Microorganisms surround us—they’re in our bodies, and on everything we touch. Sometimes we use this microscopic community to our advantage, like to make pickles or brew beer. Author Sandor Katz tells Living on Earth’s Steve Curwood about how humans have learned to manipulate the process of fermentation to change the color, texture, and taste of our food, and also to increase food safety. Katz is the author of the new book, “The Art of Fermentation: An in-depth exploration of essential concepts and processes from around the world.” (published May 18, 2012)
