Podcasts about wild fermentation

Dr. Judy interviews her pal Billy Hoekman, Vice President of Nutrition and Communication for Green Juju, about the importance of wild fermentation in pet health. Billy explains that wild fermentation harnesses naturally occurring bacteria and yeast in food, unlike traditional fermentation methods that introduce cultures. He discusses Green Juju's new wild fermented mushroom probiotic, which uses cremini, shiitake, and oyster mushrooms from an organically certified farm. Learn more about this new product and about the importance of diverse probiotics for pet health and the environmental sustainability of Green Juju's farming practices. Pet parents, listen in! www.greenjuju.com Instagram - @greenjujukitchen Facebook - facebook.com/greenjujukitchen PRODUCT SPOTLIGHT #1 Do you add fermented foods to your dog's diet? We offer the Incorporating Fermentation Into Your Dog's Diet Mini Course, where Billy Hoekman, Vice President of Nutrition and Communication at Green Juju, shows some simple ways you can ferment a variety of foods for your dog at home. Share all the benefits of fermented food. This course is only one hour, and can make a difference in your dog's health. Podcast listeners can take advantage of a 20% discount by using the promo code PODCAST48 at DrJudyU.com. PRODUCT SPOTLIGHT #2Take the guesswork out of what you feed your pet. ALLProvide pet food is the company that Dr Judy trusts to make her famous Pup Loaf and now Cat Loaf formulas. These are originally crafted, gently cooked diets designed for nourishment and vitality for both adult cats and dogs. Both exclusive recipes marry a variety of proteins with distinctive ingredients, setting the stage for your pet's optimal health. Order at allprovide.com Your pet will thank you.

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!

I love how Assistant Winemaker for Domaine Queylus Brooke Husband can make winemaking technique and the difficulties of Wild Fermentation sound so interesting.  On my latest interview Brooke does such a great job blending (Pun intended, sorry) the human element that goes into making great wine. Lotta range in this episode from the importance of wine education, the spending habits of people far younger than me to winning multiple Hospitality and Wine Awards 

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

Join us for a  conversation based around foraging, wild cuisine, and traditional food preservation techniques. In this episode, we sit down with the forager and author, Pascal Baudar. He's also a wild food researcher/consultant, culinary alchemist, and brewer. Pascal is also considered one of the top fermentation master in North America with a unique focus on using yeast and bacteria which can be found in the local wilderness. Pascal shares his insights, experiences, and wisdom about the bountiful and diverse flavours found in our natural surroundings. He discusses the benefits of wild ingredients, the joys of foraging, and the sustainable practices that are essential for preserving our ecosystems.Discover how Pascal's innovative approach to wild food and fermentation has led to the creation of unique dishes and beverages that transcend the ordinary. From wildcrafted beverages to inventive recipes, you'll gain a deeper understanding of the incredible edible landscape that surrounds us. Pascal is the author of 4 bestselling books: Wildcrafted Vinegars (2022), Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (2016).Whether you're an aspiring forager, an eco-conscious food enthusiast, or simply someone curious about the flavours surrounding you, this episode with Pascal Baudar will open your senses to a world of culinary possibilities waiting to be explored. Tune in to gain insights into a sustainable, flavorful future where the wild is your pantry.Pascal's SocialsInstagram: https://www.instagram.com/pascalbaudar/Website: http://www.urbanoutdoorskills.comSupport the showMy Self Reliance YouTube Channel- https://youtube.com/@MySelfReliance?si=d4js0zGc5ogYvDtOShawn James Youtube Channel - https://www.youtube.com/channel/UC5L_M7BF5iait4FzEbwKCAgMerchandise - https://teespring.com/stores/my-self-reliance

Would you drink milk that is over a month old? What about vegetables from two seasons ago? Discover the wonderful world of fermentation and storage without refrigeration. Discover the flavor. Two books featured in this episode: - Wild Fermentation by Sandro Katz, - The Permaculture Book of Fermentation and Human Nutrition by Bill Mollison, You can extend the life and season of your foods when you learn fermentation. It's a homesteading skill that helps you get more from each crop. Listen to learn about the culture of food. For more ideas that help you get more from your land and your homesteading lifestyle, join us at https://www.prosperityhomestea... #HumanNutrition #WildFermentation #FoodCulture #LocalFoods #TraditionalFoods

There's a lot to love about Belgian beers.Once upon a time, many craft drinkers in America turned to Belgian beers for their quality and complexity.  Either for a break from the limited American beers or due to lack of availability in their area.  Golden ales, dubbels and tripels and quads, lambic and geuze, there was a bounty of flavor coming from Belgian breweries.On the heels of his Belgians in the Garden beer festival John Roberts of Bold Monk joins us this week along with fellow brewer Brian Purcell of Three Taverns.  We five into the styles, traditions, trends, terroir, glassware, and ingredients of Belgian beer.A few of the topics covered:Belgians in the Beer Garden RecapBelgians vs. Belgian-styleSt. Bernardus 12 vs. Westy 12Singels, Dubbels, Tripels, & QuadsThe Short History of the QuadrupelLong Lost Belgian Styles Still LostWhat Makes a Pilsner Belgian?Three Taverns Steps Out - A Night On PonceSaisons: The Beer of the People All Beers Were Once RauchbiersGrowing Interest in Tripels & QuadsTekus and Belgian Beer GlasswarePatersbier / Belgian Singels Lambics, Geuzes, and Spontaneous AlesFlanders Red Ales and Oude BruinsBelgian Beers of the WeekOrvalThree Taverns & Brick Store - Total B.S. (Brett Saison, 2017)Oude Geuze BoonBold Monk - The Virtue of Patience (Flanders Red Ale)Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

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.

In this week's episode, we go Wild as we travel to Somerset for Wild Beer Co's selection of Wild Fermentation beers. In a special Hop Topic, we review Timothy Taylor's latest release, the 440ml cans of Hoptical Storm.Be sure to follow Wild Beer Co

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.  

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

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

Welcome to another audio vacation that is BBR! On this show, Jacob K and Zach R join us in the dungeon to sip on 7 wild fermentation ales. In this episode we sample and review - Kros Strain Brewing's Golden 79 - Jester King's Snorkel farmhouse ale brewed with golden oyster mushrooms and smoked sea salt - Jester King's Citrus Froot Direct farmhouse india pale ale fermented with oranges and mandarins and from Lupulin Brewing's Scribbled Lines series: - MOAB red wine barrel-aged dark sour ale - Fugacity 6 barrel-aged golden sour with apricot tangerines and blood oranges - Fugacity 8 barrel-aged dark sour ale with cranberries and raspberries - Fragmented Delusions barrel-aged dark sour with black currant. Thanks to https://fargounderground.com/ and https://www.bridgeviewliquors.com/ for supporting the show. If you have any questions, comments, or suggestions for future episodes, please feel free to e-mail us at info@brewsboozeandreviews.com. If you like this podcast, share us with a friend. If you would like to support our show, you can do so by heading to https://www.patreon.com/brewsboozeandreviews For more information, or to listen to our back catalogue of episodes, head over to https://brewsboozeandreviews.com/ On behalf of everyone at Brews, Booze, & Reviews, may your glasses be full, and your spirits high! Cheers! --- Send in a voice message: https://anchor.fm/brews-booze-and-reviews/message

Luke and Andrew sit down for a rare moment of just them two to drink sours, discuss good funk, potent mushrooms, frogs and weird Japanese pop.Beers include:Berlinder Kindl Weisse Himbeere from Berliner-Kindl-Schultheiss-Brauerei, paired with “Reconte-moi Une Histoire” by M83Hitachino Nest Anbai Ale from Kiuchi Brewery, paired with “Kimi Wa Inase Na Girl” by Necry Talkie featuring Hitomi NihonmatsuDuchesse de Bourgogne from Brouwerij Verhaeghe, paired with “Someone Great” by LCD SoundsystemElixir from Yonder Brewing & Blending, paired with “Fourth of July” by Sufjan StevensOther beers consumed during the podcastOFS086 Turkish Delight Sour from Northern MonkBerlinder Kindl Weisse Waldmeister from Berliner-Kindl-Schultheiss-BrauereiPickleback from Brass Castle BreweryRhubarb Fool from Yonder Brewing & BlendingOude Geuze Cuvee Armand & Gaston (18/19) Blend no.41 from 3 FonteinenTheme tune is “I Can Hew” by Mawkin, from their album The Ties That Bind.

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.”

