Sandor Katz on Fermented Foods & Climate Change—w/ Sandor Ellix Katz, author of The Art of Fermentation
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 ferme…
The Joy of Cooking, Fermentation and Seasonality
On episode 13, Dr. Amy Sapola talks with Sandor Katz. Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermen…
45. Fermentation, Live Bacteria and Gut Health with Sandor Ellix Katz
We're afraid of bacteria. We sterilise, bleach and pasteurise, but thankfully since the Human Gut Microbiome Project in 2007, we're more aware of the essential symbiotic relationship between microbes and humans.
Raw fermented foods teeming with beneficial bacterial life are becoming more popular …
SANDOR ELLIX KATZ on Cultures of Fermentation /359
“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 ma…
SANDOR ELLIX KATZ on Cultures of Fermentation /359
“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 ma…
Kombucha, Sauerkraut, and More
Fermented foods have been around for millennia, but why are they used? How do fermented foods get, well, fermented? And most importantly, why would someone want to eat fermented foods as part of their diet?
This “sauer” presentation, Dr. Michael Smith, NMD explores the fermentable foods that we kno…
Sandor Katz
Sandor Ellix Katz is the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movement.
Starting with sauerkraut, Sandor has been fermenting foods for over 14 years. As an avid cook, gardene…
Fermentation Journeys
Sandor Ellix Katz, a fermentation revivalist, discusses the art and science of home fermentation. He emphasizes the simplicity and accessibility of the process, highlighting the benefits of fermenting vegetables like cucumbers, radishes, and cabbages. Katz provides insights into various techniques,…
#122 - Why We Eat Local & Farm-Friendly Food
Why eat local? What if it isn’t easy? What if the things I want aren't available? What's the point? Alison and I have both considered these questions for ourselves and factored them into decisions that we’ve made about how we live our everyday lives. We didn’t make the changes overnight, and we don…
Home cooking for Valentines Day and beyond, How to have fun with fermentation
Chefs Luke Zahm and Patrick O’Halloran share some of their most romantic dishes for the month of February, whether you’re cooking for one or many people. Then, we get an introductory course on fermentation from author and fermentation revivalist Sandor Ellix Katz.
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