Many of your favorite foods and drinks are probably fermented. For instance:

Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, 

Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.

A few years ago, when Sandor Katz's first book, "Wild Fermentation" came out, 

I interviewed Sandor on Wildoak Living. The book galvanized and fueled a revival 

of the ancient art of fermenting foods. That interview, unfortunately, did not make

the transition from analog to digital recording and archiving.

Since then, Sandor Katz has continued to practice, study and teach about fermentation

around the globe and this year, published what's likely to become

the fermentation bible: The Art of Fermentation - An in-depth exploration 

of essential concepts and processes from around the world. 

 

Sandor is the major force behind a national revival of an almost lost culinary art form.  

He is also profoundly changing the way that we think about food, health and food safety.

Fermentation makes foods more nutritious, as well as delicious. 

Microscopic organisms – our ancestors and allies – transform food 

and extend its usefulness. Fermentation is found throughout human cultures. 

Hundreds of medical and scientific studies confirm what folklore has always known: 

Fermented foods help people stay healthy. 

In this first of two interviews recorded in 2012, Debra Scott talked with Sandor Katz on May 28, 2012 on the Farm and Garden program on Mendocino County Public Broadcasting.

You can find the interview I conducted with Sandor Katz in July 2012 here.

You can find more info about Sandor Katz at his website:

http://www.wildfermentation.com/