Charis welcomes Dr. Julia Skinner and Sandor Ellix Katz in a celebration of all things fermented. Together they will discuss their newest projects: the Hidden Cosmos: A Fermentation Oracle + Recipe Deck, and Our Fermented Lives (Skinner) and Fermentation Journeys (Katz), how food has brought them together, and share some techniques and best practices for new and old fermentation fans alike!
Julia Skinner, Ph.D. is the founder of Root Kitchens, Atlanta's fermentation and food history company offering online classes, consulting for creative professionals, private lessons, and more. She is also a food writer, driven by curiosity and her love of history, and these interests along with her skills as a visual artist led her to create the Hidden Cosmos: A Fermentation Oracle + Recipe Deck. Her next book, Our Fermented Lives, comes out this summer.
Follow along with Julia on social media @rootkitchens or @bookishjulia or through her newsletter.
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 five books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation (a New York Times bestseller and winner of a James Beard Foundation Award), Fermentation as Metaphor, and his latest, Fermentation Journeys. His books and 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: www.wildfermentation.com.
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From James Beard Award winner and New York Times-bestselling author of The Art of Fermentation the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life's work--a cookbook destined to become a modern classic essential for every home chef.
From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles.
"Wild Fermentation has] become a manifesto and how-to manual for a generation of underground food activists."--The New Yorker
The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazak , and so much more
The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.--The New York Times
The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...
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