Sandor Katz has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this transformational process. His book, The Art of Fermentation, received a James Beard award and was a finalist at the International Association of Culinary Professionals. In 2009, he was named one of Chow magazine’s top “provacateurs, trendsetters, and rabble-rousers.” This self-described "fermentation fetishist" treats us to a discussion of his new book, Fermentation Journeys. We talk about food writing and favorite food writers, the benefits of fermentation, being an adventurer in the kitchen, and what's fermenting in his refrigerator.