Podcast appearances and mentions of Sandor Katz

What does it mean to recognize that so much of the world has become “anti-microbial”? Why is it that some bacteria make us sick while others are vital to our wellbeing? And how can we understand social transformation as a form of fermentation?In this episode, we are joined by fermentation revivalist Sandor Katz, who guides us through the foundations of what fermentation is.Sink into this discussion as we explore the ways that wild fermentation invites us to deepen our relationship to place and our local environments.We welcome you to…tune in and subscribe to Green Dreamer via Spotify or any podcast app;and subscribe to kaméa's newsletter here to stay posted on our latest interviews.

In October 2013 I drove to Tennessee to attend Sandor Katz fermentation workshop, which we affectionately refer to as "Fermentation Camp." Along with other attendees across North America, we camped out and participate din various fermentation activities, including making sauerkraut and pear cider. We visited the Barefoot Farmer's Farm, where we learned about the mycelium network and harvested a literal truck load of vegetables. We had lessons on making miso, and visited a gay faery commune, having a lasting impact on my personal food evolution. On today's episode I tell some stories from that trip and talk with three of my fellow campers that week, Bob, Todd and Holly, who talk about their experience at Fermentation Camp.

Today we salut the multidimensional medicine of the vine with Barbara Gross of Cooper Mountain Vineyards! Barbara is a visionary in organic, biodynamic, alternative viticulture. As a second generation, natural wine grower and purveyor, our guest has faced countless challenges on a daily and multi-generational scale. Her family has devoted the last 46 years to transform conventional vineyards in Oregon's Willamette Valley  into thriving, biodiverse, regenerative ecosystems; specializing in the cultivation of Pinot Noir (a varietal of grape most sensitive to environmental stress and the fluctuations of climate change). Through it all, Barbara has emerged as a sort of wildly down to earth, renegade leader in the wine industry. Tune in, pour yourself a glass of healing wine or tea and muse upon this Dionysian thought: could biodynamically farmed and alchemized wine help save our beloved Earth? COVERED Barbara's legacy of wine stewardship at Cooper Mountain Vineyards Organic + biodynamic certification processes Conscious Land Stewardship The art and science of Pinot Noir, a delicate and climate-sensitive varietal. How natural wines differ from conventional in both taste and their impact on personal & planetary health The role of agriculture in addressing climate change, with insights into carbon-neutral farming How organic, biodynamic vineyards are carbon sinkholes and help sequester up to 30% more carbon than conventional methods The importance of embracing cycles in farming and Life Why a Generational Mindset is needed OFFERING Enjoy 15% off all biodynamic wines + balsamic vinegars from  www.coopermountainwine.com with the code SOUNDFOOD. CONNECT Guest Name: @coopermountainvineyards | coopermountainwine.com  |  @bsgross1 Host @nitsacitrine @soundfoodspace Subscribe to Mercurial Mail (our monthly newsletter) MENTIONED Sideways Willamette Valley AOC Wine Common Ground Film Kiss the Ground Film Amrita Documentary Alan Chadwick The One-Straw Revolution Cooper Mountain Wine Club Cooper Mountain Vinegars Cooper Mountain Tocai Gary Synder SIMILAR WAVELENGTH 81: AN ODE TO FERMENTATION with Sandor Katz 79: FEEDING TOMORROW with Oliver English  70: EARTH IS OUR COMMON GROUND with Josh and Rebecca Tickell NOURISH This podcast is nourished by your donations and the symbiotic support of our partners: COOPER MOUNTAIN WINE: enter SOUNDFOOD for 15% off all wines and aged balsamic vinegars from www.coopermountainwine.com LIVING LIBATIONS: enjoy 15% off all botanical beauty alchemy with this link https://livinglibations.com/soundfood(discount automatically applied) MIKUNA: enter SOUNDFOODFAMILY for 25% off regenerative plant protein from Mikunafoods.com LIVING TEA:  SOUNDFOOD for 15% off all tea nourishment livingtea.net SUPERFEAST: enter CITRINE for 10% off our favorite tonic herbs + superfoods superfeast.com OSEA: enter CITRINE for 10% off oseamalibu.com sea-to-skin magic SPREAD THE WORD Kindly leave us a review on APPLE or SPOTIFY means the world to us!  

Matters Microbial #69: Can Eating Microbes Make You Healthy? December 11, 2024 Today, Dr. Maria Marco, Professor of Food Science and Technology at the University of California Davis, joins the #QualityQuorum to discuss microorganisms in food, intestinal ecosystems, and the role that lactic acid bacteria can play in health and well-being. Host: Mark O. Martin Guest: Maria Marco Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode An overview of food science microbiology as a career. An article on the microbial ecology of sauerkraut. An article on Élie Metchnikoff and his ideas about probiotics and health/lifespan. An overview of Lactobacillus acidophilus, and an article on its use in medical settings. The story of E. coli Nissle.  “Wild Fermentations,” a book by Sandor Katz. Discussion of clinical trials with probiotics. Thoughts about indigenous microbiology. A related essay on indigenous microbiology. Dr. Marco's faculty website. Dr. Marco's research website. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com

Matters Microbial #66: Digesting the Science of Fermented Foods November 20, 2024 Today, Dr. Ben Wolfe, Associate Professor of Biology at Tufts University, joins the #QualityQuorum to discuss how he and his collaborators study novel food fermentations, helping the public understand more about the gut microbiome, and outreach projects involving microbially-associated food. Host: Mark O. Martin Guest: Benjamin Wolfe Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode An overview for beginning Micronauts on microbial fermentation. A more advanced overview of microbial fermentation. A book and website that I highly recommend by Sandor Katz on the subject, including many recipes and background information. The bacterially derived volatile chemical geosmin. An article describing the relationship between geosmin and springtails. An article about leaf cutter ants and how they farm fungi!  I hope to do an entire podcast on this topic soon. An article of Dr. Wolfe and colleague's work showing a relationship between fungal antibiotics and cheese microbiome development.  Dr. Rob Dunn's “Belly Button Microbiome” project, a community science effort. An overview of the community science effort to explore sourdough bread microbiology. An overview of cheese microbiology. A description of cheesemaking and cheese caves.  A cheesemaker with which Dr. Wolfe has worked. A link to a remarkable article by Dr. Wolfe's research group that we discussed in this episode:  “Novel Fermentations Integrate Traditional Practic and Rational Design of Fermented-Food Microbiomes.” A video of a presentation by Dr. Wolfe on cheese microbiology. Dr. Wolfe's faculty website at Tufts University. A website by Dr. Wolfe and coworkers promoting microbial literacy via understanding the positive relationship between food and microbes. The website of Dr. Wolfe's research group. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com

