We are delighted to be partnering with Chelsea Green Publishing to host a virtual event with Sandor Ellix Katz in conversation with chef Dan Barber on Wednesday, September 29th at 7pm. Sandor Katz is the author of several books on food fermentation, including his latest, Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World.
The first 30 people to purchase admission/book tickets through us will receive a complimentary copy of Sandor Katz's 2020 book, Fermentation as Metaphor.
We are offering free "admission-only" tickets and book/admission bundle tickets. You must have a ticket to attend the virtual event. Tickets can be reserved/purchased on Eventbrite. Click here to get tickets!
About Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World :
For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.
In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.
“His teachings and writings on fermentation have changed lives around the world.”―BBC
Perfect for adventurous foodies, armchair travelers, and fermentation fanatics, Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere.
About Sandor Ellix Katz:
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which was a New York Times Bestseller and won a James Beard Award—and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times has called Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website, wildfermentation.com.
About Dan Barber:
Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of the acclaimed 2014 book, The Third Plate. Barber also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains.
This program is being presented by Chelsea Green Publishing, in partnership with Water Street Bookstore, Carmichael’s Bookstore, Kitchen Arts and Letters, Northshire Bookstore, and Norwich Bookstore.