Four Hands Fermentation-led Pop-up at Noon
Fermenting the Globe with Kōbo in Goa
An introduction to Koji and its contemporary uses
Kojicon
“The power of koji-based fermentation in creating a better food system”. @Kiki_Nanni
Mold 2 Gold Podcast
Food, Culture, Sustainability Podcast @byIntent
Conscious Gastronomy Podcast @CareerOutcomesMatter
Chef&Hotel Magazine, Chile
PopChop Vienna Food Festival
College of Extraordinary Experiences
Residency at BASE, Milan Design Week
Sandor Katz Fermentation Journeys, London Special 26th June 2022
UnConference on Sustainability and Privilege by Charles Michel Patrons with guest speakers: Chef Douglas McMaster & Dr. Johnny Drain
Interviewing Chef Chantelle Nicholson for 'Better Hospitality Conference'
'Regenerative Gastronomy in the Anthropocene' for Lively Worlds Praxis Lab at the University of Oxford
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Enalia Gallery
