Chelsea Green Publishing

Chelsea Green Blog

Sandor Ellix Katz in The New Yorker!

What a thrill to see our beloved fermentation expert, Sandor Ellix Katz, profiled in depth in the current issue of The New Yorker magazine!

Sandor, a self-taught fermentation experimentalist, is the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (widely considered an indispensable text for anyone interested in making fermented foods at home), and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements, and is the star of a new DVD, Fermentation Workshop with Sandor Ellix Katz.

Though we fully encourage going out and purchasing a copy of the magazine, current New Yorker subscribers can access the full article about Sandor online here (non-subscribers get a tantalizing abstract).

Be sure, also, to check out the online-only podcast interview with the story’s reporter, Burkhard Bilger, for his personal thoughts on Sandor Ellix Katz, fermented foods, and the underground food movement overall.

Wild Fermentation, The Revolution Will Not be Microwaved, and Fermentation Workshop with Sandor Ellix Katz are all available now. 


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