Media Links

Sandorkraut in the media

2024

Noi Consumator Infantili il Cibo Fermentato e Sano September 20, 2024

Sandor Katz YouTube Compilation Channel

Fermentation Love YouTube, “Fermentation Journeys by Sandor Katz,” August 31, 2024 

Fermentation Love YouTube, “The Art of Fermentation by Sandor Katz,” August 13, 2024

Fermentation Love YouTube, “Wild Fermentation by Sandor Katz,” August 6, 2024

The Guardian, “The Miso Miracle: How to Use the Ingredients that Makes Every Dish Delicious,” July 16, 2024

The Washington Post, “Sauerkraut Shines in this Reuben-Inspired Crispy Tofu Dish,” Juy 11, 2024

Cowichan Valley Citizen, “Exploring the Many Uses of Garlic,” May 25, 2024

The Conversation, “Fermented Foods Sustain Both Microbiomes and Cultural Heritage,” April 17, 2024

Food Science.org, “Sandor Katz on Fermentation,” March 27, 2024

The Guardian, “The Microbiome Miracle: How To Make Your Own Kombucha, Kefir, Kimchi, and Kraut,” February 26, 2024

The Daily, “Junebug Ferments: Gut Feelings and Fermentation Healing,” February 16, 2024

The Guardian, “‘Fresh, Punchy, Full of Citrus and Herbs’: How to Cook and Eat Like You’re on a Yoga Retreat,” January 31, 2024

The Seattle Times, “No Way. Whey! It’s Actually a Surprisingly Versatile Ingredient of its Own,” January 30, 2024

Midwest Women’s Herbal, “Fermentation Discussion: Between Sandor Katz and Herbalist Linda Conroy,” January 20, 2024

Ancestral Kitchen Podcast, “Sandor Katz: Wild Yeast, Small Food & the War on Bacteria,” January 16, 2024

Pure Wow, “Chocolate Sauerkraut Cake Was a Childhood Joke — So Clearly, I Had to Try It,” January 11, 2024

RNZ, “Tasmania Leads the Way With New Food Fermentation Hub,” January 5, 2024

2023

The State Journal-Register, “Cookbooks Are a Favorite Gift …” December 26, 2023

The Daily Mail, “Fourteen Secret Ingredients That Will Take Chocolate Cake to the Next Level,” December 17, 2023

For the Wild Podcast, “Sandor Ellix Katz on Cultures of Fermentation,” December 6, 2023

Mombian, “12 LGBTQ-Inclusive Kids’ Books About AIDS or People Living with HIV or AIDS,” December 1, 2023

Publishers Weekly, “‘AudioFile’ Magazine’s Best Audiobooks of 2023,” November 29, 2023

Transform Health, “Sandor Katz Interview,” November 29, 2023

Bloomberg, “Your Next Favorite Restaurant May Be a Lab Experiment,” November 27, 2023

Slurrp, “Fermented Foods and Their Global History of Widespread Popularity,” November 18, 2023

Food Ethnographer YouTube Channel, “Connecting Science & Culture With a Little Bit of Dazzle and Tiny Wild: June Jo Lee and Sandor Katz,” November 9, 2023

Michelin Guide, “Christian Hunter, Michelin Guide Chicago 2023 Young Chef Award Winner,” November 7, 2023

Modern Ghana, “Momoni Supports Depression?” November 6, 2023

Spotify, Sandor Katz Podcast Appearances Playlist, November 4, 2023

Sprinkle With Soil, “Make Kimchi With Sandor Katz and Sophia Eng,” November 4, 2023

If This Food Could Talk Podcast, “From Sauerkraut to Miso: How Fermentation Changed the World,” October 5, 2023

Delish, “Mexico’s Fermented Pineapple Drink Is Taking Off In The U.S.,” October 2, 2023

Community Impact, “Casper Fermentables showcases owners’ Jewish, Korean heritage,” October 2, 2023

Cowichan Valley Citizen, “Getting Creative to Preserve the Harvest,” September 30, 2023

Vinepair, “Eight Things You Should Know About Grimm Artisanal Ales,” September 23, 2023

Daily Meal, “Koji: The Japanese Ingredient Chefs Use to Amp Up Their Desserts,” September 20, 2023

Your Body’s Way Podcast, “Fermented Food, Bacteria, and Gut Health with Sandor Ellix Katz,” September 7, 2023

Lancaster Farming, “Fermentation Expert Sandor Katz Explains Sauerkraut,” August 25, 2023

Restaurant Online, “Flash-grilled: Dean Parker,” August 22, 2023

The GYGO Show, “The Fermenting Magician Sandor Katz,” August 20, 2023

The Betr Podcast, “Unlocking the Magic of Fermentation With Sandor Katz,” August 17, 2023

Express, “Scientists Hope 2,000-Year-Old Kombucha Drink Can Help Treat Type 2 Diabetes,” August 1, 2023

WCAI, “Fermenting Summer Vegetables,” July 20, 2023

Museum of Jewish Heritage, “Pickles Demystified” video, July 10, 2023

Food and Wine, “All the Cookbooks on Carmy’s Cookbook Shelves on ‘The Bear,'” July 7, 2023

New York Times, “Sundae’s Best Serves Ube Gelato and More Korean Flavors,” July 3, 2023

Le Goût du Monde, “Fermentation africaine: ce goût-là, c’est la terre, l’air, l’âme de la cuisine,” [French] July 1, 2023

Register-Herald, “Katz’ Appalachian Lectures Closes Out Season — With Sauerkraut,” June 23, 2023

Love and Radio, “Rotting With Style,” June 20, 2023

Chronogram, “Anticipation Bubbles: The Fermentation Fest Returns to Twin Star Orchards June 17,” June 8, 2023

The Guardian, “Niki Segnit’s Beginner’s Guide to Cooking With Miso,” May 14, 2023

Taste Podcast, “Sandor Katz,” May 12, 2023

Feast, “Ryan Maher of Field to Fire on his Three Favorite Books That Combine Cooking and Science,” May 2, 2023

Hunt Gather Cook, “Hunt Gather Talk Podcast: Sandor Katz,” April 13, 2023

Food Pharmacology Podcast, “Fermentation Journeys With Sandor Katz,” April 3, 2023

The Microbiologist, “Bridging Disciplines to Explore the Culture of Fermentation,” April 3, 2023

New York Times, “Front Burner,” March 27, 2023

UC Tangerine, “Uncover the Art of Lacto-Fermentation: Preserving Fresh Fruits & Vegetables This Winter,” March 24, 2023

Reversing Climate Chjange podcast, “Sandor Katz on Fermented Foods & Climate Change.” March 21, 2023

Nashville Tennessean, “How bacteria can make food safe (and delicious),” March 16, 2023

Lancaster Farming, “Fermentation Guru Raises Stink at Pasa Conference,” Feburary 25, 2023

Financial Times, “Of Cabbages & Kimchi — The Fizzy Pleasure of Fermented Food,” February 24, 2023

Roundglass Food, “Dialogue–Sandor Elix Katz,” February 19, 2023

Thriving Farmer Podcast, “Sandor Katz on the Revival of Fermentation,” January 31, 2023

Tasting Table, “What Is a Vinegar Mother?” January 21, 2023

Bon Appetit, “Does Apple Cider Vinegar Go Bad?” January 11, 2023

Lancaster Online, “Fermentation to Sustainable Farming: Pasa’s Annual Conference Comes to Lancaster This Winter,” January 11, 2023

 

2022

The State Journal-Register, “Know Someone Who Loves Cooking? These Cookbooks Would Make Great Gifts,” December 21, 2022

MPR News, “How To Pick the Best Books for the Kids in Your Life (and their Parents),” December 14, 2022

Food & Wine, “The 14 Best Fermentation Books of 2022,” December 8, 2022

Foodtank, “Twenty-One Children’s Books Spreading Love for Food and Community,” December 7, 2022

Nashville Pamphleteer, “Eat More Ferments,” November 10, 2022

Gastro Obscura, “Who Decided to Put Sauerkraut in Chocolate Cake?” November 10, 2022

The National, “Is Fermentation the Future of Food?” November 4, 2022

ZOE, “Will Fermented Foods Improve my Gut Health,” YouTube Video, October 31, 2022

The Splendid Table (NPR), “Episode 742: Fall Cookbook Lineup,” October 14, 2022

The Guardian, “How To Turn Veg Scraps Into An Ancient Season — Recipe,” October 8, 2022

PBS Start Up, “Hex Ferments: Baltimore, MD,” October 4, 2022

RED Magazine, “Preserve You Fall Harvest With These Tips and Tricks,” September 29, 2022

Slurrp, “Garum: Fermented Fish Sauce With a Roman History,” September 26, 2022

Bham Now, “World Famous Fermentation Expert Coming to Harvest Roots Ferments’ Anniversary Celebration,” September 18, 2022

