Get This Gear,” April 2, 2019, The Believer, “An Interview with Sandor Ellix Katz,” April 1, 2019, Sunday Times (South Africa), “The trend of preserving memories,” March 21, 2019, Ynet (Israel), “The Jew who Drives America Crazy with Pickles,” March 19, 2019, Lancaster Farming, “Fermented Produce Shines at Maryland Farms,” March 15, 2019, Treehugger.com, “This urban family shops for groceries using a Dutch cargo bike,” March 14, 2019, Gut Health Gurus Podcast, “Sandor Katz on the Art of Fermentation,” March 5, 2019, Pine Tree Watch, “Befriending bacteria: Our bodies and homes are wild ecosystems,” February 28, 2019, The University Daily Kansan, “Fermentation specialist, food writer Sandor Katz to visit KU,” February 26, 2019, Forager, “Wild Fermentation Helpline with Sandor Katz,” February 21, 2019, Illinois Times, “Beets me: Why did it take me so long to get back to fermentation?,” February 21, 2019, Eartheats, Indiana Public Radio, “Confounds Are Life-An Anthropologist Takes a Closer Look At The Microbiome,” January 18, 2018, Fairbanks (AK) Daily News-Miner, “Resolve to cook more at home, you won’t regret it,” January 6, 2019, Saveur, “40 Ways You’ll Love Using Bitter Greens,” January 5, 2019, Cuizine:The Journal of Canadian Food Cultures, “Sandor Katz and the Possibilities of a Queer Fermentive Praxis,” January 4, 2019, BBC World Service, The Forum, “Fermentation: Mystery or Magic?” (44:00), December 27, 2018, BBC World Service, Sounds, “How long have people been fermenting foods?,” (1:15), December 27, 2018, Richard’s Famous Food Podcast, “#4: Christmas Pickles,” December 19, 2018, Daily Beast, “10 Dishes with Chef Kim Alter,” December 17, 2018, Haccola (Japan), “『サンダー・キャッツの発酵教室』ができるまで。出版社「ferment books」のこれから。編集者・ワダヨシさんに聞きました！,” December 17, 2018, The New Yorker, “How to Ferment Blueberries like René Redzepi,” December 3, 2018, WMNF-FM, (Tampa, FL), “Wild Fermentation on the Sustainable Living show” (scroll through archive to date), December 3, 2018, Feed Me Like You Mean It (blog), “Great Books: The Revolution Will Not Be Microwaved,” December 2, 2018, Food and Wine, “Forage Your Way Through Cleveland In One Perfect Day,” November 26, 2018, Hindu Business Line, “Gut reaction,” November 23, 2018, Inner Peace Work (UK blog) “Book Review: Wild Fermentation by Sandor Ellix Katz,” November 22, 2018, Today’s Dietician, “Fermented Foods: Sauerkraut,” November 2018, Daily Beast, “Noma’s René Redzepi Talks Fermentation & the Joys of Rotting Meat,” November 2, 2018, Food for Thought (Ireland), “The Benefits of Fermenting Foods,” October 31, 2018, Austin (TX) Chronicle, “The Fifth Annual Austin Fermentation Fest Is Sunday,” October 20, 2018, Wired, “Cure Kitchen Boredom with NOMA’s Primer on Fermented Foods,” October 19, 2018, Portland (OR) Tribune, “Fermentation Festival froths with ideas for food DIYers,” October 12, 2018, The Wall Street Journal, “‘The Missing Ingredient’ Review: Parsley, Sage and Time,” September 28, 2018, The Armidale Express (Australia), “Climate Matters: Venturing into the world of fermentation,” September 20, 2018, La Repubblica (Italy), “Il gusto del giusto,” September 18, 2018, Good Food (Australia), “Meet Adam James, the wildman of Aussie ferments,” September 17, 2018, Berkshire Fermentation Festival, A Q&A with Sandor Katz, September 16, 2018, The Berkshire Edge, “Fourth annual Fermentation Festival to feature author and fermentation expert Sandor Katz,” September 7, 2018, Society of Ethnobiology, “The Ethnobiology of Pickles, Yogurt, and Beer,” September 5, 2018. Another radio interview: Reality Sandwich Radio on KPOO (San Francisco, CA), March 29, 2007, listen by clicking here. Seven Days (Vermont), “Author Sandor Katz Talks Fermentation,” May 14, 2014. Me fui allí para tomar un curso sobre la fermentación. This, and perhaps a scholar search on a popular search engine, will yield some useful information. New York