Sandy Katz profiled in The New Yorker

Someone who I am proud to call a friend was recently profiled in the venerable New Yorker magazine. He's Sandy Katz, and this is what they had to say about him:

Nature's Spoils
Sandor Katz and the underground food movement

REPORTER AT LARGE
Burkhard Bilger
The New Yorker
November 22 '10

A self-avowed “fermentation fetishist,” Katz travels around the country giving lectures and demonstrations, spreading the gospel of sauerkraut, dill pickles, and all foods transformed and ennobled by bacteria. His two books—“Wild Fermentation” and “The Revolution Will Not Be Microwaved”—have become manifestos and how-to manuals for a generation of underground food activists, and he’s at work on a third, definitive volume. When I met him, Katz was on his way to the Green Path, a gathering of herbalists, foragers, raw-milk drinkers, and roadkill eaters in the foothills of the Smoky Mountains.

The groups in Katz’s network have no single agenda or ideology. Some identify themselves as punks, others as hippies, others as evangelical Christians; some live as rustically as homesteaders—the “techno-peasantry,” they call themselves; others are thoroughly plugged in. If they have a connecting thread, it’s their distrust of “dead, anonymous, industrialized, genetically engineered, and chemicalized corporate food.”

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I've uploaded the whole document as a PDF (13 MB) file here. Just click to download.