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.
84. Biotech: Sustainable Innovations
83. Recycling Waste Water
82. Home Renos
80. Zero Waste in Hawaii
79. Ocean Legacy Foundation
78. Zero Waste in Hong Kong
77. Recycling Coffee Cups
76. Data Reporting on Sustainability
75. Green Philly
74. Sustainable Remark Glass Studio
73. Ray C. Anderson Foundation
72. Fats, Oils, & Grease Waste
71. Secondhand with Adam Minter
70. The Strumbellas
69. Managing Waste Services With Elytus
68. Enzymes Breaking Down Plastic
67. Microplastic In Our Atmosphere
66. Zero Waste Buildings
65. Plastic in the Arctic
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