Slow Food Los Angeles

Good, clean and fair food access for all of L.A.

Can It! 2012: The Los Angeles Foodsteader Tour

Food Forward has announced the 2012 Can It! series of hands-on classes, four opportunities to learn from Master Food Preservers at unique locations in and around Los Angeles:

March 31, 2012: To kick off the series, join Ernest Miller, founder of the Los Angeles Master Food Preserver program, at The Farmer’s Kitchen in Hollywood for a class on the basics of canning. Under Chef Miller’s guidance, the Master Food Preserver program has become one of the region’s most sought-after programs focusing on food safety and preservation

June 30, 2012: Stephen Rudicel owns the Press Restaurant in Claremont and is a founder of Mariposa Creamery in Altadena. Class will take place at the Creamery, a microdairy through which Stephen promotes home dairying and cheesemaking through classes and internships.

September 8, 2012: Craig Ruggless will welcome students to Winnetka Farms, a suburban homestead in Winnetka that includes a stonefruit orchard, a flock of Barnevelder chickens, and a half-acre vegetable garden that produces an extraordinary range of Italian heirloom vegetables and herbs.

November 3, 2012: Jessica Koslow of Sqirl in Silver Lake will share her experience making small batch preserves with produce from family-owned local farms that practice sustainable methods.

Participants will learn recipes and processes and glean inside information about food preserving businesses that reflect the growing and diverse foodsteading community.

Each class will take place from 10:00am until 2:00pm at the locations noted above. The fee for the four-part series includes class time, samples, recipes, a Ball Canning accessory kit, and a Food Forward apron. Attendance is limited to 15 students to ensure that each class will provide ample opportunities to participate. All profits generated from the series benefit Food Forward and their array of gleaning programs in the greater Los Angeles area.

The cost of the four-part class is $475 and registration may be made through EventBrite. Those interested in attending individual sessions of the series (rather than subscribing to the entire series) should contact Meg Glasser at meg [at] foodforward [dot] org for information.

Share

Comments are closed.