From the Culture Of Soil to Cultured Foods

Bioneers presents an ecological-farm tour and fermented foods workshop with master nature farmer and Chez Panisse supplier Bob Cannard, and fermented foods revivalist and author Sandor Katz.


“The man who first taught me how to make sauerkraut is a leader of this underground, and possibly the most famous fermento in America. Sandor Katz is the Johnny Appleseed of fermentation… Since falling under the spell of Katz’s fermentation evangelism, I have launched big crocks of sauerkraut and kimchee; mason jars of pickled cucumbers, carrots, beets, cauliflower, onions and peppers; jelly jars of yogurt and kefir; and 5-gallon carboys of beer and mead. I am regularly reminded that all are alive.”                  –Michael Pollan

Beneficial microorganisms are a keystone element in soil fertility and human health. A mere tablespoon of thriving soil has about 50 billion microorganisms. A healthy human gut has approximately 100 trillion microorganisms that are essential to life. These microorganisms are life-supporting allies that provide multiple important functions that make nutrients more bioavailable, promote health and build immunity against disease. We are only now beginning to recognize the need to maintain healthy levels of microorganisms with better farming techniques and by eating more fermented foods.

On Monday, October 21 join Bioneers on a private farm tour with Green String Farm owner Bob Cannard, who will share his unique eco-farming practices that create deep fertility in the land, and intense vitality and flavor in the food he grows. In the afternoon Sandor Katz will teach a hands-on workshop on how to make powerfully healthy foods in your own kitchen, while discussing the wonderful, diverse, global culinary traditions and health benefits of fermented foods.

“Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms, our ancestors and allies, transform food and extend its usefulness. Hundreds of medical and scientific studies confirm what folklore has always known- fermented foods help people stay healthy,” explains Katz.

Join Us for a day of farming and fermentation
Where: Green String Farm, Petaluma, CA
When: Monday October 21 from 10 AM- 4:30 PM
Cost: $175 (Includes lunch and bus transportation from Embassy Suites, San Rafael)
Register here

About our teachers


Bob Cannard has been farming sustainably for 30 years, and is well-known for providing produce to Alice Waters' Chez Panisse restaurant in Berkeley. In 2003, he co-founded Green String Farm, 140-acre (60 acres in cultivation) eco-farm in Petaluma that focuses on working with, rather than against, natural processes to grow a diversity of fruits and vegetables with practices that exceed organic standards, while also training new farmers.

Sandor Katz is a food activist, fermentation specialist and author of the book Wild Fermentation, widely considered the bible for DIY foodies.