Tara Whitsitt is a nomadic writer, illustrator, and educator. She teaches food fermentation, collaborates with creatives, and is passionate about sustainable and traditional foodways.
She is the author of Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead (Bloomsbury 2017) and founder of the traveling educational food hub by the same name, for which she has received critical acclaim from Publisher’s Weekly, The New York Times, Civil Eats, NPR’s The Splendid Table and others.
As a life-long student inspired by the fearlessness of food-centric nomads such as MFK Fisher and Anthony Bourdain, Tara loves to explore new worlds near and far–whether it be the complex ecosystem of a nearby creek or the cuisine and flora of a distant culture.
She is available for food business consultations and one-on-one classes on in-depth fermentation topics. You can contact her here.