RECOMMENDED! Workshop

[Guest guest]

I thought folks would be interested in this--catch Sandor if you can,

he is

a great teacher, very personable and such a great style. Sally did a

wonderful intro to his first book _Wild Fermentation_ (which I always

recommend people purchase in tandem with _Nourishing Traditions_.)

His ferments are not lactic in sealed containers, instead relying on a

slower method of using the microbes and friendly things in the air. I was

very apprehensive to try sauerkraut making until I attended one of his 2

hour demos, where we helped him make sauerkraut & kimchee. (I attended the

workshop here in Oregon, with the other local co-chapter leader.)

I am very jealous none of these events are happening on my side of the

country!

Additionally, you'll note his call for information for an upcoming book--I

hope you will consider sharing this with interested folks, or sharing info

with him that might be useful.

Cheers, Leann

PS Both the from and the to seem to be his contact addy. I usually e-mail

the wildfermentation addy.

>From: Sandor Katz <sandorkraut@...>

>sandorkraut@...

>Subject: Upcoming Fermentation Workshops

>Date: Sun, 24 Apr 2005 10:26:45 -0500

>

>hello friends,

>

>it's high spring in tennessee. every day the forest canopy fills in more,

>and we have lots of beautiful baby goats prancing about. soon it will be

>time for me to hit the road again spreading fermentation fervor. the

coming

>months will bring me to north carolina, tennessee, new york,

pennsylvania,

>ohio, michigan, and virginia (dates and contact info below). please come

>check out my workshops, or forward this to people you know who might be

>interested.

>

>i'm trying to spend most of my time at home working on my new book. it's

>(tentatively) called underground food: culinary resistance and revolution

>in many different flavors. it's been inspired largely by people i

have met

>-- food activists -- over the past few years as i have traveled around

>talking to people about fermentation.

>

>a lot of what i am writing about is how the small-scale local trade of

>unadulterated foods has been made illegal, and examples of communities

>where people are organizing underground markets to exchange local

foods, in

>some cases perfectly legal, in others technically illegal by virtue

of laws

>which favor mass production. i'm looking for examples of this small-scale

>unauthorized free trade of local foods. please email me with your related

>stories and experiences. thanks!

>

>if you would rather not receive my periodic mailings, let me know and i

>will remove your name from the list.

>

>i hope you're having a great spring!

>

>sandor

>

>Upcoming Fermentation Workshops with Sandor Katz

>

>May 21 & 22 (Saturday & Sunday), Chapel Hill, NC. Intensive two day

>Foraging and Fermentation Workshop with Cook. Email

>claudia_scorpio@... for details.

>

>June 6 & 7 (Monday & Tuesday), New York, NY, Natural Gourmet Institute,

> " Fundamentals of Fermenting Food, " a hands-on fermentation experience in

>which we will ferment sauerkraut, kimchi, tempeh, miso, injera, idli,

mead,

>and kefir. For more information or registration call 212-645-5170 or

visit

>www.naturalgourmetschool.com.

>

>June 11 (Saturday), New York City, Union Square Farmers' Market,

>11:00AM-2:00PM, Demo, tasting, and talk.

>

>June 15 (Wednesday), Pennsylvania, PASA, Dickson College, Carlisle, PA,

>10:00AM-5:00PM. For info call 814-349-9856 or visit www.pasafarming.org.

>

>June 23-26 (Thursday-Sunday), Whitwell, TN, Food For Life, Sequatchie

>Valley Institute, 423-949-5922 www.svioneline.org.

>

>July 25 (Monday), Toledo, Ohio, Toledo Botanical Garden, details to come.

>For info contact mszuberla@....

>

>July 26 (Tuesday), Ann Arbor, MI, People's Food Coop, details to

come. For

>info contact lauram@....

>

>July 27 (Wednesday), Detroit, Michigan, Earthworks, 6-8 pm. For info

visit

>www.earth-works.org or email mpatrickcrouch@....

>

>October 14-16 (Friday-Sunday): Red Boiling Springs, TN, Biodynamic

>Conference at Long Hungry Creek Farm, 615-699-2493,

www.barefootfarmer.com.

>

>November 11 (Friday): Chantilly, VA, Weston A. Price Foundation

Conference,

>1:30-3:00 PM, Workshop on Fermented Condiments, www.westonaprice.org.

>

>and then, far in the future, a 5-day intensive:

>June 11-16, 2006 (Sunday-Friday): Brasstown, NC, C. Folk

>School, Fermentation Immersion: Five Days of Hands-on Live-Culture

>Experience, 1-800-FOLK-SCH, www.folkschool.org.

>

>

>

>

>

>Sandor Ellix Katz aka sandorkraut

>Author of Wild Fermentation: The Flavor, Nutrition, and Craft of

>Live-Culture Foods

>Published by Chelsea Green Publishing Co. www.chelseagreen.com

>Check out my website at www.wildfermentation.com

>

>