Sandor Katz is on a mission to get you to eat more fermented foods. He has pickled, preserved, and brined his way to the forefront of what he calls the “fermentation revolution.” Newsweek calls his book, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, “the fermenting Bible.” Katz, who was the subject of a 2010 New Yorker profile, will lead an interactive seminar on the role of fermented foods in various cultural traditions, and explain how you can benefit from the “fermentation revolution.”

Featuring samples from DC’s own Artisanal Soy.