Sandor Katz calls himself a fermentation revivalist. The author, educator and bacteria wrangler, aka Sandorkraut, is a one man band for the benefits of eating and drinking live culture foods, things such as sauerkraut, pickles, yogurt, sourdough bread, miso, wine and beer. Fermenting foods by relying on wild, naturally occurring micro-organisms that break down sugars and starches is an ancient technique. It creates flavor, is a reliable method of preservation, and provides important health benefits.
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| Dr. Katz's Pickles, fire foor and drink. Photo by Barney Taxel |
Katz isn't just an authority or an advocate. He's more like an evangelist and his gospel is grounded in a microbial view of the edible universe. He'll be teaching and preaching Thursday, March 14 from 5-8 PM at the Root Cafe in Lakewood. The lecture will focus on the practical DIY process of transforming ingredients through fermentation and the positive benefits of eating them as well as the historical and cultural significance of the method.
Copies of his latest book, The Art of Fermentation, will be available for sale and Katz will be happy to sign copies after the program. Cost is $10 at the door and pre-registration for the event is recommended.
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