Times, “Better Eating, Thanks to Bacteria:Fermentation Guru Seeks Out New (and Old) Flavors,” September 17, 2012. Sandor Ellix Katz is a fermentation revivalist. Get This Gear,”, “The Jew who Drives America Crazy with Pickles,”, “Fermented Produce Shines at Maryland Farms,”, “This urban family shops for groceries using a Dutch cargo bike,”, “Sandor Katz on the Art of Fermentation,”, “Befriending bacteria: Our bodies and homes are wild ecosystems,”, “Fermentation specialist, food writer Sandor Katz to visit KU,”, “Wild Fermentation Helpline with Sandor Katz,”, “Beets me: Why did it take me so long to get back to fermentation?,”, “Confounds Are Life-An Anthropologist Takes a Closer Look At The Microbiome,”, “Resolve to cook more at home, you won’t regret it,”, “40 Ways You’ll Love Using Bitter Greens,”, “Sandor Katz and the Possibilities of a Queer Fermentive Praxis,”, “How long have people been fermenting foods?,”, “『サンダー・キャッツの発酵教室』ができるまで。出版社「ferment books」のこれから。編集者・ワダヨシさんに聞きました！,”, “How to Ferment Blueberries like René Redzepi,”, “Wild Fermentation on the Sustainable Living show”, “Great Books: The Revolution Will Not Be Microwaved,”, “Forage Your Way Through Cleveland In One Perfect Day,”, “Book Review: Wild Fermentation by Sandor Ellix Katz,”, “Noma’s René Redzepi Talks Fermentation & the Joys of Rotting Meat,”, “The Fifth Annual Austin Fermentation Fest Is Sunday,”, “Cure Kitchen Boredom with NOMA’s Primer on Fermented Foods,”, “Fermentation Festival froths with ideas for food DIYers,”, “‘The Missing Ingredient’ Review: Parsley, Sage and Time,”, “Climate Matters: Venturing into the world of fermentation,”, “Meet Adam James, the wildman of Aussie ferments,”, “Fourth annual Fermentation Festival to feature author and fermentation expert Sandor Katz,”, “The Ethnobiology of Pickles, Yogurt, and Beer,”, “A Fermentation and Food Fest in the Berkshires,”, “All you need to know about fermented foods,”, “Walk on the Wild Side — How an Off-the-Grid Fermentation Revivalist is Changing Beer,”, “Brewing beer led to home business selling fermentation crocks in Wauwatosa,”, “How To Create Unique Drinks Using Nature’s Ingredients,”, “Sandor Katz Fermentation Workshop Episode.01 – Heritage Culture Yogurt,”, “A Lactose Intolerant’s Guide to Loving Cheese Again,”, “How fermented foods boost good gut health,”, “Fermentation naturelle: la révolution des aliments vivants,”, “New Projects Fuel Sustainability at Chelsea Green,”. Sandor Ellix Katz, a fermentation revivalist Michael Pollan calls the “Johnny Appleseed of Fermentation,”is the author of the classics in the field: Wild Fermentationand The Art of Fermentation, and has taught hundreds of fermentation workshops around the world that have helped catalyze a broad revival of the fermentation arts. Calcalist (Israeli Business newspaper), מלפפונים מסוממים בבקבוק, December 21, 2012, Punk Domestics, Best Books of 2012, December 2012, Culture Magazine, 12 Best Cookbooks of 2012, December 2012, Jewish Farm School (video), “The Art of Fermentation with Sandor Katz,” December 2012, Lecture at Prescott College (AZ), October 24, 2012, Progressive Radio Network, iEat Green, “Wild Fermentation,” October 11, 2012, Food & Wine, “How I Learned to Love Mold,” October, 2012. Download for offline reading, highlight, bookmark or take notes while you read The Art of Fermentation: New York Times Bestseller. Masontops hosted Sandor Katz, the world's leading fermentation revivalist, to give an exclusive workshop on the benefits of lacto-fermentation. This Caribbean-style soft drink uses a “ginger bug” to start the fermentation. Read this and then head to the Pittsburgh Fermentation Festival,” February 15, 2018, Il Venerdi (Italy), “Per Gustare Cibi Più Sani C’È Fermento In Cucina,” February 9, 2018. I say, ‘Oh, poor you! Sandor Katz, godfather of fermenting, is in Auckland this weekend. Here’s the recipe to start with,” July 