In this episode, I am joined by Laura Paulisich to talk about how to heal our gut health which will in turn better support our hormones and overall health. After struggling with a chronic autoimmune disease since childhood to thriving health in adulthood, Laura uses her experience to help others live more naturally. Laura founded ToxyFree to help people find toxin-free products and information they will love and that will help them live their best life! Today we talk about methods to heal your gut and tips to help support your microbiome - including wild fermentation. Join us in your journey to better gut health!Laura can be found at www.shoptoxyfree.com and www.toxyfreepath.com/classes where you can access her toxin-free products and classes on fermentation. To learn more about your Female Health, heal your Hormones, and live your most thriving life, you can find me at womensholisticliving.com and IG @womens_holistic_living. To access your online Heal Your Hormones Course, send me a DM or email at drandreoli5@gmail.com

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

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

Devil's Club is not weed. Sorry. What's up, Y'all? How's your week gone? I'd say this week was busy but that just seems to be the way life goes anymore. It's hot here in Georgia again, we got some cool temps in the 80s this week. As a huge contrast to that we talked to Evan Wood and Jake Ridle from Devil's Club Brewing Co. in Juneau, Alaska. When we mentioned our upper 90s heat wave i think they both were ready to pass out. I've never been to Alaska. Maybe I'll jump on one of the cruise ships that Evan tells us raises the population of the town each Summer. Juneau's the 3rd largest city in Alaska at about 30,000 year-round residents. They've got mixed feelings on those tourists. On one hand, it's great for business. Devil's Club says beers that months to empty during the slower season move in about 1 1/2 weeks. This allows them to try out more, new recipes. On the other hand, it's a bunch of tourists wandering around your town. Beer laws be crazy. Brewing isn't an easy game in Juneau. The laws are surprisingly strict considering they are all about their legal weed. Taprooms have to close at 8:00 PM but a new law that passed will allow them to stay open until 9:00 PM... starting in two years. Besides the tough laws, it's crazy expensive to get ingredients shipped in. They do have some cool local ingredients to brew with, lots of berries, and it's nearly a requirement for an Alaska brewery to do a spruce tip beer. Jake was sipping a Disc Dog Pilsner as we chatted but noted the locals aren't really on board with craft Pilsners yet. They do love their signature IPA, Signature IPA, though. And the Silt Milk Stout is a favorite as well. We get the scoop on the next big thing for Devil's Club, hard seltzers. They're working their magic on them now and they'll launch very soon. Devil's Club is a medicinal plant. In case you're wondering, Devil's Club is a plant and the brewery's logo is the plant's leaf. They get asked a lot if it's a pot leaf. Probably from people that are high since it looks nothing like one. It does have medicinal properties used by the native people. Have they brewed a beer with it? Nope. The native population requested they don't use it in alcohol and they are honoring that request. If you're planning a trip to Alaska then put Devil's Club on your to-do list. Just remember to watch out for the grizzlies and drink your fill before 8 o'clock. See omnystudio.com/listener for privacy information.

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.

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

By looking at wine from a different perspective, I think we can gain a greater appreciation and understanding of it, and also get some inspiration about how we could think completely differently about it, and how that might make it something less exclusive, more sustainable, and more fun. My guest for this episode is Sandor Katz. Sandor is the author of the books Wild Fermentation as well as The Art of Fermentation – which could be considered the fermentation Bible, and for which he received a James Beard Award – and his most recent book is Fermentation Journeys. The information Sandor gives in this episode could change not only the way you think, but also the way you eat and drink. I've actually been inspired to incorporate new ideas and ingredients into my winemaking and food-making because of this conversation. Sandor explains how the context of human life, and all life, is biodiversity. The human body is host to over a trillion bacteria, and countless other microorganisms. Rather than eliminate this microbiome, we need this community to be robust to maintain our health. Fermentation, in the context of a global pandemic, is a profound shift in thinking – away from sterility and toward diversity and resilience. And fermentation is a natural result of the abundance of life. Fermentation explodes categories and defies labels. It prevents waste and reuses byproducts. Sandor's mission is to revive our connection to these ancient processes, and after this conversation I hope you feel as reconnected as I did. https://www.wildfermentation.com/ Sponsor: https://www.centralaswine.com/

Acclaimed food author and fermentation guru Sandor Katz whose renegade revival of ancient culinary rituals has transformed his relationship with life and death, inspires songwriters Joshua and Jeremiah Zimmerman of The Silent Comedy to create a new track. Sandor Katz is a rock star of the food world. Since 2003 when his book Wild Fermentation was published, he has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. His next book The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals. https://www.wildfermentation.com/ Musical guests: the Silent Comedy Joshua and Jeremiah Zimmerman of The Silent Comedy have spent most of their life on a tour bus and subsisted almost wholly on fermented food. They've performed with Dave Matthews, Mumford and Sons, and Vampire Weekend, and at Bonnaroo, Kaaboo and more. The band recorded and self-released a series of albums, selling hundreds of thousands and streaming millions. Still, they needed to capture the magic of their live show. Work with Grammy-nominated producer Chris “Frenchie” Smith led to a body of work that includes the EP Friends Divide and LP Enemies Multiply. https://www.thesilentcomedy.com/ Listen to CHANGES: https://ffm.to/TSC-Changes LYRICS: Gather up the pieces of the day Pushed into the dark and locked away I fear I'm repeating my mistakes But I can't stay Can't stay the same Might take days Might take ages You need patience To make peace with change Might take days Might take ages You need patience To make peace with change No can't stay the same No can't stay the same Gathered myself up to meet the day Pulled out from the dark what I put away I think I'm getting free of my mistakes If I don't break I'll break away Might take days Might take ages You need patience To make peace with change Might take days Might take ages You need patience To make peace with change No can't stay the same No can't stay the same x3 https://podsongs.com/ --- Send in a voice message: https://anchor.fm/podsongs/message

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

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)

Fermentation is magic. If you watch my brewing tutorial videos, you've probably seen me wearing a shirt saying that exact thing. I've always been fascinated by fermentation in not just beer, but food as well so I thought it's about time we talk about it with an expert and the King of Fermentation himself, Sandor Katz, author of "The Art of Fermentation," "Wild Fermentation" and several more titles you can order and learn more about at WildFermentation.com. On the show we discuss the process of fermentation in beer and food, the health benefits and connection it has with culture. I also talk a lot about chicha.You can read more on this episode at FloraBrewing.com/Podcast or subscribe to the Substack: BrewingAfterHours.Substack.com for updates straight to your inbox!For podcast updates, behind the scenes content, brewing tutorials and beer reviews follow Sarah Flora on Instagram at @Flora_Brewing, subscribe to the Flora Brewing YouTube Channel or sign up for her Patreon for ad-free content, merch and lots more!

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

[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 […] The post Sandor Katz – How To Boost Immunity, Longevity & Health By Eating Fermented Foods appeared first on Extreme Health Radio.

Sandor Katz, author of Wild Fermentation and The Art of Fermentation, joins us to talk about using lactic fermentation to preserve vegetables and make them more tasty.

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Fermented foods author, Sandor Katz, talks with me about the essential body functions that are directed by good bacteria in our digestive tracts (A.K.A. gut flora, microbiome), explains that bacteria exchange genetics with each other, current research about good bacteria, whether probiotic capsules are worth the cost, how often to eat fermented foods, and whether fermented foods may help our health. Mr. Katz is the author of several books about making fermented foods and the science around it. See the titles Wild Fermentation, The Art of Fermentation and Basic Fermentation. [This interview took place at the Wise Traditions 2012 Conference, in Santa Clara, California. It was organized by the Weston A. Price Foundation.] **Subscribe Now so you don't miss future health, nutrition and herbal educational videos. **Please click Like or Share this with your friends if you found this video helpful. Sign up for my  free monthly newsletter here:  https://bit.ly/3nwvXlu Learn how to  Raise Your Immunity Naturally through Herbs, Nutrition, and Lifestyle Changes with this  Online Course!‚  Online Course Link Donate to my work so that I may continue to help others in my health education work: https://www.Patreon.com/TransformHealth https://www.PayPal.Me/TransformHealthCO See my ebooks on Amazon.com  See my ebooks on Barnes & Noble Podcast Channel List: iTunes Podcasts-  https://tinyurl.com/TransformHPodcast Google Podcasts-  https://tinyurl.com/TransformHPodcast2 YouTube Channel-http://youtube.com/c/TransformhealthBiz Amazon Music Podcasts: https://music.amazon.com/podcasts/408ac097-d552-476d-89b8-b2615eb06761/TRANSFORM-HEALTHS-VIDEO-PODCAST Bitchute:  https://www.bitchute.com/channel/yX7XlCrK8P9B/ Spotify -  https://open.spotify.com/show/25qRSNdI2u8k5Hs126zWY0 iHeart Radio-  https://www.iheart.com/podcast/263-transform-healths-video-po-86988877/ SoundCloud  -  http://www.soundcloud.com/user-891688386/ Stitcher  -  http://www.stitcher.com/s?fid=160829&refid=stpr Libsyn.com: http://directory.libsyn.com/shows/view/id/transformhealth Other Social Media: MeWe- https://mewe.com/p/transformhealth Telegram- t.me/TransformHealthCO Instagram- https://instagram.com/transform_health_co Read the free articles and healthy recipes about Holistic Health, Nutrition and Herbalism at my website, Transform Health Can I help you on your journey toward better health? Just contact me at this link: http://www.TransformHealth.Biz/contact/     Disclaimer: The FDA has not evaluated any of these statements seen on my website, emails, social media, online courses and more. This information is not intended to diagnose, treat, or cure, or prevent any disease. Any information provided here is intended for educational purposes only.

