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ryan_c_walker
Ryan Charles Walker
Director of Innovation
R&D + Fermentation
@silolondon
@fluxfermentation
@dreamerzburgers
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Silo London' 2020-2025.
A journey too large for words and pictures but here are a very select few.
Silo has been a huge part of my life for the last 5 years, from a stagiare, to travelling the world over in representation of what we are building, I'm forever greatful to have spent this time with the best team in the world and the closest of friends and family.
I want to give a special thank you to @_will_stoyle_
@moonherelee & of course @mcmasterchef for being the 3 most beautiful best friends and shaping Silo into firstly what it was and now what it is today, without you all the Silo the world knows, would not shine as bright.
As the restaurant closes the story continues on, I look forward to the next steps of the journey and the path ahead.
Waste is a failure of the imagination.
Silo always,
🏴☠️ 🌱 🦠
Today, the Fugitive Chefs Circle meets again.
Over the past weeks, the community voted on what they wanted to explore next.
The most requested theme: careers in food R&D & innovation.
This December meetup brings together:
– chefs working with fermentation and sustainability
– people transitioning out of restaurant kitchens
– honest conversations about what R&D roles actually look like
Short. Focused. Community-led.
If you’re curious about staying in food without staying in restaurants, this conversation is happening today.
Link in bio.
#FugitiveChefs #FoodCareers #ChefLife #FoodInnovation #Fermentation
A massive Congratulations to both the new Mr and Mrs Pass!
@maggs.____ @charlie_jk21
Charlie, you’ve been my brother and best friend for as long as I can remember. I couldn’t be prouder of you. Wishing you both a lifetime of love, laughter, and incredible memories. Much love, always ❤️
📸 @moonherelee
A massive Congratulations to both the new Mr and Mrs Pass!
@maggs.____ @charlie_jk21
Charlie, you’ve been my brother and best friend for as long as I can remember. I couldn’t be prouder of you. Wishing you both a lifetime of love, laughter, and incredible memories. Much love, always ❤️
📸 @moonherelee
A massive Congratulations to both the new Mr and Mrs Pass!
@maggs.____ @charlie_jk21
Charlie, you’ve been my brother and best friend for as long as I can remember. I couldn’t be prouder of you. Wishing you both a lifetime of love, laughter, and incredible memories. Much love, always ❤️
📸 @moonherelee
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
It’s been almost a year since one of the most unforgettable experiences of my life: a week spent fermenting, learning, and living with the legendary @sandorkraut at his beautiful 1800s log cabin in the mountains of Tennessee.
Sandor isn’t just a pioneer of microbial literature, I truly believe he’s the catalyst behind the global revival of fermentation, and a key reason this modern microbial movement exists at all. Long before fermentation reached the menus of the world’s best restaurants or the shelves of boutique pantries, Sandor was laying the groundwork. Wild Fermentation and The Art of Fermentation didn’t just teach people how to ferment, they gave us the language, the confidence, and the curiosity to explore this living tradition ourselves.
And yet, the most powerful part of my time with Sandor wasn’t the deep dives into koji, tempeh, or kraut, though of course, we went there. The real gift was how he teaches: naturally, humbly, and with a quiet joy that reminds you fermentation isn’t just science or craft, it’s human. It’s ancestral. It’s connection.
What stayed with me most was the community Sandor has built, a gathering of people from all walks of life, brought together by shared food, shared curiosity, and shared microbial magic. If fermentation is the dance of microorganisms, this was its human mirror: vibrant, diverse, and alive.
Thank you Sandor, and to Shoppingspree3d, @leopardzeppard , @maxzinecuisine , @soireeleone , and especially @marajaneking , for making it all possible and of course all the incredible people I had the pleasure of meeting! I’ll carry this experience with me always, a reminder that fermentation, at its core, is about life: shared, slow, and sacred.
Last Saturday the 28th September at @serpentineuk was a beautiful realization of a dream—collaborating with the curators @daisymgould @luciapietroiusti_@kostasstas , the producer @you_found_isobel , the artists @exoduscrooks @luciapizzani @david_blandy_ @jumanamanna and chefs to share meaningful messages through food around the table. I can’t thank you enough for your trust and the hard work everyone put into making it happen.
-
Special thanks to my incredibly talented team
A culinary genius, blending creativity and technique in every bite @steeze_en_place
Champions of synergy @_entc_ @jbarrowcliff @slickley99
@thefitnessandhealthplace @__sophieblack @nataliecandlish @brighteyedkat @bigboogiebarnett and Tim
-
Thanks to team @silolondon for their immense support
@mcmasterchef @_will_stoyle_@steeze_en_place
Miguel @chrsapula @gabythinksitfood @rachierae__
-
Grateful to @shrub.london @flourishproduce @zerowastebulkfoods for the amazing produces, and @andrew.gathercole for foraging wild seeds and sharing your knowledge.
Here is how all it began @licklemore_
-
Seeds, 2024. Presented as part of the Infinite Ecologies Marathon.
The Magazine, Serpentine, September 2024.
Photo by Talie Rose Eigeland. Courtesy Serpentine.
Last Saturday the 28th September at @serpentineuk was a beautiful realization of a dream—collaborating with the curators @daisymgould @luciapietroiusti_@kostasstas , the producer @you_found_isobel , the artists @exoduscrooks @luciapizzani @david_blandy_ @jumanamanna and chefs to share meaningful messages through food around the table. I can’t thank you enough for your trust and the hard work everyone put into making it happen.
