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2 episodes with sandor ellix katz
2 episodes with sandor ellix katz
Sandor Ellix Katz, a fermentation revivalist, discusses the art and science of home fermentation. He emphasizes the simplicity and accessibility of the process, highlighting the benefits of fermenting vegetables like cucumbers, radishes, and cabbages. Katz provides insights into various techniques, including dry salting and brine fermentation, and encourages experimentation with different flavors and ingredients. He also delves into the world of fermented beverages, such as kombucha and wild soda, explaining the basic principles and potential variations. More from Mother Earth News and Friends
Nous avons découvert le microbiote (volet 1), quels alliés précieux ces microorganismes sont pour chacun de nous. Il est temps de prendre soin d'eux. L'alimentation joue un rôle fondamental dans la bonne forme de notre microbiote, le trio alimentaire à privilégier est composé d'Oméga 3, de fibres, et de produits fermentés. Où les trouver ? En quelle quantité ? Comment les préparer ? Comment les cuisiner ? Autant de questions auxquelles répond notre invitée : Biliana Lesic, microbiologiste, fondatrice de M et Moi. ► Mon microbiote et Moi. Pour apprendre à faire vos aliments fermentés, Biliana propose chez M et Moi des ateliers, vous trouverez aussi des bocaux fermentés maison, y compris des plats en bocaux. L'épicerie est un refuge, idéal pour échanger, et se familiariser avec cette alimentation favorable au microbiote.Au restaurant Ferment, les aliments fermentés se déclinent de l'entrée au dessert, et dans le verre : des croûtons de pain au levain, au cheesecake au coulis de framboises lacto-fermentées, une crème chocolat, et un verre de kéfir pour le menu. Les aliments fermentés sont cuisinés, ou crus, en notes d'assiettes savoureuses qui permettent la découverte. Un parti pris depuis l'ouverture pour une cuisine vivante et délicieuse. Florian Diday est l'un des cofondateurs. Ferment, 51 rue Blanche, 75009 Paris.En images Pour aller plus loin :- À la rencontre de notre microbiote : Le goût du monde- Kefir ensemble, le projet scientifique du muséum d'histoire naturelle- Cuisine et fermentations, de Malika Nguon, éditions Ulmer- Ni cru ni cuit, de Marie Claire Frédéric – Alma éditeur son blog est une mine - Vilain Levain, de Valérie Zanon, autour du levain et du pain, notamment- Invisibles, 10 façons de les préparer, de Luna Kyung, éditions de l'Epure- L'Art de la fermentation, de Luna Kyung et Camille Oger, éditions La plage- Luna Kyung est l'autrice du blog : La table de Diogène est ronde, autre mine d'informations et découvertes- Fermentations naturelles, de Sandor Ellix Katz, éditions Ulmer son blog- Le guide de la fermentation du Noma, de David Zilber et René Redzepi, éditions du Chêne- Levain, 10 façons de le préparer, de Apollonia Poilâne – éditions de l'Epure- Fermentation en Afrique subsaharienne - Le goût du monde.Musique : Chega de saudade, de Pedro Mizutani.
Nous avons découvert le microbiote (volet 1), quels alliés précieux ces microorganismes sont pour chacun de nous. Il est temps de prendre soin d'eux. L'alimentation joue un rôle fondamental dans la bonne forme de notre microbiote, le trio alimentaire à privilégier est composé d'Oméga 3, de fibres, et de produits fermentés. Où les trouver ? En quelle quantité ? Comment les préparer ? Comment les cuisiner ? Autant de questions auxquelles répond notre invitée : Biliana Lesic, microbiologiste, fondatrice de M et Moi. ► Mon microbiote et Moi. Pour apprendre à faire vos aliments fermentés, Biliana propose chez M et Moi des ateliers, vous trouverez aussi des bocaux fermentés maison, y compris des plats en bocaux. L'épicerie est un refuge, idéal pour échanger, et se familiariser avec cette alimentation favorable au microbiote.Au restaurant Ferment, les aliments fermentés se déclinent de l'entrée au dessert, et dans le verre : des croûtons de pain au levain, au cheesecake au coulis de framboises lacto-fermentées, une crème chocolat, et un verre de kéfir pour le menu. Les aliments fermentés sont cuisinés, ou crus, en notes d'assiettes savoureuses qui permettent la découverte. Un parti pris depuis l'ouverture pour une cuisine vivante et délicieuse. Florian Diday est l'un des cofondateurs. Ferment, 51 rue Blanche, 75009 Paris.En images Pour aller plus loin :- À la rencontre de notre microbiote : Le goût du monde- Kefir ensemble, le projet scientifique du muséum d'histoire naturelle- Cuisine et fermentations, de Malika Nguon, éditions Ulmer- Ni cru ni cuit, de Marie Claire Frédéric – Alma éditeur son blog est une mine - Vilain Levain, de Valérie Zanon, autour du levain et du pain, notamment- Invisibles, 10 façons de les préparer, de Luna Kyung, éditions de l'Epure- L'Art de la fermentation, de Luna Kyung et Camille Oger, éditions La plage- Luna Kyung est l'autrice du blog : La table de Diogène est ronde, autre mine d'informations et découvertes- Fermentations naturelles, de Sandor Ellix Katz, éditions Ulmer son blog- Le guide de la fermentation du Noma, de David Zilber et René Redzepi, éditions du Chêne- Levain, 10 façons de le préparer, de Apollonia Poilâne – éditions de l'Epure- Fermentation en Afrique subsaharienne - Le goût du monde.Musique : Chega de saudade, de Pedro Mizutani.
