Sandor Katz

Update: The Sandor Katz presentation on all things fermented is tonight at the University of Alaska Fairbanks, and word is it's sold out. That's how big a deal Sandor is in the fermenting world. I just talked to the Cooperative Extension service, and even though the lecture hall is full, the university is opening a classroom adjacent to the auditorium. There, a limited number of people will be able to pay at the door and watch Sandor's streaming lecture in the classroom. For more details on getting a spot in the classroom, talk to Marsha Munsell at 474-5414 or mkmunsell@alaska.edu. Tickets for the streaming classroom are $10 at the door, and 40 seats are available in the classroom.

— Gary Black, features editor

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Fermentation expert Sandor Katz will give a lecture on fermentation from 6-9 p.m. Aug. 17 in the Murie Building auditorium, 982 Koyukuk drive, on the University of Alaska Fairbanks campus.

Tickets for the lecture are $10 preregistered or $15 at the door. Katz is the author of three books on fermentation, including “Wild Fermentation, “The Revolution Will Not Be Microwaved” and “The Art of Fermentation,” which received a James Beard award in 2012.

Sandor calls himself a fermentation revivalist. His website says he got interested in fermentation after making sauerkraut for the first time. His obsession led to the nickname “Sandorkraut” and a wide culinary interest in fermented foods.

The New York Times has described Katz as “one of the unlikely rock stars of the food scene.” Since 2003, when “Wild Fermentation” was released, Katz has given hundreds of workshops “demystifying fermentation and empowering people to reclaim this transformational process in their kitchens.” Those have been in most states and 15 foreign countries. The Southern Foodways Alliance gave him its Craig Claiborne Lifetime Achievement Award in 2014. 

Marsha Munsell, a program assistant for the University of Alaska Fairbanks Cooperative Extension Service, arranged for Katz’s visit to Fairbanks. Munsell, who has been fermenting foods for six years, credits Sandor for resurrecting an interest in fermentation, which is one of the oldest forms of food preservation.

“He stirred the pot and got it going again,” she said.

Katz is delivering lectures or workshops in Kenai, Kodiak and Homer before coming to Fairbanks. The Co-operative Extension is hosting his Fairbanks visit. Register at http://bit.ly/ces-workshops. For more information, contact Munsell at 474-5414 or mkmunsell@alaska.edu.

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