VN – 03 Jun, 2025

It’s so exciting to have Kundai Moyo join Fermenting Cultures. I had the pleasure of first connecting with Kundai last year on a programme for local, Black-led community organisations. It's a massive boost to have her expertise and positive energy on the project. Kundai will be interviewing local food suppliers and producers about African and diasporan fermentation, plus looking after our social media.

We've been having some rich conversations about food, diaspora, and community. We meet weekly, and as well as planning the next week’s tasks, we’ve started tasting ferments from Africa and the diaspora, which has been a revelation. So far: Solomon-a-Gundy, fermented palm sap, and harissa. What next? We’re looking forward to posting our findings here over the coming weeks.