If you’ve ever been interested in learning the basics of home food preservation, this is your chance! Come sample your way through this hands on demo of canning, dehydrating, fermenting, freezing, and pickling. An intro class for anyone wanting to learn skills to preserve seasonal food for the winter, use more of that garden grown produce, make food with ingredients you know & trust, and for that zombie apocalypse coming up later this year.
In this class you’ll be introduced to:
water bath canning
pickling & lacto-fermenting
All students will participate & leave with a basics manual on how to replicate these at home. Samples will be provided,BYOB encouraged!
Sunday October 19th 12-2pm
Wednesday Oct 22 6-8pm
Sunday Nov 3 12-2pm
Eco Collective: 2042 W 21st Street, Chicago
instructor: Andrea Mattson-McGaffey
instructor bio:Andrea manages Edible Alchemy Foods Co-operative, a locally & sustainably-focused produce & bulk co-operative. She is quite the fermento- judging Chicago’s Good Food Festival’s Kimchi Challenge in March 2013 and teaching fermentation classes all over the windy city. She also manages the Eco Rooftop garden, teaching workshops to students of all ages. Her passion for food began while studying art at the Art Institute of Chicago, and extended into creating a structure that allows people to learn skills like gardening, composting, cooking, preserving food & using medicinal herbs while developing community bonds with all who cross her path.