I spent last weekend at the Omega Institute in Rhinebeck, New York, teaching a three-day workshop on local food preservation methods. Ordinarily, this is not a sappy blog, but bear with me. To have the opportunity to share my enthusiasm for canning, freezing, dehydrating, pickling, and fermenting with eager strangers, in a setting as beautiful as the Omega grounds, just about took my breath away. It was transformative. Thanks so much to everyone who participated, for your interest, your insights, and your questions.
And to you loyal blog readers who made it possible for me to have such an opportunity in the first place, I am enormously grateful.
Doris the Goat