Sandor Katz is a much loved fermented food maker, teacher and respected author of two books: Wild Fermentation and The Art of Fermentation. His mission is to rescue this ancient craft from oblivion and to inspire people to practice the arts of fermentation in their kitchens. This is the Question and Answer section after his talk at the second annual Heirloom Seed Expo in Santa Rosa, CA in September 2012. Katz responds to practical DIY questions about yoghurt, Kefir, and Kombucha. He ends with an inspiring linguistic flourish about political ferment and social change.