Thursday, August 13, 2009

Urban homestead classes take root

Canning, pickling, starting a sourdough starter, beer brewing, cheese making, fermenting, meal planning, gardening--as summer hits its' stride and the slow food movement begins to take root people are making these old skills new again.

Classes are popping up everywhere I look. I just participated in a canning and preserving class at the Studio for Urban Projects taught by chef Nicole LoBue. Good takeaways: always can with a posse, it cuts down on the time, creativity blossoms, and it's just more fun that way; follow your recipe (important for a recipe infidel like myself) and the Ball Blue Book of Preserving is a great place to start; and finally, there are never-ending ways of to can -- the hot water bath method is a great way to go (unless you're canning meat, which..... I just can't even begin to think about.)

Other great spots to check out classes in SF are Urban Peasant and Urban Kitchen. SF's community kitchen space La Cocina is also holding Yes We Can events this summer where you are able to buy community canned local produce and if you're interested, learn how to do it in the process.

Are classes like this popping up all over? Let me know if you've found other interesting urban homesteading classes!

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