S3E37: Sandor Katz on Fermented Foods & Climate Change—w/ Sandor Ellix Katz, author of The Art of Fermentation

For people living in affluent parts of the world in the 21st century, we are used to preserving food by way of refrigeration. But this technique is quite new when you consider that people have been preserving food through fermentation for at least 10,000 years. Our ancestors experimented with fermenting to make food more delicious, more easily digestible, and more stable for storage. And there are many reasons why you might want to learn the process yourself. Sandor Ellix Katz is a well-known food writer and self-taught fermentation experimentalist. He is the author of several books, including The Art of Fermentation, Wild Fermentation, and The Revolution will Not Be Microwaved. On this episode of Reversing Climate Change, Sandor joins Ross to explore the practical benefits of fermentation and explain how our disconnection from food systems contributes to our destruction of the environment. Sandor explains why it’s valuable to maintain the cultural wisdom around preserving food through fermentation and how our health might improve if we relied less on refrigeration and more on fermenting. Listen in for Sandor’s insight on the tradeoffs between pure culture starters versus wild fermentation and learn how to take the first steps in learning fermentation—and why it’s easier than you think! Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Check out our other podcast, Carbon Removal Newsroom Carbon Removal Memes on Twitter Carbon Removal Memes on Instagram Resources Wild Fermentation The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz Fermentation As Metaphor by Sandor Ellix Katz Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods by Sandor Ellix Katz Fermentation Journeys: Recipes, Techniques and Traditions from Around the World by Sandor Ellix Katz The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements by Sandor Ellix Katz Ed Yong Lynn Margulis Nicolas Appert