{"id":4922,"date":"2016-11-24T14:01:52","date_gmt":"2016-11-24T08:31:52","guid":{"rendered":"http:\/\/www.womenfitness.net\/shop\/?post_type=product&#038;p=4922"},"modified":"2016-11-24T14:01:52","modified_gmt":"2016-11-24T08:31:52","slug":"flavor-nutrition-craft-live-culture-foods","status":"publish","type":"product","link":"https:\/\/www.womenfitness.net\/shop\/product\/flavor-nutrition-craft-live-culture-foods\/","title":{"rendered":"The Flavor, Nutrition, an..."},"content":{"rendered":"<p>Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist\u00a0who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his\u00a0<em>The Art of Fermentation<\/em> (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. <em>Newsweek<\/em> called <em>Wild Fermentation<\/em> &#8220;the fermenting Bible,&#8221; and <em>The New York Times<\/em> calls Sandor \u201cone of the unlikely rock stars of the American food scene.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>The Book That Started the Fermentation Revolution<\/strong><\/p>\n<p>Sandor Ellix Katz, winner of a James Beard Award and\u00a0<em>New York Times\u00a0<\/em>bestselling author,\u00a0whom\u00a0Michael Pollan calls\u00a0the \u201cJohnny Appleseed of Fermentation\u201d\u00a0returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded\u00a0wisdom\u00a0from his travels around the world.\u00a0This self-described fermentation revivalist\u00a0is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.<\/p>\n<p>Since its publication in 2003, and aided by Katz\u2019s engaging and fervent workshop presentations,\u00a0<em>Wild Fermentation\u00a0<\/em>has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they\u2019ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz\u2019s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called \u201cone of the unlikely rock stars of the American food scene\u201d by <em>The<\/em>\u00a0<em>New York Times<\/em>.<\/p>\n","protected":false},"featured_media":4923,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"product_cat":[31],"product_tag":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Flavor, Nutrition, and Craft of Live-Culture Foods - WF Shopping<\/title>\n<meta name=\"description\" content=\"It features many brand-new recipes\u2015including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.womenfitness.net\/shop\/product\/flavor-nutrition-craft-live-culture-foods\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Flavor, Nutrition, and Craft of Live-Culture Foods - 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