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.
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.” According to the Times, “Mr. Katz has become for fermentation what Timothy Leary was for psychedelic drugs: a charismatic, consciousness-raising thinker and advocate who wants people to see the world in a new way.”
His latest book, The Art of Fermentation (2012), received a James Beard award.
Sandor teaches fermentation workshops in Tennessee and many other places.
For more information, check out his website www.wildfermentation.com
— Andy:Baking Bachelor (@BakingBachelor) May 18, 2014