Himmelriket är som en surdeg, sa Jesus. Men är fermenteringsprocessen verkligen räddningen på alla problem? Lars Hermansson funderar över bakterier som skapar bubblor i tillvaron. Lyssna på alla avsnitt i Sveriges Radio Play. Detta är en text där skribenten reflekterar över ett ämne eller ett verk. Åsikter som uttrycks är skribentens egna.Två unga kvinnor står på en rund plattform av trä klädda i bruna nattlinnen och hanterar en gigantisk surdeg tillsammans. Degen tynger och väller och klibbar och vill hela tiden ned på golvet. En naturlig gravitation som kvinnorna med hjälp av sina kroppar med yttersta möda förhindrar. Kampen med degen bara pågår, kvinnorna svettas, nattlinnena blir degiga, snart ser man inte var kroppen börjar och degen slutar, det är ganska hemskt alltihop, och det pågår bara några meter från där vi sitter och dricker kaffe och äter bullar. Det är en performanceföreställning, den heter The cumbersome dough, konstnärerna heter Heidi Edström och Ester Olofsson. Jag såg den på konstmässan Supermarket i Stockholm 2017. Bilderna har etsats sig fast.Svenska är inte det enda språk där ordet deg också syftar på pengar. Engelskan har sitt dough. Italienare och fransmän är mer analytiska och går direkt på degens ursprung vetet, i franskans blé och italienskans grana. På svenska kan man också dega, det vill säga slöa, vara overksam. När ordet deg som slang för pengar etablerades i Sverige för snart hundra år sedan kanske för att pengar med räntan ökade i omfång lite som en deg, om man lämnade dem overksamma på banken. Räntan härmar, kan man säga, den transformativa kraft som finns i den mikroorganism vi kallar jäst. Andra och besläktade mikroorganismer som kan förändra och förädla är bakterierna. Vi talar om bakteriekulturer och jästkulturer och avser då den jäsande, bubblande, delvis självgenerande, kemiska kontext som sätter fart på grejer, gör yoghurt av mjölken, vin av druvsaften, bröd av vatten och mjöl. Jag höll på att säga vin av vatten, men det var det ju Jesus som gjorde.Det är ingen slump att det är två fermenterade produkter, bröd och vin, som fått representera Jesu kött och blod i den så kallade transsubstantiationsläran. Det påstår i alla fall den amerikanske matjournalisten och fermenteringsgurun Sandor Katz i sin bok Fermentation as metaphor. Idag försöker vi förklara fermenteringsprocesser vetenskapligt, men i förmoderna samhällen sågs förloppet ofta som något mystiskt, lite grand i samma tassemark som alkemin, bara lite mer vardagligt – fermentering är ju ytterst (eller innerst) än i dag ett livsnödvändigt sätt att konservera livsmedel och underlätta för kroppen att tillgodogöra sig dess näringsämnen. Men bakterier är som bekant inte bara hälsobringande utan kan också vara farliga.Med läkarvetenskapens framgångar i kampen mot smittsamma bakteriella sjukdomar som tbc och salmonella i början av nittonhundratalet kom också en fobi för bakterier och en strävan efter renhet som tog sig uttryck inte bara i en nedlåtande attityd till surkål och andra fermenterade produkter, utan också rent konkret i form av sterilisering av kök och badrum, samt inte minst en paketeringsiver. Maten skulle till varje pris skyddas från utifrån kommande angrepp, i slutändan av denna utveckling hittar vi förstås vakuumförpackningen. Den här renhetsivern har sedan länge kommit att förknippas med sånt som rasrenhet och xenofobi, och de fermenteringsaktivister som idag blir allt vanligare i gränslandet mellan konst, filosofi och restaurangnäring ser den bakteriella kontamineringen som ett sätt att symboliskt syresätta stelnade tankemönster och liksom ”bubbla upp” slutna samhällssystem.En central gestalt i denna rörelse är den iranske filosofen och författaren Reza Negarestani. I en berömd föreläsning beskriver han ”decay”, alltså förfall eller röta (fermenteringsprocessen är ju en form av röta) som en process där levande och dött inte går att skilja åt. I boken Cyclonopedia skriver han ”… i rötan lever varelsen vidare genom att blurra in sig i andra varelser utan att helt förlora sitt ontologiska register.” Fermentering som en form av transcendens alltså. Kanske är det därför islänningarna äter jäst rocka, en allt annat än väldoftande maträtt, på Thorlaksmäss, alltså dagen före julafton. Den isländske författaren Guðni Elísson beskriver vällustigt i romanen ”Ljusfångaren” hur fiskarna ligger ovanpå varandra i staplar och citat ”förgeggas uteslutande i sitt eget illamående.” ”För endast islänningarna”, skriver han, ”anser sig fullärda i fermentering, för så kallas konsten att förruttnelsemarinera en fisk i dess egna utsöndringar…” Slut citat. Inget Jesusbarn utan en förädlande stank först alltså.Men hos de konstnärer och aktivister som idag samlas i avlägsna, pittoreska byar och äter lokalt odlade fermenterade produkter tillsammans, är det den politiska potentialen i jäsningsprocessen, snarare än den andliga, som dominerar. Denna fermenteringsaktivismen har förstås sina rötter i såväl slow food-rörelsen som 1970-talets gröna våg, och visst kan det vara frestande att i mikroorganismerna se en symbol för småfolket, och i kålhuvudet en bild för övermakten. Men man blir ju inte automatiskt en bättre människa bara av att äta surkål och brygga öl. Det om något har väl historien visat.Idag är det inte många som rynkar på näsan åt surdegsbröd. Tvärtom. Annorlunda var det på Bibelns tid. I såväl Gamla som Nya testamentet finns en utbredd skepsis mot surdegsbröd. Särskilt i Gamla testamentet förekommer mängder av rena förbud eller påbud att hellre välja osyrat. Anledningen enligt en samstämmig teologisk expertis är att metoden att syra bröd uppfanns i Egypten, och i det strängt reglerade judiska samhället ansågs allt som var främmande som oheligt och därmed oförenligt med ett sant gudsfruktigt leverne. I Nya testamentet är inställningen mer ambivalent. ”Låt oss därför fira högtiden, inte med ondskans och fördärvets surdeg, utan med renhetens och sanningens osyrade bröd.” skriver Paulus i första Korintierbrevet. Men både Lukas och Matteus återger Jesu liknelse om himmelriket som en surdeg ”som en kvinna arbetar in i tre mått mjöl; till slut blir alltsammans syrat.” Och jag ser återigen framför mig Heidi Edström och Ester Olofsson, hur de står där i sina bruna degkletiga nattlinnen med surdegen mellan sig, och hur allt till slut blir deg och deg blir allt. Och det är vare sig ett gott eller ett ont. Det bara är. Genomsyrat.Lars Hermansson, författare och kritikerLitteraturGuðni Elísson: Ljusfångaren. Översättning av John Swedenmark. Ett utdrag publicerat i tidksriften Ord&Bild 2 2023.Reza Negarestani: Cyclonopedia. Complicity with anonymous materials. re.press, 2008.Sandor Ellix Katz: Fermentation as Metaphor. Chelsea Green Publishing Co, 2020.

