I’m very excited (and kind of geeking out) to be part of a quarterly speaker series at Chattanooga State on progressive and inspirational thinkers in Hospitality and the Culinary Arts. The speaker this quarter is Sandor Katz, author of The Art of Fermentation, Wild Fermentation, and The Revolution Will Not Be Microwaved. He has taught hundreds of workshops demystifying fermentation and empowering people to transform food, extend its usefulness and promote healing through fermented foods.
I’ve been asked to follow up after his lecture with a brief overview of nutritional aspects of fermentation and health-related applications. Come join me, but more importantly Sandor, who the New York Times calls “one of the unlikely rock stars of the American food scene” and learn all about fermentation that you can apply at home.
September 8, 2016 at 10:00am
Michael P. Hennen Hospitality & Culinary Center at Chattanooga State