“No organism is an island.” As Sandor Katz reminds us in this delightful and informative episode, all life on earth is deeply interdependent. Though modern food systems alienate us from our environments and from the ways, we cannot totally sever ourselves from the environments and nutrients that make life possible. Sandor shows that alienation and disconnection will not free us. Rather, settling into the overlapping and diverse entwinement of the more-than-human world may bring connection and sustenance in close relation to our food production. The story of humanity is embedded in our food, embedded in the daily tasks and practical measures that sustain us. This conversation bubbles over with wisdom, as Sandor shares stories and lessons from his decades of experience experimenting with the art of fermentation. Fermentation is the manifestation of biodiversity, and as Sandor emphasizes, the study of fermentation is as much a study of our own tastes and cultural transitions as it is a study of our environments. Sandor Ellix Katz is a fermentation revivalist. He is the author of five books: Wild Fermentation; The Art of Fermentation; The Revolution Will Not Be Microwaved; Fermentation as Metaphor; and his latest, Fermentation Journeys. Sandor's books, along with the hundreds of fermentation workshops he has taught around the world, 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.” Sandor is the recipient of a James Beard award and other honors. For more information, check out his website www.wildfermentation.com.Music by Matthewdavid. Visit our website at forthewild.world for the full episode description, references, and action points.Support the show
On episode 13, Dr. Amy Sapola talks with Sandor Katz. Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist."
For people living in affluent parts of the world in the 21st century, we are used to preserving food by way of refrigeration. But this technique is quite new when you consider that people have been preserving food through fermentation for at least 10,000 years. Our ancestors experimented with fermenting to make food more delicious, more easily digestible, and more stable for storage. And there are many reasons why you might want to learn the process yourself. Sandor Ellix Katz is a well-known food writer and self-taught fermentation experimentalist. He is the author of several books, including The Art of Fermentation, Wild Fermentation, and The Revolution will Not Be Microwaved. On this episode of Reversing Climate Change, Sandor joins Ross to explore the practical benefits of fermentation and explain how our disconnection from food systems contributes to our destruction of the environment. Sandor explains why it's valuable to maintain the cultural wisdom around preserving food through fermentation and how our health might improve if we relied less on refrigeration and more on fermenting. Listen in for Sandor's insight on the tradeoffs between pure culture starters versus wild fermentation and learn how to take the first steps in learning fermentation—and why it's easier than you think! Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Check out our other podcast, Carbon Removal Newsroom Carbon Removal Memes on Twitter Carbon Removal Memes on Instagram Resources Wild Fermentation The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz Fermentation As Metaphor by Sandor Ellix Katz Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods by Sandor Ellix Katz Fermentation Journeys: Recipes, Techniques and Traditions from Around the World by Sandor Ellix Katz The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements by Sandor Ellix Katz Ed Yong Lynn Margulis Nicolas Appert --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support
Backyard Farming for Self-Sufficiency Guest Michael Mandeville, Farmer, KNMFARMS Backyard farming practices can help solve today's challenges of food insecurity, food price inflation and pollution caused by factory farming and industrial food production. More people are considering raising their own egg-laying chickens, growing their own produce and/or learning how to preserve fruits or vegetables procured from local farmers. This episode's story walk uncovers clues that draw attention to the harms caused by industrial farming and food production, before delving into a rich conversation with a self-sufficient farmer, who has been working to create abundance on his own property. Nature-lover, friend and farmer, Michael Mandeville, and his wife have established KNMFARMS - that's Kristine and Michael Farms - in Seneca, South Carolina. In addition to holding down full-time corporate jobs, they manage chickens, turkeys and fish ponds and produce their own vegetables. They also grow bananas, peanuts, shitake mushrooms and grain for their animals. They use old-fashioned tried-and-true methods to preserve their harvest as pickles, fermented vegetables, soups, sauces and whole meals. With decades of experience in farming and preserving, Mike is eager to tell his stories and share his valuable tips. INFORMATION RESOURCES Contact Mike for Advice – knmfarms@gmail.com 401 793-0142 Purchase The Old Farmer's 2023 Almanac - https://store.almanac.com/buy-old-farmers-almanac Check out the following books from Chelsea Green Publishing: The Small-Scale Poultry Flock by Harvey Ussery -https://www.chelseagreen.com/product/the-small-scale-poultry-flock/ Wild Fermentation by Sandor Ellix Katz - https://www.chelseagreen.com/product/wild-fermentation/ The Winter Harvest Handbook by Eliot Coleman - https://www.chelseagreen.com/product/the-winter-harvest-handbook/ Visit the Food Forest Abundance website – https://foodforestabundance.com/get-started/?ref=WENDYFACHON Learn more at www.storywalking.com , https://netwalkri.com email wendy@netwalkri.com or call 401 529-6830. Connect with Wendy to order copies of Fiddlesticks, The Angel Heart or Storywalker Wild Plant Magic Cards. Subscribe to Wendy's blog Writing with Wendy at www.wendyfachon.blog. Join Wendy on facebook at www.facebook.com/groups/StoryWalkingRadio
We're talking fermentation with Sandor Ellix Katz and Julia Skinner. Julia is a food historian, writer, and author of Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities. She's also the founder of Root, Atlanta's fermentation and food history company, and her work is regularly featured in local, national, and international publications as well as in her own weekly food newsletter. She has a PhD in Library Science, cares for two wildlife habitats, and is a visual artist. Sandor Ellix Katz is a fermentation revivalist. He is the author of five books: Wild Fermentation; The Art of Fermentation; The Revolution Will Not Be Microwaved; Fermentation as Metaphor; and his latest, Fermentation Journeys. Sandor's books, along with the hundreds of fermentation workshops he has taught around the world, 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.”
Banyen Books & Sound joins Sandor Katz for a discussion on his new book 'Sandor Katz's Fermentation Journeys'. 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 won a James Beard Foundation Award in 2013—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 calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website: https://www.wildfermentation.com.
