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
The Weston A. Price Foundation London Chapter hosts bestselling author and fermentation revivalist Sandor Katz for an all-day fermented foods demonstration, tasting, and workshop on May 22 from 10am-4:30pm.
PRICE: £110 including lunch, tasting samples plus food, jars & implements for practical element.
Come learn how simple it is to make your own kimchi, kefir, kombucha, and other fermented delicacies at a wonderful venue, close to the M25 and also 10mins from Chesham Underground Station on the Metropolitan Line. The venue is a wonderful warehouse conversion run as an Integrated Health Centre: http://www.bagnalcentre.com/
Gain a practical understanding of fermentation concepts and empower yourself with simple techniques for fermenting these and other healthful foods in your home. This workshop will include a hands-on component (along with demonstrations) and everyone will go home with a jar of vegetables ready to ferment. Be part of the fermentation revival!
A delicious meal will be provided with catering from http://www.culturedprobiotics.co.uk/
Vegetables, jars and chopping implements will be provided for the practical session, but feel free to bring your favorite spices, herbs and vegetables to experiment with the flavour of your fermented vegetables and your own chopping implements if you have a favorite knive, for example.
09:00: Doors open. Hot drinks available.
10:00: Introduction to fermentation
11:00: Fermenting dairy: demo yogurt; demo kefir
12:00: Fermenting beverages: kombucha; water kefir; mead
13:00: LUNCH. Catering by culturedprobiotics.co.uk
14:00: Fermenting vegetables (HANDS-ON)
15:30: Fermenting grains: soaking and sourdough
16:00: Wrap up and final questions
The Weston A. Price Foundation London Chapter hosts bestselling author and fermentation revivalist Sandor Katz for a talk and tasting at the Cayley Lecture Theatre on May 23rd.
What is fermentation? And how does it transform food? Come listen to fermentation revivalist Sandor Ellix Katz with tasting of a range of fermented foods from http://www.culturedprobiotics.co.uk/
Sandor will discuss the biological inevitability of microbial transformation of our food, and ways in which human culture has harnessed this inevitable natural force. Learn basic fermentation concepts, and about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. There will be ample time for questions.
Price : £25, includes tasting samples.
Sandor will present a fermentation workshop at the 2014 River Cottage Annual Food Festival in Devon on Sunday, May 25th at 11:30am. The Art of Fermentation and Wild Fermentation will be available for sale in the River Cottage Bookshop, where Sandor will also do a signing.
Sandor will be one of the instructors of a five-day microbiology intensive titled, "Exploring the Microcosmos New Paradigms from Microbial Communities," from May 26-30 at Schumacher College in Devon, UK.
The Old Craft Ed., Dartington, Totnes England TQ9 6EA
Fermentation revivalist Sandor Katz will be the featured speaker for the May 28th Earth Talk at Schumacher College. All talks are held on Wednesday evenings from 8-10pm in the Straw Bale Room at The Old Craft Ed. Admittance is £5.00. Copies of The Art of Fermentation will be available for sale and signing after the talk.
During this one day workshop youll explore the rich history of the techniques of fermentation and get hands-on experience in making a range of ferments, leaving at the end of the day with some bubbling crocks to take home with you.
For the very first time in one of his workshops, Sandor will be sending everyone home with a crock of miso to ferment (crock included in workshop price).
The Art of Fermentation is ideal for both professionals and first time fermentation fanatics.
Outline of the day:
10am-11am Introduction to fermentation
11am-1pm Vegetable fermentation, preparing jars of vegetables for students to take home and ferment.
1-2pm Whole food lunch (cooked by Concord culinary team)
2-3pm Dairy fermentation & yoghurt making
3-5pm Fermenting grains, soaking, sourdough and making a sweet miso to take home and ferment
5-6pm Lightly fermented soft drinks, Q&A
6pm Sit down to eat supper
Fee: £175.00, (deposit £75.00)
Includes: lunch and supper, recipes, a pickling jar for veggie pickles and a miso crock to take home.
Sandor will present a workshop at Summer of Soil in Sweden on June 6th.
"By eating a variety of fermented foods, you promote diversity among microbial cultures in your body. Biodiversity is increasingly recognized as critical to the survival of larger-scale ecosystems. The survival of our species depends on biodiversity."
Sandor will lead a three-week fermentation residency program in Woodbury, Tennessee from June 12-July 3. This will be the first program run entirely out of Sandors fermentation school at Walnut Ridge, an 1820s log cabin he and many helpers have been restoring for the past two years. For information about the workshops, visit: http://www.wildfermentation.com/events/fermentation-residency-program/
Sandor will teach the two-week course Lacto-Fermentation: From Plants and Probiotics to Krauts and Tonics at Sterling College July 7-18, 2014. Students will work one-on-one with Katz to create small-scale, artisan fermented vegetables and fruits.
Open to the public and to Sterling students.
July 20, 2014, 12:00 pm
Sandor Katz at Solarfest
Solarfest, Tinmouth VT
Sandor Katz will be a keynote speaker at this year's Solarfest conference in Tinmouth, VT on July 20. The festival will be celebrating it's 20th year.
July 21, 2014, 7:00 pm
Sandor Katz at Shelburne Farms
1611 Harbor Rd, Shelburne VT
Shelburne Farms will host renowned fermentation revivalist Sandor Katz for a public talk on July 21, from 7-9pm. Additional details to come.
July 22, 2014, 9:00 am
Sandor Katz at Shelburne Farms
1611 Harbor Rd, Shelburne VT
Sandor will teach a 2-day fermentation intensive at Shelburne Farms, July 22-23 from 9am-5pm. Registration is required. Additional details to come.
Navdanya Biodiversity Farm / Bija Vidyapeeth, Dehradun Uttarakhand, India
Sandor will be on the faculty of the one-month A toZ: Agroecology and Organic Food Systems course at Dr. Vandana Shiva's Navdanya Earth University from September 1-30.
Register: [email protected]
For more information: [email protected]
Sandor will be the keynote speaker at the 2nd Annual Boston Fermentation Festival, to be held at the Egleston Farmers Market on September 27th.
The Boston Fermentation Festival will be just in time for our fall harvest and in preparation for the cold winter months! All are invited from the novice to the experienced aficionado. Covering all the bases from cabbage to chemistry! The fest is for foodies, fermentation revivalists & fans of lactic acid. During the fest, we will have tastings by New England professional fermenting artisans, workshops & DIY demos by savvy fermentation craftspeople & lectures by esteemed academics.
Sandor will speak about Food Fermentation: Connecting Ancient Traditions with Science, at the annual Food and Nutrition Conference, hosted by the Academy of Nutrition and Dietetics, on October 19 at 10am. Additional details to come.
Sandor will lead an Introduction to Fermentation workshop for the Iowa Valley Continuing Education program on January 21st at 6pm. Cost is $35 and registration is required.
Come learn how simple it is to make your own kimchi, kefir, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home.