I’m baaaaack! Posts on gardening, cooking, and canning soon to follow—but first, an announcement.
This June I’ll be offering a three-day, four-course sustainable food preservation workshop on the beautiful grounds of the Omega Institute in Rhinebeck, New York, June 4–6. We’ll do water-bath canning, pressure canning, picking, fermenting, dehydrating, and more, all with seasonal produce from [...]
