Hi, folks! I’m going to be doing a few workshops in 2015. Come see me at:

  • Chelsea District Library, June 2, 6:30pm: Gourmet Berry Jams (Free registration required)
  • Farm Education and Sustainable Food Fest, Matthaei Botanical Gardens, June 14, 10-12: Canning Demo
  • Ypsilanti District Library (Whittaker Rd. branch), June 25, 7-8pm: Homemade Salad Dressing and Condiments
  • Chelsea District Library, August 19, 6:30pm: Intro to Canning (Free registration required)


So what have I been up to in the last two years?

  • Moved to a passive solar house
  • Started gardening at a community garden
  • Dug deep into my hyper-local neighborhood
  • Began the School of Dentistry “Help Yourself” Garden (website | news story)
  • Organized several group purchases of edible perennials and dry goods

I’m thinking about starting to teach again! If I did, what topics would you most like to see?

Hey, everybody-

After three years and something over 50 workshops, I am stepping down from heading Preserving Traditions. The last two last workshops currently planned are July 23 (Intro to pickling) and  Aug 27 (Intro to Canning), both at the Chelsea Library from 7-8pm.

What’s next for PT? I’m glad you asked, because the answer is largely up to you! The Pittsfield Grange is very interested in seeing Preserving Traditions continue, and has expressed strong support for the project. But what form should it take? Should PT retain its focus on food, or expand to other traditions, such as handicrafts like spinning, weaving, sewing, carving, soapmaking, etc.? How should PT relate to groups such as the Grange’s Junior Makers program (where kids learn basics of woodworking, electronics, and carpentry) and the ReSkilling Festival (which teaches all sorts of “people-powered” crafts from canning to beekeeping to permaculture)? How often should events be held? Should we do more demos, or more work days? What kinds of online resources would be helpful?

And perhaps most importantly – who will keep the group going? I tended to take a “do all the organizing and most of the teaching” approach, but it need not continue on that way.  There will probably be room for a number of volunteers and time commitments ranging from a few hours on one day to jobs spread out over seasons.

If you would like to be part of the discussion, please contact Joan Hellmann c/o the Pittsfield Grange Facebook page, or via e-mail (preservetrad@gmail.com). There will be a one-time strategy and planning meeting to brainstorm ideas for moving forward. Coming to the meeting doesn’t commit you to any further participation, though of course we’d love to have people volunteer to teach, organize, or otherwise support Preserving Traditions with time.

In the tradition of good food and good friends,


Today (March 11, 2012), we held a maple syrup tasting at the Pittsfield Grange, and it was a lot of fun! Maple syrup is one of the great examples of terroir – the way the conditions of a specific location affect the flavor of particular foods. Over 30 people came to try a slew of syrups, dipping pieces of pancakes as saucers of sweet goodness were passed around the table.

Trio of syrups...and a few pancake crumbs

Trio of Michigan syrups...and a few pancake crumbs

We tasted 11 different syrups: nine from Michigan, two from Canada, and one from Indiana.  Since this year’s batches of syrups are still being made, most of these were actually made in 2011 – only one was from this year’s batch. There were light syrups and dark. Some were created by boiling over wood fires and others that began by removing some of the water by reverse osmosis.  Some came from huge commercial sugarbushes, some from small mom-and-pop operations, and one came from an individual’s back yard and cooked on the stove.  We also tried hickory syrup, made near Adrian.  (This is made from the bark, water, and sugar – not sap.)

Folks found they all had different likes and dislikes.  Some preferred lighter flavors; others preferred a more robust flavor.  The people who like really strong, complex flavors also tended to like the hickory syrup more than folks who like the lighter syrups.  Most folks agreed that the syrups that were predominantly sweet, with little complexity, were just plain boring.  And the only people who liked the super-cheap syrup bought at Sam’s Club (which was super-sweet and thick, and so stridently maple-y that many folks thought it had artificial flavor) were under the age of 12.