This episode is about the dynamic, transformative, ancient, and contemporary process that is fermentation. We also get into feminist theory, the queering of food, and taste in zero gravity during conversations with fermentation experts Joshua Evans and Maya Hey. David and Maxime taste kimchi, miso, and perga (bee bread) in the fermented edition of ‘Stick This in Your Mouth', and filmmaker Bruce LaBruce responds scrumptiously to the Food Questionnaire.Guests:Dr. Joshua Evans is a senior researcher at the Novo Nordisk Foundation Center for Biosustainability at the Technical University of Denmark in Copenhagen, where he founded and leads the Sustainable Food Innovation Group. Their work brings together culinary research and development with academic research and practice in the humanities, social sciences, and natural sciences.Dr. Maya Hey is a postdoctoral researcher with the Centre for the Social Study of Microbes at the University of Helsinki. She is the instigator of food feminism fermentation, an organization that brings together the three themes in publications and conversations that cross culinary, health, and educational participants.Bruce LaBruce is a filmmaker, photographer, writer, and artist based in Toronto and working internationally. He has written and directed fourteen feature films, including Gerontophilia, which won the Grand Prix at the Festival du Nouveau Cinema in Montreal in 2013, and Pierrot Lunaire, which won a Teddy Award at the Berlinale in 2014.Other references:a list of global fermented foodsNewScientist article about “space miso”Sandor Katz's, The Art of FermentationHost/Producer: David Szanto Music: Story ModeStock media: ProSoundEffects / Pond5@makingamealpodcastmakingamealofit.com

How can we repair our connection with what we eat, rejoining the biological web that we are a part of? In this conversation, fermentation expert Sandor Katz unpacks his book Fermentation as Metaphor, guiding us through the lessons taught by microorganisms as they change form. Exploring how our fear of the other, the unseen, and the unknowable has divorced us from the wonder of fermentation, Sandor shows us how engaging with microbial communities through food—breads, fungi, pickles, yogurts—can bring us into relationship with the tiny but vital unseen forces of the living world. Read the transcript. Learn more about your ad choices. Visit megaphone.fm/adchoices

Rose Greene began her culinary career on a rapidly ascending yet predictable trajectory—a four year culinary arts course followed by many years working in Michelin starred kitchens around the world—before realizing that the nightly slog just wasn't for her. The never-ending long hours, shady sourcing of produce, and restaurants whose models rely on unpaid labor made her rethink her approach to food and a life in the industry. Then she met her partner Margaux, discovered the wonders of fermentation, and decided to slow down and move forward on her own terms. Together they started 4 Hands Food Studio and haven't looked back.We spoke with Rose about the importance of a work/life balance; food as nourishment; building her own home; and growing a business that fits your life instead of the other way around.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

This episode is humming with microbial bliss!   We joyfully welcome author, educator, James Beard Recipient and fermentation revivalist Sandor Katz on to demystify the wild, effervescent realms of fermentation.    Sandor's first book “Wild Fermentation” came out in 2003 and started a fermentation renaissance. Today we discuss the origins of fermentation, its historical presence across cultures and food traditions, Sandor's personal journey in healing, kitchen experiments, evolution, the microbiome, fermentation encounters from around the world, tips for fermenting at home, and how these living cultures shape culture.    In his poetic, whimsical way Sandor leaves us with the thought: fermentation as metaphor ~ can fermentation be a way to reclaim our relationship to food?   Thank you Sandor for sharing your wisdom with us!  CONNECT Sandor Katz: IG | Website Host @nitsacitrine @soundfoodspace twitter Subscribe to Mercurial Mail (our monthly newsletter) MENTIONED  Wild Fermentation Website Sandor's Books:  Sandor Katz's Fermentation Journeys The Art of Fermentation Wild Fermentation Fermentation as Metaphor Basic Fermentation The Revolution Will Not be Microwaved Study on Fermentation and the Human Brain Catching Fire: How Cooking Made Us Human The Good Earth Health Food Store  People's Republic of Fermentation Chinese Yeast Balls   NOURISH This podcast is made possible by your donations and the symbiotic support of our partners:   Make a donation here   LIVING LIBATIONS: enjoy 15% off all botanical beauty alchemy with this link https://livinglibations.com/soundfood (discount automatically applied)   LIVING TEA:  SOUNDFOOD for 15% off all tea nourishment at livingtea.net   RESONANCE: find Nitsa's curation of living teas here    MIKUNA: enter SOUNDFOODFAMILY for 25% off  our favorite regenerative plant protein from the Andes Mikunafoods.com   SUPERFEAST: enter CITRINE for 10% off our favorite tonic herbs, mushrooms  + superfoods superfeast.com   OSEA: CITRINE for 10% off oseamalibu.com sea-to-skin magic   CHRISTY DAWN: 5NITSA for 15% off farm-to-closet christydawn.com     LAMBS: CITRINE for 10% off your EMF protective gear getlambs.com P.S. We would be so grateful if you felt inspired to leave us a review on APPLE OR SPOTIFY!