Nectar is cool. Then Rebecca shares a floral discovery during a hike. Steve doesn't poison anybody while sharing a flower-based beverage. Finally, Steve shares his mead journey. Show Notes!Nectar on wikiWorld list of plants with extrafloral nectariesVA Native Plant Society on BluebellsPost on bluebells from Wisconsin HorticultureGrow It Build It guide to BluebellsMusings on Bluebells from Rebecca's blogUK Herb Society on ElderberryElderberry: an abundant native medicineElderberry Supplementation Reduces Cold Duration and Symptoms in Air-TravellersElderberry for prevention and treatment of viral respiratory illnesses: a systematic reviewMaking an Elder WhistleCyanogenic Glycoside Analysis in American ElderberryThe Elder Mother in FolklorePost about one gallon mead batches by Pixie's Pocket wildfermentation.org - the website of Sandor Ellix Katz (you can by the art of fermentation here)Rebecca's blog
In today's episode of the NTI PodTalk, Dianne interviews Sandor Ellix Katz, a fermentation revivalist. 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 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.” Sandor is the recipient of a James Beard award and other honors. For more information, check out his website wildfermentation.com. Timestamps for the topics discussed can be found on this episode's NTI PodTalk page. Are you ready to start your journey as a Nutrition Therapist Master or Natural Food Chef? To learn more about NTI's Nutrition Therapist Master and Natural Food Chef Certification programs, visit ntischool.com for more information, or get in touch with our admissions team— 303-284-8361 or admissions@ntischool.com. This discussion is not intended to provide Medical Nutrition Therapy, nor in any way imply that Nutrition Therapists who graduate from NTI are qualified to provide Medical Nutrition Therapy. The scope of practice for graduates of NTI is to deliver therapeutic nutrition guidance to our clients which helps support their natural biology to achieve optimal function in whatever wellness path they are on.
How do you eat ancestrally on a budget? What about burnout and decision fatigue? Alison and Andrea sit down with Christine and Corey from the Modern Ancestral Mamas Podcast with a stack of your questions, and all share resources and ideas to tackle each one! This will definitely go down in the books as one of our favorite episodes ever, as the four of us seriously enjoyed talking together and working through these issues as a group. Be sure to check out Part One of this conversation over at the https://podcasts.apple.com/us/podcast/relationships-ancestral-food-how-to-do-it-all/id1590448656?i=1000552684826 (Modern Ancestral Mamas Podcast - "Relationships + Ancestral Food + How to Do It All")! Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Here's what we talk about: 00:31 Introducing the episode 08:46 Welcome! 09:05 Question 1: How to avoid burnout 15:06 Question 2: Are organic bones absolutely necessary for bone broth? What if we can't find them? 22:17 Question 3: How do you manage all the ferments? How do you even make water kefir!? 29:29 Question 4: What are some meal train ideas for a new mom, for family members who want to help out after baby is born? 38:45 Gary's advice for when a family has a new baby! 39:12 Question 5: How has diet affected your little one's sleep? 47:29 Question 6: Tips for a mama on a budget - and when the budget is tight, what do you prioritize? 1:00:19 Question 7: Tell us your favorite resources for eating ancestrally - either podcasts or books! Resources Mentioned https://www.instagram.com/fornutrientssake/ (Corey Dunn on Instagram) https://www.instagram.com/nourishthelittles/ (Christine Muldoon on Instagram) https://podcasts.apple.com/us/podcast/the-modern-ancestral-mamas-podcast/id1590448656 (Modern Ancestral Mamas Podcast) https://podcasts.apple.com/us/podcast/relationships-ancestral-food-how-to-do-it-all/id1590448656?i=1000552684826 (M.A.M. Interview with Alison and Andrea) https://www.youtube.com/watch?v=69O4PXzAQ5Y (When Andrea says "this book" in the introduction, she was referring to )https://amzn.to/3i51EPq (Nourishing Traditions by Sally Fallon Morell) https://www.fornutrientssake.com/blog/what-to-bring-to-a-new-mom (Corey's Blog Post: What to Bring to a New Mom) https://amzn.to/3t4dEac (The Nourishing Traditions Book of Baby & Child Care) https://amzn.to/3CERgr5 (Eat Like a Human by Dr. Bill Schindler) https://amzn.to/3J7Xpyz (Real Food for Pregnancy by Lily Nichols) https://amzn.to/3J6XsdR (Nourished Beginnings by Renee Kohley) https://podcasts.apple.com/us/podcast/wise-traditions/id1072618042 (Wise Traditions Podcast) https://my.captivate.fm/by%20Christine%20Muldoon (Christine's Real Food + Real Family Course) https://amzn.to/3CEmGxB (Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan) https://www.instagram.com/offallygoodcooking/ (Offally Good Cooking on Instagram) https://amzn.to/3tfYHlD (Wild Fermentation by Sandor Ellix Katz) https://amzn.to/3I682Av (Nourishing Traditions Cookbook for Children by Suzanne Gross) https://amzn.to/3I891jN (A Cabin Full of Food by Marie Beausoleil) https://amzn.to/3w3EIIu (Radical Homemakers by Shannon Hayes) If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll...
