August 13-18, 2017
Faculty: Sandor Katz
World-renowned fermentation educator and author Sandor Katz leads this hands-on exploration of the production of fermented vegetables, fruits, grains, and beans. Students will learn processes for fermenting primarily plant-based materials: from the basic techniques of vegetable fermentation to tonic beverages, mold cultures, and fermenting legumes and grains. We will also work with dairy ferments such as yogurt and kefir. Students will connect with traditional foodways across a range of cultures and experience the transformative, health-giving power of beneficial microbes. Classroom sessions will focus on the history and science of fermentation, as well as the feasibility of marketing small-batch fermented products. Using the bounty of Sterling’s own vegetable gardens and greenhouses, students will transform the abundance of the harvest through fermentation, and practice what they have learned through the preparation of a fermented feast for the community.
Prerequisites: This course is designed be enriching for both newcomers to fermentation and those who want to refine their skills, deepen their understanding, and widen the array of products they feel confident fermenting. No prior fermentation or culinary education is required.
Tuition & Fees: $1400 covers the cost of the instruction, field trips, most course materials, three meals per day from our top-ranked Sterling Kitchen, and ground transportation between class locations. Not included are airport transfers or accommodations; please let us know if we can assist you with finding or providing these.
Housing Availability & Fees: On-campus housing is available for an additional fee of $60 per night with a private bathroom and $50 per night with shared bathroom access. Please note that Sterling College offers rustic, dormitory-style housing that is clean and safe but not luxurious. Availability is limited and room requests are filled on a rolling, first-come, first-served basis. Please visit our accommodations page for more options.
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Faculty Bio: Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation (Chelsea Green Publishing), along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. For more information, check out Sandor’s website www.wildfermentation.com.