If you asked both Andrea and I who's inspired us the most we'd both put our guest today, Sandor Katz, right up there in our top couple of names. We've read his books, underlining phrase after phrase, we've taken his advice; we've made his ferments, so many of his ferments. He's inspired, educated, and hand-held us both through our food fermentation journeys.Coming up is a fascinating and informative conversation that covers what Sandor grows and ferments, safety and fermentation, wild starters versus commercial yeast and how you can utilise wild yeast in your ferments, the war on bacteria, the small food revolution and much more.Check out our aftershow conversation with Sandor! We talk about tibicos (water kefir) and milk kefir and why grains don't populate. You can get access and download by joining our patreon community at the Companionship level or above. Find details here.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Sandor's gardenChestnut misoSandor's love of...

For the first episode of 2024, Debbie Travis & Tommy Smythe welcome back their friend and Nutritional Therapist Jacky Brown. A long-time friend to Debbie, Jacky is a graduate of the London College of Naturopathic Medicine, a qualified Nutritional Therapist, Dip CNM, and registered with BANT (British Association of Nutritional Therapists) CNHC.  This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/DECORATOR and get on your way to being your best self. Jacky shares her insights on healthy eating and dispels common misconceptions. The conversation covers the Mediterranean diet, the importance of eating plants, the benefits of beans and lentils, navigating conflicting information and trusted sources, the importance of fermented foods, and making things at home like kombucha and kefir. Jackie emphasizes the need for a varied and balanced diet and provides practical tips for incorporating healthy habits into daily life. Then, they share their New Year's resolutions and commitments to improving their health. They emphasize the importance of creating healthy habits, being mindful, and tracking progress. They also discuss the significance of movement, exercise, and improving sleep. They encourage trying new recipes and foods and emphasize the importance of enjoying food without suffering.  In this episode, Debbie and Jacky reference the following resources: https://drwilliamli.com/  https://zoe.com/ Find Jacky Brown's Kombucha recipe: https://www.thetrustmepod.com/new-year-new-habits/ Making Kombucha is a trial-and-error process and with experience you can increase or decrease the sugar and the flavourings. For inspiration read ‘The Art of Fermentation' by Sandor Katz or Fermenting Food, Step by Step by Adam Elabd. www.jackybnutrition.com Instagram @jackybrownnutrition Learn more about your ad choices. Visit megaphone.fm/adchoices

Gonzalo Alvarez is pursuing his master's degree in pulque. Ivan Saldana has his doctorate in agave. Both tell me that farmed agave produces better pulque than wild agave. But on trips through Nuevo Leon, Cohuila, and Hidalgo, three pulque producers said the exact opposite. So … what's the truth? They call me the Seeker, and I search low and high in this episode of Agave Road Trip! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with insights from Aaron Campos of Dark Matter Coffee, fermentation revivalist and New York Times best-selling author Sandor Katz, and Michael Schallau of is/was brewing.Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

“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

In recent years, more and more fermented foods like kimchi, probiotic yogurt and kombucha have hit supermarket shelves in America, along with news of their purported health benefits. But where did fermentation come from, and how did this ancient practice help change the landscape of our world? Today, on If This Food Could Talk, we are taking a deep dive into the art and science of fermentation – a food practice with a universal history. One that is deeply intertwined with the evolution of humanity itself.  We'll meet New York Times bestselling author and fermentation expert Sandor Katz, and follow his journey from New York City to the hills of Tennessee. Along the way we'll discover how fermentation has changed the landscape of our world. And we'll hear why Sandor believes reclaiming these ancient practices may have an important role to play in our collective future. We'll also speak with James Beard Award winning chef Ann Kim, about the traditional Korean fermentation practice that helps her celebrate her heritage.  Hosted by Claudia Hanna Episode Guests: Sandor Katz, fermentation expert and author of New York Times Bestseller “The Art of Fermentation”  Ann Kim, James Beard Award-winning chef and restaurateur. Owner of Pizzeria Lola, Hello Pizza, Young Joni and Sooki & Mimi Recipes: Authentic Tzatziki  Make your Own Yogurt from Scratch!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Let's talk about sauerkraut, yogurt, and all the benefits of fermentation! Today's guest is Sandor Katz, and he shares his journey from political activism to becoming a renowned advocate for the art and science of wild fermentation. Dr. Ferro dives deep into the world of fermentation with Katz, discussing its myriad of benefits, the practical advantages of different fermented foods, and the powerful ways they transform our health. Katz also dispels myths surrounding store-bought yogurts and reveals the fascinating story of heirloom cultures. Tune in to discover the hidden complexities and practical joys of wild fermentation with a true maestro of the craft.All of Sandor Katz books, including The Art of FermentationThe Betr Podcast is presented by Betr Health, hosted by Dr. Bill Ferro, and is produced by Earfluence.

Jamie Woodhouse questions the logic of “the logic of the larder” – the view that it is better to bring animals into the world to kill them eg in animal agriculture, rather than those animals not being brought into existence at all. The show also features a discussion on the practical implications of rejecting this logic of the larder position, in terms of implications for animal advocacy.  Jamie is attempting to popularise the concept of Sentientism – a worldview based on evidence, reason and compassion for all sentient beings. Find out more about Sentientism at: https://sentientism.info/ You can also follow Jamie on Twitter @JamieWoodhouse  Additional links: Nick's article on puppy slaughter in Australia:  https://www.onlineopinion.com.au/view.asp?article=14142&page=0 Elwood's Organic Dog Meat: https://www.elwooddogmeat.com/ Elwood's Organic Dog Meat advertisement: https://twitter.com/ElwoodDogMeat/status/1559209557825531904 2020 survey by Sentience Institute, which found that among the 1,113 participants from the US, 44.8% were in favour of banning slaughterhouses: https://www.sentienceinstitute.org/aft-survey-2020 You can hear a previous Freedom of Species show which also challenged the notion of “humane killing” – Paul-Mikhail Catapang Podosky – Moving Beyond Killing Animals “Humanely”: https://www.3cr.org.au/freedomofspecies/episode-201908251300/paul-mikhail-catapang-podosky-%E2%80%93-moving-beyond-killing-animals-  Music: Animal liberation by Los Fastidios: https://www.losfastidios.net/ Humane Meat (The Flensing of Sandor Katz) by Propagandhi: https://propagandhi.com/music/supporting-caste Refujesus by the Decline: https://thedeclinemusic.bandcamp.com/album/im-not-gonna-lie-to-you All your bases by Sole: https://sole.bandcamp.com/album/let-them-eat-sand  Freedom of Species has recently reached our Radiothon target of $1,200 for the continued running of the 3CR community radio station. Thanks so much to everyone who donated to our Radiothon campaign – we appreciate the support!

