Food Farmer Earth newsletter: Chef Kathryn Yeomans demonstrates how to can bread and butter pickles. We visit Sweet Creek Foods where they process pickles, jams, tomatoes, salsa and tuna. The Weekly Roundup, and more.
Food.Farmer.Earth newsletter: Harriet Fasenfest shares practical tips for how to put up food for use throughout the year. Virginia Yoder provides a fascinating glimpse into a way of life that has largely vanished from the American landscape. The Weekly Roundup, and more.
Harriet Fasenfest explains how her early exposure to social injustice and her love of food led her down a certain path.
We examine the art of householding from the perspective of two different generations and walks of life.
We learn how to can sardines, and visit a sustainable seafood micro-cannery to see how albacore tuna is canned.
Harriet Fasenfest and Marge Braker, food preservation experts, demonstrate how to can fresh sardines, and a basic primer on working with pressure cookers.