Bon matin ! .// Cette semaine, pour l'avant dernier épisode de 2021, on part à la rencontre d'Anne-Sophie Tardif, fermière de famille au sein de la Coopérative de Solidarité, les Jardins du Pied de Celeri à Dunham, en Estrie, au Québec. .// J'ai rencontré Anne-Sophie, au gré de notre vie de village, et des rencontres maraichères. Il me tardait de lui tendre le micro, pour ses idées et son parcours !.// Entre le moment de l'enregistrement et aujourd'hui, quelques mois ont passés, car la vie se remplit de plein d'évènements, un road trip agricole et autres aventures !Alors c'est une conversation fluide et complice qui nous replonge en mai 2021, dans l'excitation du début de saison, la joie et le soleil. On y aborde le choix politique d'un modèle coopératif, l'équilibre vie pro et vie perso, la sensibilisation scolaire à l'écologie, et comment le maraichage biologique diversifié en circuit court, le produire ou le consommer, est une action environnementaliste ultra concrète, car cela permet d'expérimenter par l'alimentation de se connecter à son environnement et sa saisonnalité ! De douces réflexions pour accompagner les récentes journées d'hiver, à écouter en regardant la neige tombée ! .//Bonne écoute ! N'hésitez pas à partager vos réflexions sur chaque épisode dans les commentaires ou les messages privés ! Les ressources recommandée par l'invitée : - La simplicité volontaire, plus que jamais, de Serge Mongeau, - L'erreur Boréale, par Richard Desjardins (et l'ensemble de son oeuvre musicale aussi!)- Bacon le film, par Hugo Latulippe.- Wild Fermentation, de Sandor Ellix Katz qui révolutionne le rapport à la l'alimentation.N'hésitez pas à réagir/partager des réflexions/ressources en commentaire, en message privée ou sur lesagricoles@gmail.com pour échanger :)Crédits : Musique – Jungle Pussy – Trader Joe // Jungle Pussy_All of you : Mixage – AlorsAlors : Illustration – Youloune
"That led to bakers yeast, which was a household item by 1900... Then we just seem to have gone completely downhill from there, to this place where on the shelves are these loaves made in a process that, if you showed a baker from three or four hundred years ago, they just wouldn't recognize, with all these additives in it... And people just think that's bread." - Alison, in Episode 7, Sourdough "You basically need to be able to stir a spoon in a bowl. That's about the skill level that's needed." - Andrea Mentioned in the podcast: https://italymagazine.com/news/italian-ritual-fare-la-scarpetta (Fare la scapetta) http://thefreshloaf.com/forum (The Fresh Loaf forum) "There's about 18 million ways to do this, it can't be that hard." - Andrea https://acoup.blog/2020/07/24/collections-bread-how-did-they-make-it-part-i-farmers/ (A Collection of Unmitigated Pedantry blog - Bread: Part I) https://podcasts.apple.com/us/podcast/the-history-of-food/id1283511798 (The History of Food Podcast on Apple) https://ancestralkitchen.com/resources/ (Sourdough Recipes on Alison's blog, Ancestral Kitchen) "Spelt has a tendency to go stale quite quickly, also the crumb can be a bit hard; and the scald helps with both those things." Alison https://store.capitalbooksonk.com/?q=h.title.links&parms[eisbn]=WE-DK7PwCwCIXEavqm01nA (Wild Fermentation by Sandor Ellix Katz) https://store.capitalbooksonk.com/?searchtype=keyword&qs=sandor+ellix+katz&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword (The Art of Fermentation by Sandor Ellix Katz) https://store.capitalbooksonk.com/?searchtype=keyword&qs=artisan+breads+every+day&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword (Peter Reinhart's Artisan Breads Every Day by Peter Reinhart) "Each thing along the line has grabbed me and pulled me in more. Each step I've taken away from that 9 to 5 life slowly slowly slowly to intentionally build something else had rewarded me in ways that tell I'm on the right path. This feels in accordance with my nature far more than what I used to do and how I used to live." - Alison https://store.capitalbooksonk.com/?searchtype=keyword&qs=nourishing+traditions&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword (Nourishing Traditions by Sally Fallon Morell) Bread flour sourced from http://azurestandard.com (Azure Standard) EInkorn flour sourced from http://youngliving.com (Young Living) "If we could just awaken everybody to the idea that their food is playing a role -- I don't have to tell you to make sourdough or how to make sourdough once you have the idea that food is affecting everything about your life you will begin to seek out and the things will come to you." - Andrea Tara Couture of https://slowdownfarmstead.com/ (Slow Down Farmstead) Andrea mentioned she was posting Charlotte Mason quotes online. You can see them here: https://instagram.com/charlottemasoncommonplace (instagram.com/charlottemasoncommonplace) Alison's beloved http://emilehenryusa.com/products/bread-loaf-baker?variant=11472976511023 (Emile Henry loaf pan) "I took my own journey and proved them wrong. Once you get a little taste of that, once you see what's possible, then you just can't stop." - Alison Alison can be found at http://instagram.com/ancestral_kitchen (instagram.com/ancestral_kitchen) Andrea can be found at http://instagram.com/farmandhearth (instagram.com/farmandhearth) We can both be found at http://instagram.com/ancestralkitchenpodcast (instagram.com/ancestralkitchenpodcast) Thank you for listening, reviewing and commenting!!!
Today we will share with you this super nice Food Talk by Sandor Ellix Katz. Sandor is literally the guru of fermentation. He is from Tennessee, USA and he runs courses on fermentation across the world. He has participated in Terra Madre since its first edition and has helped create an international interest for these topics. The New York Times has called him “one of the few rock stars of the American gastronomic scene”. Learn the marvels of fermentation with his passionate Food Talk! Find the original video of the Food Talk on the Terra Madre website: https://terramadresalonedelgusto.com/en/event/sandor-katz-the-marvels-of-fermentation/ Wanna join World Disco Soup Day? Find all the information in the toolkits: https://drive.google.com/drive/u/0/folders/1c8N8kNrpE0NxX1-4oUR_aXCGkXy7Fn32 and all the materials to support the campaign in this Google Drive: https://drive.google.com/drive/u/0/folders/1Yx4y_5HiGD6AXoxKH4aUAMCg3zngenj2 Podcast host & production: Valentina Gritti Music & editing: Leonardo Prieto Dorantes A project by the Slow Food Youth Network.
“In Fermentation as Metaphor, Sandor Ellix Katz— bestselling author and James Beard Award winner—meditates on his unique art and work, drawing fascinating connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, … More ... The post Sandor Ellix Katz – New Book “Fermentation as Metaphor” appeared first on Paradigms Podcast.
Fermenting Kit that Ashley recommends: https://amzn.to/3oz2XHJ Specials: Energybits - LearnTrueHealth.com/energybits - Use coupon code LTH Medicinal Aloe - LearnTrueHealth.com/aloe - Use coupon code LTH2020 At Home Test - Viome.com - Use coupon code LTH Sandor's website https://www.wildfermentation.com
Sandor Ellix Katz is a fermentation revivalist. 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 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.” Sandor is the recipient of a James Beard award and other honors. Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. He joins Sound Health Radio to discuss: The bubbling, transformative power of fermentation How fermented foods can help you stay healthy Benefits of eating fermented foods Exalting microbial life Fermentation arts And more! For further information: www.wildfermentation.com Sandor on Facebook Sandor on Instagram
Una resistencia a la industrialización de los alimentos o... a algo más. "Pura Fermentación" (Wild Fermentation) de Sandor Ellix Katz
Sandor Ellix Katz is a fermentation revivalist. 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 catalyse 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.” We spoke to Sandor about his life in a commune, what he's discovered recently and much more!