Sandor Katz has had a deep and longstanding love affair with fermented foods that spans decades. His book The Art of Fermentation is considered by many to be the Bible of DIY fermentation (although if you're just starting out his book Wild Fermentation is a little less overwhelming). His latest book is Fermentation Journeys.PLAYLISTS AND CITATIONS:https://loveandradio.org/2023/06/rotting-with-style/SUPPORT THE SHOW:https://loveandradio.org/memberSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sandor Katz is an activist, a fermentation guru, and the author of many influential books, including The Art of Fermentation and the deeply reported The Revolution Will Not Be Microwaved. We had Sandor in the studio to talk about life and writing and what he's been up to on his Tennessee farm. We also get into what fuels his big and ambitious book projects. Also on the show, we have a great conversation with Martha Hoover, a chef and restaurateur from Indianapolis. We talk about how she's grown an equitable and sustainable business through years of patience and empathy. It was great to get to know Martha a little bit better.MORE FROM SANDOR KATZ AND MARTHA HOOVER:People's Republic of Fermentation [YouTube]Sandor Katz on Why Fermentation Isn't a Fad [The Guardian]‘Fermentation': When Food Goes Bad But Stays Good [Fresh Air]Martha Hoover: Restaurant Empire Builder of the Year [Eater]

Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world's greatest fermented foods. He tells us about the joys of making sauerkraut and why fermentation may hold the secret to life. Plus, cookbook author Kristina Cho guides us through classic Chinese baking at home, J. Kenji López-Alt shows us how to reinvent leftover mashed potatoes, and we learn to make Japanese-style curry. (Originally aired on January 14th, 2022.)Get the recipe for Japanese-Style Chicken & Vegetable Curry here.Take the Milk Street Listener Survey here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

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."

Fermentation is where microbes, vegetables, and community meet! This week on the show, I chat with Sandor Katz, James Beard award-winning fermentation revivalist. Sandor shares secrets on how to make the most delicious lactic acid fermented vegetables and shares some of his favorite recipes from his new book. “Fermentation Journeys”. Learn more about Sandor's work at his website: https://www.wildfermentation.com/ #fermentation #pickles #probiotics #kombucha #kefir #sourdough 

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

[include file=get-in-itunes.html] Sandor Katz author of Wild Fermentation and The Art of Fermentation joined us to discuss all the benefits of eating live, enzyme rich and bacteria rich fermented foods like kefir, sauerkraut, miso, tempeh, meads. Eating cultured foods helps to boost immunity, prevent sickness and disease. Bacteria rich foods help us to assimilate and […]

In this episode of the Thriving Farmer Podcast, we're joined by fermentation expert and best-selling author, Sandor Katz. Sandor is the author of popular books such as The Art of Fermentation, Wild Fermentation, Fermentation Journeys, and more. Sandor's interest in fermentation grew out of his overlapping interests in cooking, nutrition, and gardening. Since 2003, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls him “one of the unlikely rock stars of the American food scene.”  Take a front row seat to this value-packed interview from the Thriving Farmer Value-Added Summit today! You'll hear: How Sandor got started in fermentation 2.31 What can realistically be fermented 5:26 What are some unusual foods for fermentation Sandor has seen being fermented that actually turned out well 19:07 What prompted Sandor to write Fermentation Journeys 26:28 Sandor's favorite ferment 32:32 Sandor's favorite fermenting tool 33:39 About the Guest: Sandor's interest in fermentation grew out of his overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. He found an old crock buried in the barn, harvested cabbage from their garden, chopped it up, salted it, and waited. He says, "That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation." Since 2003 when his book, Wild Fermentation, was published, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals.  Resources: Value Added Summit: https://www.farmsummits.com/ Website: https://www.wildfermentation.com/ Facebook: https://www.facebook.com/sandor.katz Instagram: https://www.instagram.com/sandorkraut/   The Thriving Farmer Podcast Team would like to thank our amazing sponsor! Harvest Hosts provides a cost-free opportunity for small businesses and farms to increase revenue simply by inviting self-contained RV members to stay one night on their property. In return, Members patronize or donate to the business.  The program is free for farms to join and to share their offerings. There is no requirement to have hook-ups or services, just a place to park one RV.In exchange for the overnight stay, Harvest Hosts Members are encouraged to make a purchase of at least $20 at each host location they visit. Based on a recent survey, Harvest Hosts Members spend an average of $50 per night at each host location they visit. Well-established Hosts are reporting an average of $15,000 in additional annual revenue.  Become a Host For more information on how you can become a Host, contact Harvest Hosts at sales@harvesthosts.com  Be sure to mention the ​​Thriving Farmer Podcast on your application! Become a  Member If you have an RV and are interested in joining as a Member, visit HarvestHosts.com today.  

My guest for this episode is Sandor Katz, author of Wild Fermentation, The Art of Fermentation, and The Revolution Will Not Be Microwaved. If you've practiced any kind of fermentation and went looking for a recipe, a reference, or just read about the wee yeasties and bacteria that transform our foods with their microbial magic, then you've probably read something by Sandor, and I recommend reading even more. Resources: Wild Fermentation (Sandor's Website) Wild Fermentation (The Book) The Art of Fermentation The Revolution Will Not Be Microwaved

Sandor Katz is an author, teacher, and fermentation revivalist. His book, The Art of Fermentation, is a winner of the James Beard Award and finalist at the International Association of Culinary Professionals. Let's talk transformation... Website

Fermentation expert—or as he calls himself, fermentation revivalist—Sandor Katz goes in deep on the history and benefits of fermenting, as well as how to do it yourself. Vegetables into sauerkraut and kimchi, sugar into alcohol, milk into yogurt, and so much more. Ready to nerd out? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today's episode is a little different! Jenn is traveling, making her way to California where she is spending the next several months. Laura joins you to talk about fermentation. This episode shares about fermentation, why it's important, some tips for getting started, great resources (see below) and how fermentation is connected to our soil. Let us know what you think by getting in touch on Instagram (linked below!). Resources: Wild Fermentation by Sandor Katz (book)The Clever Carrot (blog)Farmhouse on Boone (blog)Article about Fermentation & Soil (pdf)Thanks for listening to the Plantsteading Podcast! Remember to leave us a review, subscribe to the podcast, and visit us on instagram:The podcastLaura @hippiebillyhomesteadJenn @sunshinefarmlife

