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Sandor Ellix Katz : Evening Fermentation Talk and Tasting



Price : £25, includes tasting samples.

SANDOR ELLIX KATZ: is a fermentation revivalist. His book Wild Fermentation (2003), with a forward by Sally Fallon Morell and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.

A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him "one of the unlikely rock stars of the American food scene." His latest book, The Art of Fermentation (2012) has a forward by recent convert, Micheal Pollan and received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website


What is fermentation? And how does it transform food? Come listen to fermentation revivalist Sandor Ellix Katz with tasting of a range of fermented foods from

Sandor will discuss the biological inevitability of microbial transformation of our food, and ways in which human culture has harnessed this inevitable natural force. Learn basic fermentation concepts, and about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. There will be ample time for questions.

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  • Natalie P.

    Anyone want to add their views on raw milk to my fb page - its the 2nd message down on my page, comments appreciated.

    May 30, 2014

  • Natalie P.

    Hi All
    Im new here so not sure how it works, stumbled across meetup whilst trying to find raw milk.
    Urgently need to source raw milk, near to Potters bar Herts UK for my 10.5month old.

    May 23, 2014

    • Natalie P.

      i posted a couple of things on my fb page re raw milk…. (I’m a weight loss and wellbeing coach) a guy i use to train many years ago, very argumentative and stuck in his closed minded beliefs - he went on a posting frenzy…. If you feel like posted on my page YOUR VIEWS I would be grateful… heres the link

      May 30, 2014

  • Frances

    Kefir Grains,
    If anyone would like some kefir grains on Friday at the talk please let me know. They are grown in raw cows milk from Hurdlebrook Farm. They are good and healthy and grow very fast. I have around 4/6 portions extra so just let me know.

    May 19, 2014

    • Philip R.

      The ratio of milk to grains should not make much difference. You know you have too many grains when you do not have enough space for the milk you want to ferment! At that point just share them with others, or put them on a compost heap.

      May 27, 2014

    • Frances

      I find if the milk ferments before 18 hrs I take some out. Try with one pint to start. It depends a little on the temp in your kitchen. You can also blend the spare grains into a smoothie for an extra boost;) Hope it works out for you.

      May 28, 2014

  • Denise

    Hi Frances, I would like some kefir grains if you have some spare. We usually buy raw milk on Saturday and leave it in room temperature for two weeks, but I would like to try to make kefir with kefir grains.

    May 20, 2014

    • Regan

      What is it you make with no kefir grains? Soured milk?

      May 24, 2014

  • Regan

    Great event with Sandor Katz. Thanks for organizing!

    1 · May 24, 2014

  • Nisha

    Wow what an inspiration! A privilege to be in a room full of fermentation enthusiasts! Sandor Katz is amazing. And oh yum cultured probiotics tasting. I'm going home with a heavy bag!

    1 · May 23, 2014

  • Frances

    Sure no problem Denise
    see you tomorrow

    May 22, 2014

  • Sally A.

    So looking forward to Sandor Katz's workshop on Thursday.. xx

    May 20, 2014

  • Frances

    Hi Alessandra,
    Will bring you some Kefir, see you on Friday.

    May 19, 2014

  • Alessandra L.

    Hi Frances, I'd love some kefir grains :) thanks. Alessandra

    May 19, 2014

  • A former member
    A former member

    I have a spare ticket for this evening
    offers accepted.

    May 19, 2014

  • Erica M

    I'm really looking forward to seeing Sandor Katz.

    May 18, 2014

  • Stephen C.

    Sorry can't make it as I've a conflicting event. Good luck.

    May 12, 2014

  • emma s.

    I want to know if eating pasteurised organic cheddar offers the same benefits as eating a raw cheddar that is not organic..
    Also according to sally fallon using pasturised milk to make yogurt is fine because during fermentation all the goodies are put back into the yogurt that were destroyed during pasteurisation. if this happens with yogurt making i would assume it would do so with cheese making? i am interested to know if it does. (or should pasteurised cheese be avoided just like pasteurised milk? )thanks so much. i have tried to research this but am very confused.

    April 30, 2014

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