Fermentation, Community, & Culture

We’re talking fermentation with Sandor Ellix Katz and Julia Skinner. Julia is a food historian, writer, and author of Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities. She's also the founder of Root, Atlanta’s fermentation and food history company, and her work is regularly featured in local, national, and international publications as well as in her own weekly food newsletter. She has a PhD in Library Science, cares for two wildlife habitats, and is a visual artist. Sandor Ellix Katz is a fermentation revivalist. He is the author of five books: Wild Fermentation; The Art of Fermentation; The Revolution Will Not Be Microwaved; Fermentation as Metaphor; and his latest, Fermentation Journeys. Sandor's books, 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.”