From bread and sauerkraut to coffee and yogurt, some of your favorite foods are probably fermented. Fermentation not only adds nutrients to food, it enhances flavor. Learn about how fermentation has been used by Alaska Natives through an object in the museum collection, then listen to how fermentation has been and continues to be an integral part of food preservation, especially in the North. Join fermentation revivalist Sandor Katz for a talk about the history and science behind fermenting vegetables. See how simple it is to ferment vegetables at home and transform your gastronomical landscape. Online class information included in confirmation email upon registration.

Sandor Katz is known for his James Beard award-winning book The Art of Fermentation and also Wild Fermentation, which have helped catalyze a renewal and reinterest in fermentation arts. The New York Times calls him “one of the unlikely rock stars of the American food scene.” Katz lives in rural Tennessee.

Virtual Urban Harvest: Fermentation at Home with Sandor Katz