There were several syrups that elicited uniformly positive responses.  We didn’t come up with an all-over crowd favorite, but here were some of the top contenders:

  • Appleschram.  This orchard in mid-Michigan is more generally known for its cider and pastured pork, but their maple syrup was a crowd favorite.  A fairly dark syrup, the group described it as tasting “a bit like caramel, almost smoky, with a strong finish.” We found it at the Ann Arbor Food Co-op.
  • Shady Maple Organic.  This medium-dark syrup is from Quebec – home of 75% of the world’s maple syrup production.  Not quite as popular as the Appleschram and Kelly’s (below), it still had its devotees, especially among the light-syrup aficionados.  Despite being lighter in flavor, it was fairly rich and complex, with smoky undertones.  This is a fairly easy syrup to find; we got ours an the Ann Arbor Food Co-op.
  • The most resounding and uniform praise came for a pair of syrups from The Kelly’s in Dexter. Literally a mom-and-pop syrup operation, the Kelly’s tap their trees with tubing and boil it over a wood fire.  We tried both light and dark syrups from 2011, and most people loved one or both.  The flavors were noticeably more complex than most of the other syrups.  The dark syrup (from the end of the season – early-season sap yields lighter syrup) had an almost molasses-like flavor.  Neither came across as being overly sweet, which was preferred by most tasters.  Do yourself a favor and seek them out at the Dexter and Saline farmers’ markets – it’s really a treat!

Overall, it was hard to discern hard-and-fast trends to finding a really good syrup.  More people preferred darker syrups (often marked grade B) than light ones (grade A).  More of the small sugarbushes had lots of fans, compared to the big commercial sugarbushes – but two of the small varieties were considered “boring” and one of the big ones was liked quite a bit.  Even production type wasn’t necessarily a deciding factor – some of the wood-fired ones were great, and some were so-so, and reverse osmosis wasn’t a “big bad,” either.

Hi, folks –

Lest you think Preserving Traditions hasn’t done anything recently, let me assure you that my lack of blogging has simply been because a) I’ve been busy teaching all summer and b) in last year’s survey, event write-ups were lower on everyone’s list of priority…so I let myself slack off some. 🙂

However! I’ve had several requests for materials from today’s workshop, so here goes:

The basic idea of root cellaring is to work with nature to keep food fresh through the winter so you can eat it in March (or June) without canning or freezing it. This can be as simple as setting a squash on a shelf – you just have to store the food in the correct temperature and humidity (usually “as close to freezing as possible and very humid”) with plenty of good air circulation.

Here’s a simplified chart of common foods, and the conditions in which to store them.

Foods Conditions Containers Location
Garlic, onions, winter squash, sweet potatoes Dark, cool (45-55), and dry. Don’t let these get below 40. Mesh bags, baskets, or open shelving Unfinished basement, unheated breezeway, under-heated bedroom
White* potatoes, apples, lactofermented foods Dark, cold (35-45), and humid. Baskets, with layers of newspaper between single layers of produce Root cellar, garage, shed, enclosed porch
White potatoes, rutabagas, turnips, beets, carrots Dark, cold (35-45), and damp Buckets or tubs, layered with damp peat moss, sand, or wood shavings Root cellar, garage, shed, enclosed porch
Cabbage Dark, cold (35-45), and damp Set stem end into damp sand; cover loosely with paper or plastic Root cellar, garage, shed, enclosed porch

*White, as opposed to sweet, potatoes can be white, red, purple, or yellow – they all store the same as each other. Sweet potatoes are a different plant family and have totally different storage conditions

Different varieties of vegetables have different storage properties. This is especially important for cabbage and apples.  Choose small, dense cabbages with lots of dark green “wrapper” leaves still attached.  Large, looser head of “kraut” or “slaw” cabbage will keep for a few weeks, but not all winter like “storage” varieties.  For apples, store varieties that are picked late in the fall, not summer apples.  Cameo and Honeycrisp are good keepers.

Don’t store damaged produce. Cure potatoes, squash, and sweet potatoes for a few days in a warm, dry spot out of direct sunlight before storing.  Check your stores frequently, and if anything looks like it’s starting to go bad, remove it immediately. You can often cut out the bad part and eat the rest, but don’t leave it in the cellar – what they say about “one bad apple” is very true!

Can’t find ideal conditions?

  • What’s most important are conditions immediately around the food. A bucket of potatoes in damp peat moss can keep will in a 25 degree, very dry garage, because in the bucket, it’s 35 degrees and humid.
  • Anything will keep for a while if you keep it cool and dark.  So, if your basement is 55 degrees, you’ll be able to keep potatoes for a few months, but they’ll deteriorate faster than if you kept them at 35.  Any food storage is better than none!
  • Try just a few potatoes, onions, and squash and see how long they last in the conditions you’ve got.
  • Two conditions you can’t mess with: don’t let the produce freeze, or it’ll start to rot immediately, and don’t keep it sealed in an air-tight container or room without ventilation.

