Slow Food for Thought...

“Defending the earth means safeguarding biodiversity, the landscape and farming. Those who haven’t seen the importance of farming haven’t understood anything!”
Carlo Petrini, Founder of Slow Food

Wednesday, February 18, 2009

Wild Fermentation Workshops with Sandor Katz


In March, Northern Ohioans will have a rare opportunity to participate in a series of wild fermentation workshops led by Sandor Katz. Sandor Katz, aka Sandorkraut, is the author of Wild Fermentation and The Revolution Will Not Be Microwaved. Sandor has been fermenting for over 13 years and is on a mission to spread the word about the delicious, nutritious and healing powers of wild fermented foods. Additional information about Sandor and his work is available at his website wildfermentation.com. He'll be speaking about and demonstrating fermentation techniques at the following Northeast Ohio workshops.

KIRTLAND

March 11, 6:30-9:00 pm, Wild Fermentation Workshop
Lake CountyLake Farmpark Grain Place, 8800 Chardon Road, Kirtland, Ohio.
Learn how easy it is to make sauerkraut, pickles and other live-culture ferments in your own kitchen. Highly nutritious and filled with life, fermented foods have a long history and a promising future. Empower yourself to create these delicious and healthful foods! Attendees will be provided with materials to take home some of our delicious, healing creations from the class. Please bring cutting boards, knives, and graters. Sponsored by Ohio Ecological Food and Farming Association. $20 OEFFA members/ $25 nonmembers. To register please send your check, along with your name, address, phone number and email, to: OEFFA Workshops, 41 Croswell Road, Columbus OH 43214. Contact Laura with questions at laura@oeffa.org or 614-421-2022.

OBERLIN

March 12, 7:00 pm: Reclaiming Food
A general discussion on food issues and movements around the US will include issues such as the health care system, government subsidies, co-ops, vegan, raw foods, etc. Sandor will speak about the need to rethink how we approach our food and our health systems.

March 13, 1:00 pm: Introduction to Live Food Cultures
Why fermented foods are healthy, better preserved, easy to make, and delicious. Sandor will also discuss the history, cultural background, and benefits of fermented foods throughout the world.

4:00pm: Fermentation Workshop
How to makedelicious, healthy, and safe fermented foods.

All Oberlin workshops will take place at Oberlin College, Science Center, Norman C. Craig '53 Lecture Hall, Room N292 @ 119 Woodland Street, Oberlin. And all talks arefree and open to the public, so bring all of your friends. Email lsprinze@oberlin.edu for details.

CLEVELAND

March 14, 1-4pm: Fermentation Fair
Pilgrim Congregational Church, 2592 W 14th St, Cleveland
$10-25 sliding scale (to cover Sandor's costs, plus materials for the demonstrations). Email jbe5@case.edu for further information.

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