-
Special thanks to my incredibly talented team
A culinary genius, blending creativity and technique in every bite @steeze_en_place
Champions of synergy @_entc_ @jbarrowcliff @slickley99
@thefitnessandhealthplace @__sophieblack @nataliecandlish @brighteyedkat @bigboogiebarnett and Tim
-
Thanks to team @silolondon for their immense support
@mcmasterchef @_will_stoyle_@steeze_en_place
Miguel @chrsapula @gabythinksitfood @rachierae__
-
Grateful to @shrub.london @flourishproduce @zerowastebulkfoods for the amazing produces, and @andrew.gathercole for foraging wild seeds and sharing your knowledge.
Here is how all it began @licklemore_
-
Seeds, 2024. Presented as part of the Infinite Ecologies Marathon.
The Magazine, Serpentine, September 2024.
Photo by Talie Rose Eigeland. Courtesy Serpentine.
Last Saturday the 28th September at @serpentineuk was a beautiful realization of a dream—collaborating with the curators @daisymgould @luciapietroiusti_@kostasstas , the producer @you_found_isobel , the artists @exoduscrooks @luciapizzani @david_blandy_ @jumanamanna and chefs to share meaningful messages through food around the table. I can’t thank you enough for your trust and the hard work everyone put into making it happen.
-
Special thanks to my incredibly talented team
A culinary genius, blending creativity and technique in every bite @steeze_en_place
Champions of synergy @_entc_ @jbarrowcliff @slickley99
@thefitnessandhealthplace @__sophieblack @nataliecandlish @brighteyedkat @bigboogiebarnett and Tim
-
Thanks to team @silolondon for their immense support
@mcmasterchef @_will_stoyle_@steeze_en_place
Miguel @chrsapula @gabythinksitfood @rachierae__
-
Grateful to @shrub.london @flourishproduce @zerowastebulkfoods for the amazing produces, and @andrew.gathercole for foraging wild seeds and sharing your knowledge.
Here is how all it began @licklemore_
-
Seeds, 2024. Presented as part of the Infinite Ecologies Marathon.
The Magazine, Serpentine, September 2024.
Photo by Talie Rose Eigeland. Courtesy Serpentine.
Last Saturday the 28th September at @serpentineuk was a beautiful realization of a dream—collaborating with the curators @daisymgould @luciapietroiusti_@kostasstas , the producer @you_found_isobel , the artists @exoduscrooks @luciapizzani @david_blandy_ @jumanamanna and chefs to share meaningful messages through food around the table. I can’t thank you enough for your trust and the hard work everyone put into making it happen.
-
Special thanks to my incredibly talented team
A culinary genius, blending creativity and technique in every bite @steeze_en_place
Champions of synergy @_entc_ @jbarrowcliff @slickley99
@thefitnessandhealthplace @__sophieblack @nataliecandlish @brighteyedkat @bigboogiebarnett and Tim
-
Thanks to team @silolondon for their immense support
@mcmasterchef @_will_stoyle_@steeze_en_place
Miguel @chrsapula @gabythinksitfood @rachierae__
-
Grateful to @shrub.london @flourishproduce @zerowastebulkfoods for the amazing produces, and @andrew.gathercole for foraging wild seeds and sharing your knowledge.
Here is how all it began @licklemore_
-
Seeds, 2024. Presented as part of the Infinite Ecologies Marathon.
The Magazine, Serpentine, September 2024.
Photo by Talie Rose Eigeland. Courtesy Serpentine.
Last Saturday the 28th September at @serpentineuk was a beautiful realization of a dream—collaborating with the curators @daisymgould @luciapietroiusti_@kostasstas , the producer @you_found_isobel , the artists @exoduscrooks @luciapizzani @david_blandy_ @jumanamanna and chefs to share meaningful messages through food around the table. I can’t thank you enough for your trust and the hard work everyone put into making it happen.
-
Special thanks to my incredibly talented team
A culinary genius, blending creativity and technique in every bite @steeze_en_place
Champions of synergy @_entc_ @jbarrowcliff @slickley99
@thefitnessandhealthplace @__sophieblack @nataliecandlish @brighteyedkat @bigboogiebarnett and Tim
-
Thanks to team @silolondon for their immense support
@mcmasterchef @_will_stoyle_@steeze_en_place
Miguel @chrsapula @gabythinksitfood @rachierae__
-
Grateful to @shrub.london @flourishproduce @zerowastebulkfoods for the amazing produces, and @andrew.gathercole for foraging wild seeds and sharing your knowledge.
Here is how all it began @licklemore_
-
Seeds, 2024. Presented as part of the Infinite Ecologies Marathon.
The Magazine, Serpentine, September 2024.
Photo by Talie Rose Eigeland. Courtesy Serpentine.
Last Saturday the 28th September at @serpentineuk was a beautiful realization of a dream—collaborating with the curators @daisymgould @luciapietroiusti_@kostasstas , the producer @you_found_isobel , the artists @exoduscrooks @luciapizzani @david_blandy_ @jumanamanna and chefs to share meaningful messages through food around the table. I can’t thank you enough for your trust and the hard work everyone put into making it happen.
-
Special thanks to my incredibly talented team
A culinary genius, blending creativity and technique in every bite @steeze_en_place
Champions of synergy @_entc_ @jbarrowcliff @slickley99
@thefitnessandhealthplace @__sophieblack @nataliecandlish @brighteyedkat @bigboogiebarnett and Tim
-
Thanks to team @silolondon for their immense support
@mcmasterchef @_will_stoyle_@steeze_en_place
Miguel @chrsapula @gabythinksitfood @rachierae__
-
Grateful to @shrub.london @flourishproduce @zerowastebulkfoods for the amazing produces, and @andrew.gathercole for foraging wild seeds and sharing your knowledge.
