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If you haven’t already heard about Fermentation on Wheels, it is a creative education and food-preservation project founded by culinary artist Tara Whitsitt. She converted a school bus into a fermentation lab and workshop space and set sail from Eugene, Oregon last October.
I’m excited to be getting on the bus again, as it travels westward from Asheville, North Carolina, to Knoxville, Tennessee, to Nashville. We will be co-hosting several events the week of April 4 through 13.
Asheville, North Carolina
- Saturday, April 5, 2014 – 2:30pm-5pm – Fermentation Workshop with Fermentation on Wheels at Green Hill Urban Farm in Asheville, NC [facebook] RSVP HERE
- Sunday, April 6, 2014 – 4:00pm-8:00pm — Fermented Foods Potluck with Fermentation on Wheels at Green Hill Urban Farm in Asheville, NC [RSVP HERE]
- Monday, April 7, 2014 — 6:00pm-8:00pm – Fermentation Workshop with Fermentation on Wheels at Holly’s Corner RSVP HERE
- Tuesday, April 8, 2014 TBA – Fermented Foods Potluck with Fermentation on Wheels
- Saturday, April 12, 2014 2:30PM – Fermentation Workshop with Fermentation on Wheels– Hands on Nashville Urban Farm, Nashville TN RSVP HERE
- Sunday, April 13, 2014 12:00 – A Potluck Lunch with Fermentation on Wheels– Double N Urban Farm, Nashville, TN RSVP HERE
Whitsitt teaches vegetable-ferment workshops that correspond with the regional and seasonal produce of each destination. She spearheads “starter culture” exchanges which encourage people to try new and different fermented foods, and shares the history, science, and stories of food cultures she acquires along the road in each new town.
In the last four months, Fermentation on Wheels has made 31 stops in 7 states and travelled 3,500 miles, giving the benefits of live cultured food to anyone interested in learning how to do it in their own kitchen.
Tara rolled through our home town of San Diego last December and we got to hang out, hold a workshop and enjoy a potluck:
Ever since passing through our town, she has been busily touring the country, spreading the message and joys of fermenting food.
We’ll also holla as we get things organized and add them to our Facebook Events page.