Upcoming Classes, Events and a Few Favorite Links

Autumn is here, but that’s no reason to stop canning and preserving! If you’re in the Philadelphia area, I’ve still got a number of classes on the calendar through the end of the year, so please sign up (and tell your friends). Click here to see the full calendar of classes.

Though the first rush of book touring has passed, I’m still bopping around a bit, doing canning demos and book signings. Here are my upcoming events:

• October 23 – I’ll be doing a demo and signing books at the Glen Mills Williams-Sonoma. Festivities start at 6:30 pm.
• October 27 – I’m speaking on a panel at TECHmunch Philly. There are still passes available if you’re interested in registering for the day-long conference.
• November 4 – I’ll be at the Greener Partners World’s Greatest Farmer Showdown in Collegeville, PA. I’m doing a canning demo, selling/signing books and helping judge the chili cookoff. It’s a fun event and cheap too, just $5 per carload! Hope to see some of you there!
• November 15 – Though it’s a class, I want to give this one special mention. I’m finally heading to New York, to teach a class at Brooklyn Kitchen. I hope some of you NYC folks will sign up!
• December 1 – Canning demo and book signing at the Easton Farmers’ Market from 10 am – 2 pm.
• December 9 – I’m heading back to the Boston area to sign books at the Eat Boutique Holiday Market. This is going to be a really fun event and I highly suggest you add your name to their mailing list, so that you the moment tickets go on sale!

Finally, here’s a round-up of the writing I’ve done elsewhere lately.

• Doing my part for October Unprocessed, I offered up a comprehensive introduction to canning for Eating Rules.
• For Food52’s Small Batch series, I invented a tangy fresh apple shrub. It is tasty in sparkling water.
• Recently on Table Matters, I reviewed Hedy Goldsmith’s fabulous dessert book, Baking Out Loud (they’re giving away three copies, so click over to enter) and made three different dishes out of a pot of white beans.
• My favorite recent column for the FN Dish was this cast iron skillet focaccia that you make using pizza dough. So fast. So good.

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