On this episode we have Rachel Armistead from The Sweet Farm. Many people know The Sweet Farm from their fermented products such as sauerkraut, kimchi, pickles and ginger beer. They were the first business licensed to sell sauerkraut in the state of Maryland. They also had a successful food truck that served their fermented products along with grilled sausages.They recently made the decision to stop using the food truck, and to end production of the krauts, focusing solely on the production of their ginger beer. Unfortunately, due to Covid-19, they lost much of their existing ginger beer business, and have decided to pivot again. Hear Rachel tell her story, and learn more about the pasture-raised pork business they’re focusing on. If you live in the Frederick, Maryland area, you can go to their website https://www.thesweetfarm.com/ to learn more, and to order some pork.Some of the people and businesses mentioned are: Sandor Katz, Boxcar Burgers, Full Cellar Farm, Open Book Farm, 1,000 EcoFarms, Pleasant Hill, Produce, McClintock Distilling, Tenth Ward Distilling, Idiom Brewing Company, Fingerboard Farm Market, The Common MarketSome of the books, websites and resources mentioned are: Wild Fermentation, Nourished Kitchen, Lean Manufacturing, The E-Myth RevisitedIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, JugBridge BreweryFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTube

Fermentation makes food more shelf stable, nutritious and delicious! Some ferments can also boost your health through promoting a healthy gut microbiome and strengthening immunity. The amazing thing is that through implementation of some simple steps, anyone can start fermenting at home using the wild microbes found on vegetables and even dry flour! In this episode of Foodie Pharmacology, I speak with world renown fermenting guru Sandor Katz about the science and history of fermentation. About Sandor 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 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.  Instagram @sandorkraut    

What does fermentation have to do with zero waste living? Quite a bit, actually! Fermenting foods allows us to store and preserve fresh local food so we can eat healthy and reduce the packaging we'd otherwise need to buy.    Sandor Katz is a native of New York City and a graduate of Brown University, currently living in Cannon County, Tennessee. Since 2003 when Sandor's book Wild Fermentation was published, he's taught hundreds of  fermentation workshops and has empowered others to reclaim this important transformational process. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals.  

Fermented foods author, Sandor Katz, talks with me about the essential body functions that are directed by good bacteria in our digestive tracts (A.K.A. gut flora, microbiome), explains that bacteria exchange genetics with each other, current research about good bacteria, whether probiotic capsules are worth the cost, how often to eat fermented foods, and whether fermented foods may help our health. Mr. Katz is the author of several books about making fermented foods and the science around it. See the titles Wild Fermentation, The Art of Fermentation and Basic Fermentation. [This interview took place at the Wise Traditions 2012 Conference, in Santa Clara, California. It was organized by the Weston A. Price Foundation.] **Subscribe Now so you don't miss future health, nutrition and herbal educational videos. **Please click Like or Share this with your friends if you found this video helpful. Sign up for my free monthly newsletter here: http://eepurl.com/bySAHv Learn how to Raise Your Immunity Naturally through Herbs, Nutrition, and Lifestyle Changes with this Online Course!  http://bit.ly/2ntM4kL See my ebooks on Amazon: https://tinyurl.com/TransformHealthAmazon See my ebooks on Barnes & Noble: https://www.barnesandnoble.com/s/%22Diana+Sproul%22?_requestid=6671156 Read the free articles and healthy recipes about Holistic Health, Nutrition and Herbalism at my website: http://tinyurl.com/TransformHealthBlog Can I help you on your journey toward better health? Just contact me at this link: http://www.TransformHealth.Biz/contact/ My Facebook page: https://www.facebook.com/TransformHealthColorado   This information is for education purposes only for the general public. If you have a serious health condition, please consult your medical provider.

Introduced by Byron BatesModerated by Lou Amdurwith:Marc Grand d’Esnon (Paris)Steve Beuchner (Proprietor, Light Years, Houston)William Fitch (Wine Importer, Paris/NY)Alice Feiring (Writer)Thanks to our production partners:Raisin: The Natural Wine AppDisgorgeousDemi-Monde

Introduced by Lee CampbellModerated by Lou Amdurwith:Adam Elabd (Kombucha, Kefir and Vinegar Brewer, Yesfolk, NY)Hank Beckmeyer (Winemaker, La Clarine Farm, CA)Bianca Miraglia (Vermouth Maker, Uncouth Vermouth, NY)Ben Jordan (Winemaker, Early Mountain/Lightwell Survey, VA) Hear from a cross culture of fermented beverage producers about the challenges, similarities and consequences of fermentation, and their techniques.Thanks to our production partners:Raisin: The Natural Wine AppDisgorgeousDemi-Monde

Jori Jayne Emde of Lady Jayne’s Alchemy & Lou Amdur of Lou Wine Shop (and Wild World's resident science guy) lead a discussion on fermentation and wrangling wild bacteria.

Moderated by Garret Oliver (Brooklyn Brewery, NY)with:Brian Strumke (Stillwater Artisinal Ales)Joe Carroll (Proprietor, Spuyten Duyvil, NY)James Priest (The Referend Bier Blendery, NJ) James Howat (Black Project Spontaneous Ales, Denver, CO)Joey Pepper (Brewer, Folksbier, NY) Hear the nation’s top beer minds delve into a number of subjects including hybrids, riding the waves of native bacteria, and other important issues. Thanks to our production partners:Raisin: The Natural Wine AppDisgorgeousDemi-Monde

Introduced by Alice Feiring (Journalist, The Feiring Line)Moderated by Lou Amdur (Lou Wine, Los Angeles)with:Amanda Smeltz (Estela, Manhattan)Zwann Grays (Olmstead, Brooklyn)Kirk Sutherland (Roberta’s, Brooklyn)Jen Watson (Berg’n, Brooklyn)Álvaro de la Viña (Importer, Selections de la Viña) A collection of the best beverage directors and natural wine influencers in NY today assess the state of natural wine in 2019 and beyond.Thanks to our production partners:Raisin: The Natural Wine AppDisgorgeousDemi-Monde

Moderated by Lou Amdur (Proprietor, Lou Wine, Los Angeles)with:Eric Asimov (The New York Times)Arnaud Erhart (Proprietor, 360, NYC)Jenny Lefcourt (Importer, NYC)Bill Fitch (Wine Director, NYC) Lee Campbell (Importer Representative, NYC) Natural wine breaks through in pockets around Manhattan in the late 90’s, speeding towards a revolution and culture that thrives today. These are the key figures of that time.Thanks to our production partners:Raisin: The Natural Wine AppDisgorgeousDemi-Monde

Moderated by Lou Amdur (Lou Wine, Los Angeles)with:Marc Grand d'Esnon (Journalist and Advocate, Paris, FR)Arnaud Ehrhart (Proprietor, 360, Brooklyn, NY)Before NY was introduced to natural wine there was first a revolution brewing in France. Hear the story from two who were there.Thanks to our production partners:Raisin: The Natural Wine AppDisgorgeousDemi-Monde

Welcome to episode 15 of The Real Podcast, brought to you by Real Kombucha, creators of Royal Flush, the sophisticated non-alcoholic fizz (order yours online now in time for the coming festivities).This is something of a symbolic episode for us. Our guest is none other than Sandor Katz, often called the Godfather of Fermentation. It's an odd nickname, given that the godfather of fermentation would have to predate the fermentation process itself – and if that's the case, Sandor's looking rather good for his age. He prefers the slightly less godlike Fermentation Revivalist, which is a wonderful job title in and of itself.But even Fermentation Revivalist doesn't seem to nail it. It's a little bit humble. After all, most people who get into brewing kombucha, baking sourdough, making yoghurt – any kind of fermented food production in any involved manner – will have come across one of Sandor Katz's books. To say that his Wild Fermentation, published in 2003, is “The Bible of Fermentation” (as Newsweek once described it) feels less of an overstatement. In many ways, it's where our modern interest in fermentation was revitalised. Its influence is difficult to overstate.So, when David Begg, the founder of Real Kombucha, shared a panel with Sandor at the Abergavenny Food Festival this summer, we were delighted to hear he'd happily join us on The Real Podcast to discuss not only kombucha, but all things fermentation.We caught him on an early morning call from Tennessee.

