Sandorkraut in the media
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.
