San Francisco, California
London, United Kingdom
2016 Farm School NYC Community Food Arts
Jams, jellies, pickles, preserves, salsas, salts and more -- learn to make and market value-added farm products in this six-session course. Value-added food products diversify farm income, preserve produce that might go to waste, and create products that have a greater shelf-life and extend your selling season. Moreover, they allow you more control over the food you put in your body and the bodies of those you love. This course is 20 hours.
Teacher: Michaela Hayes, Crock and Jar
- Tuesday, July 19, 6-9pm
- Tuesday, July 26, 6-9pm
- Saturday, August 6, 1pm-5pm
- Tuesday, August 9, 6-9pm
- Saturday, August 20, 1pm-5pm
- Tuesday, August 23, 6-9pm
Farm School aims to make their educational opportunities available to everyone no matter their resources, so for this trip, the tickets prices are offered at a sliding scale* including four levels of pricing:
Level 1: $160
Level 2: $185
Level 3: $210
Level 4: $220
Please support Farm School by paying as much as you are able to help cover our costs; bus rental alone is $1,400. Use our income scale to determine your ticket price.
About Michaela: Driven by a passion for great-tasting food, Founder, Chef and Chief Food Preservationist Michaela Hayes is committed to making delicious preserved foods and sharing her vast knowledge to build a more caring food community.
Crock & Jar was founded in 2011 with two distinct and complementary goals:
– Offer top-quality preserved foods that rely on sustainably-grown, local produce and traditional techniques to create contemporary flavors.
– Build a strong real food community by teaching classic food preservation techniques to both home cooks and chefs alike.