Here is how all it began @licklemore_
-
Seeds, 2024. Presented as part of the Infinite Ecologies Marathon.
The Magazine, Serpentine, September 2024.
Photo by Talie Rose Eigeland. Courtesy Serpentine.
Last Saturday the 28th September at @serpentineuk was a beautiful realization of a dream—collaborating with the curators @daisymgould @luciapietroiusti_@kostasstas , the producer @you_found_isobel , the artists @exoduscrooks @luciapizzani @david_blandy_ @jumanamanna and chefs to share meaningful messages through food around the table. I can’t thank you enough for your trust and the hard work everyone put into making it happen.
-
Special thanks to my incredibly talented team
A culinary genius, blending creativity and technique in every bite @steeze_en_place
Champions of synergy @_entc_ @jbarrowcliff @slickley99
@thefitnessandhealthplace @__sophieblack @nataliecandlish @brighteyedkat @bigboogiebarnett and Tim
-
Thanks to team @silolondon for their immense support
@mcmasterchef @_will_stoyle_@steeze_en_place
Miguel @chrsapula @gabythinksitfood @rachierae__
-
Grateful to @shrub.london @flourishproduce @zerowastebulkfoods for the amazing produces, and @andrew.gathercole for foraging wild seeds and sharing your knowledge.
Here is how all it began @licklemore_
-
Seeds, 2024. Presented as part of the Infinite Ecologies Marathon.
The Magazine, Serpentine, September 2024.
Photo by Talie Rose Eigeland. Courtesy Serpentine.
Last Saturday the 28th September at @serpentineuk was a beautiful realization of a dream—collaborating with the curators @daisymgould @luciapietroiusti_@kostasstas , the producer @you_found_isobel , the artists @exoduscrooks @luciapizzani @david_blandy_ @jumanamanna and chefs to share meaningful messages through food around the table. I can’t thank you enough for your trust and the hard work everyone put into making it happen.
-
Special thanks to my incredibly talented team
A culinary genius, blending creativity and technique in every bite @steeze_en_place
Champions of synergy @_entc_ @jbarrowcliff @slickley99
@thefitnessandhealthplace @__sophieblack @nataliecandlish @brighteyedkat @bigboogiebarnett and Tim
-
Thanks to team @silolondon for their immense support
@mcmasterchef @_will_stoyle_@steeze_en_place
Miguel @chrsapula @gabythinksitfood @rachierae__
-
Grateful to @shrub.london @flourishproduce @zerowastebulkfoods for the amazing produces, and @andrew.gathercole for foraging wild seeds and sharing your knowledge.
Here is how all it began @licklemore_
-
Seeds, 2024. Presented as part of the Infinite Ecologies Marathon.
The Magazine, Serpentine, September 2024.
Photo by Talie Rose Eigeland. Courtesy Serpentine.
Last Saturday the 28th September at @serpentineuk was a beautiful realization of a dream—collaborating with the curators @daisymgould @luciapietroiusti_@kostasstas , the producer @you_found_isobel , the artists @exoduscrooks @luciapizzani @david_blandy_ @jumanamanna and chefs to share meaningful messages through food around the table. I can’t thank you enough for your trust and the hard work everyone put into making it happen.
-
Special thanks to my incredibly talented team
A culinary genius, blending creativity and technique in every bite @steeze_en_place
Champions of synergy @_entc_ @jbarrowcliff @slickley99
@thefitnessandhealthplace @__sophieblack @nataliecandlish @brighteyedkat @bigboogiebarnett and Tim
-
Thanks to team @silolondon for their immense support
@mcmasterchef @_will_stoyle_@steeze_en_place
Miguel @chrsapula @gabythinksitfood @rachierae__
-
Grateful to @shrub.london @flourishproduce @zerowastebulkfoods for the amazing produces, and @andrew.gathercole for foraging wild seeds and sharing your knowledge.
Here is how all it began @licklemore_
-
Seeds, 2024. Presented as part of the Infinite Ecologies Marathon.
The Magazine, Serpentine, September 2024.
Photo by Talie Rose Eigeland. Courtesy Serpentine.
Last Saturday the 28th September at @serpentineuk was a beautiful realization of a dream—collaborating with the curators @daisymgould @luciapietroiusti_@kostasstas , the producer @you_found_isobel , the artists @exoduscrooks @luciapizzani @david_blandy_ @jumanamanna and chefs to share meaningful messages through food around the table. I can’t thank you enough for your trust and the hard work everyone put into making it happen.
-
Special thanks to my incredibly talented team
A culinary genius, blending creativity and technique in every bite @steeze_en_place
Champions of synergy @_entc_ @jbarrowcliff @slickley99
@thefitnessandhealthplace @__sophieblack @nataliecandlish @brighteyedkat @bigboogiebarnett and Tim
-
Thanks to team @silolondon for their immense support
@mcmasterchef @_will_stoyle_@steeze_en_place
Miguel @chrsapula @gabythinksitfood @rachierae__
-
Grateful to @shrub.london @flourishproduce @zerowastebulkfoods for the amazing produces, and @andrew.gathercole for foraging wild seeds and sharing your knowledge.
Here is how all it began @licklemore_
-
Seeds, 2024. Presented as part of the Infinite Ecologies Marathon.
The Magazine, Serpentine, September 2024.
Photo by Talie Rose Eigeland. Courtesy Serpentine.
EPISODE 7: SILO + RYAN WALKER 🗑️🌍♻️
Ryan Walker @steeze_en_place is the Head of Fermentation and R&D at Silo @silolondon. Based in East London, Silo is no ordinary restaurant. In fact, you won’t find a trash bin on the premises. Since Chef Douglas McMaster opened shop in 2014, Silo has billed itself as the world’s first zero-waste restaurant, and naturally, fermentation plays a huge role in the kitchen.
