Beyond the Cover Feature: Sandor Katz, fermentation revivalist and author of The Art of Fermentation (2012) & Wild Fermentation (2003). Sandor speaks about his upcoming talk/workshop at the Kodiak Public Library on July 31, focusing on the importance of fermented foods in our diet and in our culture. Sandor explains exactly what fermentation is, how many different types of fermented foods we eat every day that we may not know about, and offers tips for people new to or wary of trying fermentation on their own. He gives us a step by step instruction on how to safely ferment foods we may have excess of this time of year, and plenty of ideas for other ways to use fermentation in our lives.
Community ROAR Books:King Looie Catz by Dr. Suess
The Madonnas of Leningrad by Debra Dean
Alaska Holiday by Barrett Willoughby
Love is the Killer App by Tim Sanders