ISBN: 9781603585293 Year Added to Catalog: 2013 Book Format: Hardcover + DVD Book Art: Two-color Throughout, plus two 16-page color inserts Dimensions: 7 x 9.5 Number of Pages: 528 pages Book Publisher: May 1, 2013 Old ISBN: Chelsea Green Release Date: May 1, 2013 Web Product ID: 774
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The Art of Fermentation & Fermentation Workshop (Book & DVD Bundle)
Join Sandor Katz on March 30th for an evening with Fab Ferments at the Civic Garden Center in Cincinatti, OH. In addition to local appetizers and a culture swap, Sandor will provide a lecture, live demo and question and answer session. Cost to attend is $50 and the event start 7:00 PM.
Sandor Katz will present at Ohio University in Athens on Thursday, April 2, 2015. Sandor's presentation will take place from 5:307:00 PM in the Baker Center Theater on campus. This event is free and open to the public.
Sandor Katz will keynote at Moonshadow for the annual Sequatchie Valley Institute Food for Life event from April 10-12th. The three-day program has an income-based sliding scale of $100-$200, with full and partial work trade scholarships available.
Sandor Katz will hold a week-long fermentation residency program at Walnut Ridge in Liberty, TN on April 15-22. This program is an opportunity for individuals who already have some fermentation experience to deepen and broaden their fermentation practice and thinking. This 7-day program requests a sliding scale fee of $350-1000.
This comprehensive workshop is led by the world renowned fermentation expert, and New York Times best selling author, Sandor Katz. He will lead you in daily hands-on fermentation projects and classes. Along with Sandor, five of Ashevilles top wild food experts -Alan Muskat, Natalie Bogwalker, Marc Williams, Asia Suler, and Luke Cannon- will take you on field excursions to discover, taste, and learn how to work with nutritional edibles you can find most anywhere. Demonstrations, lectures, food tastings, and community gatherings will all be included. In this workshop, you will learn how to nourish yourself and heal your body with fermented foods, as well as identify and prepare wild and medicinal edibles that you can integrate into your kitchen and daily diet. If you are a food connoisseur, aspiring naturalist, chef, health professional, urban homesteader, or hungry student, you will gain life-long wisdom from this week-long immersion.
2500 Heady Ridge Road, Red Boiling Springs TN 37150
Sandor Katz will lead the Annual Harvest and Kraut-Chi-making Workshop at Long Hungry Creek Farm in Red Boiling Springs, TN, with Jeff Poppen, the legendary barefoot farmer."Harvesting will take place at 10:00 AM, while the fermentation workshop will begin at 1:00 PM. Bring cutting boards, knives, graters, and jars to fill with veggies.