Pickling on Wheels

The New York Times profiles Tara Whitsitt, “a nomadic evangelist for fermented foods”:

“A soft-spoken Texas native who refers to her cross-country travels as Fermentation on Wheels, Ms. Whitsitt has spent the past 18 months motoring around the United States in the bus, a former Michigan State Police vehicle outfitted with a kitchen and a wood stove and laden with five-gallon jugs of mint-lemon balm wine, jars of radish-turmeric sauerkraut and plenty of sourdough starter. Ms. Whitsitt earns a living largely by holding workshops in which she teaches old-fashioned methods of food preservation.”

Acquired Tastes

Panicha Imsomboon profiles 10 fermented foods from around the world, loved by locals but loathed by others. Among them: Iceland’s hákarl, or cured shark:

“A gutted and beheaded shark is buried in a hole down by the sea and covered in gravel. Depending on the weather, it usually takes about six to 12 weeks to drain the fluid from its body. After removing the shark from the hole, it is hung in the shade for another few months. Hákarl has a dreadfully strong ammonia odor, but the good news is those who have tried it say the taste is a bit better than the smell.”