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Fermentation on Wheels

October 7, 2017, 4:30 pm - 6:00 pm



Fermentation on Wheels – the book and the adventure – was born in Oregon’s Willamette Valley in May 2013 when artist Tara Whitsitt converted a forty-foot vintage military bus into a fermentation lab and workshop space. Her new illustrated memoir/cookbook traverses her two-year trek of the United States to spread the gospel of fermentation and inspire sustainable food practices and values. Tara shares stories of generous farmers offering respite and fermentables, arms baptized elbow-deep in salty cabbage, and the delectable recipes learned and created that celebrate the people and places of her travels.

After her book discussion, discover the simple tradition of preservation through bacterial collaboration in one of its most simple forms: via the local micro-flora of vegetables. Fermented foods heal our bodies, celebrate age-old traditions, and promote healthy eco-systems. Learn about the cost effective and simple tools involved and go home knowing how to creatively and fearlessly make sauerkraut, cucumber pickles, and much more with this hands-on demonstration by Tara Whitsitt.

Tara’s debut book ‘Fermentation on Wheels’  will be available for sale and signing after the event.




Tara Whitsitt is a nomadic artist, educator, and food activist. Her passion for growing food, living communally, and teaching fermentation inspired educational project Fermentation on Wheels in fall 2013. She’s traveled the country with Fermentation on Wheels since, teaching by-donation fermentation classes and hosting potlucks that focus on accessibility, creativity, and bringing people together.

Fermentation on Wheels is a grassroots project that brings fermentation education to communities of all ages and backgrounds and inspires with a school bus that has been converted into a fermentation lab, library, and workshop space. The project’s founder, Tara Whitsitt, organizes events nationwide to bridge communities and restore a genuine fascination in local, traditionally-preserved foods. By traveling the country, connecting consumers to local farmers, and teaching fermentation, she hopes to emphasize the importance of strong, sustainable food practices and values.


“The Johnny Appleseed of Pickling.” –  New York Times

“Tara Whitsitt is a fellow fermentation revivalist doing tremendous work raising awareness about fermented foods and beverages. Fermentation on Wheels is a mobile fermentation recruitment station, inviting folks to become more aware of how our food is produced and the invisible life forces that facilitate some of our greatest delicacies.” –  Sandor Katz, author of WILD FERMENTATION and THE ART OF FERMENTATION,


Key Information:

Class Location: Warehouse Row, 146 Railroad St, Reedsburg, 53959
This is demonstration class and is not hands-on.
Check-in begins 10 minutes before the start of the class.