workshops and conversations exploring our culinary heritage and imagining our food future
Creativity and Collaboration
Sunday, August 9, 6pm
Suggested donation $20
Join us for a virtual conversation to explore the magic of koji when creativity works in concert with collaboration. Rich Shih, author of Koji Alchemi, will moderate a conversation between owner/cooper of Quercus Cooperage, John Cox, and Bob Florence, chemist and co-founder of Moromi. Explore the collaboration of two artists in the design of vessels to support the creation of small batch, artisanal shoyu and specialty sauces based on the ancient art of koji cultivation.
Rich is one of the leading culinary explorers of koji and miso in the United States and an in-demand food preservation consultant. He is also the Exhibit Engineer for the Museum of Food and Drink (MOFAD) based in New York City.
John Cox is the owner/Cooper of Quercus Cooperage in High Falls, NY. After a 3 decade long career as a cabinet maker and woodworker, John realized that nobody in New York was making oak barrels to meet the demands of the growing Hudson Valley craft beverage industry; he spent two years teaching himself how to make barrels by reverse engineering existing vessels.
Bob is the co-founder of Moromi and an organic chemist with a passion for making stuff. Having lived and worked throughout the US, Mexico and Asia, Bob left the corporate world and settled in Mystic, CT to mindfully slow down and focus on developing unique, hand crafted seasonings including; soy sauce, miso and fermented hot sauces. An entrepreneur and former corporate executive, Bob studied the art of shoyu making under the guidance of Chiba Shoyu in Japan. Bob’s goal is to develop unique, flavorful food ingredients and seasonings that help home and professional cooks create distinctive meals for their families and guests.