Sandor Ellix Katz began fermenting in 1993, earning himself the nickname “Sandorkraut.” Since, he has travelled all over the world teaching about the culture, nutrition, and art involved in fermentation. On Friday, November 16th, he will be visiting the University of Oregon to lead a demo and discussion from 2:30-4:00 p.m. at the Clark Honors College Library in Chapman 301, and to present a public lecture at 5:30 p.m. in Columbia 150.
Author of Wild Fermentation, which has been called the DIY fermentation bible, as well as The Art of Fermentation and The Revolution Will Not Be Microwaved, Sandor is a DIY food activist who believes that eating fermented foods increases the biodiversity of microorganisms in the body, which is extremely beneficial for a healthy body and spirit. Wild fermentation is “a way of incorporating the wild into your body, becoming one with the natural world,” he says on his website, and it has been practiced for thousands of years, from cultures in Asia, Europe, South America, everywhere.
You don’t want to miss this presentation about how fermentation works and why we should keep such an ancient, healthful practice alive. See you there!
Slow Food: University of Oregon 
This is going to be so fun. Is there somewhere to register for the earlier demo and discussion or can people just show up?
You can just show up for the lecture in the evening, but if you will be attending the afternoon demonstration, email jlevin@uoregon.edu to RSVP. It will be fun! See you there.