Lenoir-Rhyne University

Award-winning author, Sandor Katz, is kicking off his week-long, hands-on WILD FOOD & FERMENTATION WORKSHOP, http://ashevillage.org/wild-food-fermentation-workshop/, with a public keynote presentation at Lenoir-Rhyne University. Come join us for an evening with the fermentation revivalist, himself. Taste samples…and gear up for a week of fermentation & wild food fervor! Sandor will do a book signing after his talk – books will be for sale. Please note that you are welcome even if you cannot attend the week-long workshop.

SEATS ARE LIMITED SO GET THERE EARLY. SPREAD THE WORD. SEE YOU THERE!

Sandor is a fermentation revivalist. He has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. His goal is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture.

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WHEN: Monday, June 27th, 7:00-9:00pm
WHERE: Lenoir-Rhyne University, 36 Montford Ave. Asheville 28801
DIRECTIONS: From 240 take exit 4C. Turn left into the Chamber of Commerce/ AshevilleVisitor Center parking lot. Parking is free. The keynote is in the board room on the second floor, accessible by elevator or stairs.
PRICE: $10 – Tickets are available online here: https://www.paypal.com/cgi-bin/webscrcmd=_s-xclick&hosted_button_id=QLSXFWG2F9LTL
and first come, first served at the door by cash.
CO-SPONSORS: Ashevillage, Lenoir-Rhyne University
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Why Fermentation? Most people consume fermented foods and drinks every day. Think: Bread. Cheese. Wine. Beer. Coffee. Chocolate. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. The flavors of fermentation are compelling and complex, quite literally alive. New York Times best-selling author, Sandor Katz, will be inAsheville to teach his intro-level, week-long workshop. He is kicking it off with a public talk at Lenoir-Rhyne University where he will address the widespread use offermentation in culinary traditions around the world, the illustrious history of fermented foods and beverages, and their integral role in human cultural evolution. He will also address ways in which fermentation transforms the food nutritionally, and the special healing qualities of live-culture ferments.