PORTLAND – Here in food-mad Portland, we take things like National Pickle Day very seriously.
And Thursday, fermentation master and cultural revivalist Sandor Katz will be marking the occasion at Powell’s Books. His latest book is “The Art of Fermentation.”
The native New Yorker Katz began experimenting with fermented cabbage and vegetables in the 1990s after moving to a farm commune in Tennessee.
That led him to his research into the pro-biotic cultures of pickling, cheeses, yogurt, bread and more – and the ways those millions of living organisms in our bodies keep us healthy. He also has some ways how to make them taste amazing.
“My mission … is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture,” Katz says on his site.
The reading starts at 7:30 at Powell’s on West Burnside and is co-sponsored with Edible Portland.