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
Sandor Katz will present a demonstration workshop with the Laurie M. Tisch Center for Food and Just Food on October 19th at
Columbia's Cowin Auditorium. General admission is priced at $25, with the opportunity to pre-order "Wild Fermentation" also available.
Join Temple Emanu-El for an informative discussion on fermenting, followed by a do-it-yourself home pickling demonstration and a tasting of the best of New Yorks pickles, sauerkrauts and other fermented treats, presented by three masters of fermentation: Sandor Katz, Chef Robert Schaefer and Rob Eshman.
Tickets are $25 for public; free for Temple members.
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.
Sandor Katz will present at the BCulinaryLab on November 14th as part of a fermentation symposium. Sandor will present on various topics, including the future of fermentation as well as how to ferment vegetables and kombucha. Price is set at 120.
Join Sandor for a multi-day workshop at La Residencia, in the small Spanish village of Valldemossa. This workshop will run November 18-20 and is organized by the publisher Dandelion, with support from the Institute of Natural Studies El Vergel (IEN). Cost to participate is set at 600 with accommodation, 250 without.
Sandor Katz will speak at the Food as Medicine 2017 Symposium in Portland on February 11th. This event will take place at the National University of Natural Medicine Main Campus from 9:00 AM - 4:00 PM. General public admission is priced at $100 with early bird discounts.