Sandor Ellix Katz, Mara Jane King & Mattia Sacco Botto

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. For more information, check out wildfermentation.com. Mara King is a native of Hong Kong, a chef, and the co-founder and COO of Ozuke, where she nurtures good microbes all day long. Mattia Sacco Botto is an Italian filmmaker and cultural producer based in Malta. He loves to tell stories about food and people, especially ones that involve indigenous and migrant communities around the world. He has lived and eaten his way through China, India, Sri Lanka, and the Netherlands.

TRAVELOGUESandor Ellix Katz, Mara Jane King & Mattia Sacco Bottotravelogue, expert witness, China, southwest China, southwestern China, Sichuan, Guizhou, Yunnan, Chengdu, Pixian county, Qinfen, Dali, Kunming, Chinese fermentation, Chinese pickles, Sichuan fermentation, Sichuan pickles, paocai, rushan, rushan cheese, Chinese cheese, doubanjiang, spicy bean paste, pixian doubanjiang, sausage, Chengdu sausages, cured meats, Sandor Katz, The Illustrated Wok chefs, Chengdu Food Tours, douchi, fermented bean paste, fermented black beans, pickled fish, People's Republic of Fermentation, Yunnan cheese, Chinese dairy, Pu erh, Pu'er tea, Puerh, Puerh tea, Pu'er, Puer, Pu'erh tea, Slow Food, Slow Food China, Slow Food Great China, dingding candy, malt sugar taffy, furu, fermented tofu, danchang, egg sausage

Take You Down To Funkytown

Sandor Katz and Mara King journey through southwestern China on a fermentation quest

TRAVELOGUESandor Ellix Katz, Mara Jane King & Mattia Sacco Bottotravelogue, expert witness, China, southwest China, southwestern China, Sichuan, Guizhou, Yunnan, Chengdu, Pixian county, Qinfen, Dali, Kunming, Chinese fermentation, Chinese pickles, Sichuan fermentation, Sichuan pickles, paocai, rushan, rushan cheese, Chinese cheese, doubanjiang, spicy bean paste, pixian doubanjiang, sausage, Chengdu sausages, cured meats, Sandor Katz, The Illustrated Wok chefs, Chengdu Food Tours, douchi, fermented bean paste, fermented black beans, pickled fish, People's Republic of Fermentation, Yunnan cheese, Chinese dairy, Pu erh, Pu'er tea, Puerh, Puerh tea, Pu'er, Puer, Pu'erh tea, Slow Food, Slow Food China, Slow Food Great China, dingding candy, malt sugar taffy, furu, fermented tofu, danchang, egg sausage
Take You Down To Funkytown