Extend your garden harvest year-round through preservation!
Take a look at our newly-released Preservation Series, a collection of 5 unique 2-hour workshops geared towards supporting your culinary journey this fall. From diving into canning to exploring ways to reduce your kitchen waste, this series offers an all-encompassing approach to preservation techniques. Participants get to learn by practicing and making their own dishes, trying out recipes, and taking home educational materials to try for themselves.
Workshops are pay-what-you-can with a $20 minimum (to over material costs), and a suggested booking price of $50 per workshop is recommended.
To sign up for one (or all five) of the workshops, register here!
2024 Fall/Winter Schedule*
| Date | Time | Workshop Name |
| Thursday, August 15 | 6-8pm |
Preserving the Flavor of Summer through Freezing, Drying, and Infusing
|
| Thursday, September 12 | 6-8pm |
Canning Jams and Fruit Preserves
|
| Tuesday, October 8 | 6-8pm |
Intro to Vinegar Pickles and Canning
|
| Tuesday, October 15 | 6-8pm |
Intro to Fermented Vegetables
|
| Saturday, November 16 | 10am-12pm |
Zero Waste Kitchen Practices
|
*This schedule may shift, including topics, times, and dates. For the most up-to-date course information, please visit this page.
Meet Chef Paula Thomas
I’m a food professional with more than 20 years of experience in different aspect food, from working in restaurants to teaching and working with community-based organizations. I’m now a Food Anthropologist & Writer, passionate about food preservation techniques and how we can use them to support a climate-friendly lyfestyle. I’m also the co-founder, in partnership with my husband Scott, of Grappolo Food & Wine School. Follow me on Instagram!
