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"Welcome to Sandor Katz's no-desk, new-ways school! There are no tests, no rules--just happy, hungry people learning how to make fermented food. All they need are their favorite vegetables, salt, and the TINY WILD. These invisible microbes change cucumbers into crunchy pickles, and cabbages into zingy-zangy sauerkraut and kimchi"--
About the author
Jacqueline Brigs Martin is the author of many award-winning children's books, including SNOWFLAKE BENTLEY, winner of the Caldecott Medal. SANDOR KATZ is part of her award-winning "Food Heroes" series, published by Readers to Eaters, includes
Farmer Will Allen and the Growing Table, Alice Waters and the Trip to Delicious, and
Chef Roy Choi and the Street Food Remix, which she co-authored with June Jo Lee. She lives in Mount Vernon, Iowa. jacquelinebirggsmartin.com
June Jo Lee is a food ethnographer, studying how America eats. She's a national speaker on food trends and consults with organizations such as Google Foods. She co-founded READERS to EATERS, a publisher promoting food literacy through stories about our diverse food cultures. She also co-authored, with Jacqueline Briggs Martin,
Chef Roy Choi and the Street Food Remix, a 2018 Sibert Award Honor Book for Most Distinguished Information Book. She lives in San Francisco. food ethnographer.com
Julie Wilson has created billboards in Times Square in New York and the Sunset Strip in Los Angeles; murals at Coney Island; graphics for Central Park SummerStage, restaurants, a church, and a toy store; and many editorial illustrations for magazines and newspapers. Her artwork has been heavily influenced by TV cartoons and Pop Art. This is her first picture book. She lives in Santa Monica, California, where she works in a garage with the big door open, the sun shining in, and music or old movies playing in the background. juliewilsonillustration.com
Sandor Katz is the bestselling author of many books including
The Art of Fermentation, which won a James Beard Foundation Book Award in 2013. Through his writing and workshops, Sandor shares his love for the transformative power of microbes to make delicious fermented foods. He lives in Middle Tennessee.
