March 25, 2011 Canning and preserving food had nearly become a lost art in the kitchen by the turn of the recent century. For many, time spent in the kitchen became less as work and family demanded more time. Convenience became de rigueur. If there was a food item you wanted, you went to the […]
Bethany Rydmark shares some of her thoughts about the Food Swap event she has created for local foodies at the Branch & Birdie store in southeast Portland.
A retired home economics instructor from OSU Extension Service shows how easy it is to can pears in this video demonstration.
Two friends form a close bond through their mutual food preservation efforts.
This strawberry jam recipe calls for smaller amounts of fruit and sugar. Cooking in a wide pan speeds up the gelling process and no pectin is needed.
Ann Vileisis talks about the need to start making connections between our consumption of food, and all the interrelated social, health, and environmental consequences that occur.