Learn about the cook’s field guide to the range of foods that are as good for the earth as they are on our plates: Kernza (grain & flour), camelina oil, hazelnuts (nuts, oil, flour), elderberries, and artisan grains.

Learn techniques that meld old-world Danish methods of preserving with the freshest ideas and techniques. Beth Dooley shares approaches to “putting up” the fresh, local produce from your garden and farmers market into a bounty of condiments for stocking the fridge and freezer. This workshop is for first-time and experienced canners alike. The recipes Dooley will demonstrate are low-tech, simple, and fast. They eschew hot water bath methods in favor of chilling and freezing to keep the colors bold and bright. They ease up on sugar to make way for the true savory sweetness of nature’s bounty.