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Our food system desperately demands subversion. The more we sterilize our food to eliminate all theoretical risk, the more we diminish its nutritional quality.” Sandor Katz

Since the beginning of time, humans have been fermenting our food. Sauerkraut, chocolate, beer, cheese and it is because of this fermentation process these foods not only last longer BUT they are delicious.

 

In recent years Sandor Katz has become to fermentation what Elvis was to popular music and if you are in any way tickled by the magic of the microbes then listening to the vast knowledge this man carries with him is simply poetry!

 

The Cultured Club is delighted to host Sandor Katz on June 8th for his first visit to Belfast for an evening seminar covering all manner of things funky, fermented, cultured and beyond.   If you are already interested in your fermented foods, you will know how exciting this promises to be, as it is nearly impossible to read a blog post or journalists interpretation of fermentation without a quote from this man.  He is a fermentation expert whose obsession with funky foods has earned him the nickname “Sandorkraut” and the warmth of his personality, his generosity of spirit, and his deep ease animates the mysetries of this lost art.

 

If you are looking to brush up on a few of the basics, HERE is a wonderful introduction to the King of Kraut!  In fact, as I said, there are many articles including THIS ONE and a more committed read in THIS ONE.

 

But for a special little view into the life of Sandor Katz we can thank Ann Husaini and Emily Lobsenz for this wonderful short documentary of ‘ SandorKraut: A Pickle Maker ‘ as featured in the New York Times.

 

Tickets are on Sale NOW

We are grateful to The Dark Horse in Belfast who will host this evening.  For Game of Thrones fans, there is something about a door? No doubt a photo opportunity.

 

 

 

 

 

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