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Bay Area Friends, I’ll be around the Bay from Ma

Bay Area Friends, I’ll be around the Bay from May 29 to June 6 promoting my new book Fermentation Journeys with a range of events at farmers markets, bookstores, small producers, and more. Please join me, and help spread the word to interested folks. Details at https://www.wildfermentation.com/events/bay-area-book-tour/.

My online class with @177milkstreet was postponed

My online class with @177milkstreet was postponed to next week, April 6. The class will focus on pao-cai, turmeric paste, and other tasty variations for fermenting vegetables. Registration at https://www.eventbrite.com/e/fermentation-201-with-sandor-katz-tickets-232634635457, or you can find the link through @177milkstreet Instagram bio. Use (and feel free to share) the discount code FERMENT22 for 15% off.

London area friends, perhaps this event will be of

London area friends, perhaps this event will be of interest, or perhaps you can help spread the word!

#FERMENTFORUKRAINE FUNDRAISING WORKSHOP

Eastern European Sauerkraut & Chinese-style ‘Pao Cai’

by the 'Ladies Who Ferment';

Eleni Michael (SOAS Alumna)

Jelena Belgrave

Pao-Yu Liu

Date: Saturday 12th March 2022

Time slots: 11am - 1pm or 2pm - 4pm

Location: Pao Haus Fermentary, Unit 50, Containerville, 1 Emma Street, E2 9FP

Tickets at £35.00pp including ferments tasting and DIY workshop can be purchased online via Pao Haus Fermentary;

We strongly believe that food brings all the people together and this is an opportunity for us to contribute to #CookForUkraine initiative set up by Olia Hercules and Alissa Timoshkina. All the proceeds from the workshop will go directly to their fundraising for UNICEF UK Ukraine Appeal that supports children and families affected by the war. If you are not able to attend the workshop but would like to support #CookForUkraine, please consider donating at: https://www.justgiving.com/fundraising/cookforukraine/

I'm on the Rachael Ray Show tomorrow (Tuesday) dem

I'm on the Rachael Ray Show tomorrow (Tuesday) demonstrating how to make sauerkraut and pao-cai. Check it out!

And then there is grind, the pilot whales that are

And then there is grind, the pilot whales that are eaten here, a lightning rod that has become the thing the Faroe Islands are most famous for. When I first posted on social media that I was coming here, I received comments horrified that I would travel to such a barbaric place. But is the Faroese whale hunt worse than the meat coming out of factory farms and mass slaughterhouses? As a student of traditional food practices, I do not feel that it is my place to condemn or to judge; I am here to learn. A few things that I have learned: People are eating much less whale than in the past, mainly due to mercury and other heavy metals that accumulate most heavily at the top of the ocean food chain. The whale hunting is a huge community event, with wide distribution of the bounty. @hjamaud told me that when she was a young single mother, participating in it helped her feed her kids. I was served fermented whale meat grind, and fermented blubber spik. The meat was tasty, with a texture similar to lean red meat, and a slightly fishy flavor; but the spik was especially luscious for someone who finds every kind of fat satisfying and delicious. I learned the English word for separating whale meat from the blubber and skin, flensing, only when the Canadian vegan punk band Propagandhi wrote a song about me called “Human(e) Meat (The Flensing of Sandor Katz)”. In the Faroese tradition, pieces of the whale meat are dry-aged like the mutton described in an earlier post. The blubber is brined or dry-salted. @johannaatj, who served us a wonderful meal featuring both grind and spik, told me that she prefers to age spik under a brine, because it better protects the fat from rancidity. If you are interested in learning more about the Faroese whale hunting tradition, from a wide range of perspectives, check out the excellent 2016 documentary “The Islands and the Whales.”

I've been posting a lot about traditional Faroese

I've been posting a lot about traditional Faroese fermentation of meat and fish, but I'm here teaching workshops primarily focused on vegetable fermentation. Traditionally only a few vegetables are grown here but some farmers are trying to diversify. My host @sunnivagudmundsdottir and her organization @matkovin are promoting increased local food production. She took me to a farm on the island of Sandoy where in late February there were gorgeous carrots, kale, and kohlrabi. Today I'm teaching a hands-on workshop for farmers at an agricultural center. Several of them asked questions about fermenting at a larger scale and are thinking about trying it commercially as a value-added farm product.

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Recent Posts

A Slice of Bread as a Yogurt Starter?
Sandor UK Tour September 2019
Traditional Norwegian Farmhouse Brewing
Aged Almond Cheese
People’s Republic of Fermentation

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Sandor Katz on Bodai Moto-Zukuri Saké
Sandor Katz on Bodai Moto-Zukuri Saké
Sandor Katz on Making Sauerkraut
Sandor Katz on Making Sauerkraut
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Books for Cooks

Sandor Katz at Books for Cooks
4 Blenheim Cres, London
June 29, 3:00 p.m.
Free Event

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