Joy of CookingBy Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.John Becker: Hi, I am John Becker, I'm joined by my wife Megan Scott, and we are the most recent coauthors of the Joy of Cooking.Suzy Chase: I'm so happy you said the Joy of Cooking because I've always called it "The Joy".John Becker: It's come up a few times, and you know, we've always said it that way. The definite article was dropped, I think in the 60s, just at least on the cover.Megan Scott: Yeah. It's from the old books, and then the new one is just, it's Joy of Cooking now, but I definitely know a lot of people call it, "The Joy."John Becker: Including us, I mean, you just have to add that. Maybe that was the whole idea is like, if people are going to say the anyways, so I don't know. I'm not sure what the rationale is for that.Suzy Chase: It's crazy to think that it's been nearly 90 years since the first 3000 copies of the Joy of Cooking came out. Your great-grandmother, Irma Rombauer, was not known for her skills in the kitchen. She was a socialite, not a domestic goddess. John, tell us the story of how she decided to self-publish this cookbook in 1931.John Becker: Well honestly, it's a bit mysterious that she undertook it. So, her husband unfortunately passed away, and both of her children, Edgar and Marion, at that time they had moved out. She had her savings and very little prospects professionally. I mean she was part of a generation where women were kind of... There just wasn't as many opportunities or professional training, available for women. So she, on a whim, she took half of her life savings and decided to embark upon writing a cookbook. Then had it privately printed and sold it by word of mouth, as well as just hand selling it to booksellers. It resonated with a lot of people. She had a very conversational, witty tone, that was I think a little bit... It was definitely unique in cookbooks at the time, which were either written by people that had come from a home economics background, or maybe from a more chefy perspective, as in chef of a great house perspective.Suzy Chase: So when did you decide to embrace this family tradition?John Becker: I mean it was always emphasized to me, that it was not expected of me, that I should follow my dreams wherever they took me, and blah-bidy-blah. So I did that for a while. I ended up, really contemplating going to graduate school for literature. Then I just had a kind of an epiphany moment, where I came across the dedication that Marion wrote to the 1963 edition, and it was her first edition solo, without the help of Irma. They had both worked at that point on the 1951 edition. It's a really poignant, at least for me, dedication, and the ending of it really kind of got me right in the gut, was, "I hope that my sons and their wives continued to keep joy a family affair, beholden to no one but themselves, and you." "You" being the readers, our readers. Which is really, I don't know, it was the first time I ever felt like I had been called to do something. It changed my life, it really did. It was the first time I really felt a really deep connection with Marion, and I decided that after all my messing around with publishing and kind of the literary academic arena, that I actually had something to offer to joy, and to my family's multi-generational project.Suzy Chase: I feel a kinship to your great-grandmother, because cooking really isn't my passion either. I'm just trying to be a good home cook for my family. It's interesting that she incorporated joy into the title. Do you have any backstory on the title?Megan Scott: We don't really, we don't know why she decided to call it that, but I think it's an interesting choice and I almost feel like it's perhaps a little tongue in cheek, because Irma was not... I think in some ways she enjoyed certain types of cooking. Like we know she loved to bake and decorate cakes, but I don't think she enjoyed just the day to day, like having to cook every day for people. So I think maybe it was a little bit of a, not a joke, but just kind of a-John Becker: There might've been a twinge of irony there. But on the other hand, I feel like she really tried in that first edition, and subsequent ones, to lessen the burden, to kind of be a friend in the kitchen. To have that kind of casual intimacy with her readers. You know, I mean, it's hard to read that title with a straight face sometimes, because she does have a lot of witticisms in the early editions. She just had a really sharp sense of humor.Megan Scott: Yeah, I definitely agree with that assessment. Also, the cover illustration on the 1931 edition, if you've ever seen it, it's a paper cut. It's a woman who has a broom, and there's a dragon next to her, and she's fighting this dragon. That's the story of St Martha of Bethany, who is the patron Saint of Home Cooks, fighting off the medieval dragon called a tarasc. So in Irma and Marion's minds, it's like the home cook is fighting off the dragon of kitchen drudgery, with this friendly cookbook.John Becker: Well, and a broom, and what looks to be a pretty menacing purse.Megan Scott: Yeah.Suzy Chase: So Megan, you and John developed more than 600 new recipes for this edition. What other changes are in this edition?Megan Scott: There's so many things. So when we first started to think about doing this revision, we created this... So we went through the book line by line, and created a huge outline, where we detailed everything that we felt needed to be fact checked, or changed, or improved upon, or things that we felt were missing. Recipes we thought were outdated, or ones that we felt maybe needed to be revised in some way. So we started out with a pretty good idea of what we wanted to do, but some of the changes include, like everything from the actual trim size of the book. So the book is actually wider now, it's the same height, but kind of a wider format. So it lays flat when you open it, basically to any page, which we love. We brought back paper cut illustrations for every chapter heading. We added new sections on fermentation, sous vide cooking, new ingredients.John Becker: Yeah. Speaking to what you started talking about, we really did... I mean, joy is a cookbook of many parts, and we basically examined each one of those parts, just to see where we could improve. If there was anything lacking in our coverage, either of culinary technique, or ingredient information, or actual recipes that we felt like, "Oh my God, I cannot believe that this isn't in joy." A lot of that response we had to "classic American recipes", like a Chicago style deep dish pizza, or say the St Louis specialty gooey butter cake. Those were ones where we were kind of scratching our heads like, "Oh, I cannot believe that we do not have this now." But also including more international recipes, things that really kind of, I wouldn't say that they capture the changing demographics of America, but it's a gesture towards that. We really tried to be as inclusive and respectful as possible, with that aspect of things, adding new international recipes that have been brought here.Suzy Chase: Did you retest existing recipes?John Becker: Oh yeah.Megan Scott: We did. Yeah. We had tested, by the time we actually started the revision process, we had probably tested 1500 existing recipes, and then we continued to test more as the process went on.Suzy Chase: So Megan, tell the story of the pancake batter, and the difference you found between 1975 and 1997.Megan Scott: Yeah, Well this happened when we were very new working on the book. So this was probably 2010 or maybe 2011, and we were just testing the-John Becker: Well didn't we get a... We received a complaint from a reader about our pancake recipe. It's like, Oh!Megan Scott: Yeah we did. But I think I had tested the recipe before, and I thought the batter seemed runny, but in my naivety I was like, "Oh, I'm just going to add more flour and get on with it." But then we got a complaint from a reader who was like, "This pancake batter is way too runny." Then I was like, "Okay, well this is obviously a recipe problem that we need to fix." So we have all these recipe test notes from when the book was professionally tested back in 2006 and 1997, and we found probably about half a dozen test notes for the pancake recipe alone. It was really interesting because they found the same problems that we had, in that the batter was too runny. The 1975 edition recipe for pancakes was better, but for some reason the change was never made in the manuscript. So we, in this edition, we took the pancakes back to the 1975 quantities, and have restored it to its former glory.John Becker: That's basically one of the reasons why we wanted to do all of the testing in house, and wanted to kind of take it back to the methodology that Marion and Irma used, to produce what are best-selling classic editions. There's very little opportunity for something getting lost in communication, when the same people that are testing the recipes are the same people that are writing them in the book, or in the manuscript. I think that the distance between kitchen and manuscript, was kept to an absolute bare minimum. I think it's very important, especially for a book of this size, where it definitely seems like something that you need to live and breathe in order to do right.Suzy Chase: What sorts of recipes did you remove and why?Megan Scott: It kind of runs the gamut. There were some recipes that we tested them, and we're just like, "This is just not very good." For example, there was a sweet potato stuffing, it was called a stuffing, but it was really just mashed sweet potatoes with sugar and some stuff in it, and baked in a dish, and it was just kind of gummy and not very good. So we cut that. Another example is that we did try to streamline some things. So for example, again in the stuffings chapter there were six different variation recipes on the basic bread stuffing. So what we did was we made the basic bread stuffing kind of the master recipe, and then we include a list of editions that people can play around with, to add to the stuffing, instead of providing six different specific options. Then there were some recipes that just kind of felt outdated, kind of like the golden glow salad. We had to get rid of that one.John Becker: Yeah. Something about, what was it? Pineapple, lemon gelatin and chicken stock.Megan Scott: Yeah. It was like chicken broth. So it was like a sweet and savory gelatin. I don't think that... I mean cool if you like that kind of thing, but I don't think it's as relevant to these days.John Becker: But then there were even some more contemporary recipes that were added later, that were not like 1950s jello mold throwbacks, that we felt like just had to become a little dated. For instance, this edition, we don't have any recipes in the sandwich chapter for wraps. We don't have, there was a pesto cheese cake that was added in the '97 that we decided, you know, this feels a little, I don't know, we just-Megan Scott: Yeah, it felt dated.John Becker: It felt dated.Megan Scott: Also that we got rid of the recipe for tequila shots, because first of all everyone knows that, also there's a lot of really great tequilas and mezcals, on the market that you can just sip and you don't need a chaser. Like not everything has to be a shot.Suzy Chase: I read that you took out shrimp wiggle. What's that?John Becker: It's an odd one, it was actually brought back. So our last edition, the 75th anniversary edition that was released in 2006, there was a concerted effort made in that edition to bring back some of the recipes that had disappeared pretty early on from our publication history. Ones that were taken out by the 60s even, so shrimp wiggle, I want to say that it's a bechamel that has been fortified with ketchup.Megan Scott: ... and clam juice.John Becker: ... and clam juice.Megan Scott: ... and it has peas, green peas in it, and obviously shrimp, and then it's served over toast.John Becker: