Sandor Ellix Katz


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My name is Sandor Ellix Katz, and I am a fermentation revivalist.

Sandor Ellix Katz isn't a Goodreads Author (yet), but he does have a blog, so here are some recent posts imported from his feed.

Traditional Norwegian Farmhouse Brewing

Our friend Amund Polden Arnesen, a Norwegian beer-maker,  shared the following information about a traditional farmhouse beer known as Maltøl:
 
The Norwegian tradition for farmhouse brewing has survived particularly on the west coast and in the middle part of Norway. In Stjørdal they still malt their own barley in specially built traditional malting houses on the farms called “Såinnhus”. They us... Read more of this blog post »
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Published on March 07, 2018 09:42
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“Our perfection lies in our imperfection.”
Sandor Ellix Katz

“Moving toward a more harmonious way of life and greater resilience requires our active participation. This means finding ways to become more aware of and connected to the other forms of life that are around us and that constitute our food -- plants and animals, as well as bacteria and fungi -- and to the resources, such as water, fuel, materials, tools, and transportation, upon which we depend. It means taking responsibility for our shit, both literally and figuratively.”
Sandor Ellix Katz, The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World

“Resistence takes place on many planes. Occasionally it can be dramatic and public, but most of the decisions we are faced with are mundane and private. What to eat is a choice that we make several times a day, if we are lucky. The cumulative choices we make about food have profound implications. Food offers us many opportunities to resist the culture of mass marketing and commodification. Though consumer action can take many creative and powerful forms, we do not have to be reduced to the role of consumers selecting from seductive convenience items. We can merge appetite with activism and choose to involve ourselves in food as cocreators. (Page 27)”
Sandor Ellix Katz, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

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