More resources

Cellaring Books
Root Cellaring Mike Bubel, Nancy Bubel, Pam Art
Build Your Own Underground Root Cellar Phyllis Hobson/Storey Country Wisdom Series
The Complete Root Cellar Book Steve Maxwell/Jennifer MacKenzie      Includes plans for apartments, etc.
Preserving Food Without Freezing or Canning Gardeners and Farmer’s Center of Terre Vivant
Complete Guide to Your New Root Cellar Atlantic Publishing Company
The Joy of Keeping a Root Cellar Jennfer Megyesi
Cellaring Websites
Organic Gardening/Root Cellar http://www.organicgardening.com/learn-and-grow/building-root-cellar
Food Storage as Grandma Knew It/New York Time http://www.nytimes.com/2008/11/06/garden/06root.html
Return Of The Root Celler http://www.tribwatch.com/rootcell.htm
Root Cellar Basics (great info!) http://www.floydcountyinview.com/rcbasics.html
Seed Savers Founder talks about Saving Seeds In Your Cellar http://www.huffingtonpost.com/daniel-klein/every-seed-has-a-story_b_867122.html
Gardening In Your Rood Cellar http://gomestic.com/gardening/gardening-in-your-root-cellar/
Emily’s blog posts about her own root cellar See “Eat Close to Home” and click the tag “root cellar”

Beans are cheap, healthy, and many varieties are grown in Michigan!  They’re great food, but a lot of people don’t know how to cook with them, or have had bad luck in the past getting them to cook up well. Here are  a few pointers and recipes.

Bean Basics

  • The fresher the bean, the faster it will cook.  Very, very old beans may never get soft.  If you think you can’t cook beans, try starting with fresh beans bought from the co-op; keep them in glass jars at home.
  • For better nutrition, shorter cooking times, and fewer crunchy beans, soak beans in cold water overnight.  Cover the beans with about 3” of water in a glass, plastic, or stainless steel bowl or pot and let stand at least 8 hours.
  • Any “split” bean (split peas, mung daal, split red lentils) and most tiny beans (lentils, black gram daal, adzuki beans) will cook in under an hour without soaking.
  • Beans will foam up when you cook them.  Use a very big pot so they won’t boil over.  You can skim the foam or just ignore it.
  • Add salt, tomatoes, and salty/acidic flavorings toward the end of cooking to avoid toughening the beans’ skins.  Beans seem to benefit from a fairly heavy dose of salt, so if your bean dish doesn’t taste like anything, try adding more salt.
  • Make big batches and store pre-cooked beans in the freezer in recipe-sized portions.  Beans may be pressure canned (only – do not water-bath can!).


Lentil Soup

  • Pour enough oil into a medium saucepan to cover the bottom one lentil deep.
  • Add a chopped onion and 1c. lentils (brown, red, or green).
  • Add 3-4 c. water and a bay leaf; bring to a boil then simmer for 30 mins.  Use more water for soup; use less if serving over rice.
  • The lentils should be mostly done but it’s ok if a couple still have a little crunch.
  • Add 1 tsp. veggie bouillon, or about ½ tsp. salt and herbs to taste.
  • Add 2-3 chopped carrots, greens, and/or a diced potato, if you like.
  • Simmer 15 more minutes until all is cooked.
  • Serve as soup, or over rice, with a vegetable side if you didn’t put the veg into the stew.

Sag Daal (Indian beans and spinach)

  • Cook 1 c. daal (split mung beans, split red lentils, or yellow split peas) in 3c. water and 1 bay leaf until tender. Since you’re using split beans with no hulls, the beans will “puree” themselves as they cook.
  • Saute in oil or ghee 1 small diced onion, 1 tsp. turmeric, ½ tsp. coriander, ½ tsp. cumin, ½ tsp. salt, and a teaspoon each fresh ginger and chopped garlic. Also add ground cayenne pepper to taste.
  • Add the lentils to the toasted spice mixture.
  • Add a bag of fresh or frozen spinach, or a washed and shredded bunch of kale.
  • Cook until greens wilt; serve over rice.


