Sandor KatzVerified account

I'm excited to be participating in this online educational fundraiser for Mariposas Rebeldes, a queer-led Latinx community gardening project in Atlanta. Please help spread the word. Link on the homepage of my website… https://www.instagram.com/p/CEpbDQ0sJve/?igshid=7vhg0rte2n6u …

Instagram live conversation across the globe Friday 6pm US central (7pm Eastern/4pm Pacific/5pm Mountain) which is Saturday 8:30 am Australia Eastern. Mandy is a one-time student of mine who is a fermentation and… https://www.instagram.com/p/CEpHVJxMewP/?igshid=1rya34bm8qsja …

Time lapse of a plasmodium slime mold on a maple log outside my house yesterday. It covered most of a log, where oyster mushrooms had been growing for a few days before. This morning it is gone.... https://www.instagram.com/p/CD1WHJHHy4d/?igshid=yyc5iammqnx0 …

Dosa with an egg. I go live on Instagram @sandorkraut in 30 minutes demonstrating how to make dosas and idlis. https://www.instagram.com/p/CBqXZkAg9FW/?igshid=1v3xqgtt87ja9 …

Here's a video that my publisher @chelseagreenbooks made to announce Fermentation as Metaphor. More microscopy from the interior and a few quotes. Out in October.   https://youtu.be/2Bf0dqXOyqA 

This is the cover of my new book, Fermentation as Metaphor, due out from chelseagreenbooks in October. It seems fitting to be sharing this at a moment of such vast collective social fermentation, because it’s a… https://www.instagram.com/p/CBiq9_qgf-6/?igshid=8iefm2epyi45 …

This Saturday May 23 at 2pm Eastern U.S. time I'll be talking with nyrture about 'Natto and Related Alkaline Ferments' at a free online forum Microbes, Koji, Ferments, featuring an amazing line-up of presenters,… https://www.instagram.com/p/CAVoxLCAFC1/?igshid=d4i9wm90xkl9 …

If you're interested in koji, check out this great new book by @larderdb and @ourcookquest and published by chelseagreenbooks. It was my honor to write the foreword. I learned a ton reading it and look forward to… https://www.instagram.com/p/B_50Z6kA9X-/?igshid=1wlk4knuuanux …

Just a reminder than in 10 minutes I go live for 30 mins teaching 'Sourdougj Pancakes forbOingoing Kitchen Recycling" as part of the Virtual Ferment Fest. Full schedule on flfermentfest page. See you soon! https://www.instagram.com/p/B_KwgQLgSG5/?igshid=icnl07zmew0a …

This Sunday, April 19 I'll be participating in a free Virtual Ferment Fest on Instagram Live. My presentation, "Sourdough Pancakes for Ongoing Kitchen Recycling," will be at noon Eastern Standard Time. Other… https://www.instagram.com/p/B--YXyHg649/?igshid=1egkqmimcu9sj …

Australia, here I come for the "Ferment Yourself Wild" tour, with an amazing range of events organized by sharon__flynn and her team at @fermentary, with events in Byron Bay, Sydney, Melbourne, Daylesford, Adelaide,… https://www.instagram.com/p/B8QrcG6gffn/?igshid=1istlvyratj82 …

Next weekend in Atlanta, I'm participating in Preserving Abundance: A Food Waste and Fermentation Weekend. Just a few tickets left. Come, and help spread the word! https://www.instagram.com/p/B68vvBag4hY/?igshid=14n3yrjo6e2g8 …

I arrived yesterday in Abergavenny, Wales, the final stop of my UK fermentation tour, just in time to participate in the small but spirited Climate Strike protest here. My week has been full-on, with great events at… https://www.instagram.com/p/B2qjmbBgg7H/?igshid=w66cpzk78hqj …

Next Sunday is the Berkshire Fermentation Festival in Great Barrington, MA. I was there last year and it's a great event. I can't be there this time, but I want to encourage interested folks to check it out. It's a… https://www.instagram.com/p/B2cYjPDAy-s/?igshid=1iqo3uv9tnguh …

Hey UK fermentation enthusiasts, I'm heading to Wales and England for workshops and talks Sept 14-21. Details at https://www.wildfermentation.com/sandor-uk-tour-september-2019/ …. Please help spread the word to interested people!

What's wrong with @British_Airways? Customer service disaster following erroneous notice of cancelled flight.

Vegetable garum with daspure in Switzerland. Vegetable scraps fermented with koji at 60°C/140°F for a month, resulting in a dark, rich, sweet, umami broth something like soy sauce. His proportions are 1.5 kg of… https://www.instagram.com/p/ByN0aFQALNB/?igshid=ihxtmr3jkyn0 …