Most of us in the Farm to Fork movement have food heroes and throughout this summit I’ve had the pleasure of presenting many of mine. These leaders inspire and empower.
In today’s interview, I am honored to offer a hero to so many (including myself!), fermentation revivalist Sandor Ellix Katz who was hailed as “one of the unlikely rock stars of the American food scene” by the New York Times.
Sandor is a New Yorker transplanted to rural Tennessee whose self-taught fermentation experiments have catalyzed a broad resurgence of the fermentation arts and uses his expertise in fermented foods to teach hundreds of workshops around the world. He’s written the books “Wild Fermentation” as well as “The Art of Fermentation” which received the James Beard award in 2014.
There is so much about this interview to enjoy. My personal interest in fermented food has intensified since learning more about gut friendly (probiotic) bacteria and how many fermented foods utilize friendly bacteria which is one of the points Sandor makes in this interview.
Fermenting foods has a rich history in every culture and can be as simple as making sauerkraut or as complex as making soy sauce, or tofu, or beer! It’s a very intriguing part of the culinary world to which Sandor lectures and writes eloquently – his body of work has been honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance!
Enjoy the craft of wild fermented foods as explained by the gifted Sandor Katz…