Bob Hannemann ist ein Multitalent. Fitness ist seine Passion. Er trainiert als Experte für natürliche Bewegung Menschen ONLINE, die mehr Fitness und Gesundheit in ihr Leben bringen wollen. Dafür gibt es eine spezielle App, die du bekommst, wenn du dich bei ihm anmeldest, z. B. über Facebook. https://www.facebook.com/bobaerohfit https://www.instagram.com/aerohfit/ https://aerohfit.com/blog/ You Tube https://bit.ly/2LLQuAj Rezepte von Bob für Dich als Geschenk: https://aerohtravelkitchen.de/kuerbis-ceviche/ https://aerohtravelkitchen.de/snickers-cheese-cake/ Buch "Die Kunst des Fermentierens" von Sandor Ellix Katz https://amzn.to/30dwXMW (kein Affiliate-link)
World-renowned fermentation revivalist Sandor Ellix Katz embarks upon a philosophical and biological journey into the origins of multicellular life, and how the multi-species activity of fermenting foods has played a central role in the evolution of microbes, our bodies-- and even our culture. “To embrace bacteria particularly as part of our food is a great way to make sure we are increasing biodiversity in our own bodies and maximizing our adaptive potential by embracing the presence of bacteria within us.” -- Ox Tales is produced by Anna Sigrithur, edited by Naomi Duguid and Fiona Sinclair and mixed by Thomas Krause. Music in this episode was by Thomas Krause, Ava Glendinning, Sara Afonso, The Jungle, the Cavern, and Sam Bikov. Find out more about Ox Tales and the Oxford Food Symposium by visiting our website at https://www.oxfordsymposium.org.uk -- SUPPORT THE PODCAST Donate via our website or listeners in the UK can donate twenty pounds by texting OXTALES20 to 70085. And don't forget to rate and review us on Apple podcasts or wherever you listen!
Kriben Govender (Honours Degree in Food Science & Technology) has a fascinating conversation with world renown fermentation revivalist Sandor Katz. We cover Sandor’s journey into wild fermentation with advice on vegetable ferments, kefir and other ferments you may not have heard of. Sandor brilliantly demystifies the ancient art of fermentation and provides the inspiration to start your fermentation journey. Bio: My name is Sandor Ellix Katz, and I am a fermentation revivalist. My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! It's sharp flavour sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture. Topics discussed: Sandor’s journey into fermented foods Macrobiotic Diet and raw foods Keeping a garden Preserving your bounty How to to make wild fermented sauerkraut Kimchi Sour Pickles Sourdoughs Country/ Fruit Wines Miso Tempeh Fear of cultivating bacteria Food safety of fermented vegetables History of food poisoning related to fermented vegetables Acidifying foods through fermentation pH level for food safety Demystifying fermentation The rising interest in fermented foods The microbiome The benefits of eating bacteria rich food Acclimatising kids to sour flavours Acquiring a palette for strong fermented food flavours- natty, fermented fish The history of sushi prior to refrigeration- fermenting rice as a preservation tool Fermenting proteins with rice Koji Byproducts of carbohydrate fermentation for preservation Fermented Small Goods Sandor’s favourite fermented foods Creating your own unique ferments: Reinventing fermentation Probiotic benefits of fermented foods and biodiversity Sandor’s thoughts on Kefir Maintenance of kefir grains Commercially available Kefir Alcohol content of Kefir How Kefir makes you feel Bioavailability of nutrients in fermented foods Incorporating fermented foods in everyday eating Origin of Milk Kefir Grains Origin of Water Kefir Grains (Tibicos) Grain Fermentation South Indian Ferments: How to make Dosa and Idli Brazilian Bean ferments Buckwheat bread The Art of Fermentation Book https://www.nourishmeorganics.com.au/products/the-art-of-fermentation-by-sandor-ellix-katz?variant=5319702315044 Improving digestion of grains Plant food diversity Wild Fermentation Book https://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237 Sandor’s top gut health tip Brought to you by: Nourishme Organics- Gut Health Super Store- Shine from the Inside We range Kefirko- Kefir, Kombucha and Cheese Making Kits, Caldwells Vegetable Starter Cultures and Masontops Vegetable Fermentation Kits and Durand and Mortier Pilon Kombucha Equipment. We also have lab verified organic Kefir grains and Kombucha Scobys Shop Gut Health- 10% off using code: sandor1 https://www.nourishmeorganics.com.au/ How to Make Kefir https://www.nourishmeorganics.com.au/collections/organic-kefir-starter-cultures How to Make Kombucha https://www.nourishmeorganics.com.au/collections/organic-kombucha-cultures How to Make Fermented Vegetables https://www.nourishmeorganics.com.au/collections/fermented-vegetables Prebiotics https://www.nourishmeorganics.com.au/collections/prebiotics Join our Facebook Community for more Fermentation tips https://www.facebook.com/groups/nourishmeorganics/ Allele Microbiome- Gut Microbiome Testing Shop Microbiome Stool testing (10% off Gut Explorer Pro using code: gutlove) https://www.allele.com.au/collections/frontpage/products/gut-microbiome-analysis Connect with Sandor Katz Website- https://www.wildfermentation.com/ Connect with Kriben Govender: Facebook- https://www.facebook.com/kribengee/ Instagram- https://www.instagram.com/kribengovender/ Youtube- https://www.youtube.com/c/Nourishmeorganics?sub_confirmation=1 Download links If you enjoyed this episode and would like to show your support: 1) Please subscribe on Itunes and leave a positive review Instructions: - Click this link https://itunes.apple.com/au/podcast/gut-health-gurus-podcast/id1433882512?mt=2 - Click "View in Itunes" button on the left hand side - This will open Itunes app - Click "Subscribe" button - Click on "Ratings and Reviews" tab - Click on "Write a Review" button 2) Subscribe, like and leave a positive comment on Youtube https://www.youtube.com/c/Nourishmeorganics?sub_confirmation=1 3) Share your favourite episode on Facebook, Instagram, and Stories 4) Let your friends and family know about this Podcast by email, text, messenger etc 5) Support us on Patreon for as little as $5 per month and get same day, early access to our latest podcasts (typically around 4 to 6 weeks earlier than the general public) https://www.patreon.com/nourishmeorganics Thank you so much for your support. It means the world to us.