Cowichan Valley Citizen, “Power Smart Food Preservation,” September 3, 2022

Glam, “Here’s What We Know About Fermented Skincare,” August 20, 2022

Lancaster Farming Podcast, “The Art of Fermentation With Sandor Katz,” August 19, 2022

That’s Farming, “Ten Books on Farming and Food You Should Read,” August 11, 2022

The Wall Street Journal, “How to Make Pickles the Easy (And Even Easier) Way: Recipes and Tips,” August 3, 2022

San Francisco Eater, “Here’s the Complete List of Every Cookbook Featured on ‘The Bear,'” July 28, 2022

BBC’s The Food Programme, “Sandor Katz: Fermentation Journeys,” July 24, 2022

Health Hero Show, “Sandor Katz, Fermented Foods for Gut Health and Beyond,” July 18, 2022

Lancaster Farming, “One Way to Make Pickles,” July 18, 2022

Food and Wine, “The Four Best Yogurt Makers for Home Kitchens,” July 14, 2022

San Mateo County Libraries YouTube Channel, “Meet Sandor Katz,” June 29, 2022

Cultures for Health Podcast, “Sandor Katz and The Pickle Shack,” June 23, 2022

In This Place, “Fermenting Summer Vegetables,” June 23, 2022

UK Health Radio, “Food Writer, DIY Food Activist and Ferments Expert Sandor Katz on the History, Health Properties and Diversity of Fermented Foods,” June 17, 2022

San Mateo County Libraries YouTube, “Meet Sandor Katz,” June 10, 2022

Lookout Santa Cruz, “Q&A: Sandor Katz on the Enduring Popularity of Fermented Foods,” May 31, 2022

Nutrition Therapy Institute PodTalk, “NTI PodTalk with Sandor Katz,” May 20, 2022

The Jewish News of Northern California, “Fermentation Maven Sandor Kraut Come to Town,” May 19, 2022

Edible East Bay, Fermentation Legend Sandor Katz Hits the Bay Area! May 17, 2022

Business Post (Ireland), “Read Them and Eat: Ireland’s Top Chefs Pick Their Favourite Cookbooks,” April 29, 2022

Lookout Santa Cruz, “Eater’s Digest,” April 29, 2022

Kirkus Review, “Sandor Katz and the Tiny Wild,” April 28, 2022

The Luke Farr Show, “Featuring Sandor Katz,” April 12, 2022

RADII, “Funky, Flavorful Pao Cai: Making Chinese Pickles Cool Again,” April 9, 2022

About Islam, “Ten Foods To Stay Nourished This Ramadan,” April 1, 2022

The Power Hour, “Today’s Guest: Sandor Katz aka ‘Sandor Kraut,'” April 1, 2022

The Dark Mountain Project, “This Bubbling Jar or How I Learned to Love Fermentation,” March 30, 2022

Bloomberg CityLab, “A Bookstore Revival Channels Nostalgia for Big Box Chains,” March 28, 2022

Rob Greenfield Films, “Wild Fermentation Expert Sandor Katz Busts the Myths About Fermentation,” March 25, 2022

Rachael Ray Show, “Homemade Sauerkraut,” March 8, 2022

Plans & Provisions Podcast, A Dive into the World of Fermentation with Sandor Katz, March 8, 2022

Charis Books YouTube, “Fermentation is for Everybody! A Celebration With Dr. Julia Skinner and Sandor Ellix Katz,” January 31, 2022

Natural Awakenings, “Fermenting for Foodies: Preserving Food and Traditions,” January 31, 2022

Hürriyet Daily News, “Serve the Soup!” January 24, 2022

The Atlanta Journal-Constitution, “Cookbook Review: Adventures in Fermentation,” January 19, 2022

The Scotsman, “Scotland’s Larder: Ruth Munro From Edinburgh Fermentarium,”January 19, 2022

Milk Street Radio, “Pickles, Life, and Death: The World of Fermentation” January 14, 2022

Eater, “Everything You Ever Wanted to Know About Garum,” January 14, 2022

Grainews, “Becoming a Better Cook — Part 1: By the Book,” January 14, 2022

Cooking Issues with Dave Arnold, “Fermentation Journeys with Sandor Katz,” January 10, 2022

The Path Podcast, “Sandor Katz,” January 10, 2022

Nashville Scene, “Local Food Summit to Investigate and Celebrate Middle Tennessee’s Food History,” January 3, 2022

Verve Times, “How To Turn Leftover Alcohol Into Vinegar,” January 1, 2022

 

2021

Organic Wine Podcast, “Sandor Katz — The Art of Wild Fermentation,” December 29, 2021

New York Times, “At Home and Away’s Best of 2021,” December 24, 2021

New School Beer, “2021 Beer Book Gift Guide,” December 14, 2021

TransformHealth, “Sandor Katz Interview: All About Good Bacteria, Gut Flora, Fermented Foods, Microbiome,” December 10, 2021

Nutritous Life, “Fermentation Demystified: Chatting with Author, Expert and Revivalist Sandor Katz,” December 2021

Independent, “The transformative power of fermentation,” December 4, 2021

Podsongs, “Sandor Katz on the Art of Fermentation,” December 1, 2021

Bridgetown Bites, “A Good Time With Sandor Katz and His New Book at Ferment Brewing Co.,” Dec 1, 2021

Experience Life, “The Wild World of Fermentation: Q&A With Sandor Katz,” December 1, 2021

Civil Eats, “Our 2021 Food and Farming Holiday Book Gift Guide,” November 29, 2021

Susan Low, “Sandor Katz: the ‘fermentation revivalist,'” November 25, 2021

Eugene Weekly, “Demystifying Fermentation: Sandor Katz’s Fermentation Journeys’ Book Launch at Marche,” November 25, 2021

It’s Alive from Bon Appétit, “Brad Builds A Fermentation Chamber & Makes Tempeh (ft. Sandor Katz,” November 24, 2021

Money Control, “Big Ferment: This ancient food preparation technique has won over food scientists, too,” November 20, 2021 

Vanity Fair, “Julia Sherman Stays Grounded With Unceremonial Matcha and Groucho Marx Brows,” November 19, 2021

The Guardian, “Rachel Roddy’s recipe for radicchio, grape and goat’s cheese salad,” November 15, 2021

Modern Farmer, “The Godfather of Fermentation Loves Your Pandemic Sourdough,” November 2, 2021

Irish Tech News, “Sandor Katz’s Fermentation Journeys Recipes, Techniques, and Traditions From Around the World Reviewed,” November 2, 2021

Voices of Esalen Podcast, “Sandor Katz: Fermentation Journeys,” October 31, 2021

KCRW Good Food Podcast, “Black Food, Fermentation, Diwali, and Squash,” October 30, 2021

KCRW Good Food Podcast, “Palm Wine and Tempeh Bolws: Sandor Katz Explores Global Fermentations,” October 29, 2021

GQ, “The Godfather of Fermentation Revival on Chinese Pickles, Eating at Noma, and Learning to Love Olives,” October 29, 2021

Hobby Farm, “Book Review: Sandor Katz’s Fermentation Journeys,” October 29, 2021

Cultures for Health Podcast, “Sandor Katz and The Pickle Shack: The Sandor Katz Miniseries” October 27, 2021

Resilience, “Sandor Katz’s Fermentation Journeys: Except,” October 25, 2021

The New York Times, “The T-List: Five Things We Recommend This Week,” October 22, 2021

The Wall Street Journal, “The Charm of Making Foods You Normally Buy,” October 21, 2021

Cultures for Health Podcast, “Insights on Sandor’s Books: The Sandor Katz Miniseries,” October 20, 2021

Cultures for Health Podcast, “You Are Eating Ferments Everyday!” The Sandor Katz Miniseries, October 13, 2021

Southeast Express, “Opinion: Food to Power seeks to foster an equitable food system in Southeast,” October 1, 2021

BookPage, “Lifestyles: October 2021,” review of Fermentation Journeys, October 2021

Leo Weekly, “10 things To Do This Week For $5 And Under In Louisville,” September 27, 2021

8KPAX, ” ‘Bacteria Bazaar’ celebrates fermented foods with workshops in Hamilton,” September 12, 2021

The Irish Times, “How to make the most of an autumn garden harvest,” September 11, 2021

Ari Moskowitz, “Fermenting Community — Xingar, Matraila, and Artkekia: Pork Fermentation at GAEC Haranea in Itsasu, Pays Basque,” [master’s thesis] September 9, 2021

The Dr. Hayley Show, “The Power of Fermentation — Sandor Katz,” September 1, 2021

Stone Pier Press, “Brewing Kombuncha at Home,” September 1, 2021

Publisher’s Weekly, “Sandor Katz’s Fermentation Journeys,” August 30, 2021

Plate Online, “Here are the Best Fall 2021 Cookbooks and Food Books for Chefs,” August 26, 2021

Epicurious, “63 New Cookbooks Coming This Fall,” August 25, 2021

KPFA The Herbal Highway, “Fermentation & Health with Sandor Katz,” August 24, 2021

