[Tastebridge] [foodhackingbase] Fw: The Art of Fermentation is available!

Alexander Chemeris alexander.chemeris at gmail.com
Mon May 14 07:14:38 UTC 2012

Tony, Is there a high-res version of this interview? I'd love to print it
and put on a wall in the Moscow hackerspace - somewhere near the food. :)

PS Waiting for "The Art of Fermentation" to arrive to me as well!

On Tue, May 1, 2012 at 3:16 PM, Tony Longshanks LeTigre <
anthonyletigre at gmail.com> wrote:

> "The Art of Fermentation" looks great. I can't wait to get a copy.
> Fermentation isn't far removed from *vinegration* - the art of making
> vinegar. (*Vinegration* isn't officially recognized as a word yet, but I
> think it should be.) On that note, check out this brand new
> Tastebridge-related interview/profile that I did with Francisco - our very
> own Francisco - for ZiP02, which is finally finished. (I'm printing the
> first batch of copies tomorrow!)
> Vinegar p1<http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0061.jpg>
> Vinegar p2<http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0062.jpg>
> Vinegar p3<http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0063.jpg>
> Note the field trip to Costa Rica we're planning for early next
> year....I'm excited!
> Your friendly neighborhood Tiger,
> Tony
>> ----- Forwarded Message -----
>> *From:* Sandor Katz <Sandor_Katz at mail.vresp.com>
>> *To:* algoldor at yahoo.com
>> *Sent:* Tuesday, May 1, 2012 1:06 AM
>> *Subject:* The Art of Fermentation is available!
>>     Hello friends,
>> It is my great pleasure to announce to you that my new book, *The Art of
>> Fermentation*, is now available. Books are available for purchase on my
>> website for $30 for the hardcover edition, list price $39.95. Just click
>> here<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/ccb1208ecf>. Or
>> if you have a local bookstore where you shop, please request that they
>> stock the book. Or if you cannot afford to buy your own copy, request that
>> your local library acquire it. (More below...)
>> I spent more than two years working on this book, and I am thrilled that
>> I can finally share it. *The Art of Fermentation* is not simply a
>> revision of *Wild Fermentation*. It’s a completely new book, much longer
>> and much more in-depth than *Wild Fermentation*, the result of a decade
>> more of experimentation, talking to lots of people, hearing their stories,
>> tasting their ferments, trying to answer their questions, and reading and
>> investigating in order to do so. As my practice and my understanding of
>> fermentation has deepened, I have now written a book that explores the
>> topic of fermentation with both greater depth and breadth. Read praise for
>> *The Art of Fermentation* here<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/0c0e9ac289>.
>> Listen to me on the BBC here<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/c6f3ad29b7>.
>> I will be doing a lot of traveling in the coming months to promote this new
>> book and continue my fermentation revival mission. The next six months will
>> bring me to Illinois, Pennsylvania, North Carolina, Georgia, New York,
>> Colorado, New Mexico, California, Wisconsin, Massachusetts, and Tennessee.
>> Check my website www.wildfermentation.com<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/b70b816612>for details of upcoming events.
>> Enjoy the new book!
>> Sandor
>>  *
>> *
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>>   If you no longer wish to receive these emails, please reply to this
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>> following link: Unsubscribe<http://cts.vresp.com/u?baa5788a11/a8fd783061/mlpftw>   Foundation
>> for Fermentation Fervor
>> P.O. Box 201
>> Liberty, Tennessee 37095
>> US
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Alexander Chemeris.
CEO, Fairwaves LLC / ООО УмРадио
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