World-renowned fermentation revivalist Sandor Ellix Katz embarks upon a philosophical and biological journey into the origins of multicellular life, and how the multi-species activity of fermenting foods has played a central role in the evolution of microbes, our bodies– and even our culture.
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, 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.” Sandor is the recipient of a James Beard award and other honors. For more information, check out his website www.wildfermentation.com.