San Francisco, California
London, United Kingdom
The Laurie M. Tisch Center for Food, Education & Policy Presents
Wild Fermentation: An Evening with Sandor Ellix Katz and Just Food
Join us for a special evening with fermentation revivalist and author Sandor Ellix Katz to celebrate the release of his revised and updated edition of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.
Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started the fermentation revolution, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Since the publication of the first edition of Wild Fermentation in 2003, Sandor Katz has taught hundreds of sold-out workshops across the country. On this rare visit to NYC, Sandor will demonstrate how easy it is to make your own fermented vegetables, share stories from his new book, discuss fermentation practices, and answer troubleshooting questions.
Sandor will be signing copies of the revised and updated edition of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. In addition, there will be a delicious tasting of fermented foods from local artisanal producers. Take advantage of this unique opportunity to learn from one of the top experts and enthusiasts of fermented foods. Empower yourself with simple techniques for fermenting these healthful foods in your home. Be part of the fermentation revival!
You can pre-order your copy of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Copies of the book will also be available at the event.
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. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 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 Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.
All proceeds from this event support Just Food's efforts to empower community leaders who are transforming the food system in New York City. To learn more about Just Food's work, visit justfood.org
Note: This is a demonstration workshop.
Tickets are transferable, but not refundable!
A special thanks to the following business for their generous food, beverage, and raffle donations:
When & Where
Tisch Food Center & Just Food
The Laurie M. Tisch Center for Food, Education & Policy, Teachers College Columbia University cultivates research about connections between a just, sustainable food system and healthy eating and translates it into recommendations and resources for educators, policy makers, and community advocates. The Center focuses on schools as critical levers for learning and social change. To learn more about the Tisch Food Center visit www.tc.edu/tisch.
Just Food empowers and supports community leaders to advocate for and increase access to healthy, locally-grown food, especially in underserved NYC neighborhoods. To learn more about Just Food visit, www.justfood.org.