Saturday, March 16
Discover the secrets to preserving food from chefs, culinary and garden teachers, and other experts who can, pickle, ferment, dry, and root cellar food in their day to day lives. You will learn the skills to fill your larder with the best of the market’s local seasonal bounty.
Preserve It! Schedule:
© Grant Kessler
9:00 am-12:00 pm
The Art of Fermentation—Room H/I
Sandor Katz, author, The Art of Fermentation
TBD, local farmer partner
Rob Gardner, thelocalbeet.com, introductions/moderator
2:00-3:15 pm
Home Cheesemaking—Room H/I
Katie Hedrich, LaClare Farm