Yeah.Suzy Chase: Oh!Megan Scott: Yeah, exactly.John Becker: Yeah, that did not test well.Suzy Chase: Irma fought tooth and nail, not to publish photos in this cookbook. How come?John Becker: Well, at the time, so this was in the lead up to the 1951 edition. At the time the person that the publisher at the time, Bob's Merrill, had decided that they wanted to do the pictures, had absolutely no experience with food photography, and actually happened to be, I think a brother of one of the editors that was working on that edition. So that was definitely part of it, is that they felt maybe this wasn't the right guy to do it. But also, they resisted it later. Marion especially resisted it later, just because she felt like it would date the book. I mean, you look at older Betty Crocker editions, and you can kind of see the validity of that concern. I mean even in the 90s, well in the late 90s early 2000s, we actually did come out with a series of single subject books called the All About series. There was food photography done for those, the smaller volumes. Even that photography it's still fairly decent. The color temperature seems a little off. You could definitely tell, even books that are really not in the large scheme of things, that old, that the aesthetics of food photography, or even of props and all of that stuff, it changes so fast. We only publish every 10 years or thereabouts, I mean, ideally every 10 years. So it definitely seems like by the time a new edition rolls around, that food photography is probably going to be looking a little stale. Plus, we have so much to communicate.Megan Scott: Yeah. If we did have food photography, which we did actually, we talked about for a hot minute for this edition, but we ultimately decided against it because it would have been just a couple small sections of the book, with a handful of photos that can in no way represent an 1100 page cookbook like Joy of Cooking.Suzy Chase: When you're out and about, what are some fan favorites that you hear over and over again?Megan Scott: Well, definitely the pancake recipe is a big one. We actually have a friend who has memorize the pancake recipe when he was a kid, and still can do it from memory. But yeah, we hear about that one all the time. Then the chocolate chip cookies, the brownies. What are some other things that we hear about?John Becker: For some reason, the pot roast and the beef stew recipes have a big following. I'm really happy that people enjoy those recipes. But yeah, it definitely seems like, people get really excited about the basics. Oh yeah, the banana bread.Megan Scott: Oh yeah banana bread and carrot cake.Suzy Chase: I was wondering why this edition was so massive. It's much larger than past editions. Then I read about the task of your father, Ethan, updating joy in the mid 90s, and the regrets after that was released. Talk a little bit about that.John Becker: So Ethan had been wrangling with publishers, primarily McMillan, for years. He actually in the mid 80s I think that he had a manuscript for a new revision, that was pretty close to being finished, but was unable to publish it because of disputes with the publisher. This kind of thing continued for quite a while, and I'm sorry to say, so I guess it was the cookbook section of McMillan. I'm not exactly sure how, unfortunately I was really young at that point, so I'm not exactly sure what the machinations were, but we ended up with a new publisher, Simon & Schuster/Scribner imprint. Our agents at the time were really trying to make sure that the book got the revision that it deserved. So a very well known, well-connected, very talented editor was brought on, Maria Guarnaschelli, and she commissioned quite a few of food writers that she knew, up and coming as well as established food writers, to help revise the book. It was a massive undertaking and they really tried to, let's just say that they started from scratch in some areas, where they just made it very hard for... They set themselves a very difficult task. By the end of it, the manuscript had just ballooned to a ridiculous length, and a lot of stuff got lost when it had to be edited down. The real problem was that we lost the canning chapters, we lost the frozen dessert chapters, we lost the cocktail chapter. Which is really sad, because the first recipe in the first edition, was actually for a gin cocktail. Irma published during prohibition. A little bit of the spirit of the book was lost there and then-Megan Scott: Essentially it was just, it was more of a rewrite than a revision. So I think a lot of joy readers were really disheartened, because the book seemed to have lost its personality, which is something that really resonated with a lot of folks. So I think there were just a lot of disappointed people with that edition, in spite of the fact that a lot of really talented people worked on it.John Becker: A lot of the recipes that were added during that edition are some of my favorites. You know, it was a necessary update. The book hadn't been given any TLC in over 20 years by that point. A lot of the international recipes that were added in the 90s are really, really wonderful. So with the 2006 edition, the last one, Ethan and the editorial team, tried to bring back the best of the '97, well to incorporate the best from the '97, but also bring back a lot of that older legacy material from the 1975, for the 75th anniversary edition.Megan Scott: But something we tried to do in this edition was, we didn't want to rewrite the book, we wanted to modernize it without making it too... We didn't want anything to be too trendy or of the moment, we wanted it to be what the older editions of joy are, which is really classic and kind of timeless. We want people to be using this edition, you know, 20, 30, 40 years down the road. So we tried to update it in a really thoughtful, measured way. We weren't interested in going back to a bygone age, nor were we interested in doing something so trendy that it will be a little bit out of date in five or 10 years.Suzy Chase: In 2017 Bon Appétit wrote an article entitled, the obsessive sport of shopping for a vintage Joy of Cooking. People obsess over finding old editions, a first edition can fetch anywhere from $1500 to $15,000. Do you have a particularly interesting story of a first edition that someone found, or has been handed down over the years?John Becker: Actually, my father Ethan recently visited, and brought with him two first editions, first printing, the original printing. One of which was signed by everybody, it's signed by Irma, by Marion, by Ethan. Really did feel like kind of a passing of the guard moment. It's just something I'll treasure forever. But yeah, I mean we really don't have too many stories regarding first editions, because they are super rare, as their prices would seem to indicate. Yeah, I mean finding one with a dust jacket intact, is extremely difficult. In fact, we have a fragment of a dust jacket for only one of our copies. Luckily, there was a facsimile of the first edition that was published in 1998. So for those that are curious as to what Irma put into the original edition, those are available for a much more reasonable sum. I mean most of the interesting stories that we have about older editions of joy, are not like the collector's type stories. They're more like, for instance, I think it was maybe last year or the year before, we received a paperback edition, which it's the 1963 edition. That was the one that was turned into a paperback, a two volume paperback as well as a single volume. It was in a Ziploc, I mean it was just completely destroyed. It came with this incredibly sweet note from someone. She was about ready to go into the nursing home, and she wanted us to have the book because she said that it had seen three marriages, and help her raise six children. She just detailed what this book had been through with her.Megan Scott: She was worried that her children wouldn't know the value of it, and they would just throw it away. So she wanted us to have it. That was a really, that was an amazing thing to receive.Suzy Chase: This week I made two recipes out of the cookbook. Wanda's Stewed Cranberry Beans on page 212, and Rombauer Jam Cake on page 732. Can you describe these recipes and the inspiration for them?Megan Scott: Well the Wanda's cranberry beans, Wanda is my grandmother. So I have come from a farming family, and my grandmother and grandfather grew cranberry beans every year, and they would shell them. We would all get together in the late summer, and shell them and freeze them for the winter. So she would cook these beans every single Sunday for as long as I can remember. It's really just a ham hock in it. Really, really, really simple, but kind of one of my favorite things to eat. Then the Rombauer jam cake is an older recipe, and it's kind of like a spice cake, but it has raspberry jam in the batter. Usually when I make it I like to use, there's like a brown sugar icing that you can make to drizzle over it, that I really love.Suzy Chase: Now to my segment called my favorite cookbook. And this, it's crazy asking you this, but what is your all time favorite cookbook and why?Megan Scott: I don't know if I can pick one because there are a few that I'm thinking of, that were some of the first cookbooks I ever bought, and that really taught me a lot, or that I just really loved reading through. One of them was Wild Fermentation by Sandor Katz. That is an amazing book, and I think it was just recently revised, like maybe last year. But also I remember getting A Platter of Figs by David Tanis, and that kind of... I grew up in the South, so I didn't really have any experience with California cuisine, and that book was really influential for me.Suzy Chase: And John?John Becker: You know I, again, our cookbook library is gigantic and it's really hard to pick a favorite, but I am going to have to say A Super Upsetting Book About Sandwiches, just because it's really, really funny. Obviously the recipes are fantastic, but yeah, by Tyler Kord of No. 7 Sub. Is it No. 7 Subs?Megan Scott: Yeah.John Becker: I remember, not knowing what to expect when I picked it up, but it was definitely one of those ones that I kept on going back to, to read.Megan Scott: Yeah, it's pretty delightful.John Becker: I'm surprised you didn't say Joy of Cooking for your favorite cookbook. Oh, I thought that, that was off limits. Otherwise I would have to say that, because not only family loyalty, but it's also the one I know. I mean it's obviously we know that book really well. I guess we didn't touch on this, but when we were testing recipes when we first started, we were doing for each one that we tested, we did these genealogies for each one to see like what edition it was added to. Yeah. I mean it's definitely our favorite. I mean, it's my favorite cookbook because I just have so much invested in it, and I know it so well. But yeah, for some reason I thought that was off limits.Suzy Chase: Well, I usually say, what's your favorite cookbook other than this cookbook? But I thought, come on. I mean.Megan Scott: Yeah, I didn't think we could say Joy of Cooking, but joy was one of the first books that I ever bought for myself, and I did not grow up in a Joy of Cooking family. So my mom never had, she didn't have the book. I just kind of, when I moved out, I knew that Joy of Cooking was this amazing kitchen resource, that I just needed to have. So I bought it for myself, and yeah, loved it. That was before I met John.Suzy Chase: Where can we find you on the web and social media?Megan Scott: We are on Instagram at The Joy of Cooking, and Twitter The Joy of Cooking, and on Facebook it is just Joy of Cooking.Suzy Chase: What a treat it was chatting with you about the most popular American cookbook. Thank you so much for coming on Cookery by the Book podcast.Megan Scott: Thanks so much for having us.John Becker: It was a pleasure.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