Iowa City Press-Citizen, “Start pickling some food to get you through winter; here’s how,” August 9, 2021

The Epoch Times, “Venturing Into the World of Fermentation,” August 3, 2021

Montana Standard, “Fermentation brings out funky flavors in pepper paste,” August 3, 2021

Natural Awakenings, “Pineapple Tepache,” July 30, 2021

Natural Awakenings, “Preserving the Harvest: Classic Ways to Store Garden Bounty All Year,” July 30, 2021

Heritage Radio Network, Pizza Quest, “The Fermento Guru,” July 20, 2021

The Guardian, “Pickle green beans and enjoy them long after summer — recipe,” July 17, 2021

Journal of Ethnobiology and Ethnomedicine, “On pickles: biological and sociocultural links between fermented foods and the human gut microbiome,” June 9, 2021

Men’s Journal, “20 Best Coffee Table Books for Men Who Love Whiskey, Cars, and Architecture,” May 20, 2021

The Greeneville Sun, “Book Nook: ‘The Art of Fermentation,'” May 6, 2021

The Guardian, “How to turn fruit scraps into vinegar — recipe,” April 24, 2021

Smiley Pete Publishing, “Two friends parlay a mutual affection for fermented foods into culture-changing business,” April 22, 2021

Reimagine, “Last Suppers with Kirsten Johnson and Sandor Katz,” April 13, 2021

WIRED, “From kimchi to kefir, here’s how to pickle and ferment like a pro,” April 4, 2021

Resilience, “The Paradoxes of Localism,” April 1, 2021

Outside, “Everything Our Editors Loved in March,” March 31, 2021

The Tennessee Tribune, “World Idli Day: Dip Your Fingers in India’s Fermented Food Richness,” March 29, 2021

Vogue, “Acid Trip: How Small-Batch Vinegars Became a Kitchen Phenomenon,” March 10, 2021

Eater.com, “Lost in the Brine,” March 1, 2021

Cunning as Folkcast, “Sandor Katz on Fermentation as Metaphor,” February 19, 2021

Terra Madre, “Sandor Katz – The Marvels of Fermentation,” February 17, 2021

Chesapeake Bay Magazine, “Gut Instinct,” February 11, 2021

Paradigms Podcast, “Sandor Elix Katz – New Book ‘Fermentation at Metaphor,'” January 17, 2021

Dublin Review of Books, “Cauldron Bubble,” January 1, 2021

The Guardian, “Drink healthy: ferments to kick off the new year,” January 1, 2021

 

2020

Independent, “The food books of 2020 to buy: From Scoff to How to Feed a Dictator,” December 19, 2020 

Esquire, “The 23 Best Cookbooks (and Cocktail Books) of 2020,” December 17, 2020

KPFA, The Visionary Activist Show, “Fermentation as Metaphor,” December 17, 2020  

Oregon Humanities, “Preserving Food, Cheating Death: Why the pandemic keeps us putting up,” December 17, 2020

Grit: Rural American Know-How, “Making Sauerkraut,” December 11, 2020

Gardening Australia, ABC TV “Fermentation Philosophy,” December 11, 2020

“Dan Barber and Sandor Katz discuss Fermentation as Metaphor,” video, December 8, 2020

The Drew Pearlman Show, “Wild Wonderful Fermentation with Sandor Katz,” December 5, 2020

National Post, “‘Fermentation Revivalist’ Sandor Katz on the enduring transformative power of microbes,” December 5, 2020 

L.A. Times, “The 11 Best New Food Books to Add to Your Collection,” December 3, 2020

Saveur, “Our 20 Favorite Cookbooks to Gift This Year,” November 30, 2020 

Blog Talk Radio, “Sandor Katz – Fermentation as Metaphor,” November 29, 2020 

Boston Globe, “The Philosopher of Fermentation,” November 17, 2020

Jane Unchained News, “Fermentation as Metaphor with Sandor Katz & Doreet” live video, November 15, 2020 

KCRW Good Food Podcast, “Drawing connections between the microbial community and human culture,” November 6, 2020

Emergence Magazine, “Fermentation as Metaphor,” November 3, 2020 

Mold, “Sandor Katz on Interspecies Collaboration and Reclaiming Food Through Fermentation,” October 27, 2020

3 Quarks Daily, “Fermentation As Metaphor,” October 26, 2020

Resilience, “Fermentation as Metaphor: Excerpt,” October 22, 2020

The London Economic, “Fermentation as Metaphor: Sandor Katz’s new treatise on what is means to transform food via fermentation,” October 21, 2020 

Financial Times, “In a pickle: the guru of food fermentation strikes again,” October 20, 2020

Fifth Estate Radio, “Fifth Estate Live with Sandor Katz,” October 20, 2020

Press Republican, “Exciting times for hard cider,” October 19, 2020 

The Guardian, “Bubbles, bacteria and me: Sandor Katz on why fermentation isn’t a fad,” October 18, 2020 

Now Serving LA, “Sandor Katz in Conversation with David Zilber,” October 18, 2020

Science Focus (BBC), “10 of the best science books coming out this month – October 2020,” October 16, 2020

Adirondack Almanack, “An apple a day … keeps NY’s orchards in business,” October 16, 2020 

Yes! Magazine, “The Radical Power of Your Sourdough Starter,” October 12, 2020 

The Guardian (UK), “‘Every page makes you hungry’: 20 chefs pick their favourite starter cookbooks,” October 12, 2020

I-M Magazine, “Musings of two fermentation fetishists,” October 10, 2020

At a Distance podcast, “Sandor Katz on Fermentation as Metaphor,” October 5, 2020 

Mount Desert Island, “The art of fermentation: another way to preserve the harvest,” October 5, 2020 

Daily Motion, “[Read] The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes,” September 25, 2020 

Concord Live, “Harvest Guide: Read ’em and reap,” September 25, 2020 

Echo Live, “Successful food company is ‘fermented’ in Cork,” September 21, 2020 

Bon Appetit, “Your “Expired” Milk Still Has So Much More to Give,” September 17, 2020

Mid-day.com, “The Cookbook that Challenges Culinary Clones,” September 13, 2020 

Chelsea Green Publishing Webinar, “Breaking the Mold: A Conversation w/ Fermentation Fanatics Sandor Katz, Rich Shih, & Jeremy Umansky,” September 9, 2020

Port Townsend Leader, “Turn fresh produce into lacto-fermented pickles,” September 8, 2020

Best Served on Film (video podcast), “The Art of Fermentation with Sandor Katz,” September 2, 2020

Sierra, “Easy Ways to Grow, Preserve, and Share Your Own Food,” September 2, 2020

Basic Brewing Radio (podcast), “Fermenting Vegetables with Sandor Katz,” August 27, 2020

The Guardian (UK), “How to make your own chilli sauce – recipe,” August 15, 2020

Forward, “Broiled trout with pickle butter and other recipes from Seth Rogen’s new movie,” August 5, 2020

Chowhound, “What Is the Difference Between Pickling and Fermenting?,” August 4, 2020

Fermentology mini-seminars, “Vegetable Fermentation,” July 30, 2020

Grub Street (New York Magazine), “Life After Sourdough: What Are We Going to Do Now?” July 22, 2020

New York Times Style Magazine, “What We Eat During a Plague,” July 16, 2020

Mid-day.com (Mumbia, India), “Fer-Meant To Be,” July 1, 2020

American Craft Magazine, “From Passion to Plate: Fermentation,” June 23, 2020

A Million Miles to Home (podcast), “Fermentation with Sandor Katz”, June 15, 2020

Thrillest, “Weekend Project: How to Make Your Own Kombucha,” June 12, 2020

Gama, “Qual é a comida do futuro?” June 7, 2020

New York Magazine, “Everything You Need to Start Fermenting at Home,” May 19, 2020

Cook Concern Blog, “Fermentation from Farm to Table,” May 18, 2020

Environmental Humanities (Journal), “Fermenting Feminism as Methodology and Metaphor: Approaching Transnational Feminist Practices through Microbial Transformation,” May 1, 2020

The Cut, “I Live Alone, So I’ve Been Preserving — As in Pickling — Everything,” May 1, 2020

All Hail Kale, “How To Lose Your Fermenting Virginity,” April 29, 2020

Broadsheet (Australia), “How to Brew Your Own Kombucha at Home,” April 29, 2020

Irish Times, “Baked enough banana bread? Here’s how to get pickling instead,” April 29, 2020

Landscape News, “How fermentation’s new heyday is benefitting human and planetary health.” April 29, 2020

Resilience, “Super-Easy Home Fermentation,” April 17, 2020

Cruising World, “Sailing Totem: Old School Skills For Sailors And Confinement,” April 17, 2020

Food Pharmacology podcast with Dr. Cassandra Quave, Wild Fermentation with Sandor Katz, April 13, 2020

