When: Fri., Aug. 12, 7 p.m. 2016
Most fermented things are delicious: sauerkraut, yogurt, beer. Sandor Katz has dedicated himself to promoting the benefits of the bacteria that make them. His books Wild Fermentation and The Art of Fermentation contributed to a revival of interest in the ancient practice. For the past two weeks, he’s been sharing his knowledge with students at Sterling College. If you were late to class or not in it, Katz is holding a book launch for the second edition of Wild Fermentation on Friday. Meet the author, pick up a copy, and try your hand at kimchi and kefir in the comfort of your own home.