Peter Kowalsky ist Braumeister und hat mit seiner Familie in den 90ern ein Produkt entwickelt, an das damals niemand glauben wollte: ein gebrautes und natürliches Erfrischungsgetränk. Nach unzähligen Rückschlägen und jeder Menge Schweiß vergießen, wurde BIONADE schließlich zum Kultgetränk und zu einem wegweisenden Beispiel für ein Produkt, dass Nachhaltigkeit, Lifestyle und Genuss miteinander verbindet. Themen wie Nachhaltigkeit, Verantwortung und Innovation begleiten Peter Kowalsky auch nach BIONADE, denn der Öko-Pionier wagte einen Neuanfang und stellt nun INJU her. INJU steht für eine alternative Energieversorgung. Anstatt den Körper kurzzeitig mit Koffein und Co. aufzuputschen, zielt das Natural Cell Tonic auf die körpereigene Energiegewinnung in den Zellen. Das Ergebnis: Natürliche Ressourcen werden entfaltet, nachhaltige Energie entsteht. Peter Kowalsky und sein kleines Team stellt die Getränkeinnovation in Handarbeit her. Mehr dazu unter www.inju.com Dein größter Fehler als Unternehmer? Da gibt es so einige, aber ohne Fehler bekanntlich kein Wachstum. Der größte Fehler ist der zu starke Blick nach außen. Sich zu sehr mit der Konkurrenz zu beschäftigen, anstatt auf die eigenen Fähigkeiten und Ressourcen zu vertrauen Deine Lieblings-Internet-Ressource? Google Image Search – ich bin ein visueller Mensch und denke in Bildern Buchtitel 1: Der Würfler; Luke Rhinehart [audiobook_button url="http://tomstalktime.com/audiobooks/"][/audiobook_button] Buchtitel 2: Die Kunst des Fermentierens; Sandor Ellix Katz [audiobook_button url="http://tomstalktime.com/audiobooks/"][/audiobook_button] Kontaktdaten des Interviewpartners: www.inju.com +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mehr Freiheit, mehr Geld und mehr Spaß mit DEINEM eigenen Podcast. Erfahre jetzt, warum es auch für Dich Sinn macht, Deinen eigenen Podcast zu starten. Jetzt hier zum kostenlosen Podcast-Workshop anmelden: http://Podcastkurs.com +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Erfolg kann man lernen. Jeder. Im Erfolgspodcast TomsTalkTime von Tom Kaules lernst Du in inspirierenden Interviews und einzelnen Storys die Strategien von erfolgreichen Unternehmern und Prominenten. Du lernst in Experten-Interviews wie erfolgreiche Menschen erfolgreich geworden sind und warum sie erfolgreich bleiben. Wie sie den richtigem Umgang mit Erfolg und auch den Umgang mit Niederlagen gelernt haben. Das richtige Mindset ist wichtig, um richtig viel Geld zu verdienen, glückliche Beziehungen führen, mit sich selbst im Einklang zu sein und dadurch Beruf und Familie bestens miteinander vereinbaren zu können. Einschalten. Zuhören. Sich motivieren und Inspirieren. Lernen. Tun. Erfolg haben.
Pas de chichi, pas de hein hein, aujourd'hui, on parle de bouffe et de liquides qui vivent, avec une émission dédiée à la fermentation, une technique culinaire qui revient sur le devant de la scène, tant dans les restaurants professionnels que dans les cuisines personnelles. Dans cet épisode, on parle de Singapour, de cannabis, de chimie, de bière à l'abricot et au thé fumé, de linguistique égyptienne ancienne, de méthode beaujolaise (non, ça n'est pas un spin-off de la tournée de Patrick Sébastien), de pingouins, de batailles juridiques entre brasseurs et boulangers et évidemment de kimchi. Remerciements à Gallia et particulièrement à Magali Ghosn pour le temps qu'elle nous a accordé. La liste des points de vente distribuant les produits de Gallia est disponible en ligne. Références de l'épisode : Le guide de la fermentation du Noma, de René Redzepi et David Zilber, 2018, aux éditions du Chêne Fermentation naturelle, de Sandor Ellix Katz, 2017, aux éditions Ulmer L'épisode n°4 du podcast Casseroles passe à table, dédié au sans gluten, qui revient sur le processus de panification. La Grosse Bouffe est un podcast dédié au manger et au boire.Les nouveaux épisodes sortent tous les 21 du mois. Retrouvez La Grosse Bouffe sur Ausha, Apple Podcast et toutes les autres plateformes de téléchargement de podcasts. Vous pouvez également nous suivre et glisser en DM sur Twitter à @la_grossebouffe, et nous écrire à lagrossebouffepodcast@gmail.com
Today we're going to be talking to Carly Smith. She is a lover of all things fermenting…I got connected with her when I was reaching out to sponsors one day. She works at cultures for health. and no, this is not an infomercial episode… they decided not to become a sponsor, but I thought it would be fun to interview someone who works in a fermentation company, and just have a good chat about fermenting in general.I consider Carly to be an everyday hero spreading the message of the probiotic life through fermentation.Join us as Carly shares her story, and we both share a few fermentation stories.Also, what did you think of Confiture's music? do you want to hear more of it on the podcast?-The transition music in this episode is from their debut album… check it out at confitureband.comI'm super excited to announce that it's confirmed we'll be having Jack Gilbert of the Gilbert Lab on the show soon. He is one of the leading researchers of the microbiome and how it interacts with the urban environment. Stay tuned for that episode!Check out where Carly works at culturesforhealth.com based in North Carolina.Also, if you are enjoying this content, will you take a minute to give us a rating and review on whatever platform you listen to us on.SHOW NOTESBackground in Fermentation- Carley works at Cultures For Health- fell in love with Sandor Ellix Katz's Fermentation book- started experimenting with fermentation on her own- discussion of cooking with seasonal produceLove For Cooking- grew up with meals cooked from scratch every night by her mum- learned gardening from her dad- these created an appreciation for food from scratch and fresh produce- missing these led her to teach herself to cook- the camaraderie of sharing food with others inspired her to make