Washington Post, “Making yogurt at home is easier than you think,” April 10, 2020

Epicurious, “How to Cook With Koji, the Savory Secret Weapon That Chefs Love (And You Can, Too),” April 3, 2020

Chronogram, “Make these 5 Pantry Staples at Home During Quarantine,” March 27, 2020

Good Life Permaculture (Hobart, Tasmania, Australia), “Live Sauerkraut Demonstration With Sandor Katz!” March 15, 2020

Body and Soul (Australia), “My Healthy Habits: Magdalena Roze on the power of being present, ocean swims and postnatal depletion,” February 24, 2020

Trib Live (Pittsburgh, PA), “Fermentation Festival rises in Lawrenceville on Sunday,” February 20, 2020

The Zero Waste Countdown Podcast, Episode 81, “Sandor Katz: Fermentation Revivalist,” February 17, 2020

New Zealand Herald, “Sandor Katz: there is life beyond the harvest,” February 15, 2020

Atlanta Journal Constitution, “The fermentation revival is brewing a cultural revolution,” February 11, 2020

Good Food (Australia), “How ‘the godfather of fizzy cabbage’ Sandor Katz made us all love sauerkraut,” February 7, 2020

The Morning Call (Allentown, PA), “Simple ways to support your gut health,” January 29, 2020

Broadsheet (Australia), “Ferment Yourself Wild With Sandor Katz,” January 24, 2020

Chowhound, “Keep Your Gut Healthy with These Probiotic-Heavy Foods,” January 23, 2020

The Irish Times, “The perfect last minute-dinner from a bag of frozen veg,” January 12, 2020

StateCollege.com (PA), “Fermented Beverages: A Quick Introduction,” January 9, 2020

Register-Guard (Eugene, OR), “CAFE 541: Back-of-House: When time is an ingredient,” January 8, 2020

Washington Post, “Want to add depth to your fruits and vegetables? There’s a ferment for that,” January 7, 2020

Cancer Be Gone Speakers Series, “Sandor Katz on Fermentation,” January 2020

 

2019

Atlanta Journal-Constitution, “6 must-attend metro Atlanta January 2020 food events,” December 31, 2019

El Comercio (Peru), “Encuentro con Sandor Katz, el gurú de la fermentación,” December 22, 2019

Tablet Magazine, “A Prescription for Sauerkraut,” December 13, 2019

At the Sauce — food podcast, “The Art of Fermentation with Sandor Katz,” December 8, 2019

Experience Life, The Joy of Cheese, December 2019

Yahoo Lifestyle, “Move Over, Kombucha, Kvass Is Here!,” November 25, 2019

Real Kombucha Podcast, “Sandor Katz: The REAL Interview,” November 22, 2019

Transform Health YouTube Channel, “Sandor Katz Interview: All About Good Bacteria, Gut Flora, Fermented Foods, Microbiome,” November 13, 2019

The Guardian (UK), “Kraut rocks: ‘Preserved cabbage is the perfect hybrid of life hack and craft’,” November 9, 2019

Honey & Co. Food Talks, “The Art of Fermentation with Sandor Katz,” October 25, 2019

Sourdough Podcast, “Sandor Katz talks about fermentation as an engine for social change,” October 9, 2019

Real Simple, “The 5 Best Fermented Foods for a Healthier Gut,” October 8, 2019

Entertainment South Wales, “Sandor Katz On Importance Of Locally Produced Foods At 21st Abergavenny Food Festival,” September 22, 2019

The Contributor (TN), “The Tennessee State Museum digs into the rich cultural history of food,” September 18, 2019

2 Guys & A Cooler, “Can you grow koji without a spore starter?” August 29, 2019

Forbes,”An Oral History Of Brewery Bhavana With Patrick Woodson,” August 28, 2019

Slow Food, Sandor Katz on the art of fermentation, August 27, 2019

Tech Life Today, “Fantastic fermented foods: Why an old-fashioned kitchen skill is new again,” August 15, 2019

Northeast Organic Farming Association Summer Conference, Keynote Speech, August 10, 2019

Nashville Scene, “Let’s Eat Seeks to Tell the Story of Tennessee Food,” August 8, 2019

Picton (Ontario) Gazette, “Fermentation Festival draws crowds for third annual event,” August 6, 2019

Belleville Intelligencer (Ontario, Canada), “Fermentation festival gets better with age,” August 5, 2019

Southern Living Magazine, “20 Southern Food Legends,” Summer 2019

The Jellied Eel, “Famous Fermenter, Sandor Katz, to Kick Off Urban Food Fortnight,” July 24, 2019

Healing Culture Podcast, “Exploring Fermentation,” July 24, 2019

Chowhound.com, “What Is the Difference Between Pickling and Fermenting?,” July 23, 2019

KUSA-TV (Denver, CO), “Colorado and Company:Sandor Katz – Fermentation Revivalist,” July 19, 2019

Utah Public Radio, “The Age Old Practice Of Pickle Fermentation,” July 19, 2019

Los Angeles Times, “The secret pickle club we want to join,” June 21, 2019

Homesteads and Homeschools (podcast), “Ferment the Harvest with Sandor Katz ,” June 19, 2019

Observador (Portugal), “Cerveja, pickles, chocolate e couve coreana. Sandor Katz, o fermentador implacável,” June 8, 2019

Visão (Portugal), “Porque vale a pena (e como) fermentar os alimentos, segundo o “Papa da fermentação,”” June 7, 2019

Publico (Portugal), “Fermentar alimentos “é um acto de resistência,”” June 3, 2019

Dit is Dennis Gaens, “Dit is fermentatie,”  May 27, 2019; Podcast mostly in Dutch

Tablet Magazine, “Making Perfect Pickles,” May 14, 2019

Richard’s Famous Food Podcast, “#7: Up On Ferment Mountain,” May 2019

Topic Magazine, “How I Met Your Mothers: Five sourdough superfans and their starters,” May 2019

Occulture (podcast), “A Live & Active Culture,” April 15, 2019

Ox Tales (podcast of the Oxford Symposium on Food and Cookery), “Fermentation as a Co-Evolutionary Force,” April 10, 2019

Wired, “Want to Start Fermenting Your Food? Get This Gear,” April 2, 2019

The Believer, “An Interview with Sandor Ellix Katz,” April 1, 2019

Sunday Times (South Africa), “The trend of preserving memories,” March 21, 2019

Ynet (Israel), “The Jew who Drives America Crazy with Pickles,” March 19, 2019

Lancaster Farming, “Fermented Produce Shines at Maryland Farms,” March 15, 2019

Treehugger.com, “This urban family shops for groceries using a Dutch cargo bike,” March 14, 2019

Gut Health Gurus Podcast, “Sandor Katz on the Art of Fermentation,” March 5, 2019

Pine Tree Watch, “Befriending bacteria: Our bodies and homes are wild ecosystems,” February 28, 2019

The University Daily Kansan, “Fermentation specialist, food writer Sandor Katz to visit KU,” February 26, 2019

Forager, “Wild Fermentation Helpline with Sandor Katz,” February 21, 2019

Illinois Times, “Beets me: Why did it take me so long to get back to fermentation?,” February 21, 2019

Eartheats, Indiana Public Radio, “Confounds Are Life-An Anthropologist Takes a Closer Look At The Microbiome,” January 18, 2018

Fairbanks (AK) Daily News-Miner, “Resolve to cook more at home, you won’t regret it,” January 6, 2019

Saveur, “40 Ways You’ll Love Using Bitter Greens,” January 5, 2019

Cuizine:The Journal of Canadian Food Cultures, “Sandor Katz and the Possibilities of a Queer Fermentive Praxis,” January 4, 2019 

 

2018

BBC World Service, The Forum, “Fermentation: Mystery or Magic?” (44:00), December 27, 2018

BBC World Service, Sounds, “How long have people been fermenting foods?,” (1:15), December 27, 2018

Richard’s Famous Food Podcast, “#4: Christmas Pickles,” December 19, 2018

Daily Beast, “10 Dishes with Chef Kim Alter,” December 17, 2018

Haccola (Japan), “『サンダー・キャッツの発酵教室』ができるまで。出版社「ferment books」のこれから。編集者・ワダヨシさんに聞きました！,” December 17, 2018

The New Yorker, “How to Ferment Blueberries like René Redzepi,” December 3, 2018

WMNF-FM, (Tampa, FL), “Wild Fermentation on the Sustainable Living show” (scroll through archive to date), December 3, 2018

Feed Me Like You Mean It (blog), “Great Books: The Revolution Will Not Be Microwaved,” December 2, 2018

Food and Wine, “Forage Your Way Through Cleveland In One Perfect Day,” November 26, 2018

Hindu Business Line, “Gut reaction,” November 23, 2018

Inner Peace Work (UK blog) “Book Review: Wild Fermentation by Sandor Ellix Katz,” November 22, 2018