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!

Sandor Katzis an author of several books about food and fermentation, among them Wild Fermentation and The Art of Fermentation. He has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process. He talks with Eric about what fermentation is with respect to food processing, about the many benefits it offers, and how it begs us to rethink our broader relationships to bacteria and other microorganisms, among other things.

Sandor Katz in the house to talk to us a bit about the art and alchemy of fermentation. Sandor is a New York Times bestselling author. His books include Wild Fermentation and The Art of Fermentation, both of which we drew on for the chat here. Fermentation is one of the steps in the ancient alchemical process, both the material and spiritual versions. It’s also an easy and practical way to reclaim your food and your health, because fermented foods are easy to make yourself and can help revitalize your gut microbiome, which has become quite the hot topic in health and wellness circles in the last couple years. And we get into that as well, this war on bacteria that a lot of us are unknowing participants in. Hopefully after this chat we’re a bit more comfortable with the culture growing inside and on us.   PATREON EXTENSION Listen at patreon.com/occulture The potential energy efficiency benefits of fermentation The spiritual aspect of fermentation The alchemy of fermentation and what we can learn about ourselves from observing the process The effect of globalization on fermentation practices and fermented foods What you need to get started fermenting (hint: not much!)   RESOURCES Wild Fermentation on IndieBound Wild Fermentation on Amazon The Art of Fermentation on IndieBound The Art of Fermentation on Amazon Sandor’s website   DONATE If recurring monthly support via Patreon isn’t your thing, we do accept one time-donations via PayPal, Bitcoin, Ethereum and Ripple. Every little bit helps.   MERCH Tees, tanks, hoodies, hats. Check ‘em out on our website or at our Etsy shop.   SOCIAL Twitter Instagram Facebook Tumblr   MUSIC Vestron Vulture - “I Want to Be a Robot (Tribute to Giorgio Moroder)”   PRODUCTION & LICENSING This podcast is produced in the Kingdom of Ohio and is licensed under Creative Commons Attribution-NonCommercial 4.0 International. Executive Producers: Mike K., Carter Y., Mauricio G., Alyssa S., Daniel R., Kelly C., Bruce H., David G., Jeremy V., Marcelo T., Christopher B., Timothy W., Nick F., Michael Q., Jamaica J., Mute Ryan, John W., Paul S., Andy E., Colleen F., Catalina M., Saliyah S., Raymond G., Kevin C., Michael S., Blake S., Kyle A., Megan B.   REMINDER Love yourself. Think for yourself. Question authority.

Exploring the exciting world of fermentation with Sandor Katz, author of The Art of Fermentation and Wild Fermentation...

Today, we talk about Business Startup and some of the things that most people do not think of before they leap in. Why? Because lots of you are well down the path of getting something going and right this moment is a great time to pause, think about some things that you may not have recently. Direct Download Spring Workshop: Sandor Katz author of Wild Fermentation will do a session on fermenting. Tales from the Prepper Pantry Fermentation recipes on Facebook: #ferment Seed swaps - Rachel Stump the Sauce What to do with crumbled goat cheese Operation Independence Simplification FTW Wood Heat #My3Things HIFIVE to Salima Also, her body butter is awesome Main Topic: Business Startup - What People Forget to Think About. Make it a great week! Song: Anonymous by Sauce Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Facebook Group: Facebook.com/groups/lftncoffeebreak/ Instagram: Nicolesauce1 Facebook: groups/lftncoffeebreak/

Katie is one of those exceptionally vibrant people, full of joy and life and a drive to learn and grow. On today's podcast, she shares her most recent adventures in the world of fermentation and educates on this unique world of microbes. Tune in for a super fun chat! -- Learn more about Katie:  YouTube: Yo Soy Fermentista Instagram: @yo_soy_pachamamista  www.yosoypachamamista.com Resources mentioned:  Wild Fermentation by Sandor Katz The Art of Fermentation by Sandor Katz Nutrition and Physical Degeneration by Weston A. Price -- Get in touch! nutritionunscripted@gmail.com On Facebook: https://www.facebook.com/groups/nutritionunscripted/ On Instagram: @nutritionunscripted With Ashley:  https://www.facebook.com/ashleycastlenutrition @ashley_castle_nutrition ashleycastlenutrition.com       Music by: bendsound.com

Fermentation and pickling are different in that fermentation is when the veggies make a brine of it's own juices where pickling uses a brine made from vinegar. They're similar in that they preserve using a brine to store the veggies. Sandor Katz has a great book on fermenting called Wild Fermentation. I also recommend taking a class as well as reading a book on fermentation to get started.

Fermentation and pickling are different in that fermentation is when the veggies make a brine of it’s own juices where pickling uses a brine made from vinegar. They’re similar in that they preserve using a brine to store the veggies. Sandor Katz has a great book on fermenting called Wild Fermentation. I also recommend taking a class as well as reading a book on fermentation to get started.

Listen to an informal and informational conversation about self-taught fermenting and foraging. We discuss pre- and pro-biotics, mold, healing broken bones with herbs, the inconvenient health consequences of convenience food, taking enzymes, how to ferment pickles and the secret to making them crunchy, and how to thrive in the 419, of course! Yvonne suggests these websites for a great wealth of information about fermenting: www.wildfermentation.com www.westonaprice.org You can connect with Yvonne in her Facebook Community: Foodceuticals or by emailing her at foodceutical@gmail.com Don't forget to email Matt at MHSpecialist@gmail.com before Oct. 1st, 2017, to get your 50% off Emotional Freedom Techniques (tapping) session. Fall 2017 Book Club: We're reading "Daring Greatly" by Brene' Brown. Join us at any time. Visit the Thrive Tribe 419 Facebook page for more info. Meet Rose, host of Thrive Tribe 419 podcast at Foodie Fest at Cabin Fever Coffee in downtown Defiance, Ohio on Saturday, September 16, 2017 from 9 am to 5 pm. Please leave us a review on iTunes if you are enjoying this podcast! Thanks! Music credit: www.bensound.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  

I hope you’ll enjoy this Deep Roots Radio interview with fermentation guru Sandor Katz. We chatted about the value of making fermented foods at home – just how easy it is to start, and how much you gain in the way of flavor, food preservation and increased nutritional content. The author of Wild Fermentation, The […]

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.

