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Civic Impact

Vintage school bus turned fermentation lab rolls into town




Fermentation on Wheels will be rolling into Pittsburgh this month with a variety of free workshops to bridge communities and restore a genuine fascination and interest in local, traditionally preserved foods.

Fermentation on Wheels is a creative education and food-preservation project founded in Oregon by culinary artist Tara Whitsitt who converted a 1986 International Harvester school bus into a fermentation lab and workshop space in the summer of 2013. In October that year, she hit the road and has since made more than 100 stops in 23 states and traveled more than 7,000 miles in her bus.

While in Pittsburgh, Whitsitt will be incorporating regional produce that she acquires from local farms and farmer’s markets into her fermentation workshops being held Aug.15 through Aug. 23.

“Each workshop presents something new and surprising as farms are growing different vegetable varieties,” says Whitsitt. “The produce available at the farm or farmer’s market I visit will determine what I bring to each workshop. Given that it’s summer, I might ferment cucumbers or zucchini, but honestly it’s going to be what inspires or excites me in the moment.”

Whitsitt’s first event will be at Chatham University where she’ll hold a community potluck and culture share. on Aug. 15 from 4PM to 7PM

For the culture share, attendees are encouraged to bring starter cultures of their own for exchange and discussion as well as bring an empty jar to take a culture home. Cultures are a key component to the fermentation process and are used to help inhibit the growth of undesirable microorganisms and promote the growth of desired bacteria.

The potluck at Chatham will feature a fermented-food theme and a 30- to 45-minute talk about fermentation.

“The potluck is open to all who are interested in fermentation and my project,” she says. “It’s meant to bridge the community of fermenters—beginners and experts alike—so that they can teach and learn from one another. It’s an exercise in community building and attendees are encouraged to bring all types of foods, fermented or non-fermented. “

An additional vegetable fermentation workshop for adults is in the works at Wigle Whiskey on Aug. 23.

Whitsitt will also be hosting educational workshops for children and youth while she's in town. She’ll be participating in Children Museum of Pittsburgh’s “Pickle Day” on Aug. 16 from 11AM to 3PM and will also hold a fermentation workshop for ages 10 and older at the museum on Aug. 20 from 5PM to 6:30PM.

“It’s important to educate our youth about food since they will be managing and participating in our future food system,” she says. “This system plays a huge role in our environmental impact, which will ultimately decide how long we can happily live here on Earth. It’s so important that we learn to consume food and other resources more thoughtfully.”

With all of her workshops, Whitsitt hopes participants walk away with a better understanding of our food system and the confidence to begin fermenting in their own home kitchens.

“I hope participants leave with a sense of being able to comfortably and fearlessly ferment in their own kitchens and that they’ll think twice about the foods they consume,” she says. “I also want participants to gain a new perspective on bacteria and its importance to our eco-system and how we tie into the greater world of living things. My project is a way to display a sustainable and simple lifestyle that encourages people to use energy more efficiently and intentionally.”

For more information and the full workshop schedule visit www.fermentationonwheels.com
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