Refried Beans

  • Soak 1 c. of dried pinto or cranberry beans overnight in cold water.
  • Boil the beans with 4-5 cups water and a bay leaf for about an hour or so.  Beans should be very tender. Drain, reserving some of the cooking liquid.
  • Saute a diced onion, two cloves of minced garlic, and a diced fresh chili pepper in oil or lard. (You can substitute dried cayenne pepper in the next step instead of a fresh chili, or leave the chili out for mild beans.)
  • When the onion is soft, add the drained beans and mash with a spatula as you stir.  Add the reserved cooking liquid a tablespoon at a time until you reach the desired consistency.
  • Add salt and dried spices to taste (cumin, chili powder, cayenne pepper).


Grange Lecturer Dave Wilson reports on the program at the November meeting

Cottage Food Bill meeting at the Grange

Frank Gublo, of MSU’s Product Center for Agriculture and Natural Resources gave a talk explaining Michigan’s new Cottage Foods Act, under which it is now legal for private parties to prepare and market certain foods. The topic obviously was of great interest, as we had 45 people in attendance and Frank fielded an enormous number of questions during the course of his presentation.

Frank’s job with the Product Center for Agriculture and Natural Resources is to help people start up food-related businesses—to get good food ideas out of the kitchen and into the marketplace. Michigan’s Cottage Foods Act is right up his alley, as its purpose is to encourage local food systems and entrepreneurship. He spent most of his talk explaining the practical details of the act such as what home-prepared foods can be sold, where can they be prepared, who can prepare them, how can they be sold, hygiene and sanitation requirements, and what labeling must be used.

Basically, only shelf-stable foods are permitted—foods with low risk for food-borne illness. These include dried herbs, dried pasta, popcorn, chocolate-covered items, cakes, dry bulk items, jams and jellies, breads, cookies, fruit pies, vinegars, coated and uncoated nuts. Foods that are out of bounds include all meats (which are regulated by the USDA), dairy foods (including all cheeses), canned fruits and vegetables, sauerkraut, pickles, and perishables generally.

Foods acceptable under the act must be prepared in single-family kitchens (in homes, apartments, condos); foods made in our Grange hall kitchen would NOT be acceptable, nor would foods prepared in any sort of group community kitchen or in a kitchen in an outbuilding. The act stresses the importance of cleanliness and good hygiene at all stages of food preparation, handling, and marketing, although there is no requirement for periodic official inspections. The cooking area must be free of insects, rodents, and other pests; pets
must be excluded from the area during food processing and handling, proven food processes must be used, and vehicles used for transporting the foods must be clean.

Foods must be prepared by an individual or by members of a family living in the dwelling in which the food is prepared. You cannot invite a few friends over for a session baking cookies or making jellies and sell these items under this act.

Each individual package of food must be labeled with the following information: Name of product; all ingredients; net weight or volume; name and address of business; allergen labeling; and the following statement: “Made in a home kitchen that has not been inspected by the Michigan Department of Agriculture.”

Foods must be sold by the maker directly to the buyer; there can be no middleman. It is not legal for a group of several food makers to assign the job of sales to one of their members. Only in-person sales are permitted. An annual gross sales limit of $15,000 is imposed by the act. And one must comply with all local zoning ordinances and regulations. Frank also advised that people planning to do business under the Cottage Foods Act would be well advised to discuss the liability ramifications with their insurance agent to make sure that they are adequately covered.

For further information, see http://www.michigan.gov/cottagefood, or the Michigan Department of  Agriculture at http://michigan.gov/mda, or MSU’s Extension Service Washtenaw office at http://www.ewashtenaw.org.

Thanks so much, Frank, for a most interesting and relevant program.

And thanks, Dave, for writing up the program!

National Grange LogoThe National Grange of the Order of Patrons of Husbandry (“the Grange”) recognizes seven degrees of membership. The first four degrees are conferred at the local level by one’s home Grange. The fifth degree is administered by the regional, or Pomona, Grange; the sixth, by the State Grange; and the seventh, by the National Grange.

At induction to each level, the Grange imparts various teachings and exhortations about the Grange and the Granger’s duties, as well as explanations of the Grange’s symbolic objects, hand signs, and yes, even the secret handshake. But I can’t tell you about them, or I’d lose the respect of my fellow Grangers and be expelled from the Grange. So you’ll forgive me if I speak only in broad terms!

I was initiated into the fifth and sixth degrees at the state Grange meeting in mid-October. What were the ceremonies like? In a word, awesome. And I mean that in both the “wow, cool!” sense and in the sense of being humbling and awe-inspiring.

