What does fermentation have to do with zero waste living? Quite a bit, actually! Fermenting foods allows us to store and preserve fresh local food so we can eat healthy and reduce the packaging we'd otherwise need to buy.
Sandor Katz is a native of New York City and a graduate of Brown University, currently living in Cannon County, Tennessee. Since 2003 when Sandor's book Wild Fermentation was published, he's taught hundreds of fermentation workshops and has empowered others to reclaim this important transformational process. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals.