In his two decades of worldwide travel, Katz has been teaching and learning about the many fascinating and delicious techniques humans have developed for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In Fermentation Journeys, Katz takes readers along to revisit these special places, people, and foods.
Katz is currently embarking on a book tour, which brings him to the East Bay for three exciting events.
Here’s a full (and growing) list of appearances in the Bay Area:
Tuesday, May 31, 3-5pm – Berkeley Farmers Market, book signing with June Jo Lee, who co-authored the forthcoming book, Sandor Katz and the Tiny Wild, which tells the story of Sandor’s discovery of an invisible world of microbes that transform the fermented foods we enjoy every day. Sandor Katz will also demo how to make pao cai, a Chinese style of pickling vegetables through a perpetual fermented brine.
Wednesday, June 1, 7pm – Bookshop Santa Cruz, 7pm
Thursday, June 2. 6pm – 18 Reasons, San Francisco, (ticketed workshop)
Friday, June 3, 6:30pm – Omnivore Book, San Francisco, (free)
Saturday, June 4, noon – Ferry Plaza, San Francisco, (free cooking demo)
Sunday, June 4, 1pm – Ferry Building/Book Passage, (free book signing)
Monday, June 6, 6–8pm – Fermentation Workshop at Preserved, Oakland, ($75, currently wait list only): Katz demonstrates making pao cai, a Chinese style of pickling vegetables through a perpetual fermented brine. Samples and Q & A on all topics. Hosted at the original Preserved location, Backyard at Good Neighbor, 4200 Piedmont Ave, Oakland.