Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and the Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him "one of the unlikely rock stars of the American food scene." The Art of Fermentation received a James Beard award, and In 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. www.wildfermentation.com.
HEX Ferments uses the traditional method of fermentation to preserve and transform local, organic produce into nourishing foods: unique sauerkrauts, kimchi, seasonal ferments, and kombucha tea. www.hexferments.com
Whitelock Community Farm is an urban farm located in the Reservoir Hill neighborhood of Baltimore. Through farm-based learning programs, a weekly farm stand and community events, The farm works to pursue affordable sustainable fresh food sources, provide neighborhood job creation, and help revitalize the neighborhood through greening and positive community activity. www.whitelockfarm.org