WILD FERMENTATION

An Introduction to Fermentation

with    Sandor Ellix Katz

March 10, 2010        6:30-9:30 pm

Cost: $20            Please contact us for a reservation.

Cheryl’s Herbs welcomes Sandor Katz, self-proclaimed “fermentation fetishist” for an informative evening on the history, culture and basics of the fermentation process.

 Microscopic organisms our -ancestors and allies- transform food and extend its usefulness. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy. Many of your favorite foods are fermented; bread, cheese, wine, beer, cider, chocolate, coffee, tea, pickles, sauerkraut, kimchee, miso, tempeh, soy sauce, vinegar, kefir, yogurt and kombucha.

 Come experience the fervor as Sandor shares simple fermentation techniques and the glorious nutritional and healing powers of fermented foods. This will be an unforgettable evening for raw food enthusiasts, those seeking to create “probiotic organisms” for digestive health inexpensively in your own kitchen and “foodies” from all cultures.

 Sandor Ellix Katz is a cultural revivalist, author of Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved.  The passion and fervor he brings to his teaching reflects his dedication to the art, science and history of the fermentation process. Sandor resides and teaches at the Short Mountain Community in Tennessee.  For more information visit wildfermentation.com.