Ryan has a knack for turning leftover sourdough into dumping wrappers or burnt beetroots into garums, not to mention creating a treasure trove of misos and koji marinades. Recently, Ryan and the team crowdfunded for Silo’s new Fermentation Factory, which will produce commercial levels of Koji to fight waste in the local restaurant industry.
He talks to me about his experience at Silo, growing up between Thailand and the UK, and his personal journey into the world of ferments.
Hosting + Producing @goudatalks
Photography @hdg_photography_
Original Music @the_albertzhang
Episode Shoutouts:
@mcmasterchef @drjohnnydrain @ourcookquest @shrub.london @flourishfarmshop @cratebrewery
EPISODE 7: SILO + RYAN WALKER 🗑️🌍♻️
Ryan Walker @steeze_en_place is the Head of Fermentation and R&D at Silo @silolondon. Based in East London, Silo is no ordinary restaurant. In fact, you won’t find a trash bin on the premises. Since Chef Douglas McMaster opened shop in 2014, Silo has billed itself as the world’s first zero-waste restaurant, and naturally, fermentation plays a huge role in the kitchen.
Ryan has a knack for turning leftover sourdough into dumping wrappers or burnt beetroots into garums, not to mention creating a treasure trove of misos and koji marinades. Recently, Ryan and the team crowdfunded for Silo’s new Fermentation Factory, which will produce commercial levels of Koji to fight waste in the local restaurant industry.
He talks to me about his experience at Silo, growing up between Thailand and the UK, and his personal journey into the world of ferments.
Hosting + Producing @goudatalks
Photography @hdg_photography_
Original Music @the_albertzhang
Episode Shoutouts:
@mcmasterchef @drjohnnydrain @ourcookquest @shrub.london @flourishfarmshop @cratebrewery
EPISODE 7: SILO + RYAN WALKER 🗑️🌍♻️
Ryan Walker @steeze_en_place is the Head of Fermentation and R&D at Silo @silolondon. Based in East London, Silo is no ordinary restaurant. In fact, you won’t find a trash bin on the premises. Since Chef Douglas McMaster opened shop in 2014, Silo has billed itself as the world’s first zero-waste restaurant, and naturally, fermentation plays a huge role in the kitchen.
Ryan has a knack for turning leftover sourdough into dumping wrappers or burnt beetroots into garums, not to mention creating a treasure trove of misos and koji marinades. Recently, Ryan and the team crowdfunded for Silo’s new Fermentation Factory, which will produce commercial levels of Koji to fight waste in the local restaurant industry.
He talks to me about his experience at Silo, growing up between Thailand and the UK, and his personal journey into the world of ferments.
Hosting + Producing @goudatalks
Photography @hdg_photography_
Original Music @the_albertzhang
Episode Shoutouts:
@mcmasterchef @drjohnnydrain @ourcookquest @shrub.london @flourishfarmshop @cratebrewery
Last few days in Japan.
Truly An Unbelievable Experience.
1. Mt Fuji By Bullet Train
2. Matcha Lager!
3. Pufferfish (Fugu) Sashimi
4. Soy Sauce Pressing
5. Koji Advertising
6. Mt Fuji's Water for Sake
7. Tane-Koji
8. Locality of Fermentation
9. Paradise
10. Final Lunch of the Trip
Last few days in Japan.
Truly An Unbelievable Experience.
1. Mt Fuji By Bullet Train
2. Matcha Lager!
3. Pufferfish (Fugu) Sashimi
4. Soy Sauce Pressing
5. Koji Advertising
6. Mt Fuji's Water for Sake
7. Tane-Koji
8. Locality of Fermentation
9. Paradise
10. Final Lunch of the Trip
Last few days in Japan.
Truly An Unbelievable Experience.
1. Mt Fuji By Bullet Train
2. Matcha Lager!
3. Pufferfish (Fugu) Sashimi
4. Soy Sauce Pressing
5. Koji Advertising
6. Mt Fuji's Water for Sake
7. Tane-Koji
8. Locality of Fermentation
9. Paradise
10. Final Lunch of the Trip
Last few days in Japan.
Truly An Unbelievable Experience.
1. Mt Fuji By Bullet Train
2. Matcha Lager!
3. Pufferfish (Fugu) Sashimi
4. Soy Sauce Pressing
5. Koji Advertising
6. Mt Fuji's Water for Sake
7. Tane-Koji
8. Locality of Fermentation
9. Paradise
10. Final Lunch of the Trip
Last few days in Japan.
Truly An Unbelievable Experience.
1. Mt Fuji By Bullet Train
2. Matcha Lager!
3. Pufferfish (Fugu) Sashimi
4. Soy Sauce Pressing
5. Koji Advertising
6. Mt Fuji's Water for Sake
7. Tane-Koji
8. Locality of Fermentation
9. Paradise
10. Final Lunch of the Trip
Last few days in Japan.
Truly An Unbelievable Experience.
1. Mt Fuji By Bullet Train
2. Matcha Lager!
3. Pufferfish (Fugu) Sashimi
4. Soy Sauce Pressing
5. Koji Advertising
6. Mt Fuji's Water for Sake
7. Tane-Koji
8. Locality of Fermentation
9. Paradise
10. Final Lunch of the Trip
Last few days in Japan.
Truly An Unbelievable Experience.