6, 2016, National Public Radio’s “The Salt”, “Fermentation Fervor: Here’s How Chefs Boost Flavor And Health,” June 24, 2016, Heartland Festival (Denmark), “SANDOR KATZ & CAMILLA PLUM – ON SOMETHING ROTTEN (Live at Heartland Festival 2016),” June 20, 2016, Veggie Gardening Tips, “Sandor Katz’s Fermentation Residency Program,” June 14, 2016, Matha’s Vineyard Times (MA), “Fermented food revival hits the Vineyard,” June 8, 2016, Jewish Journal (Los Angeles), “Politics and pastrami,” May 25, 2016, Asheville (NC) Citizen-Times, “King of kraut: Sandor Katz comes to Asheville,” May 18, 2016, Los Angeles Magazine, “All the Food Events in May That You Won’t Want to Miss,” May 2, 2016, Food Tank, “Wild Fermentation: An Interview with Sandor Katz,” April 28, 2016, Los Angeles Magazine, “Sandor Katz, the King of Fermentation, Is Leading a Kraut Mob at Grand Central Market,” April 22, 2016, Time Out Los Angeles, “Grand Central Market is hosting a Pickle Party this May,” April 21, 2016, Asheville Citizen-Times (NC), “Catching the kimchi craze,” April 5, 2016, BBC Food Programme, “Ferment,” March 13, 2016. This … All the vegetable fermentation businesses that I have visited (quite a few) ferment in larger vessels, then transfer to jars after fermentation and refrigerate once the product is in jars. El Tiempo (Colombia), “Sandor Ellix Katz, el cazador de los fermentos,” January 3, 2018, Handelsblatt Global, “How Germans are taking back sauerkraut,” December 30, 2017, DanaCed.com (Mexican Food Blog), “El Arte de Fermentar con Sandor Ellix Katz en Villa de Patos,” December 20, 2017, The Economist, “Fermentation makes a comeback,” December 19, 2017, Ensalada Verde Radio (Argentina-en Espańol), “Una vida sana en base a alimentos fermentados,” December 18, 2017, TEDxSaoPaulo, “Wild Fermentation and the Power of Bacteria,” December 14, 2017, Parque Explora (Colombia), “Experimentar y probar: el arte de la fermentación,” December 9, 2017, Irish Times, “Foods that make the flu bugs sneeze: ginger, garlic, broth,” November 14, 2017, BBC Food Programme, “The Art of Fermentation – A Masterclass,” November 5, 2017, Financial Times (UK), “Fermented food may be good for your gut, but does it taste good?,” November 3, 2017, Martha’s Vineyard Times (MA), “Kimchi and Kombucha 101,” November 1, 2017, The Carrot Revolution (blog), “What I’m Reading: Wild Fermentation,” October 26, 2017, Liz’s Healthy Table, “Episode 13: Fermented Foods with Sandor Ellix Katz,” October 18, 2017, In Daily (Australia), “Well-travelled chef brings traditional techniques to ferment festival,” October 18, 2017, Harvard University Science & Cooking Public Lecture Series, “Sandor Katz: The Art of Fermentation,” October 11, 2017, Top Gardening Videos, “Fermented Foods Made Easy with Fermentation Expert Sandor Katz,” October 4, 2017, Austin 360, “The funkiest food festival in Austin returns Oct. 22,” October 2, 2017, Wall Street Journal, “Blessed Are the Cheesemakers,” September 29, 2017, Taos (NM) News, “Sandor Katz’s ‘People’s Republic of Fermentation,'” September 20, 2017, Ambrosia 客道 : The Magazine of The International Culinary Institute, “The fermentation game 細說發酵,” September 2017, Delicious Revolution (podcast), “Sandor Katz on the relevance of food traditions, and migrating from the city to the country,” August 29, 2017, Food52, “The Secret Queer History of Kombucha,” August 23, 2017, Epicurious, “The 78 Best Cookbooks for Mastering Home Cooking (American Edition),” August 17, 2017, San Francisco Chronicle, “Three Oakland artisans stake their claim in the East Bay,” August 10, 2017, Straits Times (Singapore), “Can kimchi and tempeh give you more fizz?,” August 8, 2017, Low Carb Magazine, “Featured Interview: Sandor Katz,” August 2017, The Guardian (UK), “Do kimchi and other fermented foods give you more fizz?” July 26, 2017, Deep Roots Radio (podcast), “Sandor Katz – the ease, great taste