Ferment Yourself Wild 2020 National Tour with Sandor Katz
Sandor Katz the fermentation superstar and American food writer, is coming to Australia and will be delivering captivating and educational sessions across Australian cities. Described by the New York Times as “one of the unlikely rock stars of the American food scene,” Sandor Katz is a fermentation revivalist, a self-described "fermentation fetishist" and will be touring Australia with The Fermentary founder Sharon Flynn and her team in February and March.
The Ferment Yourself Wild tour with Sandor Katz will cover topics such as grains, urban foraging, ferments from across Asia, preserving seasonal abundance, why soil health matters and regenerative farming.
Presenting alongside Sandor are brewers, chefs, farmers, restaurateurs and growers across Australia in both intimate and festive environments, including:
NSW
Diego Bonetto, The Weedy One
Martin Boetz, Cooks Co-op
Adam Kennedy
Kristen Allen
VIC
The Longhouse
Luke Whearty, Byrdi
Transition Farm & With Baxter
Graceburn & Tedesca
SA
Emily Salkeld, Small World Bakery
Jade Flavell, The Wheatsheaf Hotel
The Summertown Aristologist
WA
Lachlan MacDonald, Riversmith
Paul Iskov, Fervor
The Raw Kitchen
Sharon Flynn and Sandor Katz will also be ‘in conversation’ at The Melbourne Cocktail Festival on the Symposium Day, Wednesday February 26.
Sandor’s books, Wild Fermentation, The Art of Fermentation and The Revolution will not be Microwaved - along with the hundreds of workshops he has taught around the world - have been a driving force in the global resurgence of traditional fermentation
and interest in gut health.
"Eating bacteria is one of life’s great pleasures,” Katz says. “Beer, wine, cheese, bread, cured meats, coffee, chocolate: our best-loved foods are almost all fermented. They start out bitter, bland, cloying, or indigestible and are remade by microbes
into something magnificent."
The Fermentary’s Sharon Flynn, who authored the bestselling Ferment for Good: Ancient Foods for the Modern Gut, adds “Sandor has been a huge inspiration for so many Australians who are curious or concerned about what they eat and drink. By bringing Sandor to Australia for this tour, we hope that people feel invigorated and excited about fermentation and about its role in the future of sustainable and delicious produce.”
The importance of preserving abundance and initiating deep conversations around better ways to adapt and manage food and water systems has been given more impetus with the very recent catastrophic bushfires around the country.
While we anticipate these talks and workshops may give the audience - and potentially wider communities - some practical ways to think about, utilise and implement more sustainable food and water systems, we also believe that they will be entertaining, educational and a lot of fun!
The Fermentary and Sandor Katz will donate 10% of profits from ticket sales from the tour to the BushFire Relief fund.
Ticket Link
https://www.thefermentary.com.au/pages/events
National Tour Dates:
Tuesday, 18 February to Monday, 16 March 2020
Byron Bay, NSW:
Tuesday, 18 February to Wednesday, 19 February 2020
Sydney, NSW:
Friday, 21 February to Saturday, 22 February 2020
Hawkesbury, NSW:
Sunday, 23 February 2020
Daylesford, VIC:
Monday, 24 February 2020
Melbourne, VIC:
Wednesday, 26 February to Saturday 29 February 2020
Mornington Peninsular, VIC:
Sunday, 1 March 2020
Adelaide, SA:
Monday, 2 March to Tuesday, 3 March, 2020
Summertown, SA:
Wednesday, 4 March 2020
Margaret River, WA:
Friday, 6 March to Saturday, 7 March 2020
Tasmania:
Saturday, 14 March to Monday, 16 March 2020