1. Mt Fuji By Bullet Train
2. Matcha Lager!
3. Pufferfish (Fugu) Sashimi
4. Soy Sauce Pressing
5. Koji Advertising
6. Mt Fuji's Water for Sake
7. Tane-Koji
8. Locality of Fermentation
9. Paradise
10. Final Lunch of the Trip
Last few days in Japan.
Truly An Unbelievable Experience.
1. Mt Fuji By Bullet Train
2. Matcha Lager!
3. Pufferfish (Fugu) Sashimi
4. Soy Sauce Pressing
5. Koji Advertising
6. Mt Fuji's Water for Sake
7. Tane-Koji
8. Locality of Fermentation
9. Paradise
10. Final Lunch of the Trip
Last few days in Japan.
Truly An Unbelievable Experience.
1. Mt Fuji By Bullet Train
2. Matcha Lager!
3. Pufferfish (Fugu) Sashimi
4. Soy Sauce Pressing
5. Koji Advertising
6. Mt Fuji's Water for Sake
7. Tane-Koji
8. Locality of Fermentation
9. Paradise
10. Final Lunch of the Trip
Last few days in Japan.
Truly An Unbelievable Experience.
1. Mt Fuji By Bullet Train
2. Matcha Lager!
3. Pufferfish (Fugu) Sashimi
4. Soy Sauce Pressing
5. Koji Advertising
6. Mt Fuji's Water for Sake
7. Tane-Koji
8. Locality of Fermentation
9. Paradise
10. Final Lunch of the Trip
Fermentation Tourism in Shizuoka.
Fourth Day:
1. Fermentation Tourism.
2. School cooking challenge with local produce.
3. Il Mare restaurant.
4. Dougs Japanese McMasterclass™
5. Various shaved Katsuobushi.
6. Whole Bonito Arabushi.
7. Mt Fuji.
8. Peak research & development.
9. Lunch.
10. Pufferfish.
Fermentation Tourism in Shizuoka.
Fourth Day:
1. Fermentation Tourism.
2. School cooking challenge with local produce.
3. Il Mare restaurant.
4. Dougs Japanese McMasterclass™
5. Various shaved Katsuobushi.
6. Whole Bonito Arabushi.
7. Mt Fuji.
8. Peak research & development.
9. Lunch.
10. Pufferfish.
Fermentation Tourism in Shizuoka.
Fourth Day:
1. Fermentation Tourism.
2. School cooking challenge with local produce.
3. Il Mare restaurant.
4. Dougs Japanese McMasterclass™
5. Various shaved Katsuobushi.
6. Whole Bonito Arabushi.
7. Mt Fuji.
8. Peak research & development.
9. Lunch.
10. Pufferfish.
Fermentation Tourism in Shizuoka.
Fourth Day:
1. Fermentation Tourism.
2. School cooking challenge with local produce.
3. Il Mare restaurant.
4. Dougs Japanese McMasterclass™
5. Various shaved Katsuobushi.
6. Whole Bonito Arabushi.
7. Mt Fuji.
8. Peak research & development.
9. Lunch.
10. Pufferfish.
Fermentation Tourism in Shizuoka.
Fourth Day:
1. Fermentation Tourism.
2. School cooking challenge with local produce.
3. Il Mare restaurant.
4. Dougs Japanese McMasterclass™
5. Various shaved Katsuobushi.
6. Whole Bonito Arabushi.
7. Mt Fuji.
8. Peak research & development.
9. Lunch.
10. Pufferfish.
Fermentation Tourism in Shizuoka.
Fourth Day:
1. Fermentation Tourism.
2. School cooking challenge with local produce.
3. Il Mare restaurant.
4. Dougs Japanese McMasterclass™
5. Various shaved Katsuobushi.
6. Whole Bonito Arabushi.
7. Mt Fuji.
8. Peak research & development.
9. Lunch.
10. Pufferfish.
Fermentation Tourism in Shizuoka.
Fourth Day:
1. Fermentation Tourism.
2. School cooking challenge with local produce.
3. Il Mare restaurant.
4. Dougs Japanese McMasterclass™
5. Various shaved Katsuobushi.
6. Whole Bonito Arabushi.
7. Mt Fuji.
8. Peak research & development.
9. Lunch.
10. Pufferfish.
Fermentation Tourism in Shizuoka.
Fourth Day:
1. Fermentation Tourism.
2. School cooking challenge with local produce.
3. Il Mare restaurant.
4. Dougs Japanese McMasterclass™
5. Various shaved Katsuobushi.
6. Whole Bonito Arabushi.
7. Mt Fuji.
8. Peak research & development.
9. Lunch.
10. Pufferfish.
Fermentation Tourism in Shizuoka.
Fourth Day:
1. Fermentation Tourism.
2. School cooking challenge with local produce.
3. Il Mare restaurant.
4. Dougs Japanese McMasterclass™
5. Various shaved Katsuobushi.
6. Whole Bonito Arabushi.
7. Mt Fuji.
8. Peak research & development.
9. Lunch.
10. Pufferfish.
Fermentation Tourism in Shizuoka.
