(Olympia, Wash.) Bread, cheese, yogurt, sauerkraut, wine and beer. What do they have in common? Fermentation. Culinary author and self-described “fermentation revivalist” Sandor Katz will be in Olympia Thursday, April 11 for a lecture and book signing in Lecture Hall 1 at The Evergreen State College, 2700 Evergreen Parkway NW. His talk is entitled “Fermentation: Coevolution, Culture and Community.” Doors open at 6 p.m. and the program begins at 6:30 p.m. Tickets are $5 in advance or $7 at the door, with discounts for Evergreen students, staff, faculty and alumni ($3 in advance, $5 at the door). Parking is $2. Tickets are available at Traditions Café in downtown Olympia and at the Evergreen bookstore on campus.
Katz has taught hundreds of food fermentation workshops around the country and, according to Wikipedia, his book Wild Fermentation (The Flavor, Nutrition, and Craft of Live-Culture Foods) has been called a classic, ‘the bible for people embarking on DIY projects like sourdough or sauerkraut,’ and ‘especially notorious for getting people excited about fermenting food.’ Katz is also the author of The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World and The revolution will not be microwaved: inside America’s underground food movements.
The event is sponsored by The Evergreen State College including the college’s Clean Energy Committee, the Food, Health & Sustainability academic program, the Evergreen Community Gardens, and the Developing Ecologically Aware Practices (DEAP) student group. For more information, email Getdeap@gmail.com.