Sandor Ellix Katz is the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movement.

Starting with sauerkraut, Sandor has been fermenting foods for over 14 years. As an avid cook, gardener, herbalist, and nutritional enthusiast, his interests have led to a life of spreading “culture” wherever he travels. He refers to himself as a “fermentation revivalist.”

Hailing from the great city of New York, and a graduate of Brown University, Sandor now lives in a community in the wooded hills of Tennessee.

You can visit “Sandorkraut,” check out his resources, read FAQ’s on fermentation, find out his teaching schedule, and order his books at http://www.WildFermentation.com