Tara Whitsitt, converted a 1986 International Harvester school bus into a fermentation lab and workshop space during the summer of 2013, departing from Eugene, Oregon October 2013.
Since its departure in October 2013, Fermentation on Wheels has traveled over 12,000 miles, holding free educational workshops and culture exchanges in schools, community centers, and at festivals. The project has also collaborated with other innovative organizations and businesses such as FoodCorps, Fermenters Club, and Edible Communities, as well as dozens of farms and homesteads. Workshops target communities of all ages and socioeconomic levels, teaching attendees how to create nutritious, pro-biotic foods through the simple art of fermentation.
Fermentation on Wheels gives people the tools to consume foods more thoughtfully and also provides communities with resources on how to get involved in the food movement. By traveling the country, visiting farmers and connecting them with consumers, Fermentation on Wheels hopes to make a powerful statement and emphasize the importance of strong, sustainable food practices and values. Read the full story and find where Fermentation on Wheels will stop next, HERE.