Fermentation is a hot craze in fancy restaurants around the world. And fermented foods, like kombucha and kimchi, are even sold in corner stores.  Listeners of this show will have heard that fermented foods might benefit our gut health. But these foods make us uneasy. The idea of letting food rot, then eating it goes against everything our parents taught us. So, is fermentation scary and dangerous?  This episode will show you why it's not only safe but beneficial to eat fermented foods, and that fermenting foods is something you can try at home.  Jonathan speaks to Tim Spector and Sandor Katz — whom the food magazine CHOW calls a provocateur, trendsetter, and rabble-rouser — to better understand the fabulous world of fermentation.  https://www.wildfermentation.com (Sandor Katz) is a food activist who is widely credited with reintroducing fermentation to the US and the UK, calling himself a fermentation revivalist. https://www.tim-spector.co.uk (Tim Spector) is a co-founder at ZOE and one of the top 100 most cited scientists in the world. If you want to uncover the right foods for your body, head to http://joinzoe.com/podcast (joinZOE.com/podcast) and get 10% off your personalized nutrition program. Timecodes: 00:00 - Intro 00:13 - Topic introduction 02:21 - Quickfire questions 04:10 - Isn't fermentation niche? 05:05 - What is fermentation? 07:36 - Why did our ancestors ferment their food? 08:54 - How is fermentation preserving food? 12:45 - What are the impacts on our health of eating fermented foods? 16:27 - How to make kimchi 19:00 - What is kefir? 20:25 - Why are fermented foods good for our health 24:19 - Why don't we have to worry about bacteria in fermented foods? 29:36 - What are the best fermented foods to get started with? 34:16 - Can you purchase fermented foods at stores? 39:26 - 5 tips for people interested in trying fermented foods 42:42 - Summary 44:17 - Listener's question: What's the most unusual food that you've fermented? 45:16 - Goodbyes 45:24 - Outro Episode transcripts are available https://joinzoe.com/learn/category/nutrition/podcast (here). Follow Sandor: https://www.instagram.com/sandorkraut/ (https://www.instagram.com/sandorkraut/) Learn Sandor's sauerkraut recipe https://www.wildfermentation.com/making-sauerkraut-2/ (here). Get Sandor's book https://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1603586288/ref=sr_1_1?crid=3A7IKBXZ00VKW&keywords=wild+fermentation&qid=1665273925&qu=eyJxc2MiOiIyLjIyIiwicXNhIjoiMS43MiIsInFzcCI6IjEuNjMifQ%3D%3D&sprefix=wild+fermentati%2Caps%2C314&sr=8-1 (here). Follow ZOE on Instagram: https://www.instagram.com/zoe/ (https://www.instagram.com/zoe/) This podcast was produced by https://fascinateproductions.co.uk/ (Fascinate Productions).

Carlo Nesler was born and raised in Bolzano, Italy. He has been interested in cooking and fermenting food since he was a boy, but what started as a hobby became an expertise. Carlo hosts workshops on fermented foods in Italy and abroad, collaborates with chefs, restaurants and food producers to create fermented food products, and he translated Wild Fermentation by Sandor Katz into Italian. He sits down with Dylan Heuer for a conversation about biodiversity, regeneration, and microbiomes. Plus he talks about Italian fermented foods, shares why he thinks fermentation can't be taught on Zoom, and describes the satisfaction that comes along with making something with your hands.HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.HRN On Tour is powered by Simplecast.

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.

  Visit Our Sponsor: Foraged.Market Donate Directly: via PayPal -or- Venmo @permaculturepodcast   Want to listen to more conversations about Permaculture?  Browse the extensive archives of the show.  My guest for this episode is Sandor Katz, author of Wild Fermentation, The Art of Fermentation, and The Revolution Will Not Be Microwaved. If you've practiced any kind of fermentation and went looking for a recipe, reference, or just read about the wee yeasties and bacteria that transform our foods with their microbial magic, then you've probably read something by Sandor, and I recommend reading even more. Learn More

Hi Everyone! My guest is award-winning children's book author and food ethnographer June Jo Lee. She is the co-author of Chef Roy Choi and The Street Food Remix (Food Heroes Series). The book was a Robert F. Sibert Informational Award Honor Book and Texas Bluebonnet Award Master List, 2018-2019. She also co-authored with Jacqueline Briggs Martin, Sandor Katz and the Tiny Wild, released in June 2022. They are published by Readers to Eaters. To purchase a copy of the book. Chef Roy Choi and The Street Food Remix (Food Heroes Series) Sandor Katz and the Tiny Wild Food Ethnographer Thank you for listening!

This week on the hemp podcast, we talk to best-selling food writer and James Beard Award recipient, Sandor Katz, author of the modern food classic “Wild Fermentation.” After making his first crock of sauerkraut from homegrown cabbages, Katz embarked on a fermentation journey that has taken him all over the world, learning about fermented foods and the cultures that produce them. “That first batch of sauerkraut? I mean, first of all, I couldn't believe how simple the process was. You know, I couldn't believe how delicious the lightly fermented sauerkraut was after just a couple of weeks. And then, you know, I just started experimenting,” Katz said. Katz has a become a world-renowned expert on fermentation and has educated tens of thousands of people about the simple joys and health benefits of fermented foods. From the history of agriculture to the philosophical definition of cultures, this interview has a lot to offer. But what does it have to do with hemp? Listen to the episode to find out. Learn more about Sandor Katz and the Art Fermentation https://www.wildfermentation.com/ Here's my story about King's AgriSeeds' hemp Field Day https://www.lancasterfarming.com/farming/industrial_hemp/industrial-hemp-has-a-field-day-to-discuss-farming-techniques/article_ffc977c8-1eed-11ed-bdc7-2fa84573dd7a.html Thanks to our sponsors: IND HEMP https://allwalkspet.com/ All Walks Small Pet Bedding https://indhemp.com/ New Holland Agriculture https://agriculture.newholland.com/nar/en-us

