Paid portion: MAD FOR MISO, 1 to 4pm
Learn how to make miso in this hands-on workshop with Fermentation on Wheels! Miso is a fermented bean paste that hails from Japan and is well-loved for its decadent umami flavor. Discover its versatility, too. Miso can be made using a variety of different grains and legumes as well as be used to flavor everything from soups to marinades and salad dressings. This workshop is hands-on, taste bud-interactive, and take home.
Free: BUS TOURS, 4 to 6pm
After class you are invited onto the Fermentation on Wheels bus for tours, tastings, and fermentation talk. Bring starter cultures of your own for exchange and discussion. You can also take starter cultures from the bus home with you! Pre-registration is required, so sign up below!
Sliding Scale $50-75
Inquire about our work-trade positions!
PRE-REGISTISTRATION REQUIRED: Make a payment through Paypal and include a note: «FERMENT» along with your full name and email if different from your paypal account.
PLACE Paypal: tinyurl.com/lzfzf8w
And if you are registering multiple students in one payment, please include their full names and emails as well. EMAIL us if you have any difficulties registering.
About the Teacher:
Tara is a nomadic artist, educator, and food activist. Her passion for growing food, living communally, and teaching fermentation inspired the grassroots 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. Learn more at fermentationonwheels.com.