Today’s Dietician, “Fermented Foods: Sauerkraut,” November 2018

Daily Beast, “Noma’s René Redzepi Talks Fermentation & the Joys of Rotting Meat,” November 2, 2018

Food for Thought (Ireland), “The Benefits of Fermenting Foods,” October 31, 2018

Austin (TX) Chronicle, “The Fifth Annual Austin Fermentation Fest Is Sunday,” October 20, 2018

Wired, “Cure Kitchen Boredom with NOMA’s Primer on Fermented Foods,” October 19, 2018

Portland (OR) Tribune, “Fermentation Festival froths with ideas for food DIYers,” October 12, 2018

The Wall Street Journal, “‘The Missing Ingredient’ Review: Parsley, Sage and Time,” September 28, 2018

The Armidale Express (Australia), “Climate Matters: Venturing into the world of fermentation,” September 20, 2018

La Repubblica (Italy), “Il gusto del giusto,” September 18, 2018

Good Food (Australia), “Meet Adam James, the wildman of Aussie ferments,” September 17, 2018

Berkshire Fermentation Festival, A Q&A with Sandor Katz, September 16, 2018

The Berkshire Edge, “Fourth annual Fermentation Festival to feature author and fermentation expert Sandor Katz,” September 7, 2018

Society of Ethnobiology, “The Ethnobiology of Pickles, Yogurt, and Beer,” September 5, 2018

Chronogram, “A Fermentation and Food Fest in the Berkshires,” September 1, 2018.

Wellness for Life Radio, “Fermented Foods,” August 31, 2018

Femina (India), “All you need to know about fermented foods,” August 1, 2018

Daily Beast, “Pickle: The Flavor of the Moment,” July 26, 2018

Good Beer Hunting, “Walk on the Wild Side — How an Off-the-Grid Fermentation Revivalist is Changing Beer,” July 26, 2018

Milwaukee Journal Sentinel, “Brewing beer led to home business selling fermentation crocks in Wauwatosa,” July 20, 2018

KCAW News (Sitka, AK), “Bacteria that make your mouth water,” July 9, 2018

Lotuswei podcast, “Episode 37: Sandor Katz,” June 27, 2018

Brainstorm Kitchen podcast, “Episode 10: Interview with Sandor Katz,” June 3, 2018

Forbes Magazine, “How To Create Unique Drinks Using Nature’s Ingredients,” May 24, 2018

Telluiride (CO) Daily Planet, “Fermentation: A new off-season hobby,” May 23, 2018

Revista Viernes (Chile), “El Renacimiento de los Fermentados,” May 4, 2018

Better Done Yourself, “Sandor Katz Fermentation Workshop Episode.01 – Heritage Culture Yogurt,” May 2, 2018

Cleaver Quarterly, “Take You Down to Funkytown,” May 1, 2018

Natural Products News (UK), “Food Focus: Fermentation,” April 2018

Bon Appétit, “A Lactose Intolerant’s Guide to Loving Cheese Again,” April 27, 2018

Sizzle Magazine, “Cultured: A Guide to Fermentation,” Spring 2018

Richmond (VA) Register, “Brewing history, mythology and fun,” April 11, 2018

Elle India, “How fermented foods boost good gut health,” April 10, 2018

Backdoor Survival, “Book Review Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods 2nd Edition by Sandor Ellix Katz,” April 2, 2018

Le Quotidien Du Patient, “Fermentation naturelle: la révolution des aliments vivants,” March 29, 2018

Publisher’s Weekly, “New Projects Fuel Sustainability at Chelsea Green,” March 23, 2018

Next Pittsburgh, “Why should you care about fermented foods? Read this and then head to the Pittsburgh Fermentation Festival,” February 15, 2018

Il Venerdi (Italy), “Per Gustare Cibi Più Sani C’È Fermento In Cucina,” February 9, 2018

Edible New Mexico, “The Fermented Life: Morning with Sandor Ellix Katz,” January 21, 2018.

South Bend (IN) Tribune, “Getting shredded in the new year with homemade sauerkraut,” January 18, 2018.

Wise Traditions (podcast), “The Wild World of Fermentation,” January 15, 2018.

El Tiempo (Colombia), “Sandor Ellix Katz, el cazador de los fermentos,” January 3, 2018

 

2017

Handelsblatt Global, “How Germans are taking back sauerkraut,” December 30, 2017

DanaCed.com (Mexican Food Blog), “El Arte de Fermentar con Sandor Ellix Katz en Villa de Patos,” December 20, 2017

The Economist, “Fermentation makes a comeback,” December 19, 2017

Ensalada Verde Radio (Argentina-en Espańol), “Una vida sana en base a alimentos fermentados,” December 18, 2017

TEDxSaoPaulo, “Wild Fermentation and the Power of Bacteria,” December 14, 2017

Parque Explora (Colombia), “Experimentar y probar: el arte de la fermentación,” December 9, 2017

Irish Times, “Foods that make the flu bugs sneeze: ginger, garlic, broth,” November 14, 2017

BBC Food Programme, “The Art of Fermentation – A Masterclass,” November 5, 2017

Financial Times (UK), “Fermented food may be good for your gut, but does it taste good?,” November 3, 2017

Martha’s Vineyard Times (MA), “Kimchi and Kombucha 101,” November 1, 2017

The Carrot Revolution (blog), “What I’m Reading: Wild Fermentation,” October 26, 2017

Liz’s Healthy Table, “Episode 13: Fermented Foods with Sandor Ellix Katz,” October 18, 2017

In Daily (Australia), “Well-travelled chef brings traditional techniques to ferment festival,” October 18, 2017

Harvard University Science & Cooking Public Lecture Series, “Sandor Katz: The Art of Fermentation,” October 11, 2017

Top Gardening Videos, “Fermented Foods Made Easy with Fermentation Expert Sandor Katz,” October 4, 2017

Austin 360, “The funkiest food festival in Austin returns Oct. 22,” October 2, 2017

Wall Street Journal, “Blessed Are the Cheesemakers,” September 29, 2017

Taos (NM) News, “Sandor Katz’s ‘People’s Republic of Fermentation,'” September 20, 2017

Ambrosia 客道 : The Magazine of The International Culinary Institute, “The fermentation game 細說發酵,” September 2017

Delicious Revolution (podcast), “Sandor Katz on the relevance of food traditions, and migrating from the city to the country,” August 29, 2017

Food52, “The Secret Queer History of Kombucha,” August 23, 2017

Epicurious, “The 78 Best Cookbooks for Mastering Home Cooking (American Edition),” August 17, 2017

San Francisco Chronicle, “Three Oakland artisans stake their claim in the East Bay,” August 10, 2017

Straits Times (Singapore), “Can kimchi and tempeh give you more fizz?,” August 8, 2017

Low Carb Magazine, “Featured Interview: Sandor Katz,” August 2017

The Guardian (UK), “Do kimchi and other fermented foods give you more fizz?” July 26, 2017

Deep Roots Radio (podcast), “Sandor Katz – the ease, great taste and nutritional boost of home-fermented foods,” July 22, 2017

BBC Food Programme, “Sandor Katz and the Art of Fermentation,” July 16, 2017

The Hindu, “Your jar of goodness,” June 24, 2017

Albuquerque Journal, “Festival explores making of beer, wine, kombucha, other products,” June 23, 2017

Santa Fe New Mexican, “Festival on all things fermented growing at a feverish pace in Albuquerque,” June 20, 2017

Talk at Silo Brighton, June 20, 2017

Post and Courier (SC), “A Mount Pleasant gut doctor, embracing fermentation and social media, wants to change the way we eat,” June 18, 2017

Epicurious, “The 100 Greatest Home Cooks of All Time,” June 12, 2017

Tasting Table, “Breaking the Mold,” June 9, 2017

Repubblica (Italy), “Tutti i benefici (e i segreti) della fermentazione: ecco come farla a casa,” June 7, 2017

Belfast Telegraph, “Belfast in a ferment over ‘King of Kraut,'” June 6, 2017

Granaries of Memory (Slow Food video interview), “Sandor Katz: Food and beverage fermentation,” May 25, 2017

Irish Examiner, “Ballymaloe Litfest: The little fest that could,” May 13, 2017

Food52.com, “What Sandor Katz Wants You to Understand About Fermentation,” April 19, 2017

Tennessee Craft Beer Magazine, “A Wild Session with Sandor Katz,” April 18, 2017

Canyon News, “Fermentation Is Nothing To Fear,” April 13, 2017

The Quotidian Cook, “Special on Fermentation,” April 7, 2017

Jewish Journal, “What sourdough taught me about Passover,” April 6, 2017

New York Times, “The Hippies Have Won (the Plate, at Least),” April 4, 2017

Cooking Light Magazine, “The 30 Faces of the New Healthy,” March 8, 2017

Fermenters Club, “Book Review: The Art of Fermentation,” February 24, 2017

Bon Appetit Foodcast, “Sandor Katz,” February 22, 2017

Food Lover’s Guide to Portland, “Sandor Ellix Katz Powell’s Books Event,” February 15, 2017

