Join us for an evening of bubbly concoctions and an in-depth look into the world of friendly microbes with the fermentation revivalist himself—Sandor Katz! Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human evolution. You’ll also learn how simple it is to make your own healthful kimchi, kefir, and other fermented delicacies at home. Be part of the fermentation revival!
Copies of Sandor’s book, The Art of Fermentation (Chelsea Green, 2012), will be available for sale and signing.
“For me, fermentation is a health regimen, a gourmet art, a multicultural adventure, a form of activism and a spiritual path, all rolled into one.” - Sandor Katz
About Sandor Katz:
Sandor Ellix Katz is a fermentation revivalist. His book Wild Fermentation (2003) and 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.” His latest book, The Art of Fermentation (2012), received a James Beard award.
Presented by Chelsea Green Publishing and Shelburne Farms
Sponsored by Slow Food VT, Aqua Vitea Kombucha, NOFA VT, Weston A. Price Foundation Burlington Chapter, and Edible Green Mountains
Pre-registration is required: http://www.shelburnefarms.org/calendar/event/the-art-of-fermentation-an-evening-with-sandor-katz
Cost: $5 (includes refreshments); cash bar
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