Fermentation on Wheels is a year long tour of farms and cities across the United States in which we will work at farms in exchange for food and educational resources, and visit cities to hold free workshops on fermentation methods using locally harvested foods. We want to give people the tools to consume foods more thoughtfully and also provide communities with a direct line to their local food source. By traveling the country, visiting farmers, and connecting people to their food source, we hope to make a powerful statement and encourage the importance of strong, sustainable food practices and values.
"Good farmers..., contribute to the welfare of society in more ways than society usually acknowledges, or even knows. These farmers produce valuable goods, of course; but they also conserve soil, they conserve water, they conserve wildlife, they conserve open space, they conserve scenery."
We want to meet and
promote the work of small scale farmers who join us in their commitment as
stewards of the land. We want to bridge
the distance between farmers and consumers.
Fermentation on Wheels hopes to improve American food culture by promoting micro-agriculture over industrial food chains and encouraging people to get back in the kitchen. I've recruited a
community of gastronomers to join me on this quest. We will
intricately document our travels over the next year, starting south from Eugene, OR
in October 2013 and looping the U.S. over the span of one year.
Our crew will consist of 3-5 people at all given times along the trip. We have organized 3 departments on crew, these departments are LOGISTICS & PRODUCTION, VISUAL DOCUMENTATION, and CORRESPONDENCE & PRESS.
Our documentation will include foods and
drinks fermented from each farm, a film of our journey, and a book of essays,
drawings and recipes inspired from our travels. Through our documentary, we will share a larger piece of work to the public about local food, food
science, and food politics in America.
You can follow us now on Tumblr, where we are posting travel and event updates:
Why we need your help.
To invest in this project is to invest
in the local food movement. With
your support we will have the means to travel through every major city in the
U.S. along our route spreading knowledge on the importance of access to more local and
sustainable foods, as well as teach people how to consume these foods year round in the
most nourishing ways - through fermentation. We will also have the means to conduct
deeper research. Visiting the people who make it possible to still have these
foods accessible to us.
Funds for this
project will go to transportation, remodeling the bus,
production supplies, and technology to keep followers up to date with our
travels throughout the year. Financial support for our project will also go towards costs for making
our documentary possible, which includes cameras and film.
Risks and challenges
Although we are 100% committed to one year on the road, we realize that we may face challenges in all members of the crew staying with the trip for the entire year. It's most likely that we will have alternating members on the bus throughout the year, resulting in different artistic, writing, and food-making styles. We are doing our best to prepare for this, and believe we will find the right people at the right times to make our trip an overall success.
There will be a learning curve in our travels, thus it being research. We expect some of the foods we experiment with will be less than edible, but we are also willing to take that risk, so we may make it more edible the next time around.
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