The New York Times' Jeff Gordinier has a profile of culture's favorite fermentation fetishist, writer and picklist Sandor Katz, author of the bestselling The Art of Fermentation. Sandor's own article on the joys of bacteria appeared in our summer 2012 issue:

Mr. Katz, who turned 50 this year, considers it a big part of his mission to remind us that the tangy delights of that metamorphosis surround us — and always have, if you look back at the arc of human evolution. “I don’t believe there’s a restaurant in the world that doesn’t have products of fermentation on their menu,” Mr. Katz said. “If you have bread, you have fermented food. If you have cheese, you have fermented food. If you have salad dressing or anything with vinegar in it, you have fermented food. If you have alcoholic beverages, you have fermented food. I mean, you really can’t get through the day without eating something fermented.”

Read the whole Times article here.

Read Sandor Katz in his own words here.