September 14, 2007

There is still space for more people to register for tomorrow's workshop, which is sponsored by Beyond Today and is a fundraiser for Water's School Ecology Program.

September 15. Fermentation Workshop: Focus on Vegetables with Sandor Katz.

Sandor Katz is the author of 'The Revolution will not be Microwaved: Inside America's underground food movement' and 'Wild Fermentation'. $50/3 hour workshop for up to 15 people.

Saturday, September 15 Chicago, IL Fermentation Workshop: Focus on Vegetables Bring a cutting board, knife, grater, and jar for Kimchi 1:00-4:00PM

$50 suggested donation (including fermented snacks) To register, call 773 931-3987 and leave your details. We'll call back to confirm right away.

Space is limited, so please RSVP. Thanks! Location: Waters School Fieldhouse in the garden at Sunnyside and Campbell

A portion of the donations will go to support the wonderful Ecology program at Water's School.

Sandor Ellix Katz (aka Sandorkraut) is a fermentation revivalist, activist, and author, who travels widely teaching and sharing fermentation skills. His books are Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements. A native of New York City and former urban policy wonk, Sandor has lived off-the-grid in an intentional community in Middle Tennessee for the past fourteen years. For more information visit www.wildfermentation.com.

The process of fermentation creates compelling flavors, preserves food, and actually adds nutrients. Humans have enjoyed fermented foods and drinks for thousands of years. Fermentation is easy and you can do it in you kitchen. In this demonstration, we will make (and taste) sauerkraut, learn about the health benefits of kraut and other live-culture ferments, and discuss the incredible diversity of fermented foods and drinks consumed around the globe.

(*Apologies that this email didn't go out earlier this week. It was a mistake with our email service I didn't notice until today. -JP)