Upcoming classes, pickling demos, food swaps, and news about an online Food in Jars community! A tasty assortment for a gloomy Tuesday afternoon!
I always feel a little bit of a let down in the days after Thanksgiving. There’s so much excitement and anticipation in advance (particularly when you work in the world of food writing) and then it’s over and all you’ve got left is a pot of soup (if you’re lucky).
In order to bring a little pep back into my step, I thought it would be nice to share a few fun things with you all.
Next Thursday, December 8, I’ll be teaching my final class of the year at the Easton Public Market. We’ll make Maple Sweetened Cranberry Apple Jam and everyone will go home with a small jar of the preserves made in class. 6 to 8 pm. $30. Sign up here.
On Sunday, December 11, I’ll be at the Hazon Food Festival. I’ll be there to moderate the opening panel (10:45 to 11:30 am), sign books in the marketplace (12:45 to 1:15 pm), and teach a pickling workshop (2:30 to 3:15 pm). The event runs from 10 am to 6:30 and the full day registration costs $25 for adults, $15 for students, and $10 for kids (they also have family packages on offer). Click for more information and registration details.
This Sunday, December 4 I’ll be at the 5th anniversary party for the Philly Food Swap group out the Weavers Way Garage in Mt. Airy. It’s both a food swap and potluck and goes from 3-6 pm (we’ll swap first and then dig into the potluck spread). It’s a free event and everyone is welcome, whether you’re a regular food swapper or this is your very first time. Details and sign-up for here.
Recently, I started a Facebook group for readers of this site. Simply called the Food in Jars Community, I’m hoping that it will become a place where you all can go to have conversations with one another about canning, preserving, and home cooking. Years ago, we had a lot of good give and take on the main Food in Jars FB page, but they’ve changed the functionality of those pages so that they’re no longer useful as a place for discourse.
Currently the group is listed as closed, but I will happily approve any requests for membership. I’ll be keeping a careful eye on the conversations and will jump in on a daily basis to answer questions and join in the discussion. Please consider joining!