Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.
A short documentary about fermentation revivalist Sandor Katz. "Sandor Katz shows you why an act as practical as making your own sauerkraut represents nothing less than a way of engaging with the world."-Michael Pollan
On September 8th, Sandor Katz will speak at the Michael P. Hennen Hospitality & Culinary Center Speaker Series. This free event is part of a quarterly speaker series at Chattanooga State focused on progressive and inspirational thinkers in Hospitality and the Culinary Arts. This event is sponsored by the Harvested Here Food Hub, whose goal is to strengthen the bridge from local farmer to wholesale market.
Sandor Katz will launch the revised edition of "Wild Fermentation," 13 years after his first bookstore event, at Malaprops Bookstore in Asheville, NC. Come celebrate the fermentation fervor as Sandor talks about what he's learned in the decade since his first book was published. More details to come.
Rhubarb and The Rhu are excited to host Sandor Katz for a cooking demo and Sunday Supper event on September 11th. Katz will demonstrate several techniques to ferment vegetables followed by a communal Sunday Supper hosted by Rhubarb. Tickets are available for each individual event or both.
Sandor Katz will lead a workshop in conjunction with For the Love of Body at Centre for Social Innovation's Annex on October 23rd in Toronto. Sandor will discus healing qualities and nutritional importance of live culture ferments, as well as their illustrious history and integral role in human cultural evolution.He'll also demonstrate how easy it is to make your own kraut, kimchi and other fermented delicacies.
Cost to participate in this workshop session starts at $20 CAD.
From November 2-7, Sandor Katz will be hosting a Fermentation Residency Program at his fermentation school at Walnut Ridge. This 5-day program is not an introductory workshop, but rather an opportunity for individuals who already have some fermentation experience to deepen their fermentation practice and thinking. Students will have access to Sandors extensive library of fermentation-related books. Participants will also be gardening, harvesting, foraging, and visiting local farms. Expect to learn new skills beyond fermentation, and come prepared to work hard. Food is included in the program cost, but students share in food preparation and clean-up.
Sandor does not wish to ration space in the program solely on the basis of ability to pay, and he thus requests a sliding scale fee of $250-1000. Applications are to be emailed to Sandor at [email protected]
Location: 2550 Heady Ridge Road, Red Boiling Springs, TN, 37150 | Authors: Sandor Ellix Katz
Sandor Katz will participate in 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."
To join us for harvesting, show up by 10am.
Bring something to share at a pot luck lunch around 12:30pm.
Fermentation workshop will begin around 1:30pm. Bring cutting boards, knives, graters, and jars to fill with veggies.