Sandor Katz is a fermentation revivalist. He has taught hundreds of workshops all over the world demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls him “one of the unlikely rock stars of the American food scene.” He has authored several books, beginning with Wild Fermentation (2003) . The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals. The Southern Foodways Alliance has honored Sandor with their Craig Claiborne Lifetime Achievement Award.