Ep. 229: Fermentation Questions In this episode, Stacy and Sarah tackle questions about fermentation. They discuss both how to ferment foods, and why you ought to be eating them. Click the picture above to be taken to iTunes   If you enjoy the show, please review it in iTunes! The Paleo View (TPV), Episode 229: Fermentation Questions Intro (0:00) News and Views (0:40) Happy New Year! Sarah is working on finishing Paleo Principles. Almost done! Stacy is coming back from her bereavement leave and answering her mail. Thanks for all the California suggestions! We're going on the Warner Brothers Studio tour to see the Batmobiles and Sorting Hat! And we're going to Pismo Beach for ATVs and whale watching! It's pretty cool how you all know so much about us and can help us find the cool stuff! Sandra Lee asks (9:23): "Sarah and Stacy, I love the podcast, and appreciate how down to earth and real you are about life, family, sleep, food, all of it. I never miss an episode. I frequently recommend you, the podcast, and your books to friends and family. I've been making fermented vegetables for years and have always had questions. Now I'm asking them. It's Fall and harvest time. There are tons of cabbages, carrots, and other fermentable veggies at the farmer's market. I imagine the way people started fermenting was in their attempts to preserve the bounty for consumption long after anything fresh would have spoiled. I took a picture of the jars sitting on my kitchen floor, but realized that you don't have a way for including attachments. How long do fermented vegetables last? I keep them in the refrigerator, putting a huge premium on cold space. I expect them to be good until harvest time the next fall. So I am now consuming what remains from last year's sauerkraut. Will last year's ferments still provide viable probiotic bacteria? I have chosen to stop taking capsulated probiotics, relying on food variety and fermented vegetables to sustain my internal microbial health. Is this wise? I include a variety of vegetables in the sauerkraut. Cabbage, carrots, garlic and dill. This year I couldn't find celeriac, so added rutabaga, kohlrabi, and onions. Does putting vegetable variety into the ferment increase the variety of probiotic species? What do I do about the occasional fuzzy white bit that grows atop the liquid in the fermenting jars? Even with a cabbage leaf holding the solids down, it's impossible to completely eliminate solid floating vegetable pieces. I've heard that it's safe to remove them and consume the rest of the ferment as usual. Is it? What happens if there is more or less than the ideal amount of salt (celtic)? I'm assuming that if there's not enough salt, non-beneficials may proliferate. What happens if there is more salt than needed? Could it keep the beneficials from growing? Could it cause harm in some other way? I look forward to hearing about the science of fermented vegetables! Thanks again. You're awesome!" Nope, no attachments because no poop photos or trolls! Different strains of bacteria come from different types of fermentation. Starters have only a few strains while wild ferments can have hundreds. But every ferment is beneficial! Fermenting starts the digestion process just like cooking, so fermenting changes the nutrient make up. But definitely mix up what vegetables you're fermenting and eating for different nutrients. Ferments can essentially last years in the fridge if made and stored correctly. Stop your ferments by refrigerating, though, so you don't continue into slop instead of pickles! Fermentation involves temperature resistant bacteria, so they will be very hardy and difficult to do wrong. Cooler temperatures might make your ferments take longer. Winter ferments don't get as sour as quickly because the aceitobacters like warmer temperatures better. Sarah uses 1 Tablespoon of noniodized salt to 1 1/2 to 2 pounds of shredded vegetables. Too little salt will make the pathogenic bacteria grow, but too much won't be a ferment, it will be a brine because no bacteria will grow. You can take mold off the top and eating the rest. Don't eat black or pink molds, mold that has grown through out, rotten smells (smelling like pickles, cabbage, or wine is fine), slimy ferments, or alcoholic. Check your brine level every day to make sure it's not evaporating. Everything must be covered in liquid. Cloudy brine, white skim on top, cabbage meets yeast smell, foamy or bubbly or overflowing brine, or an additional SCOBY are all totally fine! You can eat a SCOBY! It's nutritious, though not tasty. Apparently, you can use a SCOBY for would healing as well. (But ask your doctor). Stacy's OB/GYN recommended putting breast milk on wounds as well. And Sarah was given the option to put placenta on her third degree burn as well! Read about Sarah's burn here. Fermentation increases nutrients in your food. K2, for example, forms when K is fermented. The break down of cell walls makes some nutrients more available for the body. Probiotics only have a handful of strains, much fewer than ferments. Fermented foods are a better choice! Get soil bacteria, too, by not washing your veggies too thoroughly! See The Paleo Mom on the benefits of fermented foods here or dirt bacteria here. Stacy's Fermentation Party is here. We, of course, destroyed our ferments because we're bad at doing living things correctly. Our podcast on fermenting with Sarah Ramsden is Episode 154. Her program is called Fearless Fermentation You can also check out Wild Fermentation and Fermented Outro (44:20)     Support us by shopping through links on our sidebars, please!

Sandor Katz is a fermentation revivalist. His passion for fermentation grew out of his overlapping interests in cooking, nutrition and gardening. Sandor's fermenting journey began by making a batch of sauerkraut and he's since earned the nickname Sandorkraut. He's taught hundreds of food workshops around the United States and his book Wild Fermentation has been called a classic. Sandor's latest book, The Art of Fermentation, received a James Beard award and was a finalist at the International Association of Culinary Professionals. In this episode, we discuss: Sandor's first exposure to fermented foods Overcoming the fear of fermenting your own foods at home Fermentation makes vegetables safer than when they are raw Fermentation and various other ways of preserving foods If you buy fermented foods make sure they are labelled raw or unpasteurized The health benefits of consuming fermented foods Peeking while a food is fermenting will not interrupt the process How does consuming a probiotic supplement compare to consuming a fermented food? Should you ever cook fermented foods? Using different sugars for different fermented beverages Stevia doesn't work as a sweetener for fermenting Store bought vs. home brewed kombucha The second fermentation is the secret to carbonation What are the best vegetables to ferment besides cabbage? How and when to make a basic brine How to keep your ferments from becoming moldy How to make a vegan kimchi (without fish sauce) Aim to eat diversely Related links: Sunwarrior

Today on Fuhmentaboudit, the crew talks to Sandor Katz, the man behind the fermentation revolution! The occasion: Katz has recently published a snazzy update on his classic, Wild Fermentation.

This week on Eat Your Words, host Cathy Erway speaks with Sandor Katz, author of "the book that started the fermentation revolution," Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times. The updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods.

Sandor Katz visits Perfectly Healthy And Toned Radio to discuss his book,"Wild Fermentation" Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts.  Newsweek called Wild Fermentation "the fermenting Bible," and The New York Timescalls Sandor “one of the unlikely rock stars of the American food scene.”  For more information, go to http://wildfermentation.com

Donate to The Permaculture Podcast Online: via PayPal Venmo: @permaculturepodcast Sandor Katz with a collection of wild ferments. © Catherine Opie 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. His books, like what he shares in this interview, are filled with passionate personal presentations, balanced with a reservation towards any claim or information that sounds too good to be true. Can fermented foods change your life? Yes, but not in a miraculous way. What they will do is change your relationship to food, health, the cycles of the world, and the context of your diet. You can find out more about Sandor at his website, wildfermentation.com, and all of his books are available through Chelsea Green Publishing. If you are interested in picking up those books use the links in the show notes as a small portion of your purchase goes towards supporting the podcast. If you are wondering how to make fermented foods, pick up a copy of Wild Fermentation and begin reading. As soon as you encounter something that sounds interesting, try it. Make a small batch. A pint, a liter, a half gallon. However you want to measure it, start somewhere. You have the accumulated knowledge of hundreds of generations behind you. You can do this. The bacteria and yeast want to help you make delicious, wonderful foods. Go for it. You might just be surprised what you learn about food, and yourself. If along the way you have successes, failures, or questions you want to share, get in touch with me. or email: The Permaculture Podcast. Up next week on December 3 Brad Lancaster returns to share his work the the Desert Harvesters and collecting water in an urban environment. December 10, Jereme Zimmerman continues the fermentation conversation when we talk about Making Mead like a Viking. The last interview of the year comes out on December 17, and is with Taj Scicluna, better known by many as The Perma Pixie. She got up early to talk with me about the current state of Permaculture in the world. Until the next time, take care of Earth, yourself, and each other. Resources: Wild Fermentation (Sandor's Website) Wild Fermentation (The Book) The Art of Fermentation The Revolution Will Not Be Microwaved

