lot on our plate. 100+ liters of 2022 North Atlantic 🌹 sleeping—more or less—soundly in tank and Demi, aromatized and fortified experiments in dev mode, and the most metal piquette I’ve ever met, just looking for love (do you smell a collab?). Licensure, too; we’re going legit, and cannot wait to share space with you and a few kindred fermenty friends. Maybe we’ll change our name. We’re definitely changing our name. We’re moving. We found a vineyard. Maybe we found a second vineyard. It’s all happening so fast. At once, the 2021 bottlings continue to grow and unfold, showing the admixture of love, compulsion, confusion, and chance in novel, surprising ways. At the intersection of reminiscence and imagination—that tensile, humble place—we need to send the rest of the 2021s to find new homes. In other words, I am once again asking you to consider giving our stupid little suburban fermentation endeavor one final push. We have 8ish cases of wine and at once glass to purchase, vines to plant, and a host of other far more inane expenses looming, punctuating our current state and the next. We’re really bad about asking for help, but would love to hear from you if you have the means and interest in making a small investment to get us to the next level. At the same time, we’d also love to share the last of our maiden voyage. ***NOTHING FOR SALE, of course (lol)*** More later (soon!) but for now, love and thanks for your support.

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