Beer Sessions Radio
LIVE 5 - 5:45pm EST
First Aired - 11/04/2010 02:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Greenhorn Radio Sev spoke to Sandor Katz from Tennesee, a internationally recognized master of fermentation. Sandor's goal is to stress to people that fermentation should NOT be intimidating, and is a great way to not just preserve foods at times of bounty, but to bring out flavors in foods that might not otherwise be available. Learn how Sandor used daikon radishes and cabbage to ferment and create 70 gallons of "kraut chee", plus why fermentation can be a way for people to connect to their farmers and create great value-added products with produce. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Greenhorn Radio: Sandor Katz (25:00)
Tags:
Greenhorn Radio, Severine Von Tscharner Fleming, live from the 101 North, the green is emerging in Northern California, Sandor Katz from Tennesee, there is a lot of fermentation going on, it was a late and stressful harvest, everyone in Tennesee is relieved to have some rain, Sandor is the Elvis of fermentation, Wild Fermentation .com, Sandor wants to demystify fermentation so people can reclaim this important art and aspect of agriculture, on Saturday Sandor did a workshop at Long Hungry Creek Farm with Geoff, Poppin, daikon radishes, 70 gallons of raddish 'kraut chee', the classic 'problem of abundance', preserving the abundance that appears at certain parts of the year, sauerkraut is a more short term process in the summertime, this is something people who don't farm can do to connect with people who ARE farming, a network of friends and food producers who can exchange foods allows people to specialize and not have to grow everything, gardening collaboritavely, sharing a kitchen together, Sandor likes to make wine and mead and always has ideas about what to do with abundant foods, people also ferment foods to make them more digestible and to enhance their flavor, so many 'gourmet foods' are the result of fermentation, there is a real fear of aging food sans refridgeration in the US, fermentation is not rocket science, the young farming community, fermentation adds value to the products of agriculture!, making cheese and alcoholic beverages and kimchee and pickles, there are opportunities for people connected to farmers to create small businesses making fermented value added products with the farmer's food, this is the next step to relocalizing agriculture: not just creating more farms & markets but creating smaller scale enterprises to embark on these transformational value added endeavours, sustainable food is not a spectator sport, should i quit my job and become a farmer?, its hard to leave the perks and security of having a 'regular job', its essential that more people get directly involved in expanding our productive capacity in order to expand the food choices that exist within a regional area, intermediate steps, The Revolution Will Not Be Microwaved, Wild Fermentation, Sandor has another book about fermented foods in the works, The, Barefoot, Farmer,To comment on this episode click here. There are currently Comments
