Herbalist, activist, author and fermentation revivalist Sandor Katz recently announced his spring schedule, which includes two fermentation intensives at his new teaching kitchen at Little Short Mountain Farm in Tennessee. He also launched this amazing forum for fermentation enthusiasts to share information and set up skillshares and the like.
For anybody who isn’t familiar with Katz’s work, pick up one of his books, The Revolution Will Not Be Microwaved, or Wild Fermentation, or if it’s possible for you, go to one of his workshops. I can personally attest that the workshop he put on at Slow Food Nation was the best thing I did there, (which is saying a LOT) even though the kombucha mother (the “starter” for kombucha tea) I picked up there leaked on me on the BART (San Francisco’s Bay Area Rapid Transit), causing the two teenage girls squished in next to me to chat loudly about how bad it smelled. It was worth it to have a gift from the legendary “Sandorkraut.”
Katz’s enthusiasm for fermentation in specific and food in general is powerful and contagious. If you can’t make it out to one of his workshops, do check out his videos, his books and most importantly, that forum, the inspiration for which came to him at Terra Madre. As he puts it, “[s]killsharing is crucial for reviving and reinventing local food systems.” We couldn’t agree more.
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