Jewish Food Hero, “Interview with Fermentation Expert Sandor Katz,” February 15, 2017

KATU (Portland, OR) AM Northwest, “Wild Fermentation,” February 13, 2017

KBOO (Portland, OR) Healthwatch, “Sandor Ellix Katz and Wild Fermentation an Interview,” February 13, 2017

Irish Times, “Fans of fermentation continue to spread the good word,” February 8, 2017

The Big Chew Podcast, “TBC 010: Sandor Ellix Katz—Living with Bacteria, Tastefully,” February 8, 2017

AL.com, “Sandor Katz brings fermentation workshop to The Gardens,” February 8, 2017

haccola.jp, “[How to Make Sauerkraut] Hacco Culture Pioneer Sandor E. Katz visits Tokyo!” February 5, 2017

Adafruit.com, “Biohacking: Interview with Fermentation God Sandor Katz,” February 5, 2017

Portland Monthly, “Get Funky with Fermentation Folk Hero Sandor Ellix Katz,” February 2, 2017

Forbes, “Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink,” February 1, 2017

Practical Nontoxic Living Podcast, “Probiotics, Fermentation and Gut Health with Sandor Katz,” February 1, 2017

Experience Life, “Culture Club,” January-February 2017

Talking Chefs, “Sandor Ellix Katz – Fermentation as Technique,” January 17, 2017

 

2016

South China Morning Post Magazine, “Fermentation expert Sandor Katz on why we shouldn’t fear bacteria,” December 29, 2016

Hong Kong Tattler, “Demystifying the Art of Fermentation with Sandor Katz,” December 29, 2016

Gravy (Podcast of the Southern Foodways Alliance), “A Tale of Two Tennessee Krauts,” December 15, 2016

USA Today, “Fermented-food lovers seek flavor and health,” December 11, 2016

The Ultimate Health Podcast, “130: Sandor Katz – Wild Fermentation • Probiotic Supplements vs. Fermented Foods • Ferment At Home,”November 30, 2016

Microbiotica, “BCULINARYLAB SYMPOSIUM: FERMENTATION,”November 23, 2016

Edible Manhattan, “Sandor Katz’s Tips for Starting a Fermentation Habit,”November 22, 2016

Food to Meet You, “Sandor Ellix Katz, the man who fermented everything,”November 22, 2016

Paste, “Wild Culture: Fermenting Change,” November 21, 2016

Shelburne Farms Blog, “We Are the Starter Cultures of Social Change,” November 15, 2016

Wired, “These Cookbooks Add a Dash of Science to Your Holiday Meals,”November 13, 2016

The Learned Pig (blog), “The Art of Fermentation,” November 11, 2016

Conde Nast Traveler, “Exploring Asheville Beyond its Famous Food Scene,” November 11, 2016

New York Times Style Magazine, “Fermentation, a Love Story,” November 10, 2016

Forward Beat (Nashville, TN), “Get Cultured: A Look Inside Tennessee’s Fermentation Revolution,” November 9, 2016

National Public Radio’s “The Salt”,“Discovering The Science Secrets Of Sourdough (You Can Help),” October 28, 2016

Fuhmentaboudit (Heritage Radio Network), “Wild for Wild Fermentation with the King of Kraut, Sandor Katz,” October 24, 2016

Eat Your Words (Heritage Radio Network), “Wild Fermentation with Sandor Katz,” October 23, 2016

The Patrick Timpone Show, “Sandor Katz and fermentation miracles,”October 13, 2016

Just Food, “Fermentation and Food Justice: Q&A with Sandor Katz,”October 12, 2016

Reedsburg (WI) Times-Press, “Katz visits Reedsburg’s Fermentation Fest,” October 5, 2016

Wisconsin Public Radio, “Fermentation Zests Up Flavor And Health, Food Writer Says,” September 29, 2016

Wisconsin Public Radio, “Why And How To Ferment Just About Anything,”September 29, 2016

National Observer (Canada), “Chef Sam Robertson has fun with fermented foods,” September 28, 2016

Glass Half Full (podcast), “AIDS, activism, gut health, micro-organisms & role models: A conversation with Sandor Katz,” September 28, 2016

Mountain Express (NC), “At Organic Growers School, Sandor Katz shares his passion,”  September 27, 2016

Field and Feast, “A Celebration of Fermentation,” September 24th, 2016

Food Politics, “Weekend reading: Sandor Katz’s Wild Fermentation,” September 9, 2016

Boston Globe, “The newest food trend: fermentation,” August 23, 2016

The Gannet (UK), “Adventures In Fermentation,” August 11, 2016

Asheville (NC) Citizen-Times, “Sandor Katz returns for Asheville workshop,” August 11, 2016

Washington Post, “Afraid of fermentation? Here’s the recipe to start with,” July 6, 2016

National Public Radio’s “The Salt”, “Fermentation Fervor: Here’s How Chefs Boost Flavor And Health,” June 24, 2016

Heartland Festival (Denmark), “SANDOR KATZ & CAMILLA PLUM – ON SOMETHING ROTTEN (Live at Heartland Festival 2016),” June 20, 2016

Veggie Gardening Tips, “Sandor Katz’s Fermentation Residency Program,” June 14, 2016

Matha’s Vineyard Times (MA), “Fermented food revival hits the Vineyard,” June 8, 2016

Jewish Journal (Los Angeles), “Politics and pastrami,” May 25, 2016

Asheville (NC) Citizen-Times, “King of kraut: Sandor Katz comes to Asheville,” May 18, 2016

Los Angeles Magazine, “All the Food Events in May That You Won’t Want to Miss,” May 2, 2016

Food Tank, “Wild Fermentation: An Interview with Sandor Katz,” April 28, 2016

Los Angeles Magazine, “Sandor Katz, the King of Fermentation, Is Leading a Kraut Mob at Grand Central Market,” April 22, 2016

Time Out Los Angeles, “Grand Central Market is hosting a Pickle Party this May,” April 21, 2016

Asheville Citizen-Times (NC), “Catching the kimchi craze,” April 5, 2016

BBC Food Programme, “Ferment,” March 13, 2016

Jefferson Public Radio (OR), “Inside The Mind Of A Fermentation Master,” March 1, 2016.

Whole30.com, “Fermentation 101 (Part 1): An Interview with Sandor Katz,” February 29, 2016

Washington Post, “At scenic Sterling College, get your hands dirty,” February 16, 2016

Food52, “13 People to Know in the Food World Right Now,” February 11, 2016

Evening Standard (London), “My Foodie London,” January 14, 2016

Munchies, “Dirty Work: The Magic of Microbes with Sandor Katz,” January 10, 2016

Organic Authority, “Bringing Back the Lost Art (and Science) of Fermented Foods,” January 6, 2016

 

2015

Paste Magazine, “Wild Culture: 10 Fermentation Projects for the New Year,” December 30, 1015.

Mother Earth News Bog, “The Wonderful World of Making Kraut-Chi,” December 23, 2015

Seattle Times, “Fermentation basics: How to make your own sauerkraut, for health and for fun,” December 3, 2015

Permaculture Podcast, “Episode 1549: The Art of Wild Fermentation with Sandor Katz,” November 26, 2015

Low Carb Paleo Show, “Sandor Katz – Sandorkraut – Wild Fermentation Interview,” November 14, 2015 (Episode 52)

Zester Daily, “Housemade Vinegar Stirs Up Old Lessons,” November 10, 2015

Ferm Up: The Fermented Food PODCAST, “101: Sandor Katz,” November 6, 2015

The Telegraph (UK), “An easy introduction to modern fermenting,” October 23, 2015

Intermountain Jewish News (CO), “Sauerkraut specialist shares fermentation wisdom,” October 22, 2015

Daily Camera (Boulder, CO), “Acculturation in Boulder County,” October 14, 2015

Denver Post, “Cultured Colorado celebrates fermented foods,” October 12, 2015

Paste Magazine, “Wild Culture: Our SCOBYs, Ourselves,” October 5, 2015

WBUR (Boston), “Knives And Cabbage Fly At Giant ‘Kraut Mob’ In Boston,” October 4, 2015

Boulder Weekly (CO), “The good in letting food go ‘bad’: Author Sandor Katz talks bacteria, fermentation and health,” September 24, 2015

North Coast Journal (CA), “Sauerkraut: The gateway to home ferments,” September 24, 2015

The Marc Steiner Show, “Fermentation With Sandor Ellix Katz,” September 17, 2015

New Statesman, “How fermentation became the new word for food pseuds,” September 17, 2015.

