ISBN: 9781933392110 Year Added to Catalog: 2006 Book Format: Paperback Number of Pages: 6 x 9, 400 pages Book Publisher: Chelsea Green Publishing Old ISBN: 1933392118 Release Date: October 31, 2006 Web Product ID: 99
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.
The Fales Library & Special Collections, 70 Washington Square South, Third Floor, New York NY 10012
On June 4, Sandor Katz will be speaking in a panel at the NYU Fales Library, titled "What Exactly Is Cooking? Almost Everything, When You Think About It." Katz will be one of several people taking part in the panel, which is part of the library's Critical Topics in Food Series. There is a suggested donation of $10. RSVP to [email protected] with the name of event.
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.