We asked The Cultured Community if different niche industries could collaborated under the one banner, Fermented, in the battle versus the bland?
“What is the importance of community? And do the communities linked by the transformative process of fermentation have enough in common to create a thriving community?”
For me, this chorus embodies the middle tier of the Maslow Triangle (Hierarchy) of needs. The sense of belonging. The sense of community.
But why did we join this community? To discuss the basic physiological need for food? Or is this part of our self-actualisation process to reach our full potential and creativity? To live outside of the box?
For me personally, the possibilities of fermentation are endless, and it is this creative juice that will bind us together. From beer to kimchi. We are all part of the
House of Fermented
I think the connection is really interesting. Why is there more community around things fermented vs. things designed? I admit that dichotomy is my own.) I think the fascinating thing about fermentation is it fights against design. It is stands against accurate predictions (winemakers and brewers, I love you, even if you disagree). By that I mean fermentation still has an (real or imagined) aura of wtf? a feeling of the unexpected, the fucking last stand of Joie de vivre in food and wine against the bullshit of cynical flavoured beers, wines, spirits and food where advertising > reality. Overstating it? Perhaps. But can you ever really overstate fermentation? What is more beautiful than delicious confusion? What does a better job than that than fermented products?
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Have a look what some of The Cultured have been drinking.