Organoleptic, that is the word that I had to look up recently in reference to sourdough; it also was the way Sandor Ellix Katz came to be known to me in my last interview with John Downes. I quickly jotted down his name, looked up his web page and started to read about his love of wild fermented food and his food politics. Some of our favorite foods are fermented, cheese, bread, chocolate, coffee, vinegar are just a few and they all benefit our health through the process of preserving food that help us digest food into nutrients and beneficial bacterias.
He is not a Luddite or even a die-hard purist, in fact he’s soft spoken though well versed practitioner of age-old practice fermenting food. Delivering a message that while people can change their own local community by challenging the food industry’s consumer driven unhealthy food choices that harm the environment and us. Sandor describes how we can find alternatives to healthier food and living rather being beholden to our local supermarket chains,(literally!), rather he encourages a proactive solution to healthier sources, like the farmer and even growing our own sustainable gardens.
acting on or involving the use of the sense organs.