and nutritional boost of home-fermented foods,” July 22, 2017, BBC Food Programme, “Sandor Katz and the Art of Fermentation,” July 16, 2017, The Hindu, “Your jar of goodness,” June 24, 2017, Albuquerque Journal, “Festival explores making of beer, wine, kombucha, other products,” June 23, 2017, Santa Fe New Mexican, “Festival on all things fermented growing at a feverish pace in Albuquerque,” June 20, 2017, Post and Courier (SC), “A Mount Pleasant gut doctor, embracing fermentation and social media, wants to change the way we eat,” June 18, 2017, Epicurious, “The 100 Greatest Home Cooks of All Time,” June 12, 2017, Tasting Table, “Breaking the Mold,” June 9, 2017, Repubblica (Italy), “Tutti i benefici (e i segreti) della fermentazione: ecco come farla a casa,” June 7, 2017, Belfast Telegraph, “Belfast in a ferment over ‘King of Kraut,'” June 6, 2017, Granaries of Memory (Slow Food video interview), “Sandor Katz: Food and beverage fermentation,” May 25, 2017, Irish Examiner, “Ballymaloe Litfest: The little fest that could,” May 13, 2017, Food52.com, “What Sandor Katz Wants You to Understand About Fermentation,” April 19, 2017, Tennessee Craft Beer Magazine, “A Wild Session with Sandor Katz,” April 18, 2017, Canyon News, “Fermentation Is Nothing To Fear,” April 13, 2017, The Quotidian Cook, “Special on Fermentation,” April 7, 2017, Jewish Journal, “What sourdough taught me about Passover,” April 6, 2017, New York Times, “The Hippies Have Won (the Plate, at Least),” April 4, 2017, Cooking Light Magazine, “The 30 Faces of the New Healthy,” March 8, 2017, Fermenters Club, “Book Review: The Art of Fermentation,” February 24, 2017, Bon Appetit Foodcast, “Sandor Katz,” February 22, 2017, Food Lover’s Guide to Portland, “Sandor Ellix Katz Powell’s Books Event,” February 15, 2017, Jewish Food Hero, “Interview with Fermentation Expert Sandor Katz,” February 15, 2017, KATU (Portland, OR) AM Northwest, “Wild Fermentation,” February 13, 2017, KBOO (Portland, OR) Healthwatch, “Sandor Ellix Katz and Wild Fermentation an Interview,” February 13, 2017, Irish Times, “Fans of fermentation continue to spread the good word,” February 8, 2017, The Big Chew Podcast, “TBC 010: Sandor Ellix Katz—Living with Bacteria, Tastefully,” February 8, 2017, AL.com, “Sandor Katz brings fermentation workshop to The Gardens,” February 8, 2017, haccola.jp, “[How to Make Sauerkraut] Hacco Culture Pioneer Sandor E. Katz visits Tokyo!” February 5, 2017, Adafruit.com, “Biohacking: Interview with Fermentation God Sandor Katz,” February 5, 2017, Portland Monthly, “Get Funky with Fermentation Folk Hero Sandor Ellix Katz,” February 2, 2017, Forbes, “Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink,” February 1, 2017, Practical Nontoxic Living Podcast, “Probiotics, Fermentation and Gut Health with Sandor Katz,” February 1, 2017, Experience Life, “Culture Club,” January-February 2017, Talking Chefs, “Sandor Ellix Katz – Fermentation as Technique,” January 17, 2017, South China Morning Post Magazine, “Fermentation expert Sandor Katz on why we shouldn’t fear bacteria,” December 29, 2016, Hong Kong Tattler, “Demystifying the Art of Fermentation with Sandor Katz,” December 29, 2016, Gravy (Podcast of the Southern Foodways Alliance), “A Tale of Two Tennessee Krauts,” December 15, 2016, USA Today, “Fermented-food lovers seek flavor and health,” December 11, 2016, The Ultimate Health Podcast, “130: Sandor Katz – Wild Fermentation • Probiotic Supplements vs. Fermented Foods • Ferment At Home,”November 30, 2016, Microbiotica, “BCULINARYLAB SYMPOSIUM: FERMENTATION,”November 23, 2016, Edible Manhattan, “Sandor Katz’s Tips for Starting a Fermentation Habit,”November 22, 2016, Food to Meet You, “Sandor Ellix Katz, the man who fermented everything,”November 22, 2016, Paste, “Wild Culture: Fermenting Change,” November 21, 2016, Shelburne Farms Blog, “We Are the Starter Cultures of Social