Presenters at a fermentation and food waste workshop held in Atlanta in January (from left): Julia Skinner, Jillian Ross, Sandor Katz, Kirsten Shockey and Cheryl Paswater. CONTRIBUTED BY JULIA SKINNER
Photo: The Atlanta Journal-Constitution
Photo: The Atlanta Journal-Constitution

Atlanta’s Root Kitchens teach fermentation in depth

A panel of world-renowned fermentation experts, including one of Atlanta’s own, are convening online this weekend for a virtual festival called Zymes 2020. Dr. Julia Skinner, the founder of Atlanta-based educational organization Root Kitchens, will be moderating a panel discussion called Microbes, Koji, Ferments this Saturday, May 23. The panel will include several of the country’s preeminent experts on fermentation, including Sandor Katz, a food writer and activist who published the now-classic instructional book “Wild Fermentation.”

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The discussion, taking place on Zoom, will cover various deep-dive topics “from alkaline ferments to the history of fish sauce,” said Dr. Skinner in an email announcement. Registration for Zymes 2020 is free; however, the Zoom sessions are currently full, and organizers are requesting additional registrants pay what they can, suggesting between $20-$50 to help purchase additional participant slots. Anyone interested can register at the website

Dr. Skinner also shared that her company, Root Kitchens, would launch a new self-paced online education course on fermentation. “Rooted In Place: Using Fermentation to Connect to the People and Places we Cherish Most” is a course that teaches wild fermentation as a means of connection. The classes combine Dr. Skinner’s expertise in fermentation, cooking and history to show students the links between their food and their environment.

To celebrate the release of the new online course, both “Rooted In Place” and Skinner’s “Preserving Abundance” food waste class will be discounted $20 off the regular price. Classes can be purchased for oneself or as a gift. Learn more at


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