Fermentation on wheels gave a presentation yesterday to a packed house yesterday in New York City. Today, Tara – that girl with the cat that drives the fermentation bus throughout the country empowering people to take control of the food they eat and where it comes from – is giving another presentation tonight February 8, 2015 in Brooklyn New York. (see www.fermentationonwheels.com for details). Check Tara’s website to see where she is next scheduled to be. Here the recent article in the New York Times Fermentation on Wheels Bus
“I drive a mobile creative project, also known as an old converted old bus, equipped with a fermentation lab and workshop space. It’s my tool to inspire people to live more simply and sustainably, as well as encourage people to prepare their own food: a strong point being to get back in the kitchen and better nourish ourselves. When we do we bring more richness to our lives. It helps build community, health & wonder.
Thriving communities realize the interconnectedness of food, health, and education. If we don’t have access to good food and the education to prepare it then how will we have the energy and mental capacity to discover new alternative energy systems or think up the next Google. Our current factory-based food system is a system destined to crash & burn: it destroys our planet, it disregards the sacredness of us as living things, an ecosystem – whether it be plant, animal, or microbe – and it desensitizes us to the amazing array of flavors we can experience.
We will have the materials we need to stay healthy if we join forces with people who are growing & making good food. Not only do these people help individuals, but they are helping the earth in their care of the land. Our planet needs all the help it can get right now and it must start with us.
I’m trying to show people there is a way to refuse the flawed food, health & education systems. There are alternatives ways to live. There are other ways to get and make the foods our bodies crave, to stay robust — and I’m here to educate & support people in that journey.”
Tara spoke about Kombucha, a tea fungus and sugar based fermented beverage that was once a marginal beverage in the United States but which now sells billions of dollars worth of bottles made by so many different companies that wherever you live you can probably by the local brew if you like. You can order SCOBYs (symbiotic colonies of bacteria and yeast) to throw into the tea of your choice along with some type of sugar and preferably a little bit from a previous batch. Get them online from Cultures for Health,Organic Cultures, or even Amazon which sells kombucha SCOBYs from all over the country from an incredibly diverse group of brewers. We recommend either asking a friend for a SCOBY, getting one from a local group such as a meet-up such as New York City Ferments or joining one of many social networking groups where members exchange cultures and often discuss techniques.
Also, if you happened to be in San Francisco for Valentine’s Day you can catch Sandor Ellix Katz or go to his website for some really cool opportunities, including an Advanced Fermentation Residency Program with Sandor Ellix Katz in Liberty,TN. Sandor’s traveling schedule is also posted here.
Part 2 tomorrow!