Reducing Food Waste with Preservation [F-25-35]

This course is a fun collection of ideas from experienced food preservation experts on how to reduce food waste using methods such as freezing, dehydration, and fermentation. The session will comprise a panel conversation with Flip and several Master Preserver Volunteers along with a demonstration of a couple of these techniques. There will be handouts and recipes to bring home. The session will take place partly in the Front Classroom and then in the adjacent Harvest Kitchen.

Flip Fillipi is the Local Food Program Leader at Cornell Cooperative Extension. She manages the shared use space the Harvest Kitchen which is rented to food entrepreneurs as well as used for Extension programming such as Chef Training Camp, Celebrating Local Food workshops and the ever-popular food preservation

Special Instructions:

https://stlawrence.cce.cornell.edu/harvest-kitchen

Cap: 25