Fermentation on Wheels by Tara Whitsitt

Author:Tara Whitsitt
Language: eng
Format: epub
Publisher: Bloomsbury
Published: 2017-09-27T04:00:00+00:00

Plans were manifesting. Back at the bus I drafted a last-minute message announcing open bus tours and a starter-culture swap from noon to nine that Thursday in Prospect Heights. Fans shared the message on social media, and it spread through several avenues. It would be a full day.

Thursday at five in the morning I parked on the south side of Prospect Place, a twenty-second walk from my old Brooklyn apartment, and napped until traffic vibrations poured into my small room. The meters would need feeding at nine, and then every two hours after. It was fine—I would write it off at the end of the year. It surprised me that I would spend money on meters now. I wouldn’t have considered it even a year ago.

I showed my old neighbors the bus and attempted to shed light on fermentation (many were perplexed, but at least the kids were excited by the bus). Two women walked onto the bus, tasted my ferments, and silently looked around until one of them said, “I don’t get it. Why are you doing this?” To which I explained my obsession with fermentation and that my goal was to spread tasty microbes far and wide. They shook their heads, still confused. Cheryl, full of excitement, arrived with a friend and two kids. She was hooked, ready to join the bus for a week. Home brewer, author, and radio-show host Mary Izett strolled on with a microphone and did a short interview with me for Heritage Radio Network. And a fermenter named Barry delivered two pounds of unpasteurized tempeh, one made of adzuki beans and the other of navy beans. The samples changed how I felt about the fermented legume—never had I thought tempeh could be so good.

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