Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. Sandor teaches fermentation workshops in Tennessee and many other places. 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
From April 14-19th, 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.
Students will camp (unless they make other arrangements).
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]
Sandor Katz will lead a two-week intensive exploration of the production of fermented vegetables, fruits, grains, and beans at Sterling College from August 1-12. Students will learn processes for fermenting primarily plant-based materials: from the basic techniques of vegetable fermentation to tonic beverages, mold cultures, and fermenting legumes, grains, and nuts. We will also work with dairy ferments such as yogurt and kefir. Students will connect with traditional foodways across a range of cultures and experience transformative, health-giving power of beneficial microbes.
The tuition for this course is set at $2250, which covers the cost of instruction, field trips, and most materials. All students will be charged a meal fee of $250 and are invited to enjoy all of their meals with us for the duration of the program. On-campus housing is available for an additional fee of $150 / week.