WYPR Maryland Morning, “Bringing Back The Ancient Art of Fermentation For Health And Activism,” September 14, 2015

CJAD Tommy Schnurmacher Show, “Fermentation enthusiast & pickling guru Sandor Katz,” September 10, 2015

Everyday Acupuncture Podcast, “Fermentation, the natural probiotics in your kitchen,” 1 hour interview with Sandor, August 30, 2015

Fairbanks News Miner (AK), “Author, fermentation expert Sandor Katz speaking in Fairbanks,” August 12, 2015

Alaska Dispatch News, “‘Fermentation revivalist’ Sandor Katz offers Alaska workshops,” August 6, 2015

New York Times, “Sandorkraut: A Pickle Maker” (12 minute video), June 29, 2015

Popular Science, “Brew Tang Clan: Can Rap Music Really Brew Better Beer?,” June 19, 2015

Allpa: La Voz de la Tierra, “El Poder de la Fermentación,” June 19, 2015

Yardfarmers Blog, “Fermenting Change,” June 18, 2015

Gut Guardians Podcast, “The Wild World of Fermentation with Sandor Katz,” June 3, 2015

FC&A, “The anti-aging superfoods you can make in a jar,” May 27, 2015

Phickle.com, “Fantasy Camp at the Foundation for Fermentation Fervor,” May 14, 2015

At the Table with Wolf and Smothers, April 23, 2015 (Sandor interview starts at 30 minute mark)

Tasting Table, “Fermentation for Dummies: Sandor Katz on how to get started with fermenting at home,” April 21, 2015

Irish Independent, “Should you ferment your food?” March 24, 2015

Monterey Herald (CA), “Fermentation lets flavors pop,” March 17, 2015

To The Best of Our Knowledge, “Ferment This!,” March 15, 2015

Bakers Journal, “Fermented Food Frenzy,” March 12, 2015

YUM Universe, “YU Should Know: Sandor Ellix Katz,” February 13, 2015

Eat Magazine (Canada), “A Conversation with Sandor Katz, the Fermentation King,” February 4, 2015

Transistor (podcast), “Food, Meet Fungus,” February 2, 2015

La Nación (Costa Rica), “Las bacterias saben mejor” (Bacteria know better), February 2, 2015

The Times of India, “Take a probiotic pledge!,” January 14, 2015

 

2014

Earth Island Journal, “Fermenting Change,” December 30, 2014

Food and Wine, “Homemade Sauerkraut is the Best Fermented Gift,” December 19, 2014

Journal of Microbiology & Biology Education, “Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory,” December 2014

Future Primitive, “In Love With Fermentation: An Interview with Sandor Katz,” December 5, 2014

Sierra Club Radio, “The Art of Fermentation,” November 29, 2014 (Click on “This week on Sierra Club Radio”)

New Paltz (NY) Times, “Gardiner Library hosts a presentation by Sandor Katz, author of The Art of Fermentation,” November 28, 2014

L Style G Style, “Austin Fermentation Festival Brings Out Food Nerds—and Guru Sandor Katz,” November 20, 2014

Transition Free Press, “Book Review: The Art of Fermentation,” November 17, 2014

Scientific American (blog), “My New Fermentation Obsession,” November 11, 2014

Austin Chronicle, “Back to Life: Sandor Katz and fermentation’s new culture,” November 7, 2014

FERM UP (podcast), “Fermentation Residency Program,” (interview with S.E. Nash, a student in Sandor’s June-July 2014 residency program), October 31, 2014

Southern Foodways Alliance, “2014 Craig Claiborne Lifetime Achievement Award: Sandor Katz,” October 27, 2014

The Grow Young Project, “Sandorkraut on Wild Fermentation,” October 19, 2014

Toxic Free Talk Radio, “Make Your Own Fermented Foods for Nature’s Probiotics,” October 16, 2014

News and Observer (Raleigh, NC), “Fermentation takes off in Triangle home kitchens,” October 14, 2014

The Salt (NPR blog), “Smen Is Morocco’s Funky Fermented Butter That Lasts For Years,” October 9, 2014

The Independent (UK), “Pickle treat: Fermenting food is in fashion,” October 2, 2014

Isthmus (Madison, WI), “Reedsburg’s Fermentation Fest branches out in its fourth season,” September 30, 2014

Fearless Eating, “Why I Was Thrilled to Lose the Pickle Competition at the Boston Fermentation Festival,” September 29, 2014

Chico (CA) News and Review, “It’s Alive!,” September 25, 2014

Modern Farmer, “Fermentation Farm: The oldest form of food preparation makes a return,” September 24, 2014

Boston Globe, “A passion fuels a fermentation trend,” September 23, 2014

Tablet, “Pickling Pioneer Preaches Gospel of Fermentation: When it comes to brines, Sandor Katz bubbles with enthusiasm,” September 19, 2014

America’s Test Kitchen Radio, “Home Fermentation 101: Easy, Safe and Fun,” September 6, 2014

Assis Toi (Nova Scotia), “Fermenting Fun,” September 4, 2014

Lynchburg (VA) News and Advance, “Fermenting has become hip,” September 3, 2014

Feast (AUS), “Sandor Katz Q&A,” September 1, 2014

Kate Magic (podcast), “Sandor Katz: Godfather of the Current Fermentation Movement,” August 2014

Financial Times (UK), “Summer drinks: drinking vinegars,” August 8, 2014

Seven Days (Vermont), “Sandor Katz Demonstrates Fermenting Foods,” July 30, 2014

Resilience, “The Art of Fermentation,” July 24, 2014

Central Vermont Television, “Authors at the Aldrich Sandor Katz,” (Video of talk at Barre VT public library), July 16, 2014

WCAX-TV (VT), “What is Fermenting All About?,” July 15, 2014

The Telegraph (UK), “The Kitchen Thinker: in favour of fermentation,” July 4, 2014

Rice and Bread Magazine, “Sandor Katz: Bacteria are not ‘the enemies,’” June 22, 2014

Edible Charlotte,“Food Bites with Sandor Katz,” June 13, 2014

Eide Magazine, “The Fermentation Frontier,”  (Pages 29-35) Summer 2014

Cross Fit Journal, “Gut Check,” June 2014

Schumacher College Earth Talk: “The Art of Fermentation – Sandor Katz,” May 28, 2014

River Cottage Food Fair (UK), Video of Sandor’s Presentation (55 minutes), May 25, 2014

Time Out London, “Kimchi’s kool for Katz: Sandor Katz to hold public lectures and workshops,” May 22, 2014

The Guardian (UK), “Could home fermenting catch on?,” May 21, 2014

Seven Days (Vermont), “Author Sandor Katz Talks Fermentation,” May 14, 2014.

Live Mint (India), “Not fresh, yet healthy,” May 12, 2014

The Independent (Ireland), “The art of fermentation: An interview with Sandor Katz,” April 28, 2014

Radio Adelaide (Australia), “Noble Rot – The Art of Fermentation,” April 24, 2014

Cooking Up A Story, “The Art of Fermentation: Sandor Katz Interview,” April 22, 2014

Guardian Australia Food Blog, “Pickling paradise: the joys of fermenting food at home,” April 21, 2014

The Observer Food Monthly (UK), “The OFM 50: our favourite foods, recipes, restaurants and more” (number 15), April 12, 2014

Mountain Express (NC), “Revival Eating,” April 8, 2014

Permaculture (UK), “Wild Fermenter Sandor Katz Coming to Europe,” March 30, 2014

Chico Enterprise-Record (CA), “Sweet Basil and the Bee: Fermentation finds an advocate in Chico,” March 18, 2014

Food Safety News, “Fermenting Veggies at Home: Follow Food Safety ABCs,” March 11, 2014

Booksellers New Zealand’s blog, “The Probiotics Proselytiser: Sandor Katz,” March 8, 2014

Milkwood Permaculture, “Sandor Katz in Hobart: Workshop photos,” March 3, 2014

The Australian, “Sandor Katz is the Champion of the Fermentation Revival,” March 1, 2014

Dominion Post (New Zealand), “Home-pickling bacteria sees resurgence,” February 27, 2014

Youth Food Movement (Australia), “Sandor Katz – Fermenting a revolution!” February 26, 2014

Lumière Reader (New Zealand), “Local Knowledge,” February 21,2014

Good Food, “Fermentation: a kick in the gut that’s good for you,” February 15, 2014

Good Food, “Sour taste leaves good gut feeling,” February 11, 2014

The MADFeed, “Sandor Katz on the Fermentation Revival” (video of August 2013 presentation at the MAD Food Symposium in Copenhagen), posted February 10, 2014

Broadsheet (Australia), “A Culture of Bacteria – Fermenting with Sandor Katz,” February 5, 2014

Bmag (Australia), “Sandor Katz: Q&A with Fermentation Fetishist,” February 2, 2014

Science Friday (NPR), “Food Failures: How to Spoil Your Food (and Eat It, Too),” January 10, 2014

Time Out Sydney, “Sandor Katz: The future, readers, is fermented,” January 10, 2014

McKennas’ Guides, “Aoife Cox has been whistling up the kefir, the kombucha and the kimchi, all thanks to the inspirational Sandor Katz,” January 1, 2014