Now, I’m fairly susceptible to good ritual. I like the sense of tradition, of rites handed down generation after generation. I appreciate good symbolism, especially tangible, physical, kinesthetic symbolism: walking on a ritual journey, bestowing meaningful objects, and that coveted secret hand gesture.  And I confess to enjoying a bit of theatre – costumes and pageantry, set dressing and lighting effects, shared songs and speeches a bit on the highfalutin’ side of the everyday. It all works together to impress upon one that this is not ordinary time; something special is going on here, and whether or not we  believe all the bits, we’re happy to play along for the joy it brings, and the messages it conveys.

If you grew up celebrating the typical American Santa-centered Christmas, you know all about these aspects of ritual: the fur-trimmed red suit, the twinkling lights, snow and reindeer (real or cartoony), singing “Up on the Housetop,” and the ever-important ritual question, “Have you been good this year?”  Only the youngest believe Santa is a real person with the power to grant wishes, but for those few moments, we indulgently play along. We enjoy the pageantry, remember our own memories of whispered wishes on Santa’s knee, and renew our pledges to try to be very very good this year in the hopes of good returns.

With no young kids in my life these days, I no longer really celebrate “Santamas,” and with it goes one of the last time-honored group traditions from my household.  And you know what? I miss it. I miss feeling like part of something bigger than myself.  I miss the comfort of knowing all the words (even if I don’t totally believe them) and the tune and the “right” clothes to wear.  I march to my own drummer most of the time…but I also miss the Little Drummer Boy.

So the degree conferral satisfied my hankering for spectacular ceremony. But beyond this aesthetic appreciation for the ceremonies, I found – somewhat to my surprise – that these rites really mattered to me. I feel different now, about the Grange, about my place within the Grange, and even a bit different about how I see myself. I admit that before the degree work, I was concerned about the way some of my opinions differ from the prevailing opinions of the National Grange. But after the ceremonies, and after meeting Grangers from across the state, I know for certain that the Grange is a great place for me. Yes, I differ on some points of politics and religion, but I find that I really do agree with the more fundamental issues of growing and preparing of food.  And I see myself as really belonging to this tradition of growers and makers, of sowers and sewers: of Patrons of Husbandry.  It feels really, really good to belong to a group of people who deeply appreciate what I do, in the garden and the kitchen and the Grange hall. And I really like the Grangers I met. They’re just good folks.

Would you find as good a fit within the Grange? If you enjoy bringing food forth from the soil, be it in a garden, on a farm, in an orchard, or on that mythical “back forty” you hope to have someday, you very well may.  If you take pride in the work of your hands, such as needlework, spinning, weaving, or even nature photography, you just might.  If you enjoy shopping at the farmers’ market and turning that bounty into nourishing meals, and appreciate the work that went into coaxing that food from the soil, I bet you would.

Maybe I’ll see you next year, and hand you an apple.  And you’ll understand, and smile just as hugely as I did.

With the talk at the Ypsi Co-op on Oct. 7th, the second year of Preserving Traditions winds down. This seems like a good time to think about where to go with the group in 2011, and I’d love your input.

Recap: What we did this year

It’s been a busy year – a total of 22 workshop, demos, and work days in Ann Arbor. All but five of those were taught by yours truly, and eight were in the peak season of July-September. I also turned down half a dozen offers to teach at other locations; I just couldn’t meet all the need for all the interested folks out there! I really love teaching, and I leave events more energized than I arrive. I do need to remember to pace myself, though; more than two sessions per month (even if I’m just organizing and not teaching) is pretty brutal.

I taught at some new venues outside the Grange this year, including the Re-Skilling Fair, the A2 Farmer’s market, Downtown Home and Garden, and St. Joseph’s Hospital Women’s Center. Sylvia Nolasco-Rivers also led a workshop at her business (Pilar’s Tamales) that sold out in 3 hours.

What’s inspired me this year

  • The Detroit Zymology Guild is a group that gets together to pickle and can all sorts of amazing foods – some of which were “wild”-harvested in Detroit.
  • The concepts of permaculture and edible landscaping.
  • Low-energy cooking, such as solar ovens and rocket stoves.
  • Local foodshed-building projects such as the Farmer Fund, which helps local farmers build hoophouses to extend the local growing season.
  • Rob Frost’s One Straw Revolution and his efforts to put a potato patch and willow coppice in every suburban lot to radically increase home food production – and his observation that we need to dramatically step up home food production, more than one potted tomato at a time.

