November 3: Miso Making Workshop with Sandor Katz
Learn how to make your own miso from fermentation revivalist Sandor Katz. This workshop will cover how to make miso, as well as koji, the starter for miso. We will discuss the range of types of miso, both traditional styles and newer experimental variations. We will make a batch of miso together, and each student will leave with a jar to ferment at home.
All of Sandor’s books will be available for purchase, or bring the copy you already have for him to sign.
The workshop will take place on November 3, 1-4pm in Cannon Hall, adjacent to Short Mountain Cultures at 1424 John Bragg Highway, Woodbury TN 37190. Refreshments will be served including some tastes from Sandor’s own larder.
This is a lecture style class, with a hands-on portion. Limited to 50 attendees.
Who is Sandor Katz?
My name is Sandor Ellix Katz, and I am a fermentation revivalist.
My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission with this website is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture.
I am a native of New York City, a graduate of Brown University, and a retired policy wonk. In 1993, I moved from New York City to Cannon County, Tennessee, where I am part of a vibrant extended community of queer folks (and many other friends and allies). I have AIDS and consider fermented foods to be an important part of my healing.
Since 2003 when my book Wild Fermentation was published, I have taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls me “one of the unlikely rock stars of the American food scene.” My latest book, The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals. The Southern Foodways Alliance honored me with their Craig Claiborne Lifetime Achievement Award. I have presented workshops in most of the states of the U.S., as well as Mexico, Canada, Argentina, Brazil, Costa Rica, Colombia, Ecuador, Belgium, Denmark, England, Greece, Ireland, Italy, Netherlands, Northern Ireland, Norway, Poland, Scotland, Sweden, Australia, New Zealand, Indonesia, India, Hong Kong, and Japan