Mo Laflamme

Mo Laflamme

Mo works with traditional food knowledge and processes.
Her desires are to share skills of (un)learning, remembering and connecting to reclaim food as people’s medicine and freedom.
Through ancestral food ways and slow hands on processes, she hopes for people to find their way back into relationship with land and feel their continuity in the greater web of life.

Mo homestead’s on a mountainside in Japan, growing foods like rice, soybeans and buckwheat. She studies traditional methods of wild food preparation and explores with making traditional ferments and preserves, like miso, soy sauce, umeboshi and kimchi.

Mo Laflamme will be sharing Koji fermentation with body heat & Miso fermentation.