THREE RIVERS MARKET WELCOMES SANDOR ELLIX KATZ FOR FERMENTATION FERVOR
Author to Speak at Local Food Event
Who: Open to the General Public
What: FERMENTATION FERVOR — Talk, food sampling, and book signing
When: Sunday, July 15th, 2 – 5 pm
Where: Ijams Nature Center, Meeting Room in the Visitor’s Center, parking is available next to the building, Ijams Nature Center is accessible by bike on the Knoxville City Greenway in South Knoxville (off Spence Pl.)
Cost: $7 for non-members, free for Members of Three Rivers Market (donations accepted). Space is limited; please contact Three Rivers Market (865.525.2069) to reserve your space.
Media Contact: Katie Ries, email@example.com, 865-525-2069, ex. 211
Three Rivers Market is pleased to announce Fermentation Fervor, an event celebrating fermentation, food culture, and local community. Participants will hear renowned “fermentation experimentalist” Sandor Ellix Katz speak about his work with fermented food and culture. Katz will be joined by local kefir producer and farmer Jennifer Niceley. Participants will have a chance to sample fermented foods and to learn about fermenting foods at home. There will be a book signing following the talk.
From beer and bread to coffee and chocolate, fermentation is an integral part of human culture and health. Fermenting foods allows us to preserve an abundant harvest, access minerals and micronutrients, and better digest our foods. Three Rivers Market is pleased to celebrate the beauty, complexity, and accessibility of fermented foods and to welcome Sandor Katz to Knoxville.
Katz is a “self-taught fermentation experimentalist” and the author of “Wild Fermentation”, “The Revolution Will Not Be Microwaved”, and the newly released “Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World.” He has inspired a generation of food lovers to ferment their own foods and to learn more about the amazing process of fermentation. Join us Sunday, July 15th and learn about the magic of fermentation. Don’t miss this unique opportunity to reclaim a part of our food heritage and health.