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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 [1](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, [2] and is the star of a new DVD, Fermentation Workshop with Sandor Ellix Katz [3].

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 [4] (non-subscribers get a tantalizing abstract).

Be sure, also, to check out the online-only podcast interview [5] 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 [1], The Revolution Will Not be Microwaved [2], and Fermentation Workshop with Sandor Ellix Katz [3] are all available now.