We hear a lot about community care and feeding communities: But on a practical level, what does that actually mean?
This course doesn’t delve into policy or into nonprofit food distribution, but instead explores food as mutual aid within smaller groups, so you can learn:
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- What kinds of food you can preserve (and why should you preserve them?)
- How can you come together with neighbors and loved ones to put up food so we all have enough?
- What does community mean to you (or to you and those around you as a group)?
This self-paced course is designed for home cooks, or for culinary professionals looking to deepen their practice of community care.
It’s built for small, direct, meaningful actions within your community: The kind that can ripple outward and have strong positive impacts, and the kind that build resilience and connection for you and those around you.
I first taught this class in Western North Carolina just a handful of months after Hurricane Helene, where students told me about how their own preserving practices and the generosity of neighbors helped their communities pull through. May we each never need preserves after a disaster, but I hope however they fit into your world that they bring you and your community and loved ones lots of nourishment, care, and support.
This course is the beginning of your journey in food and community care: and I’ve designed it to help give you a foundation to grow from for the rest of your life.
When you join this class, you get instant access to the course materials so you can work through them at your own pace.
In this workshop, we cover:
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- Basic lactofermentation techniques and recipes
- Fire cider making for community care
- Basic canning techniques
- Community care through food preservation
- How to host your own preserving gathering
- Plus, I share journaling prompts to spark new ideas and help you define what reciprocity and community mean to you.
But this class isn’t just recipes: It’s also an opportunity to see the different ways that we can work with our food preserving practice as part of a larger ecosystem of care.
About your teacher
I’ve been preserving food, from fermenting to canning to drying and more, for over 20 years. In that time, I’ve shared ferments with mutual aid organizations (or directly with others as mutual aid), passed out fire cider to protestors, and taught classes on community support and food preserving.
I’ve also written multiple books on food preserving, taught community classes, and built this culinary school to help reach more people with the magic of preservation, food, and community care.
Prior to my life in food, I was a librarian and an educator (my doctorate is in Library and Information Science): And during all my career shifts and new adventures, helping others has been at the core of my work.
Pricing:
Supported tier: $25
Full price: $45 click HERE to purchase this option
Pay it forward tier: $65 click HERE to purchase this option