The New Yorker - November 22, 2010
This week in the magazine, Burkhard Bilger writes about Sandor Katz and the underground food movement. Here Bilger talks with Blake Eskin about making sauerkraut at home, the surprising ways in which bacteria are integral to human life, and some of the unusual foods he ate (or refused to eat) during his reporting.
Listen to or download the podcast from The New Yorker's website.
Greenhorn Radio / Heritage Radio Network
November 4, 2010
Listen to the interview here.
This week on Greenhorn Radio Sev spoke to Sandor Katz from Tennesee, a internationally recognized master of fermentation. Sandor's goal is to stress to people that fermentation should NOT be intimidating, and is a great way to not just preserve foods at times of bounty, but to bring out flavors in foods that might not otherwise be available. Learn how Sandor used daikon radishes and cabbage to ferment and create 70 gallons of "kraut chee", plus why fermentation can be a way for people to connect to their farmers and create great value-added products with produce. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.