Offered: CLASS HAS BEEN POSTPONED
Location: Commonweal Garden
Insructors: Luke Regalbuto and Maggie Levinger

In the times before refrigeration and canning, our ancestors used simple, low-tech methods to preserve the bounty of their harvests.

This class will examine traditional methods of food preservation that use simple technologies and little or no fuel. We will explore methods of drying and fermentation and learn cold storage techniques that use cellars, silos and clamps. Small-scale food preservation can be done in your own backyard and kitchen.

Using these age-old skills allows you to eat good local food out of season and will reconnect you to your local food system and cultural heritage, and take you one step closer to food sustainability.

You'll leave class with:
-knowledge of the history, benefits, uses and techniques of different methods of food preservation
-hands-on experience with various food preservation techniques
-tastings of food preserved using methods discussed in class
-the ability to preserve your home harvest using traditional low-tech methods

Wear comfortable clothes for sitting, working, and possibly getting dirty. Bring note-taking materials, a small dish and a fork for sampling. Also bring a bag lunch.

Workshop Fees

Material costs are included in workshop fees.

$95 per person
$85 per person if you register with a friend

Multilple Re-skilling Class Discount
If you register for 2 or more re-skilling classes at the same time pay $85 for this class.

Registration

Pre-registration two weeks prior to class is required to hold your space and to allow the instructors to adequately preapare course materials. We recommend that you register as early as possible, as many classes fill up in advance. This class may be cancelled if the minimum number of participants is not met two weeks prior to the class. Given the hands-on nature of these classes, there is a maximum 12-15 participants.

CLASS HAS BEEN POSTPONED

Refunds
Cancellations up to 2 weeks before the course begins will be refunded, excluding a $25 processing fee.
No refunds are given after that date.

For questions or additional information,
email us or call 415-868-9681

Instructors: Maggie Levinger and Luke Regalbuto 

Maggie and Luke are food lovers and preservation hobbyists. Keen interest in old methods of food preservation and years of exploration with fermentation led them on a long journey from Ireland to Ukraine in search of traditional preservation techniques still in use. In spring 2010, they returned home and started Wild West Ferments, a fermented food and beverage business based out of West Marin. They have initiated kraut collectives in their community and taught courses in food preservation and fermentation through RDI, UC Cooperative Extension, and the Northern California Women’s Herbal Symposium.

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