it her career- before that, studied environmental conservation, but was put off by the approach to using the forest as a utility instead of restoring it to its original stateCarley's Fermentation Adventures- making sauerkraut with red & white cabbage, carrying on family tradition- made kombucha, yoghurt, viili (Scandinavian yoghurt)- koji, tempeh, naaco: all Japanese ferments- corned venisonCultures For Health- they sell water kefir, milk kefir, kombucha, gluten-free sourdough- discussion of watching these cultures grow- works with lots of people who have little to no experience with fermentation- people who have health issues and want to get more cultures into their diet- sharing a largely lost art, bringing to back a wide audience- giving good info without overwhelming peopleFermenting at Home- discussion of dehydrating and rehydrating scobys and grains- discussion of making kombucha- alcoholic ferments: mango cider!- putting beetroot in kimchi- social aspect of fermentation: share with people around you, everyone gets a variety & helps nourish each other- discussion of WWOOFing (Willing Workers On Organic Farms)- traveling was a great way of exchanging info, learning farming techniques- discussion of fermenting mishapsCarley's Future in Fermentation- strong interest in fungi, their medicinal and environmental uses- discussion of Paul Stamets' booksFinal Comments- check out all the stuff available on culturesforhealth.com- can get access to free ebooks, recipes, instructions, and background info- can buy cultures & fermenting equipment
Dan Saladino gets a practical masterclass with the world-renowned teacher and author of 'The Art of Fermentation' - Sandor Ellix Katz. Presenter: Dan Saladino Producer: Rich Ward.
As you might know, I’ve been a little obsessed with Kombucha lately. Kombucha is a lightly fermented tea that’s a little fruity, a little fizzy, and good for your gut to boot! The power comes from the biological process of fermentation. Fermented foods are often the unsung heroes of the culinary world. Practical and nutrient-rich foods like pickled vegetables, kombucha, and sauerkraut have a unique range of benefits all their own. Today, I’m talking with Sandor Katz, the King of Fermentation himself about why we should be excited about eating fermented food! It might be surprising to you to find out that the superpowers of fermented foods do not come from the foods themselves. Instead, the cultures of good bacteria and yeast are the heroes. These probiotic foods can lead the way to a healthier gut and more balanced nutrition. Would you like to know how to harness the power of fermentation to feed your family? Sandor and I talk about all the wonderful flavors and sensations that adding foods like pickles and yogurt can bring into your kitchen. Sandor will also share his favorite ways to enjoy fermented vegetables, and I decided to take the plunge and try my hand and making sauerkraut. I hope you enjoy this fascinating conversation about the microscopic heroes hiding in unexpected places. It only takes a little time and know-how for them to spring into action! Let’s dive into fermentation today. More to learn in this episode: Sandor shares his unlikely journey to become the King of Fermentation. What exactly happens during the pickling and fermenting process. Your shopping list of fermented foods. The health benefits of consuming Good Bacteria. How much fermented food should you be eating? Sandor has the surprising answer! The 101 on Kombucha. Sandor shares his tried and true sauerkraut methods. The fascinating history of fermented milk. You can read the full show notes and resources at www.lizsheatlhytable.com
As you might know, I’ve been a little obsessed with Kombucha lately. Kombucha is a lightly fermented tea that’s a little fruity, a little fizzy, and good for your gut to boot! The power comes from the biological process of fermentation. Fermented foods are often the unsung heroes of the culinary world. Practical and nutrient-rich foods like pickled vegetables, kombucha, and sauerkraut have a unique range of benefits all their own. Today, I’m talking with Sandor Katz, the King of Fermentation himself about why we should be excited about eating fermented food! It might be surprising to you to find out that the superpowers of fermented foods do not come from the foods themselves. Instead, the cultures of good bacteria and yeast are the heroes. These probiotic foods can lead the way to a healthier gut and more balanced nutrition. Would you like to know how to harness the power of fermentation to feed your family? Sandor and I talk about all the wonderful flavors and sensations that adding foods like pickles and yogurt can bring into your kitchen. Sandor will also share his favorite ways to enjoy fermented vegetables, and I decided to take the plunge and try my hand and making sauerkraut. I hope you enjoy this fascinating conversation about the microscopic heroes hiding in unexpected places. It only takes a little time and know-how for them to spring into action! Let’s dive into fermentation today. More to learn in this episode: Sandor shares his unlikely journey to become the King of Fermentation. What exactly happens during the pickling and fermenting process. Your shopping list of fermented foods. The health benefits of consuming Good Bacteria. How much fermented food should you be eating? Sandor has the surprising answer! The 101 on Kombucha. Sandor shares his tried and true sauerkraut methods. The fascinating history of fermented milk. You can read the full show notes and resources at www.lizsheatlhytable.com
Sandor Ellix Katz is the forerunner of the current wave of interest in fermentation. Author of Wild Fermentation and The Art of Fermentation, his books and his work sparked it all off back in 2003. If you love fermented foods and drinks, this is a must-listen interview to hear from the man himself.