Change,” November 15, 2016, Wired, “These Cookbooks Add a Dash of Science to Your Holiday Meals,”November 13, 2016, The Learned Pig (blog), “The Art of Fermentation,” November 11, 2016, Conde Nast Traveler, “Exploring Asheville Beyond its Famous Food Scene,” November 11, 2016, New York Times Style Magazine, “Fermentation, a Love Story,” November 10, 2016, Forward Beat (Nashville, TN), “Get Cultured: A Look Inside Tennessee’s Fermentation Revolution,” November 9, 2016, National Public Radio’s “The Salt”,“Discovering The Science Secrets Of Sourdough (You Can Help),” October 28, 2016, Fuhmentaboudit (Heritage Radio Network), “Wild for Wild Fermentation with the King of Kraut, Sandor Katz,” October 24, 2016, Eat Your Words (Heritage Radio Network), “Wild Fermentation with Sandor Katz,” October 23, 2016, The Patrick Timpone Show, “Sandor Katz and fermentation miracles,”October 13, 2016, Just Food, “Fermentation and Food Justice: Q&A with Sandor Katz,”October 12, 2016, Reedsburg (WI) Times-Press, “Katz visits Reedsburg’s Fermentation Fest,” October 5, 2016, Wisconsin Public Radio, “Fermentation Zests Up Flavor And Health, Food Writer Says,” September 29, 2016, Wisconsin Public Radio, “Why And How To Ferment Just About Anything,”September 29, 2016, National Observer (Canada), “Chef Sam Robertson has fun with fermented foods,” September 28, 2016, Glass Half Full (podcast), “AIDS, activism, gut health, micro-organisms & role models: A conversation with Sandor Katz,” September 28, 2016, Mountain Express (NC), “At Organic Growers School, Sandor Katz shares his passion,”  September 27, 2016, Field and Feast, “A Celebration of Fermentation,” September 24th, 2016, Food Politics, “Weekend reading: Sandor Katz’s Wild Fermentation,” September 9, 2016, Boston Globe, “The newest food trend: fermentation,” August 23, 2016, The Gannet (UK), “Adventures In Fermentation,” August 11, 2016, Asheville (NC) Citizen-Times, “Sandor Katz returns for Asheville workshop,” August 11, 2016, Washington Post, “Afraid of fermentation? “Sandor Katz has proven himself to be the king of fermentation.”—Sally Fallon Morell, President, The Weston A. Sandor Katz, Fermentation Guru, talks about the role of bacteria and fermentation in relation to our health. The Book That Started the Fermentation Revolution . In order to share the fermentation wisdom I had learned and demystify home fermentation, I wrote a book called Wild Fermentation, published in 2003 by Chelsea Green. Recent posts by Sandor Katz. Paste Magazine, “Wild Culture: 10 Fermentation Projects for the New Year,” December 30, 1015. Upcoming Events – Sandor’s. Fermentation Revivalist and Author My new book is out, a month earlier than expected! Read Sandor’s 2007 interview with Mark’s Daily Apply by clicking here . Heritage Radio Network – The Farm Report. Magazine, “The Radical Power of Your Sourdough Starter,” October 12, 2020, The Guardian (UK), “‘Every page makes you hungry’: 20 chefs pick their favourite starter cookbooks,” October 12, 2020, I-M Magazine, “Musings of two fermentation fetishists,” October 10, 2020, At a Distance podcast, “Sandor Katz on Fermentation as Metaphor,” October 5, 2020, Mount Desert Island, “The art of fermentation: another way to preserve the harvest,” October 5, 2020, Daily Motion, “[Read] The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes,” September 25, 2020, Concord Live, “Harvest Guide: Read ’em and reap,” September 25, 2020, Echo Live, “Successful food company is ‘fermented’ in Cork,” September 21, 2020, Bon Appetit, “Your “Expired” Milk Still Has So Much More to Give,” September 17, 2020, Mid-day.com, “The Cookbook that Challenges Culinary Clones,” September 13, 2020, Chelsea Green Publishing Webinar, “Breaking the Mold: A Conversation w/ Fermentation Fanatics Sandor Katz, Rich Shih, & Jeremy Umansky,” September 9, 2020, Port Townsend Leader, “Turn fresh produce into lacto-fermented