Last Chance to Ferment with Fermentation on Wheels

This Saturday, Tara Whitsitt of Fermentation on Wheels will hold a workshop on vegetable fermentation at Mariposa Food Coop from 2:30 to 5 p.m. Using local, seasonal ingredients, Whitsitt will teach and prepare a wild ferment. She'll also hold a forum on starter cultures and attendees can bring an empty jar and take a culture home. (Mariposa is asking for a minimum $1 donation to take a culture home.)

Fermentation on Wheels is a community from Eugene, Oregon, that provides free food education and inspires people through workshops, literature, and visual arts projects that raise food awareness and teach fermentation. To read more about Whitsitt and her Fermentation on Wheels, check out our story

Photos by Megan Matuzak 

 

Fascinated With Fermentation

 

Over the last eight months, Tara Whitsitt has been driving a bus teeming with bacteria, yeast and fermented food across the country. On Friday, she arrives in Philadelphia, her latest stop on a cross country tour aimed at educating people about the wonders of  kimchi, kombucha, sourdough, vegetable pickling, and all things fermentation, while showing how fun and easy it is to begin the practices at home.

The benefits of eating fermented food have have been linked to positive health effects, improved digestion and mental health and even weight loss, and have been attracting the attention of scientists while prominent food writers such as Michael Pollan and Sandor Katz have championed the political ramifications of taking greater control of food production.

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Book Review: Wild Fermentation

Wild Fermentation
by Sandor Elix Katz
Chelsea Green, 2003; $25

I’ve lost count of the number of times this book has been recommended or mentioned to me, and it deserves every one. Katz explores the world of fermentable foods, which includes some of the earliest prepared foods humans ate, not only to give you something great to eat, but also to remind us how exciting and unusual the world of edibles can be.
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