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.
The 2012 Heirloom Seed Expo, an annual event at the height of the harvest season in Santa Rosa, CA, brought together the dedicated food activists with their organized resistance to genetically modified foods and the steadfast farmers who have been protecting our common inheritance in seeds and plants.
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