Sandor Katz

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:

Past Olios with Sandor Katz

Reclaiming Food Through the Art of Fermentation

Now that science and popular culture are increasingly recognizing the importance of bacteria in our bodies to our well-being, and the benefits of eating bacteria-rich foods, there is a revival of interest in fermented foods. This Olio will address a range of questions: What is fermentation? How does it transform food? Why is it practiced everywhere?

Venue: None

Teacher: Sandor Katz

May 13, 2021, 6:30 p.m.

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Olio: A miscellaneous collection of art and literature.