Sandor Ellix Katz is the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movement.Starting with sauerkraut, Sandor has been fermenting foods for over 14 years. As an avid cook, gardener, herbalist, and nutritional enthusiast, his interests have led to a life of spreading “culture” wherever he travels. He refers to himself as a “fermentation revivalist.”Hailing from the great city of New York, and a graduate of Brown University, Sandor now lives in a community in the wooded hills of Tennessee.You can visit “Sandorkraut,” check out his resources, read FAQ’s on fermentation, find out his teaching schedule, and order his books at http://www.WildFermentation.com