pickles,” September 8, 2020, Best Served on Film (video podcast), “The Art of Fermentation with Sandor Katz,” September 2, 2020, Sierra, “Easy Ways to Grow, Preserve, and Share Your Own Food,” September 2, 2020, Basic Brewing Radio (podcast), “Fermenting Vegetables with Sandor Katz,” August 27, 2020, The Guardian (UK), “How to make your own chilli sauce – recipe,” August 15, 2020, Forward, “Broiled trout with pickle butter and other recipes from Seth Rogen’s new movie,” August 5, 2020, Chowhound, “What Is the Difference Between Pickling and Fermenting?,” August 4, 2020, Fermentology mini-seminars, “Vegetable Fermentation,” July 30, 2020, Grub Street (New York Magazine), “Life After Sourdough: What Are We Going to Do Now?” July 22, 2020, New York Times Style Magazine, “What We Eat During a Plague,” July 16, 2020, Mid-day.com (Mumbia, India), “Fer-Meant To Be,” July 1, 2020, American Craft Magazine, “From Passion to Plate: Fermentation,” June 23, 2020, A Million Miles to Home (podcast), “Fermentation with Sandor Katz”, June 15, 2020, Thrillest, “Weekend Project: How to Make Your Own Kombucha,” June 12, 2020, Gama, “Qual é a comida do futuro?” June 7, 2020, New York Magazine, “Everything You Need to Start Fermenting at Home,” May 19, 2020, Cook Concern Blog, “Fermentation from Farm to Table,” May 18, 2020, Environmental Humanities (Journal), “Fermenting Feminism as Methodology and Metaphor: Approaching Transnational Feminist Practices through Microbial Transformation,” May 1, 2020, The Cut, “I Live Alone, So I’ve Been Preserving — As in Pickling — Everything,” May 1, 2020, All Hail Kale, “How To Lose Your Fermenting Virginity,” April 29, 2020, Broadsheet (Australia), “How to Brew Your Own Kombucha at Home,” April 29, 2020, Irish Times, “Baked enough banana bread? Thus, “clean the garden kimchi” was born. Troubleshooting Fermented Vegetables Fermentation authors and educators Kirsten and Christopher Shockey's photo Q & A; Joi Ito Nukamiso Guide Step-by-step guide to starting, using, and maintaining a … The Guardian (UK), “Kraut rocks: ‘Preserved cabbage is the perfect hybrid of life hack and craft’,” November 9, 2019 (7 of 9) Sandor Katz - How to Make Sauerkraut ... - YouTube Sandor Katz is the Radical Fermentation Faerie Our Nation of Pickle-Poppers Needs The country's foremost fermentation expert is just another home cook with his hands in a … “The Art of Fermentation: Sandor Katz Interview, “Pickling paradise: the joys of fermenting food at home,”, “The OFM 50: our favourite foods, recipes, restaurants and more”, “Wild Fermenter Sandor Katz Coming to Europe,”, “Sweet Basil and the Bee: Fermentation finds an advocate in Chico,”, “Fermenting Veggies at Home: Follow Food Safety ABCs,”, “The Probiotics Proselytiser: Sandor Katz,”, “Sandor Katz in Hobart: Workshop photos,”, “Sandor Katz is the Champion of the Fermentation Revival,”, “Home-pickling bacteria sees resurgence,”, “Fermentation: a kick in the gut that’s good for you,”, “Sandor Katz on the Fermentation Revival”, “A Culture of Bacteria – Fermenting with Sandor Katz,”, “Sandor Katz: Q&A with Fermentation Fetishist,”, “Food Failures: How to Spoil Your Food (and Eat It, Too),”, “Sandor Katz: The future, readers, is fermented,”, “Aoife Cox has been whistling up the kefir, the kombucha and the kimchi, all thanks to the inspirational Sandor Katz,”, “Fermenting Foods—One of the Easiest and Most Creative Aspects of Making Food from Scratch,”, “Bacteria’s Bad Rap: 6 Reasons Fermented Foods Are Good For You,”, “From kimchi to sauerkraut: Fermented foods are having a moment,”, “Community Fermentation with Sandor Katz,”, “An Evening with Sandor Katz: Fermentation, Beer and Q & A,”, “Sandor Katz, Fermentation Expert, to Address Sustainable Ag Conference,”, “Why You Should Make Friends With Bacteria…Especially In Your Food,”, “What is fermenting at the center of the next big local food movement? ¡CONSIGUE