LEWISBURG, W.Va. (Hinton News) – Carnegie Hall’s Appalachian Heritage Lecture Series is set to present “Fermentation from Appalachia and Around the World” with renowned fermentation revivalist Sandor Katz on Friday, May 26, at 7:30 p.m. in the Hamilton Auditorium. Katz, a James Beard Award recipient, is the author of five books and has been dubbed “one of the unlikely rock stars of the American food scene” by The New York Times.
A native of New York City and a Brown University graduate, Katz has been passionate about fermentation since discovering the power of sauerkraut. His mission is to share information and resources, encourage home fermentation experimentation, and promote live-culture foods in our culture. Since the publication of his book “Wild Fermentation” in 2003, Katz has taught hundreds of workshops, demystifying fermentation and empowering people to reclaim this transformative process in their kitchens.
In addition to the lecture, a “Make Sauerkraut with Sandor Katz” workshop will be held on Saturday, May 27, from 9 a.m.-12 p.m. This hands-on opportunity teaches students to make their own sauerkraut, a delicious and health-beneficial dish. Students will assemble their raw product in class and leave with a jar of ready-to-ferment kraut. A selection of fermented foods will be available to taste during the workshop. Class size is limited, so early registration is recommended. Students must be at least 16 years old.
