If you asked both Andrea and I who's inspired us the most we'd both put our guest today, Sandor Katz, right up there in our top couple of names. We've read his books, underlining phrase after phrase, we've taken his advice; we've made his ferments, so many of his ferments. He's inspired, educated, and hand-held us both through our food fermentation journeys.

Coming up is a fascinating and informative conversation that covers what Sandor grows and ferments, safety and fermentation, wild starters versus commercial yeast and how you can utilise wild yeast in your ferments, the war on bacteria, the small food revolution and much more.

Check out our aftershow conversation with Sandor! We talk about tibicos (water kefir) and milk kefir and why grains don't populate. You can get access and download by joining our patreon community at the Companionship level or above. Find details here.

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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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What we cover:

• Sandor's garden
• Chestnut miso
• Sandor's love of lard
• Wild starters v. Commercial yeasts
• How to utilise wild yeast
• Sour beer
• Sandor's take on where we are with the small food revolution
• The war on bacteria
• Fermentation as a food safety strategy

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1. Open the Apple Podcast app
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Resources:

Sandor's books in our (non-Amazon) bookstore. Purchase them whilst supporting local bookstores and the podcast!

• The Art of Fermentation
• Wild Fermentation 
• Fermentation Journeys
• Fermentation as Metaphor
• The Revolution Will Not Be Microwaved

People's Republic of Fermentation

Sandor's Site

Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.

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The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay