Sandor Katz Talks Fermentation

Reclaim your food by reclaiming fermentation!

We are excited to announce that author and fermentation expert Sandor Katz will be headlining our Saturday Festival with an extended fermentation workshop! Plan to join us March 16 to learn from this wonderful expert. Here’s a video to introduce you to Sandor:

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called “the fermenting bible”—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book’s publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a “fermentation revivalist.” Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he’s sharing a more in-depth exploration of the topic.

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Here’s what others have to say about Sandor Katz and his new book, The Art of Fermentation:

The Art of Fermentation is much more than a cookbook… Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz’s signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest—of the senses—against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.”

– Michael Pollan, from the Foreword

 

“Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century. Once you look at the world through the fresh eyes of such a genius, there is no going back to the tasteless world you had previously occupied. The Art of Fermentation is a wonder–so rich in its knowledge and so practical in its application. This book will be a classic for the next millennium.”

– Gary Paul Nabhan, author of Renewing America’s Food Traditions and Desert Terroir

 

The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressed — and ready to begin! Thank you, Sandor Katz.”

– Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors

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There is limited space available for the Saturday morning workshop with Sandor Katz, so get your tickets early!

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