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＜p＞＜strong＞An enlightening and delicious road adventure/cookbook from the young woman the ＜em＞New York Times＜/em＞ dubbed "the Johnny Appleseed of Pickling."＜/strong＞＜/p＞ ＜p＞Three years ago, food activist Tara Whitsitt had a dream: to take to the road in a converted school bus and spread the gospel of kombucha, kimchi, and kefir nationwide. She would bring her microbe-dense delicacies, her expertise, and her generosity to food communities across the country. Her motto: Tasty food belongs to everyone.＜/p＞ ＜p＞In a 1986 International Harvester bus-turned-fermentation-lab, Tara took off from Eugene, Oregon, teaching her skills to curious attendees, hosting potlucks, and sampling the seasonal produce of each stop on her tour. The project accrued a following, and she gave it a name: Fermentation on Wheels.＜/p＞ ＜p＞Through her winning stories, illustrations, photographs, and fifty recipes, ＜em＞Fermentation on Wheels＜/em＞ tracks the two-year. twenty-thousand mile journey that made Tara into a known apostle of outrageously delicious, creative, healthy, and sustainable fermented flavors--from sourdough to sauerkraut to wild berry wines. A practical and delectable cookbook, ＜em＞Fermentation on Wheels＜/em＞ is also an inspiring celebration of how food traditions (and starter cultures) can bring people together, pollinate their minds, and change their lives for the better.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。

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