(Flickr photo (cropped) by Francis Bourgouin).
Tune in to our radio show on your local public radio station, or sign up for the podcast and listen at your leisure. Here’s what it’s about:
What do bread, wine and cheese have in common with pickles, sauerkraut and chocolate? All are among the wide range of fermented foods created through the action of cultures that are treasured, shared and nurtured within communities. Fermentation is a traditional way of preserving food through the action of friendly bacteria that improve nutrition and nourish the beneficial bugs in our digestive tracts. In addition, fermentation provides interesting flavors. Find out why we should embrace these beneficial bacteria instead of trying to banish them.
Guest: Sandor Ellix Katz is a self-taught fermentation experimentalist. His books include Wild Fermentation: The Flavor, Nutrition, and Craft of Life-Culture Food and his most recent one, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes From Around The World. Sandor Katz is arguably one of the most knowledgeable experts on this ancient art. His website is http://www.wildfermentation.com. The photo of Sandor Katz was taken by Sean Minteh.
The podcast of this program will be available the Monday after the broadcast date. The show can be streamed online from this site and podcasts can be downloaded for free for four weeks after the date of broadcast. After that time has passed, digital downloads are available for $2.99. CDs may be purchased at any time after broadcast for $9.99.
The New York Times has a feature article on Sandor Katz and he is answering questions on their diners’ blog.