Sandor Ellix Katz is the forerunner of the current wave of interest in fermentation. Author of Wild Fermentation and The Art of Fermentation, his books and his work sparked it all of back in 2003. If you love fermented foods and drinks, this is a must-listen interview to hear from the man himself. http://bubblemembers.s3.amazonaws.com/audio/sandor.mp3
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003, 2016) and the Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world and 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.” Sandor is the recipient of a James Beard award and many other honors.
We can't live without bacteria. Nor would we want to—bacteria help flavor and preserve some of our favorite foods. My guest, fermentation activist Sandor Ellix Katz, explains why we humans should rethink our relationship with these tiny creatures who actually run the place. Sandor Ellix Katz is the award-winning, New York Times-bestselling author of two great books, Wild Fermentation and The Art of Fermentation. He's a really smart, fun guy on a mission—to reconnect people with their food. (Thanks to his books, my cellar shelves hold jars of homemade sauerkraut, pickled beets, pickled green tomatoes...) Sandor and I talk about the history and deliciousness of fermented food, and how safe home-fermenting is. We totally diss that modern Western notion that bacteria are our enemies and that 99.99% of them must be vanquished by sprays or wipes or soaps. "Bacteria are the matrix of all life," says Sandor. He explains some of their many skills—they can transform themselves, unlock the nutrients in our food, improve our health, our mood, and our menus. They also set a good example. They outnumber our cells by orders of magnitude--even in our "own" bodies. They teach us how that whole rugged American go-it-alone thing isn't doable or desirable. Sandor gives fermenting classes around the world (including Vermont this summer!). Check his website for his schedule. You can also buy his books there. www.wildfermentation.com Music in this episode is "Rose" by From Bacteria to Boys, live on the WFMU Scott McDowell Show, used by a Creative Commons license.
En este episodio hablamos de los alimentos fermentados (chucrut, kombucha, queso, cerveza, pan de masa madre…) de cómo prepararlos en casa y de sus beneficios para nuestra salud. Seguimos en nuestra exposición al fantástico libro de Sandor Ellix Katz, “Pura Fermentación”http://amzn.to/2g6AbizPodcast patrocinado por Snack Gods, la tienda líder en Snacks Saludables. Disfuta de un 20% de descuento en tu primera compra con el código promocional TRIBUPALEO20.Más información en nuestra página web http://www.tribupaleo.es/
En este episodio hablamos de los alimentos fermentados (chucrut, kombucha, queso, cerveza, pan de masa madre…) de cómo prepararlos en casa y de sus beneficios para nuestra salud. Seguimos en nuestra exposición al fantástico libro de Sandor Ellix Katz, “Pura Fermentación”http://amzn.to/2g6AbizPodcast patrocinado por Snack Gods, la tienda líder en Snacks Saludables. Disfuta de un 20% de descuento en tu primera compra con el código promocional TRIBUPALEO20.Más información en nuestra página web http://www.tribupaleo.es/
Sandor Ellix Katz is author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movement. Starting with sauerkraut, Sandor has been fermenting foods for over 14 years. As as avid cook, gardener, herbalist, and nutritional enthusiast, his interests have led to a life of spreading “culture” wherever he travels. He refers to himself as a “fermentation revivalist.” Hailing from the great city of New York, and a graduate of Brown University, Sandor now lives in community in the wooden hills of Tennessee. You can visit “Sandorkraut,” check out his resources, read FAQ’s on fermentation, find out his teaching schedule, and order his books at http://www.WildFermentation.com
This week we discuss wild fermentation and starter cultures. We also differentiate between wild-derived versus laboratory-derived starter cultures. One way or another, microbes are needed for fermentation. Whether they are wild or cultivated strains will affect the outcome of the final product. How, when and why depend on the ferments. Show notes: BBC Radio 4 - Food Programme, Sourdough Great episode of the BBC Food Programme featuring Sourdough. Definitely worth listening to if you like sourdough. [Nourishing Traditions by Sally Fallon Amazon.com](http://www.amazon.com/exec/obidos/ASIN/0967089735/fermup-20) The cookbook that seems to have started the idea of using whey as a starter culture for vegetable and grain ferments. [Wild Fermentation Fermentation makes foods more nutritious, as well as delicious! Wild Fermentation](http://www.wildfermentation.com/) Sandor Katz’s website. A great resource for links and information about fermentation. Also be sure to check his schedule of events to see if he will be in your area soon. [The Art of Fermentation Audiobook Edition Amazon](http://www.amazon.com/exec/obidos/ASIN/B00BPUXOCA/fermup-20) You listen to podcasts, so why not listen to the entire unabridged version of The Art of Fermentation. It’s over 20 hours of amazing information. We haven’t listened to this yet, but look forward to digesting the book in a whole new way! [The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World by Sandor Ellix Katz Amazon](http://www.amazon.com/exec/obidos/ASIN/160358286X/fermup-20) If you are interested in fermentation, this is the book to have. [Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz Amazon](http://www.amazon.com/exec/obidos/ASIN/1931498237/fermup-20) This was the original book that inspired Branden’s foray into fermentation and food awareness. While not a necessary read if you plan to or have already read the Art of Fermentation, it still makes a great gift for those not ready for the big orange book. [Wild Fermentation: A Do-it-yourself Guide to Cultural Manipulation - The Original Pamphlet Amazon](http://www.amazon.com/exec/obidos/ASIN/1934620173/fermup-20) We haven’t read this pamphlet, but it is the original version of the Wild Fermentation book and might be interesting for those whom can never get enough Sandor Katz. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.
My spinning class–Beautiful Socks is live today on iCreate Flix! A review of the book Feasting and Foraging, by Dina Falconi. Also check out The Art of Fermentation and Wild Fermentation, by Sandor Ellix Katz. I’m hooked! The last couple of … Continue reading →
Speakers at Connecting For Change (2012) Sandor Ellix Katz is a self-taught fermentation experimentalist who wrote the book “Wild Fermentation” in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book’s publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a […] The post Our Ancestors The Bacteria appeared first on Future Primitive Podcasts.
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