'Prince of Pickles' to Preside Over Powell's Pickle Day Party
Paula Crossfield, editor of Civil Eats, crowned Sandor Katz “Prince of Pickles” when she interviewed him earlier this year. He’s also been dubbed the “fermentation guru,” but that’s far less alliterative than what Katz often calls himself in interviews: A “fermentation fetishist.”
Do you have questions about sauerkraut, which Katz has dubbed his “gateway drug,” or are you curious to learn from Katz about new ferments you’ve never tried — like kefir, kvass and kombucha. Katz’s new book is the most comprehensive guide available, and will introduce you to fermented foods from cultures around the world. If your garden produced a patch of plump peas this summer, you can pickle that! Or you can pickle a peck of perfect peppers, Sandor Katz will show you how.
If you’re in the Portland area (the incredibly pickle-friendly Portland area), you will have the perfect opportunity to praise the Prince of Pickles in person. To celebrate National Pickle Day on November 14th, Powell’s City of Books is hosting Katz for a talk about The Art of Fermentation, and a book signing.
Though, unlike the Portlandia episode Katz will keep his pickling panache strictly to truly edible items — no unused jewel cases, broken heels, or band aids. However, if we do say so ourselves – Katz’s chops are far superior to that of Fred Armisen’s. Maybe worthy enough for a cameo on Portlandia?
Journalist Liz Crain is hosting Katz during his stay in Portland, and she’s also giving away a copy of the book (which you can get signed by Katz himself). Enter to win by leaving a comment on her post about your favorite ferment.
Just in time for the holidays, we have combined Katz’s two classic books on fermentation (The Art of Fermentation and Wild Fermentation) with a DVD of one of his popular workshops. Get all three in one reduced-price set here.
Who doesn’t love making memories or recounting old ones? Mulberries have a special power of unlocking memories. Did you pick them as a kid? Picking them now will send you right back to your childhood. If you’ve never picked mulberries before, they very well might be in your own backyard, or your neighbor’s, or your…Read More
With a little bit of fermenting technique, ginger carrots will be your new go-to snack! They are pretty pricey at natural food stores so learning to make your own will surely be worthwhile as long as you can wait the 2 to 4 weeks they take to ferment. Waiting that long really is the hardest…Read More
If you love grilling, you must know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables. In this excerpt from The New Wildcrafted Cuisine, author and self-described culinary alchemist Pascal Baudar offers foraging tips for finding the best woods and barks to add flavor to anything you toss on the grill…Read More
The term tian simply refers to a dish of thinly sliced vegetables that have been cooked in fat of choice and baked au gratin. This summer vegetable tian is the perfect easy side to showcase the medley of delicious vegetables the summer has to offer. Layered eggplant, zucchini, tomato and red onion, baked ’til tender & crisp is healthy, colorful and…Read More
Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese in about one hour? According to David Asher, author of The Art of Natural Cheesemaking, you can. This version of ricotta is made by adding acidity to sweet whey in the form of lemon…Read More