Fourth Day:
1. Fermentation Tourism.
2. School cooking challenge with local produce.
3. Il Mare restaurant.
4. Dougs Japanese McMasterclass™
5. Various shaved Katsuobushi.
6. Whole Bonito Arabushi.
7. Mt Fuji.
8. Peak research & development.
9. Lunch.
10. Pufferfish.
An experience at @iichimisow/ @nhkworldjapan
Third Day:
1. Fermentation Tourism.
2. Miso Environment.
3. Vintage Kioke.
4. Track and rail system for moving Kioke.
5. Miso Harvesting.
6. Data.
7. Shop Ambience.
8. Miso Tracking.
9. Rich and his Kioke.
10. Records.
An experience at @iichimisow/ @nhkworldjapan
Third Day:
1. Fermentation Tourism.
2. Miso Environment.
3. Vintage Kioke.
4. Track and rail system for moving Kioke.
5. Miso Harvesting.
6. Data.
7. Shop Ambience.
8. Miso Tracking.
9. Rich and his Kioke.
10. Records.
An experience at @iichimisow/ @nhkworldjapan
Third Day:
1. Fermentation Tourism.
2. Miso Environment.
3. Vintage Kioke.
4. Track and rail system for moving Kioke.
5. Miso Harvesting.
6. Data.
7. Shop Ambience.
8. Miso Tracking.
9. Rich and his Kioke.
10. Records.
An experience at @iichimisow/ @nhkworldjapan
Third Day:
1. Fermentation Tourism.
2. Miso Environment.
3. Vintage Kioke.
4. Track and rail system for moving Kioke.
5. Miso Harvesting.
6. Data.
7. Shop Ambience.
8. Miso Tracking.
9. Rich and his Kioke.
10. Records.
An experience at @iichimisow/ @nhkworldjapan
Third Day:
1. Fermentation Tourism.
2. Miso Environment.
3. Vintage Kioke.
4. Track and rail system for moving Kioke.
5. Miso Harvesting.
6. Data.
7. Shop Ambience.
8. Miso Tracking.
9. Rich and his Kioke.
10. Records.
An experience at @iichimisow/ @nhkworldjapan
Third Day:
1. Fermentation Tourism.
2. Miso Environment.
3. Vintage Kioke.
4. Track and rail system for moving Kioke.
5. Miso Harvesting.
6. Data.
7. Shop Ambience.
8. Miso Tracking.
9. Rich and his Kioke.
10. Records.
An experience at @iichimisow/ @nhkworldjapan
Third Day:
1. Fermentation Tourism.
2. Miso Environment.
3. Vintage Kioke.
4. Track and rail system for moving Kioke.
5. Miso Harvesting.
6. Data.
7. Shop Ambience.
8. Miso Tracking.
9. Rich and his Kioke.
10. Records.
An experience at @iichimisow/ @nhkworldjapan
Third Day:
1. Fermentation Tourism.
2. Miso Environment.
3. Vintage Kioke.
4. Track and rail system for moving Kioke.
5. Miso Harvesting.
6. Data.
7. Shop Ambience.
8. Miso Tracking.
9. Rich and his Kioke.
10. Records.
An experience at @iichimisow/ @nhkworldjapan
Third Day:
1. Fermentation Tourism.
2. Miso Environment.
3. Vintage Kioke.
4. Track and rail system for moving Kioke.
5. Miso Harvesting.
6. Data.
7. Shop Ambience.
8. Miso Tracking.
9. Rich and his Kioke.
10. Records.
An experience at @iichimisow/ @nhkworldjapan
Third Day:
1. Fermentation Tourism.
2. Miso Environment.
3. Vintage Kioke.
4. Track and rail system for moving Kioke.
5. Miso Harvesting.
6. Data.
7. Shop Ambience.
8. Miso Tracking.
9. Rich and his Kioke.
10. Records.
A fish market in Odawara.
Second Day:
1. 5 AM fish auction.
2. Fish sorting.
3. The hub.
4. Herons.
5. Butterfly long-fin Koi.
6. Packaged Bream.
7. Fisherman's lunch - Cafeteria.
8. Organisation.
9. Ikejime 活け締め.
10. Closing ambience.
A fish market in Odawara.
Second Day:
1. 5 AM fish auction.
2. Fish sorting.
3. The hub.
4. Herons.
5. Butterfly long-fin Koi.
6. Packaged Bream.
7. Fisherman's lunch - Cafeteria.
8. Organisation.
9. Ikejime 活け締め.
10. Closing ambience.
A fish market in Odawara.
Second Day:
1. 5 AM fish auction.
2. Fish sorting.
3. The hub.
4. Herons.
5. Butterfly long-fin Koi.
6. Packaged Bream.
7. Fisherman's lunch - Cafeteria.
8. Organisation.
9. Ikejime 活け締め.
10. Closing ambience.
A fish market in Odawara.
Second Day:
1. 5 AM fish auction.
2. Fish sorting.
3. The hub.
4. Herons.
5. Butterfly long-fin Koi.
6. Packaged Bream.
7. Fisherman's lunch - Cafeteria.
8. Organisation.
9. Ikejime 活け締め.
10. Closing ambience.
A fish market in Odawara.
Second Day:
1. 5 AM fish auction.
2. Fish sorting.
3. The hub.
4. Herons.
5. Butterfly long-fin Koi.
6. Packaged Bream.
7. Fisherman's lunch - Cafeteria.
8. Organisation.
9. Ikejime 活け締め.
10. Closing ambience.
A fish market in Odawara.
Second Day:
1. 5 AM fish auction.
2. Fish sorting.
3. The hub.
4. Herons.
5. Butterfly long-fin Koi.
6. Packaged Bream.
7. Fisherman's lunch - Cafeteria.
8. Organisation.
9. Ikejime 活け締め.
10. Closing ambience.
A fish market in Odawara.
Second Day:
1. 5 AM fish auction.
2. Fish sorting.
3. The hub.
4. Herons.
5. Butterfly long-fin Koi.
6. Packaged Bream.
7. Fisherman's lunch - Cafeteria.
8. Organisation.
9. Ikejime 活け締め.
10. Closing ambience.
A fish market in Odawara.
Second Day:
1. 5 AM fish auction.