In this episode, Mary and Emma are talking to Julia Skinner of Root: Historic Food for the Modern World. Root was born from Julia's deep love for community and a belief in the power of food to tell stories, connect us to place and to each other, and to build a bridge to the past. Julia's work is all about food, history, food stories, where it comes from and the people behind it. She loves fostering connections with other people and with the earth around us. Julia is especially interested in learning and teaching about fermentation, demonstrating to people the ease and accessibility of preparing delicious and healthy food using this ancient and powerful food preservation technique. Topics Covered: Exploring historic cookbooks Julia's discovery of historical cooking traditions Types of fermentation she has explored How to start fermenting The growing popularity of traditional foods Shifting food interests during the pandemic Food Access Milk Kefir Food as medicine Resources Mentioned: Julia's website--https://root-kitchens.com/ (Root Kitchens) https://www.workman.com/products/our-fermented-lives/hardback (Our Fermented Lives). by Julia Skinner https://www.thriftbooks.com/w/the-english-housewife_gervase-markham/1594334/item/7987242/?gclid=Cj0KCQjwuaiXBhCCARIsAKZLt3lAdfMuxRJrNqTBGC5co1MIGVYY9FTBdZS--10GbX9x7VibIlgyNjAaArDcEALw_wcB#idiq=7987242&edition=5025600 (The English Housewife by Gervase Markham) https://www.wildfermentation.com/the-art-of-fermentation/ (The Art of Fermentation) by https://www.wildfermentation.com/ (Sandor Katz) https://www.instagram.com/free99fridge/?hl=en (Free99Fridge), Atlanta https://umifeeds.org/ (Umi Feeds) https://goodr.co/ (Goodr) Sowans Celtic Porridge https://www.fermentationschool.com/ (The Fermentation School) https://www.reddit.com/r/DoesNotTranslate/comments/u6hk6e/korean_%EC%86%90%EB%A7%9B_sonmat_literally_hand_taste_the_unique/ (Son-Mat) --(Korean) Hand taste, the unique quality and taste food has from an individual's touch, care, and experience; the way food tastes different when made by different people, often used to describe the taste of mom's cooking. Connect with Julia:  https://root-kitchens.com/ (Root Kitchens Website): https://root-kitchens.com/ https://www.instagram.com/rootkitchens/ (@rootkitchens) on Instagram https://root-kitchens.com/shop/ (Julia's Books, Classes and Courses) https://rootkitchens.substack.com/ (Root Kitchens Newsletter on Substack) About Lady Farmer: https://lady-farmer.com/blogs/the-good-dirt-podcast (Our Website) @weareladyfarmer on https://www.instagram.com/thegooddirtph/ (Instagram) Join http://almanac.lady-farmer.com/ (The Lady Farmer ALMANAC) Leave us a voicemail! Call 443-459-1950 and ask a question or tell us what the good dirt means to you. Email us at thegooddirtpodcast@gmail.com Original music by John Kingsley @jkingsley1026 Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well being.

Dan Saladino talks with Sandor Katz about the diversity of fermentation around the world. Produced and presented by Dan Saladino.

Perpetual ferments like nuka pickling beds and pao cai are wonderful because they allow one to add and remove vegetables (and fruits) as needed to ferment then enjoy—fermented turmeric paste is another perpetual ferment. I love having the turmeric paste around as we are a household of two and having one jar of paste around is perfect for adding a handful of vegetables to then enjoy. It's perfect when you have a radish or an apple or a couple cucumbers. The first step to all this convenient fermentation is to ferment the paste. Following Adam James's lead in Sandor Katz's Fermentation Journeys, combine 400 grams turmeric root, 400 grams turnips, 300 grams peeled garlic, and add 4% salt in a blender and blitz until it's a paste. I found that using my food processor didn't yield a paste. I then fermented the paste in a 3 liter jar for nearly six weeks because I forgot—it was during winter so it would've taken a bit longer to be happy. I didn't stir as the recipe indicated due to the same forgetfulness—there was some darkening on the top of the paste—but it was fermenting along happily and smelled terrific. Now the turmeric paste is happy and ready to accept foods to be fermented. I found that I love the dramatic presentation of turnips, radishes, yellow or brown onions, grapes, apples, pears and Asian pears, and cucumbers. In the summer time they are usually tasty wonderful after 3 or 4 days—in the winter it takes a week or two. I've found that if I need to add to the jar because the paste is running low or needs more salt, I make a half batch or so—adjusting the salt as needed—and add it to the existing paste. Stir and resume using the paste after a few days. While I am sure that the creative culinary folks will have lots of ideas about using the turmeric paste for cooking or adding to other ferments, I always use it to get a curry kicked off. It's more than half way there—sauté some garlic, ginger, etc. add the paste, and add a can or two of coconut milk. Done. Add tofu or meat if you like. Dinner on the quick along with some noodles or rice. Instagram: Soirée-Leone Website: soireeleone.com Producer: Marina Darling Recorded in beautiful Hampshire, Tennessee Try a Podcasting 2.0 Certified app: Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain

Episode 125 - Sandor Katz has been fermenting all types of foods for decades. He has traveled the world seeking out fermentation techniques, doing lectures and live fermentation classes. Basically he is a master at fermentation and since fermented foods are packed with beneficial bacteria that are good for our gut and building immunity I was excited to have him on so we could all learn together. We go on a deep dive into the history of fermentation, techniques and the additional benefits that come with fermentation beyond just the health benefits. I hope this episode inspires you to have some fun making your own fermented foods to not only improve your health but to build confidence that you don't need to rely on a grocery store. Thanks again for listening and if you like the show please like, share and subscribe! Love & Light -Coach Tim. To contact Sandor and grab one of his books go to: https://www.wildfermentation.com/ Tim's Favorite, HIGHEST QUALITY Health Product Recommendations: ●  Best Infrared Saunas & Healing Lamps: To Save $100 & learn CLICK HERE ●  Water Purification/Restructuring System: Book FREE Consult CLICK HERE ●  Best Home Air Purification Unit : Tim's personal unit CLICK HERE ●  Best Non Toxic Home Building Materials: CLICK HERE ●  Best Toxic Free Skin Care: Use code “HealthHero” save 15% CLICK HERE ●  Non Toxic Cleaning Products: Save $25 with this link CLICK HERE ●  EMF & Radiation Blockers for Home & Vehicle: Save 5% CLICK HERE See omnystudio.com/listener for privacy information.

