What does fermentation have to do with zero waste living? Quite a bit, actually! Fermenting foods allows us to store and preserve fresh local food so we can eat healthy and reduce the packaging we'd otherwise need to buy.
Sandor Katz is a native of New York City and a graduate of Brown University, currently living in Cannon County, Tennessee. Since 2003 when Sandor's book Wild Fermentation was published, he's taught hundreds of fermentation workshops and has empowered others to reclaim this important transformational process. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals.
124. Madawaska Kanu Centre
123. BC Salmon Farms
122. Urban Salmon
121. Edible Coffee Cups
120. Water For First Nations
119. Sustainable Affordable Housing
118. Carbon Tax Problems
117. Solar Oysters
116. Veteran Compost
115. Plastic in the North Sea
114. Endocrine Disruptors and Plastics
113. Holiday Shopping Ideas
112. Toxins In Bioplastic
111. Nuclear Energy
110. Keeping Produce Fresh With Hazel Tech
109. Sharing During Covid
108. How Our Grid Works
107. Rent a Romper for Kids
106. Zion Lights on Nuclear
105. Plastic And Marine Life
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