2. Fish sorting.
3. The hub.
4. Herons.
5. Butterfly long-fin Koi.
6. Packaged Bream.
7. Fisherman's lunch - Cafeteria.
8. Organisation.
9. Ikejime 活け締め.
10. Closing ambience.
A fish market in Odawara.
Second Day:
1. 5 AM fish auction.
2. Fish sorting.
3. The hub.
4. Herons.
5. Butterfly long-fin Koi.
6. Packaged Bream.
7. Fisherman's lunch - Cafeteria.
8. Organisation.
9. Ikejime 活け締め.
10. Closing ambience.
A fish market in Odawara.
Second Day:
1. 5 AM fish auction.
2. Fish sorting.
3. The hub.
4. Herons.
5. Butterfly long-fin Koi.
6. Packaged Bream.
7. Fisherman's lunch - Cafeteria.
8. Organisation.
9. Ikejime 活け締め.
10. Closing ambience.
Beginning of a series of posts from a real journey of a lifetime.
Japan is a special place. In 7 days, we got to witness the most incredible display of culinary art, tradition, and heritage. We visited family businesses practicing fermentation, some since the Edo period (1603 AD), that to this day still challenge our perception of food, technology, and science.
First Day:
1. Local sushi master serving Miso Soup.
2. Said Miso soup.
3. Pouring the brewery's Sake for lunch.
4. Exceptional Sake.
5. Vintage Umeboshi up to 150 years old.
6. Tasting 20-year-old Umeboshi.
7. Charring Bonito Sashimi over hay.
8. Drying fish at the market.
9. Dried fish to be grilled.
10. Shonan Gold tree.
Thank you @takashi_tamari and all who joined for such an amazing experience!
Beginning of a series of posts from a real journey of a lifetime.
Japan is a special place. In 7 days, we got to witness the most incredible display of culinary art, tradition, and heritage. We visited family businesses practicing fermentation, some since the Edo period (1603 AD), that to this day still challenge our perception of food, technology, and science.
First Day:
1. Local sushi master serving Miso Soup.
2. Said Miso soup.
3. Pouring the brewery's Sake for lunch.
4. Exceptional Sake.
5. Vintage Umeboshi up to 150 years old.
6. Tasting 20-year-old Umeboshi.
7. Charring Bonito Sashimi over hay.
8. Drying fish at the market.
9. Dried fish to be grilled.
10. Shonan Gold tree.
Thank you @takashi_tamari and all who joined for such an amazing experience!
Beginning of a series of posts from a real journey of a lifetime.
Japan is a special place. In 7 days, we got to witness the most incredible display of culinary art, tradition, and heritage. We visited family businesses practicing fermentation, some since the Edo period (1603 AD), that to this day still challenge our perception of food, technology, and science.
First Day:
1. Local sushi master serving Miso Soup.
2. Said Miso soup.
3. Pouring the brewery's Sake for lunch.
4. Exceptional Sake.
5. Vintage Umeboshi up to 150 years old.
6. Tasting 20-year-old Umeboshi.
7. Charring Bonito Sashimi over hay.
8. Drying fish at the market.
9. Dried fish to be grilled.
10. Shonan Gold tree.
Thank you @takashi_tamari and all who joined for such an amazing experience!
Beginning of a series of posts from a real journey of a lifetime.
Japan is a special place. In 7 days, we got to witness the most incredible display of culinary art, tradition, and heritage. We visited family businesses practicing fermentation, some since the Edo period (1603 AD), that to this day still challenge our perception of food, technology, and science.
First Day:
1. Local sushi master serving Miso Soup.
2. Said Miso soup.
3. Pouring the brewery's Sake for lunch.
4. Exceptional Sake.
5. Vintage Umeboshi up to 150 years old.
6. Tasting 20-year-old Umeboshi.
7. Charring Bonito Sashimi over hay.
8. Drying fish at the market.
9. Dried fish to be grilled.
10. Shonan Gold tree.
Thank you @takashi_tamari and all who joined for such an amazing experience!
Beginning of a series of posts from a real journey of a lifetime.
Japan is a special place. In 7 days, we got to witness the most incredible display of culinary art, tradition, and heritage. We visited family businesses practicing fermentation, some since the Edo period (1603 AD), that to this day still challenge our perception of food, technology, and science.
First Day:
1. Local sushi master serving Miso Soup.
2. Said Miso soup.
3. Pouring the brewery's Sake for lunch.
4. Exceptional Sake.
5. Vintage Umeboshi up to 150 years old.
6. Tasting 20-year-old Umeboshi.
7. Charring Bonito Sashimi over hay.
8. Drying fish at the market.
9. Dried fish to be grilled.
10. Shonan Gold tree.
Thank you @takashi_tamari and all who joined for such an amazing experience!
Beginning of a series of posts from a real journey of a lifetime.
Japan is a special place. In 7 days, we got to witness the most incredible display of culinary art, tradition, and heritage. We visited family businesses practicing fermentation, some since the Edo period (1603 AD), that to this day still challenge our perception of food, technology, and science.
First Day:
1. Local sushi master serving Miso Soup.
2. Said Miso soup.
3. Pouring the brewery's Sake for lunch.
4. Exceptional Sake.
5. Vintage Umeboshi up to 150 years old.
6. Tasting 20-year-old Umeboshi.
7. Charring Bonito Sashimi over hay.
8. Drying fish at the market.
9. Dried fish to be grilled.
10. Shonan Gold tree.
Thank you @takashi_tamari and all who joined for such an amazing experience!
Beginning of a series of posts from a real journey of a lifetime.
Japan is a special place. In 7 days, we got to witness the most incredible display of culinary art, tradition, and heritage. We visited family businesses practicing fermentation, some since the Edo period (1603 AD), that to this day still challenge our perception of food, technology, and science.
