By Amy Eddings
There are two meanings to the verb, to ferment, and Tara Whitsitt embodies them both.
Not only is she an accomplished culinary artist who makes her own yogurt, kimchi, vinegar, and sourdough bread; she ferments — or stirs up — interest in these cultured foods through her project, Fermentation on Wheels. She tours the country in an old 1986 International Harvester bus that she’s turned into a traveling kitchen and classroom.
Fermentation on Wheels rolls into my driveway in Ada, this Earth Day, Wednesday, April 22, for a potluck and culture swap.