An enlightening and delicious road adventure–cookbook from the young woman the New York Times dubbed “the Johnny Appleseed of Pickling.”Three years ago, food activist Tara Whitsitt had a dream: to take to the road in a converted school bus and spread the gospel of kombucha, kimchi, and kefir nationwide. She would bring her microbe-dense delicacies, her expertise, and her generosity to food communities across the country. Her motto: Tasty food belongs to everyone.In a 1986 International Harvester bus-turned-fermentation-lab, Tara took off from Eugene, Oregon, teaching her skills to curious attendees, hosting potlucks, and sampling the seasonal produce of each stop on her tour. The project accrued a following, and she gave it a name: Fermentation on Wheels.
“Tara Whitsitt is a fellow fermentation revivalist doing tremendous work raising awareness about fermented foods and beverages. Fermentation on Wheels is a mobile fermentation recruitment station, inviting folks to become more aware of how our food is produced and the invisible life forces that facilitate some of our greatest delicacies.” – Sandor Katz, author of WILD FERMENTATION and THE ART OF FERMENTATION,
“Tara is a force, crusading through time and geographical space she proselytizes the evolving human relationship with fermented foods. Fermentation on Wheels is a living breathing work of art devoted to teaching others about food, sustainability, and community.” – Meaghan & Shane Carpenter, HEX Ferments, Baltimore, MD,
“The Johnny Appleseed of Pickling.” – New York Times
“Tara’s dedication to teaching the craft of food fermentation is wonderful, and what inspired me even more is her infectious ‘do-what-you-love’ spirit. What a happier world it would be if more people followed their bliss like Tara.” – Austin Durant, Founder, Fermenters Club, San Diego, CA,