 

2013

Mercola.com, “Fermenting Foods—One of the Easiest and Most Creative Aspects of Making Food from Scratch,” December 29, 2013

Nature, “Chemistry: A festive ferment,” December 19, 2013

YES! Magazine, “Bacteria’s Bad Rap: 6 Reasons Fermented Foods Are Good For You,” December 2013

The Australian, “Suggestions for some Christmas fizz,” December 14, 2013

The Globe and Mail (Canada), “From kimchi to sauerkraut: Fermented foods are having a moment,” December 14, 2013

AlterNet, “The 5 Biggest Food Trends of 2013,” December 11, 2013

Maine Organic Farmer and Gardener, “Fermentation and Food Relocalization,” Winter 2013-14

Edible Portland (OR) Underground Airwaves, “Community Fermentation with Sandor Katz,” December 2013

Cooking Up A Story, “An Evening with Sandor Katz: Fermentation, Beer and Q & A,” November 2013

To The Best of Our Knowledge, “Fermentation,” November 29, 2013

Indy Week (NC), “Sandor Katz, Fermentation Expert, to Address Sustainable Ag Conference,” November 12, 2013

The Learned Pig (UK), “The Art of Fermentation,” November 11, 2013

Garden & Gun Magazine, “Q&A with the Master of Fermentation,” November 7, 2013

AlterNet, “Why You Should Make Friends With Bacteria…Especially In Your Food,” November 4, 2013

Bangor (Maine) Daily News, “What is fermenting at the center of the next big local food movement? Sauerkraut,” September 19, 2013

Portland (Maine) Press Herald, “Natural Foodie: Fermentation Expertise Bubbling Up at Common Ground Fair,” September 18, 2013

The Brewing Network (podcast), “The Session 08-06-13 Sandor Katz,” August 6, 2013

Nonprofit Radio, “153: Fermentation Fascination,”August 3, 2013

National Public Radio, “The Splendid Table,” July 27, 2013

University of Vermont Food Systems Summit, June 27, 2013

The Australian, “Fermenting cultural experiments,” June 22, 2013

Lyric FM Culturefile (Ireland), “Fermentation guru Sandor Katz,” June 7, 2013 (Scroll down to listen to interview)

Marion Institute TV, “Our Ancestors the Bacteria,” May 22, 2013

Blog Talk Radio, “A Fermented Affair,” May 21, 2013

Saveur, “Preserving Plenty: The Beauty of Fermented Foods,” May 16, 2013

Irish Examiner, “Sandor Katz Sauerkraut,” April 28, 2013

American Museum of Natural History, “Adventures in the Global Kitchen: The Art of Fermentation,” April 24, 2013

American Food Roots, “Sandor Katz wants you to get back to fermenting,” April 8, 2013

NPR Weekend Edition, “Why You Shouldn’t Wrinkle Your Nose At Fermentation,” April 7, 2013

Delicious Obsessions, “The Importance of Fermentation: An Interview with Sandor Katz,” April 1, 2013

University of British Columbia, “Sandor Katz – The Art of Fermentation,” March 26, 2013

Chicago Tribune, “Fermentation bubbles back into the mainstream,” March 13, 2013

Blog Disidente, “Sandor Katz, maestro fermentador,” March 8, 2013 (Español)

Wisconsin Public Radio, The Veronica Rueckert Show, March 8, 2013 (Show 130308E)

Blus Sky Symposia, Sandor Katz Symposium, January 22, 2013

Permaculture (UK), Book Review, January, 2013

Extreme Health Radio, “How To Boost Immunity, Longevity & Health By Eating Fermented Foods,” January 4, 2013.

 

2012

Calcalist (Israeli Business newspaper), מלפפונים מסוממים בבקבוק, December 21, 2012

Punk Domestics, Best Books of 2012, December 2012

Culture Magazine, 12 Best Cookbooks of 2012, December 2012

Jewish Farm School (video), “The Art of Fermentation with Sandor Katz,” December 2012

Lecture at Prescott College (AZ), October 24, 2012

Progressive Radio Network, iEat Green, “Wild Fermentation,” October 11, 2012

Food & Wine, “How I Learned to Love Mold,” October, 2012

New York Times, “Better Eating, Thanks to Bacteria:Fermentation Guru Seeks Out New (and Old) Flavors,” September 17, 2012.

New York Times Diner’s Journal, “Sandor Katz Is Answering Your Fermentation Questions,” September 17, 2012.

The People’s Pharmacy, “Fermented Foods for Flavor and Health,” September 15, 2012.

Radio New Zealand, “Fermentation: Sandor Katz,” September 15, 2012

Chronogram, “The Fermentalist,” September, 2012.

WNYC, The Leonard Lopate Show, “The Art of Fermentation,” August 13, 2012.

Dr. Mercola, “Fermenting Foods—One of the Easiest and Most Creative Aspects of Making Food from Scratch,” August 2012.

Boston Globe, “Locavores turn to fermenting to preserve their veggies,” August 7, 2012

AlterNet, “Embracing the Deliciousness of Fermented Foods Means Calling Truce in Our War on Bacteria,” August, 2012

Heritage Radio Network, “Let’s Eat In,” July 30, 2012

Weston A. Price Foundation, “The Art of Fermentation by Sandor Ellix Katz,” July 20, 2012

Australian Broadcasting Corportion Radio National, “Smelly but nice, and healthy: fermented food,” July 7, 2012

Localflux, “Cultural Revivalist,” July 2, 2012

Culture: The Word on Cheese, “Benevolent Bacteria: A fermentation revivalist’s perspective on the bio-value of cheese,” Summer 2012

Civil Eats, “The Prince of Pickles: Sandor Katz on The Art of Fermentation,” June 21, 2012

Heritage Radio Network, “Cutting the Curd,” June 18, 2012

National Public Radio, Fresh Air:

First Segment: “‘Fermentation’: When Food Goes Bad But Stays Good,” June 13, 2012

Second Segment: “Edible Fermentables: Wine, Beer, Cheese, Meat,” June 19, 2012

An Organic Conversation, “Eating Sugar:  The Culture of Fermentation with Sandor Katz,” June 9, 2012

Free Llibrary of Philadelphia Lecture, June 5, 2012

WHYY, “Radio Times,” June 5, 2012

One Radio Network, “Morning Show with Patrick Timpone,” May 21, 2012

National Public Radio, “The Splendid Table,” May 19, 2012

National Public Radio, “Living on Earth,” May 18, 2012

Voices of Our World Radio, “Sandor Katz Interview,” May 17, 2012

Casaubon’s Book, “Fermentation: To Infinity and Beyond!,” May 11, 2012

Biodynamics Now podcast interview, “Sandor Katz – Master Fermenter,” April, 2012; Spanish Language Translation

BBC Radio 4’s The Food Programme, “The Fermentation Revival,” April 15, 2012

The Jewish Daily Forward, “Preaching the Lost Art of Fermentation,” April 2012

Cornell University Lecture 4/2/12

“Fermentation As Cultural Reincarnation,” Tompkins Weekly, April 9-15, 2012

 

Earlier media links

Vice, “Living Well By Eating Rotten: An Interview with Sandor Katz, the AIDS-Surviving Fermentation Fetishist,” November 17, 2011

The New Yorker, “Nature’s Spoils: The underground food movement ferments revolution,” November 22, 2010

The Sun, “Countertop Culture: Something Is Fermenting In Sandor Katz’s Kitchen,” May 2010

Chow.com, Chow 13, October 9, 2009

YouTube.com, Fermenting Vegetables with Sandor Katz, February 2, 2009

Cultural Anthropology, “Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States,” February 2008

You can listen to a 2007 segment of NPR’s Science Friday featuring Sandor with authors Michael Pollan and Marion Nestle by visiting http://mediacloud.libsyn.com/sciencefriday/scifri-2007081024.mp3.

You can read a 2007 profile/interview on Grist.org by visiting http://www.grist.org/news/maindish/2007/05/17/katz/.

You can read a 2007 profile/interview on Truthout.org, “Food: Alive, Wild and Free: An Interview With Sandor Ellix Katz,” by visiting http://www.truthout.org/docs_2006/082307M.shtml#.

Listen to a talk Sandor gave in Oakland, CA in December 2007 broadcast on KPFA by visiting http://www.kpfa.org/archive/id/25456

Read a 2007 Chicago Reader blog about Sandor’s workshops here .

Read Sandor’s 2007 interview with Mark’s Daily Apply by clicking here .

Read Sandor’s 2006 interview with Backwoods Hipster by clicking here .

You can listen to a 2006 radio interview with Sandor on “The Politics of Food” show on KUCI (Irvine, CA) by clicking here.

Listen to a 2007 radio interview with Sandor on “Healthy Planet” on WAIF (Cincinnati, OH) by clicking here.

Another radio interview: Reality Sandwich Radio on KPOO (San Francisco, CA), March 29, 2007, listen by clicking here.