Sherri Brooks Vinton began her food career on the back of a motorcycle. A cross-country ride brought her face-to-face with the negative impacts of industrial agriculture and compelled her to begin a quest for food raised with integrity. Since then, her books, appearances and hands-on workshops have taught countless eaters how to find, cook and preserve local, seasonal food. Whether developing content, organizing events, or consulting with clients, Sherri is always working to find her next great meal. To learn more, visit www.SherriBrooksVinton.com.
Sherri is a contributor to Mother Earth News Fair Online.Workshops
Check It Out!
Water Bath Canning
Water bath canning is the most widely used method for putting up delicious produce. It doesn’t require a lot of specialized equipment and is accessible to even the most inexperienced kitchen novice. Stock up your pantry and create delicious food gifts with this one simple technique. Join Sherri Brooks Vinton to learn how to can jams, jellies, pickles, salsas, tomatoes, and more!
Modern Homesteading Hands On
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Reduce Food Waste: Whole-beast cooking
Meat and poultry eaters can get the most out of every cut by using up every bit of the beast they buy, and I’ll show you how to do it. Here’s an easy method for cutting up a whole chicken and getting at least three meals out of it. This is a two-part workshop.
Modern Homesteading Hands On
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Reduce Food Waste: Using up leftovers
Reduce Food Waste: Ugly food
Reduce Food Waste: Trash fish
Reduce Food Waste: The arc of ripeness
We often use “the peak of ripeness” as the gold standard for flavor, but many foods can be eaten at different stages on their path from sprout to “throw it out.” This lesson talks about food across this spectrum of ripeness and gives some creative ways to enjoy under- and overripe foods. This is a three-part workshop.
Modern Homesteading Hands On
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Reduce Food Waste: The arc of freshness
Reduce Food Waste: Save time, money, and the planet!
Can you imagine coming home from the grocery store and pitching one of your bags of food directly into the trash? Or offering to pay more at the checkout? It seems like a silly concept, but that’s what we do when we waste food. Nearly 40 percent of food produced in the U.S. goes uneaten, and a large percentage of that happens in the home. But there’s a lot we can do about it!
Join Sherri Brooks Vinton and learn about all the easy, quick, and delicious ways you can reduce food waste in your own kitchen. Save time, energy, and money by adopting simple tips and tricks that will help you enjoy every last bite of the food you buy! Conserve natural resources and slow climate change in the process. Let’s eat it up!
Modern Homesteading Hands On
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Reduce Food Waste: Organizing your storage
Reduce Food Waste: Nose to tail produce
Reduce Food Waste: Gleaning
Reduce Food Waste: Composting
Preserving Food in the Freezer
The freezer is a time machine that can extend the life of many foods. Use it to:
• Enjoy seasonal ingredients longer.
• Reduce food waste.
• Build a treasure trove of meals and meal starters that help you put dinner on the table in a flash.
Let Sherri Brooks Vinton teach you quick, easy ways to preserve foods by freezing.
Modern Homesteading Hands On
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