First Day:
1. Local sushi master serving Miso Soup.
2. Said Miso soup.
3. Pouring the brewery's Sake for lunch.
4. Exceptional Sake.
5. Vintage Umeboshi up to 150 years old.
6. Tasting 20-year-old Umeboshi.
7. Charring Bonito Sashimi over hay.
8. Drying fish at the market.
9. Dried fish to be grilled.
10. Shonan Gold tree.
Thank you @takashi_tamari and all who joined for such an amazing experience!
Beginning of a series of posts from a real journey of a lifetime.
Japan is a special place. In 7 days, we got to witness the most incredible display of culinary art, tradition, and heritage. We visited family businesses practicing fermentation, some since the Edo period (1603 AD), that to this day still challenge our perception of food, technology, and science.
First Day:
1. Local sushi master serving Miso Soup.
2. Said Miso soup.
3. Pouring the brewery's Sake for lunch.
4. Exceptional Sake.
5. Vintage Umeboshi up to 150 years old.
6. Tasting 20-year-old Umeboshi.
7. Charring Bonito Sashimi over hay.
8. Drying fish at the market.
9. Dried fish to be grilled.
10. Shonan Gold tree.
Thank you @takashi_tamari and all who joined for such an amazing experience!
Beginning of a series of posts from a real journey of a lifetime.
Japan is a special place. In 7 days, we got to witness the most incredible display of culinary art, tradition, and heritage. We visited family businesses practicing fermentation, some since the Edo period (1603 AD), that to this day still challenge our perception of food, technology, and science.
First Day:
1. Local sushi master serving Miso Soup.
2. Said Miso soup.
3. Pouring the brewery's Sake for lunch.
4. Exceptional Sake.
5. Vintage Umeboshi up to 150 years old.
6. Tasting 20-year-old Umeboshi.
7. Charring Bonito Sashimi over hay.
8. Drying fish at the market.
9. Dried fish to be grilled.
10. Shonan Gold tree.
Thank you @takashi_tamari and all who joined for such an amazing experience!
Beginning of a series of posts from a real journey of a lifetime.
Japan is a special place. In 7 days, we got to witness the most incredible display of culinary art, tradition, and heritage. We visited family businesses practicing fermentation, some since the Edo period (1603 AD), that to this day still challenge our perception of food, technology, and science.
First Day:
1. Local sushi master serving Miso Soup.
2. Said Miso soup.
3. Pouring the brewery's Sake for lunch.
4. Exceptional Sake.
5. Vintage Umeboshi up to 150 years old.
6. Tasting 20-year-old Umeboshi.
7. Charring Bonito Sashimi over hay.
8. Drying fish at the market.
9. Dried fish to be grilled.
10. Shonan Gold tree.
Thank you @takashi_tamari and all who joined for such an amazing experience!
View Instagram Stories in Secret
The Instagram Story Viewer is an easy tool that lets you secretly watch and save Instagram stories, videos, photos, or IGTV. With this service, you can download content and enjoy it offline whenever you like. If you find something interesting on Instagram that you’d like to check out later or want to view stories while staying anonymous, our Viewer is perfect for you. Anonstories offers an excellent solution for keeping your identity hidden. Instagram first launched the Stories feature in August 2023, which was quickly adopted by other platforms due to its engaging, time-sensitive format. Stories let users share quick updates, whether photos, videos, or selfies, enhanced with text, emojis, or filters, and are visible for only 24 hours. This limited time frame creates high engagement compared to regular posts. In today’s world, Stories are one of the most popular ways to connect and communicate on social media. However, when you view a Story, the creator can see your name in their viewer list, which may be a privacy concern. What if you wish to browse Stories without being noticed? Here’s where Anonstories becomes useful. It allows you to watch public Instagram content without revealing your identity. Simply enter the username of the profile you’re curious about, and the tool will display their latest Stories. Features of Anonstories Viewer: - Anonymous Browsing: Watch Stories without showing up on the viewer list. - No Account Needed: View public content without signing up for an Instagram account. - Content Download: Save any Stories content directly to your device for offline use. - View Highlights: Access Instagram Highlights, even beyond the 24-hour window. - Repost Monitoring: Track the reposts or engagement levels on Stories for personal profiles. Limitations: - This tool works only with public accounts; private accounts remain inaccessible. Benefits: - Privacy-Friendly: Watch any Instagram content without being noticed. - Simple and Easy: No app installation or registration required. - Exclusive Tools: Download and manage content in ways Instagram doesn’t offer.
Advantages of Anonstories
Explore IG Stories Privately
Keep track of Instagram updates discreetly while protecting your privacy and staying anonymous.
Private Instagram Viewer
View profiles and photos anonymously with ease using the Private Profile Viewer.
Story Viewer for Free
This free tool allows you to view Instagram Stories anonymously, ensuring your activity remains hidden from the story uploader.
Frequently asked questions
Anonymity
Anonstories lets users view Instagram stories without alerting the creator.
Device Compatibility
Works seamlessly on iOS, Android, Windows, macOS, and modern browsers like Chrome and Safari.
Safety and Privacy
Prioritizes secure, anonymous browsing without requiring login credentials.
No Registration
Users can view public stories by simply entering a username—no account needed.
Supported Formats
Downloads photos (JPEG) and videos (MP4) with ease.
Cost
The service is free to use.
Private Accounts
Content from private accounts can only be accessed by followers.
File Usage
Files are for personal or educational use only and must comply with copyright rules.
How It Works
Enter a public username to view or download stories. The service generates direct links for saving content locally.