Miso is a fermented bean paste that hails from Japan and is well-loved for its decadent umami flavor. It’s also an tradition of fermentation, which is a testament to the intelligence of age-old processes, the wonders of collaboration with nature, and the eagerness of microorganisms to thrive. Miso can be made using a variety of different grains and legumes as well as be used to flavor everything from soups to marinades and salad dressings.
This workshop is hands-on, taste bud-interactive, and take-home.
Purchase on a sliding scale, $50-75. A light lunch will be provided and each student will go home with a pint of to-be miso. Work-trade opportunities are also available. For more information and questions about pricing, please contact Tara at firstname.lastname@example.org
Space is limited. This will be a small class with constant teacher-student interaction.
Fermentation is a testament to the deep intelligence of age-old processes, the wonders of collaboration with nature, and the eagerness of microorganisms to thrive. Discover traditions of preservation through bacterial collaboration in this hands-on class at The Armstrong Farm in Sussex County, NJ.
Learn how to make an array of fizzy beverages! Discover the continuum of fermentation processes when we encourage microbial growth with the simple addition of sugars and starter cultures. Learn about unique yeasts and bacteria and their roles in creating nutritious and delicious beverages. This course will cover kombucha, ginger beer, and water kefir.
We will ferment with flora local to Sussex County and students will bring starter cultures home to begin more projects at home.
Please purchase tickets online through Eventbrite or Facebook. They are $22 plus processing fees ($24.97). You may also pay in person day-of for $25. Keep in mind space is limited and tickets are only guaranteed if you purchase tickets in advance!
Join Fermentation on Wheels in its bus-turned-fermentation lab, library, and workshop space at Rapid City’s largest Black Hills Farmers Market on September 29th.
Tara, the project’s founder, will share tastes of her creations and offer a basic sauerkraut demonstration for market passerby that highlights the beauties of fermentation in connection to farming, food, and our inner and outer ecosystems.
Fermented foods heal our bodies, celebrate age-old traditions, and promote healthy people and planet. Interested beginners and advanced fermenters alike are welcome to hop on the bus and join the conversation!
Fermentation on Wheels is a grassroots project that brings fermentation education to communities of all ages and backgrounds and inspires with a school bus that has been converted into a fermentation lab, library, and workshop space. The project’s founder, Tara Whitsitt, organizes events nationwide to bridge communities and restore a genuine fascination in local, traditionally-preserved foods. By traveling the country, connecting consumers to local farmers, and teaching fermentation, she hopes to emphasize the importance of strong, sustainable food practices and values.