Microscopic organisms – our ancestors and allies – transform food and
extend its usefulness. Fermentation of food is found throughout every
human culture on earth. Hundreds of medical and scientific studies
confirm what folklore has always known: Fermented foods help people
Sandor Ellix Katz is the author of the books "Wild Fermentation: The
Flavor, Nutrition, and Craft of Live-Culture Foods" and "The
Revolution Will Not Be Microwaved." On today’s Open Book, we’ll hear a
speech he gave recently in Oakland California.