We talk with Sandor while Tara camps out at his Fall fermentation residency program. Show notes: 88: Fermentation Residency Program Sandorkraut: A Pickle Maker Wild Fermentation Sandorkraut on Twitter Sandor Katz on Facebook The Art of Fermentation - Audiobook The Art of Fermentation - Amazon Wild Fermentation - Amazon archive.org/download/fermup-2/fermup-101.mp3 Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation - Amazon The Revolution Will Not Be Microwaved Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Why would anyone want to use starter cultures when fermenting vegetables? Branden is joined by fellow fermenter, Jason Spencer, to discuss the differences between starter cultures and wild or spontaneous fermentation. Show notes: S.E. Nash Making Cultured Vegetables at Home.mov - YouTube [Kinetic Culture Create Your Own Fermented Foods](http://products.mercola.com/kinetic-culture/) [Effects of Leuconostoc mesenteroides starter cultures PubMed](http://www.ncbi.nlm.nih.gov/pubmed/17995739) www.agriculturejournals.cz/publicFiles/50661.pdf [Using whey for fermentation phickle](http://phickle.com/index.php/why-i-dont-whey-lacto-fermentation-without-starters/) Reedsburg Fermentation Fest [Kombucha & Miso Events Fermenters Club](http://www.fermentersclub.com/events/) Creative Kimchi Playshop [Fermentation on Wheels Fermentation on Wheels is a traveling culinary research hub with a mission to harvest & preserve, encourage sustainability, and teach fermentation.](http://www.fermentationonwheels.com/) Austin Fermentation Festival Afterparty Meet-and-Greet… Tickets, Austin - Eventbrite [Austin Fermentation Festival 2014 Texas Farmers Market](http://texasfarmersmarket.org/austin-fermentation-festival-2014/) [Jason Spencer & Ferment Fanatics For Fans of All Fermentation](http://fermentfanatics.com/) Ferment Fanatics Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

I met Russell Bevan last year as we had both done our time with the Jesuits at Gonzaga University.  Russell is a big guy with an even larger personality, which is only superseded by some of the critical review his wines have received. He is a man to pull no punches.   That is what most excited me to bring him onto the Inside Winemaking Podcast.  Russell founded Bevan Cellars with his partner, Victoria De Crescenzo, in 2004 and in less than ten years has rocketed to the top of luxury wine lovers' most-coveted list.   In our conversation Russell lays out his disdain for "good, clean wine," and explains in detail his winemaking philosophy and the meticulous standards he and his team employ.  For example, Russell is preparing to make up to six yeast additions to his wines this coming harvest in order to re-create his version of a wild fermentation.  And this because, as he states, "There's no such thing as a true wild fermentation."  Most of Russell's ideas on winemaking challenge what I have learned during my own career and our conversation during this podcast left my head spinning in the way it does every time we meet.  I keep coming back for more.

Dan Farella joined me on the podcast to discuss his life and work as a "Plant Monk." We talked about so many things though—the insane war on dandelions, viewing the natural world as an amusement park, eating as entertainment rather than intuitive necessity, the foraging trend in the restaurant world, the culture shock of two Americans visiting India, aaaaand we may have discussed something about wild food foraging in there, not sure, you'll have to listen to find out... Dan Farella is an expert food forager, herbalist, teacher and woodlands guide. Through his teaching Dan awakens our fascination with the natural world inspiring a deeper, more intelligent and respectful connection. He offers classes and video content from his website: returntonature.us WEBSITE: http://www.everydaydetox.org INSTAGRAM @everydaydetox SNAPCHAT @everydaydetox FACEBOOK: https://www.facebook.com/everyday.detox And remember: We’re just talkin’ here! Nothing said is intended to replace medical treatment or the advice of your healthcare provider,

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 →

Aaron Zober closes out the 2013 edition of July Independents Month. The final independent business showcased for the month is The Brinery in Ann Arbor, MI with its owner and founder David Klingenberger being interviewed. David comes from working on a farm and being an early follower of Sally Fallon's "Nourishing Traditions", where he learned all about fermentation. David talks about the different fermented products the Brinery offers from sauerkraut to pickles to kimchi. David discusses how The Brinery is expanding with a new facility, some new products, and a wider reach of customers. David also explains what wild fermentation is and how it differs from the other types of fermentation.

“Everything old is new again.”  In our pursuit of ways to optimize and improve our health, there may be ways to do that that we have overlooked.  Interestingly, some people are rediscovering things that have been around for centuries.  One in particular, fermentation, is undergoing new scrutiny and being revived.  What is it?  What are its health benefits?  And can you do it yourself?  Diane Brandon, your Host and author of Intuition for Beginners, is joined this week by Sandor Katz, the leading expert on the art of fermentation and author of Wild Fermentation and The Art of Fermentation.  Mr. Katz has studied fermentation extensively, including its health benefits and history, and teaches it throughout the world.  He’ll share with us all the ins and outs of this ancient art and how we can garner its benefits for ourselves.

“Everything old is new again.”  In our pursuit of ways to optimize and improve our health, there may be ways to do that that we have overlooked.  Interestingly, some people are rediscovering things that have been around for centuries.  One in particular, fermentation, is undergoing new scrutiny and being revived.  What is it?  What are its health benefits?  And can you do it yourself?  Diane Brandon, your Host and author of Intuition for Beginners, is joined this week by Sandor Katz, the leading expert on the art of fermentation and author of Wild Fermentation and The Art of Fermentation.  Mr. Katz has studied fermentation extensively, including its health benefits and history, and teaches it throughout the world.  He’ll share with us all the ins and outs of this ancient art and how we can garner its benefits for ourselves.

Freedomizer Radio Join our live chat and listen at  http://www.freedomizerradio.com  The TRUTH Gary Barhydt Jr hosts the radio show  "The truth" Monday-Friday.  Start your day out with the Truth, the whole truth and nothing but the Truth!   As on the popular show "Dragnet" Joe Friday would say "Just the facts ma'am", we will seek out the facts and we will discusses a varity of topics.   CthePower in YOU with Sandor Katz Sandor Ellix Katz is a fermentation revivalist. His book Wild Fermentation (2003), which Newsweek called “the fermenting bible,” and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. TigerLily's Freedom ROAR Activist, blogger, and instigator of TRUTH.  There are two fundamental truths related to "virtue" that are consistent among humanity - no matter who you are or where you live.  Truth #1:  it is NEVER okay to initiate aggression against another human.  (Self defense does not violate this principle.)  Truth #2:  Respect for property rights.  That begins with the truth that YOU

Guest Sandor Katz, aka Sandorkraut, will talk about his latest book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, and how he became a fermentation revivalist.Wild Fermentation

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.

This week on Let’s Eat In, our host Cathy Erway is talking fermented foods with Sandor Katz. Sandor is the author of two books- Wild Fermentation and The Art of Fermentation- that are essential tomes on the health benefits and preparation of fermented foods. Wine, coffee, beer, and bread are all the result of microbial activity- so why are so many people afraid of bacteria? Tune in to listen to Sandor and Cathy talk about the importance of the so-called “food revival”, the difference between pickling and fermenting, and some of the food safety stigmas associated with at-home food fermentation. Sandor and Cathy also talk about how small amounts of fermented foods can really add flavor to otherwise bland staples like bread or rice. What is Sandor’s perfect date meal? I’ll give you a hint: it involves a delicious take on fermented classic! This episode has been brought to you by Hearst Ranch. “By some estimates, as much as one third of all the food that human beings put into our mouths has been subjected to the transformative action of microorganisms before we eat it- and that’s what fermentation is.” “We are only beginning to understand the importance of the bacteria in our bodies.” — Sandor Katz on Let’s Eat In

The Author of Wild Fermentation in a conversation discussing Culture and Cultures --- Support this podcast: https://anchor.fm/askbryan/support

An Access to Health Experts interview with special guest Sandor Katz, author of Wild Fermentation. He discusses fermented foods as an accent food or condiment food and how much we need to eat to gain the benefits. He also discusses the process of making fermented food and how it affects candidiasis. Access to Health Experts is not only an interview series, it's also a membership website featuring user forums, special reports, 20% discounts on professional grade nutritional supplements, monthly teleseminars, and much more. Visit www.accesstohealthexperts.com for more information.

An Access to Health Experts interview with special guest Sandor Katz author of Wild Fermentation. Sandor discusses what fermentation is and talks about you can benefit and improve your health by eating fermented foods. He also talks about the difference between fermented, cultured, and lacto-fermented foods.Access to Health Experts is not only an interview series, it's also a membership website featuring user forums, special reports, 20% discounts on professional grade nutritional supplements, monthly teleseminars, and much more. Visit www.accesstohealthexperts.com for more information.