After a multiyear hiatus, Soirée is back and switched things up. Permaculture Velocity is now Soirée with The Sauce. In this episode I share why we moved to rural Tennessee from San Diego and some of the big considerations if you are thinking about ditching the urban grind and moving to the country. Try a Podcasting 2.0 Certified app: Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain Thank you Mara Jane King for suggesting “the sauce” as that spurred the podcast name change that was long overdue. xoxo The sauce isn't really a saucy sauce but a tasty, umani punch of flavor, dry seasoning blend of dehydrated natto, sesame seeds, chili pepper, salt, and sichuan peppercorns inspired by douchi from Mara's travels with Sandor in China. Watch the eight films from their trip People's Republic of Fermentation with filming by Mattia Sacco Botto. Later back in Tennessee, after their most excellent trip, (seriously watch the films!) I watched as Mara lovingly pulverized the ingredients in a mortar and pestle, blended and tasted, and poured the special sauce into a honey queenline jar. Amazing and delicious! There are countless riffs, I've added dehydrated sour corn, finely grated salted goose egg yolks, and fried and dried tempe—though not all in the same blend. You can find more details about special sauce in Sandor Katz's book Fermentation Journeys. Producer: Marina Darling Recorded in beautiful Hampshire, Tennessee Find me on Instagram www.soireeleone.com

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.

Sandor Katz aka “Sandor Kraut” shares tips on how to begin fermenting your own food...

Aaron welcomes author Alex Lewin to the Appropriate Omnivore podcast. Alex recently released the second edition of his book Real Food Fermentation. Real Food Fermentation is both a book about fermentation and a cookbook with many recipes of popular ferments. Alex delves into the books he read which led him to learning about fermentation. He discusses how with the pandemic, many people turned to fermentation. Alex even talks about the possibility of a certain ferment being able to help with COVID. Aaron and Alex then discuss how to ferment correctly, their favorite types of ferments, and foods that many don't realize are fermented.

Listen now | This week, I'm talking to Sandor Katz, whom you likely know from his books Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation, Fermentation As Metaphor, and now Sandor Katz's Fermentation Journeys, which maps fermentation practices around the world, to show how traditions that preserve abundance have been maintained. It's perhaps my favorite of his books, because it tells so many stories through fermentation and introduces you to so many people around the world. Katz has become a legend for his work, but he maintains humility as a conduit of knowledge rather than a keeper. His approach is a real inspiration to me. It was wonderful to get to talk to him about how he organized this book by substrate rather than nation, that why he names the ills of neocolonialism, and a lot more.  This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

#003 - Fermentation is all around us.  It is used to some degree in a surprising number of common, and not so common, items of food and beverage all around the world.  It is found in every culture and on every continent and, while it has served to nourish and sustain generations of different cultures around the globe, it is declining in popularity in proportion to the rise of commercialism and mass produced food.  My guest today has taken up the cause of advocating for and preserving the art of fermentation, all while bringing together a myriad of cultural practices to share with the world.  His name is Sandor Katz, also known as “Sandor Kraut”, he is a fermentation revivalist     and New York Times best selling author.  He has been called “the Johnny Appleseed of Fermentation” and has achieved a sort of rockstar status among the independent food movement.In our conversation, we discuss some of his experiences abroad as well as dive into some of the reasons that fermentation can be found in every culture around the world.  We get into the elusive nature of the origins of fermentation and the many ways it has evolved into what it is today.  We also discuss using the art of fermentation on the homestead as an augmentation to the more standard preservation practices such as canning, drying and freezing. If you'd like to purchase books written by Sandor Katz, click the link below to head over to Chelsea Green Publishing.  I am an affiliate of Chelsea Green and will receive a small commission at no cost to you.http://plansandprovisions.com/fermentationSUPPORT THE SHOW:https://buymeacoffee.com/plansnprovSupport the show

Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world's greatest fermented foods. He tells us about the joys of making sauerkraut and why fermentation may hold the secret to life. Plus, cookbook author Kristina Cho guides us through classic Chinese baking at home, J. Kenji López-Alt reinvents leftover mashed potatoes, and we learn to make Japanese-style curry. Get the recipe for Japanese-Style Chicken & Vegetable Curry:https://www.177milkstreet.com/recipes/japanese-style-chicken-vegetable-curryWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips See acast.com/privacy for privacy and opt-out information.

On this autumn episode of Partisan Gardens, we're sharing skills for preserving our harvests and thoughts on the significance of food preservation and food sovereignty. First, Ren, a local grower, speaks with Tom, who has launched a biodiverse and integrated homestead in the Adirondacks.  Tom discusses the variety of ways that they've learned to preserve...

On today's episode, I'm thrilled to be joined by the one-and-only, Sandor Katz, author of the iconic book “Wild Fermentation” among other go-to fermentation resources. Sandor takes us into the world of fermentation, speaking into the benefits of fermentation practices and the role bacteria play in our general health. He reminds us that anyone can […] The post #262: Mapping Fermentation with Sandor Katz appeared first on Functional Nutrition Alliance.

On today's show, we interview fermentation revivalist, Sandor Katz who shares with us the history of microorganisms, the difference between rotting and fermentation, and the correct way to make fermented foods. Back in 1991, Sandor was diagnosed HIV positive, and he started experimenting with fermented foods to make his body more resilient.  He started researching the history of bacteria and microorganisms, and discovered some lesser-known truths that were critical for our existence and functionality. In this segment of the show, you will learn why we need to shed our “war on bacteria” mindset. And why fermentation leads to safer, more nutritious food. Other topics discussed on today's show include how to facilitate an intentional and desirable transformation, the correct way to ferment high protein foods like meats, and why you need to switch over to mixed-culture yeasts from pure yeasts. This is a show you do not want to miss! What You Will Learn In This Show What is the difference between rotting and fermentation? The correct way to make wine, yogurt, miso and more… Dispelling common myths and why fermentation makes food safer Do you need pure yeast to ferment foods? How a mixed culture yeast can help you create low-gluten foods Using fermentation for preserving meats Is it better to ferment raw or cooked foods? And so much more… Resources https://www.wildfermentation.com/the-art-of-fermentation/#:~:text=%E2%80%9C%20The%20Art%20of%20Fermentation%20is%20a%20remarkable,foods%20and%20beverages%20that%20are%20founded%20upon%20fermentation.%E2%80%9D (The Art of Fermentation) https://www.wildfermentation.com/ (Wild Fermentation) https://haleynutrition.com/ (Haley Nutrition)

Ever since his best-selling, James Beard Award-winning book, The Art of Fermentation, Sandor Katz has been the go-to guy when it comes to all things fermentation. Here, he joins us from his home in the Tennessee mountains to share his passion, as well as some very practical how-to tips for fermenting, well, practically anything.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.