Room for refinement

I have learned that I am not cut out for market demos. For one, I’m not great with heat…I nearly passed out while demoing raspberry jam this year. :/ For another, you can’t really learn how to can just by walking by a demo, and that’s all most people have time for. And as I get more requests to teach, I want to focus on maximizing the number of people who can then go home and use the skills I’ve just taught. So I think in 2011, I will reduce the number of “walk-by” events I lead.

I am also wondering about the balance of teaching people how to can, and actually getting jars into pantries. The revelation to me from the salsa work day was that yes, we canned about 80 pints of salsa, but it took 60 worker-hours to do so. We could easily have made as much salsa in that amount of time with half the people. But is the point food in jars, or know-how in heads? (This is one point I’d especially like y’all to help me think through.)

One thing I do know…I can’t teach 8 workshops in 3 months while working full time, maintaining my own garden, canning my own produce, and not taking any extra vacation time. I think I’ll be scaling back the garden next year, as that is the most easily replaceable item, given our excellent markets in this area. I don’t want to cut back on teaching – in fact, I’d like there to be *more* teaching – but stressing out the way I’ve done the last 2 years isn’t something I’d like to make a regular feature of my summers from now on.

Preserving Traditions Boot Camp?

One option, of course, is that I don’t need to be doing all the teaching. I have been toying with the idea of leading a “train-the-trainers bootcamp” for people locally and from afar who want to teach similar classes. I would love to have a network of people in town who could field some of these requests for teachers. I know many folks who are capable cooks, but I don’t know if you want to teach. (If you do, please let me know!) I’m wondering – are there folks out there who are good cooks and canners, but not sure if you’re ready for the teaching aspect? Would you attend a workshop (potentially multi-day) that would teach some kitchen skills and some “how to lead a workshop” skills? With a chance to try teaching in a supportive environment with lots of feedback? (My day job is teaching teachers how to teach, so you’d be in good hands.) I would have to charge for such a workshop; what would you think is a fair price for two and a half days of instruction, plus breakfast and lunch? Take the survey about camp here.

Oh wise friends…help guide me! Leave your comments here or mail them to preservetrad@gmail.com. Together, Yes! We Can!

When I was growing up, Saturday morning and PBS went together like bacon and eggs. Sometimes literally, as many of the shows we watched were cooking shows or cooking segments of other shows. Jeff Smith’s The Frugal Gourmet (“The Froog”) and Marian Morash on the Victory Garden were two I remember in particular. I was aware of Julia Child but I don’t remember seeing her regularly on TV.

We also watched Martin Yan in Yan Can Cook and Justin Wilson’s Louisiana Chef show (I forget if that was the exact title). I remember being aware that these shows were different.  Julia taught you French cooking technique. Marian mostly gave recipes for whatever was in season at the moment. Jeff encouraged you to broaden horizons and tastes. Martin and Justin, however, were primarily entertainers. They were filmed with live studio audiences, who laughed at the jokes and gasped at the astounding knife technique. The delivery was, if anything, more important than the food. And while Martin’s slogan may have been, “If Yan can cook, so can you!” but even at the age of 8, I remember watching him chop flawless matchstick carrots faster than a Cuisinart and thought, “Really? Because none of us watching can do that.

I think cooking shows have followed this celebrity trend more and more. It’s not about food, it’s not about teaching, and it’s not about empowering people to do for themselves.

More often than not, it’s about selling stuff. Chefs become brands almost instantly. Put “Rachel Ray” into Amazon, and you 278 results. About 25 of those are her cookbooks; about 120 are cookware. (There are also videos and books about her.) Chefs even have their own lines of frozen food – a clear sign that we are encouraged to eat food prepared by professionals and we’re not really expected to try this at home.

Yes. We Can.I think this professionalization of cooking does us all a disservice. At some level, we take in that if our food doesn’t look like theirs, it’s not good enough and we therefore shouldn’t even try.

Preserving Traditions isn’t like that. In fact, it’s quite intentionally the opposite. With only a few exceptions, the people teaching our classes are your neighbors, not celebrities. (Sylvia Nolasco-Rivers was our big exception this year – everyone in town knows her business Pilar’s Tamales) The point of the workshops is to give you actual hands-on experience so you can, in fact, do that kind of food preparation in your own kitchen. That’s why our slogan is “Yes. We Can.”

Now, you may decide that you don’t want to make all your own pickles, can tomatoes, or make pie crust from scratch with lard…but at least you’re able to make an informed decision instead of just assuming it’s an impossible task.