ONLINE EVENT
Join fermentation revivalist Sandor Katz and microbiologist-turned-natto-producer Ann Yonetani for a virtual talk about their respective fermentation journeys and Sandor's new book, Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World.
The book focuses on fermented foods and drinks that Katz has learned about in his extensive travels around the globe from Peru to Nigeria to China. Among the foods included is Japanese natto, whole fermented soybeans, as well as similar foods enjoyed in China, Burma, Nagaland, and West Africa. Sandor and Ann will discuss this fascinating example of collaboration between human, plant, and microbe that has occurred again and again around the globe to mutual benefit.
Tickets include the option to purchase Sandor Katz’s Fermentation Journeys *shipped to your door by Kitchen Arts & Letters in New York City. *US only
SANDOR KATZ
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 four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which was a New York Times bestseller and won a James Beard Foundation Award—and Fermentation as Metaphor. 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.
ANN YONETANI
Ann Yonetani, PhD is a natto maker & microbe farmer in NYC. A child of Japanese immigrants, natto was naturally on her food radar early. Later, she became a biologist awed by what microbes can do on our planet and in our own bodies. This led naturally to a fascination with fermented foods, one of the ancient ways we bring the microbial world inside of us. Coming full circle, Ann fell in love with natto and made it her mission to champion this uniquely weird and wonderful traditional ferment in America. Since 2016, her company NYrture has been producing natto in Brooklyn and sharing it nationwide.
KITCHEN ARTS & LETTERS
Kitchen Arts & Letters is a bookstore devoted to food and drink, with titles imported from around the world. They emphasize works on food culture and innovation.