MIS E-BOOKS! His books Wild Fermentation and The Art of Fermentation , along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation … Apesar de ter um nome próprio tudo menos normal, Sandor Ellix Katz era um “rapaz da cidade” igual a todos os outros que, como ele, nasceram e … 1/16/2021 - 1/23/2021 NOFA-NY Winter Conference From the album Supporting Caste.http://www.myspace.com/propagandhihttp://www.interpunk.com/item.cfm?Item=164048& “Sandor Katz On Importance Of Locally Produced Foods At 21st Abergavenny Food Festival, “The Tennessee State Museum digs into the rich cultural history of food,”, “Can you grow koji without a spore starter?”, An Oral History Of Brewery Bhavana With Patrick Woodson, “Fantastic fermented foods: Why an old-fashioned kitchen skill is new again,”, “Fermentation Festival draws crowds for third annual event,”, “Fermentation festival gets better with age,”, “Famous Fermenter, Sandor Katz, to Kick Off Urban Food Fortnight,”, “Colorado and Company:Sandor Katz – Fermentation Revivalist,”, “The Age Old Practice Of Pickle Fermentation,”, “The secret pickle club we want to join,”, “Cerveja, pickles, chocolate e couve coreana. Sandor Katz. Praise for Sandor Ellix Katz and his books: “The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”―Deborah Madison, author of Local Flavors New Statesman, “How fermentation became the new word for food pseuds,” September 17, 2015. Sauerkraut,” September 19, 2013, Portland (Maine) Press Herald, “Natural Foodie: Fermentation Expertise Bubbling Up at Common Ground Fair,” September 18, 2013, The Brewing Network (podcast), “The Session 08-06-13 Sandor Katz,” August 6, 2013, Nonprofit Radio, “153: Fermentation Fascination,”August 3, 2013, National Public Radio, “The Splendid Table,” July 27, 2013, University of Vermont Food Systems Summit, June 27, 2013, The Australian, “Fermenting cultural experiments,” June 22, 2013, Lyric FM Culturefile (Ireland), “Fermentation guru Sandor Katz,” June 7, 2013 (Scroll down to listen to interview), Marion Institute TV, “Our Ancestors the Bacteria,” May 22, 2013, Blog Talk Radio, “A Fermented Affair,” May 21, 2013, Saveur, “Preserving Plenty: The Beauty of Fermented Foods,” May 16, 2013, Irish Examiner, “Sandor Katz Sauerkraut,” April 28, 2013, American Museum of Natural History, “Adventures in the Global Kitchen: The Art of Fermentation,” April 24, 2013, American Food Roots, “Sandor Katz wants you to get back to fermenting,” April 8, 2013, NPR Weekend Edition, “Why You Shouldn’t Wrinkle Your Nose At Fermentation,” April 7, 2013, Delicious Obsessions, “The Importance of Fermentation: An Interview with Sandor Katz,” April 1, 2013, Chicago Tribune, “Fermentation bubbles back into the mainstream,” March 13, 2013, Blog Disidente, “Sandor Katz, maestro fermentador,” March 8, 2013 (Español), Wisconsin Public Radio, The Veronica Rueckert Show, March 8, 2013 (Show 130308E), Blus Sky Symposia, Sandor Katz Symposium, January 22, 2013, Permaculture (UK), Book Review, January, 2013. Today I love it. Wild Fermentation (Chelsea Green Publishing, 2003) by Sandor Ellix Katz explores the variety of dishes that can be made via fermentation. , a month earlier than expected “ Baechu ( Cabbage ) kimchi ” Oakland. Morning with Sandor on “ Healthy Planet ” on WAIF ( Cincinnati OH... The Fermentation with Backwoods Hipster by clicking here Bend ( in ) Tribune, “ Wild!, 2015: 978-1645020219 fermentation. ” —Sally Fallon Morell, President, Leonard... Guru Sandor Katz YouTube video demonstration of sauerkraut making ; Help December 2007 broadcast on by... Of this site, has earned the nickname “ Sandorkraut ” for his love sauerkraut... Ogasawara in the Dublin Review of Books ] with Sandor Ellix Katz, ” August.! New Zealand, “ Inside the Mind of a Fermentation revivalist or gorgonzola cheese – what they consider be... 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