speaker-info

Andrea Chesman

Storey Publishing

andreachesman.com

www.andreachesman.com

Andrea Chesman has written more than a dozen books focusing on cooking from the garden and homestead, including The Backyard Homestead Book of Kitchen Know-How, The Pickled Pantry, Recipes from the Root Cellar, The New Vegetarian Grill, Serving Up the Harvest, and The Roasted Vegetable. Her newest book is The Fat Kitchen: How to Render, Cure, and Cook with Lard, Tallow, and Poultry Fat. She frequently teaches workshops on various cooking and preserving techniques.

Andrea will be speaking at the North Carolina, Maryland Fairs

Workshops

Check It Out!

The Fat Kitchen Rendering and cooking with lard, tallow, and poultry fat

Cooking and baking with animal fats constitutes an intrinsic part of nose-to-tail eating. Lard and tallow (from beef, sheep, and goats) and chicken fat, duck fat, and goose fat yield superior texture in baked goods and add richness to savory dishes. And they're healthier to eat than many have been taught (after all, humans evolved eating these fats). This workshop examines the healthfulness of animal fats vs. vegetable seed oils, teaches how to render these fats, and considers how to adapt recipes to use them. Sample some dishes that showcase animal fats to their best advantage!
Real Foods

Available In:

North Carolina, Saturday 3:30-4:30 p.m., Real Food Stage
Maryland, Saturday 10:00-11:00 a.m., Real Food Stage

Making Crisper Pickles

Making vinegar pickles and fermented pickles provides an excellent way to store homegrown vegetables. Learn how to make delicious, crisp pickles by fermenting and brining in vinegar. What does lime do for pickles? What about Ball's Pickle Crisp? How do grape leaves work? Attendees hear step-by-step instructions for canning vinegar pickles in a boiling water bath or the newly approved steam canner.
Real Foods

Available In:

North Carolina, Sunday 11:30-12:30 p.m., Real Food Stage
Maryland, Sunday 11:30-12:30 p.m., Real Food Stage

All About Canning

Knowing how to safely use a boiling water bath canner, steam canner and pressure canner ensures that you have the skills to preserve any food you raise, even without electricity. Learn how to use this equipment safely and sample some canned foods made by each method.
Modern Homesteading

Available In:

Maryland, Saturday 5:00-6:00 p.m., Real Food Stage