Image 1 of 1
Preserving the Harvest
Fermenting, Pickling, Freezing/Refrigerating, Drying, Canning, Root Cellaring, Smoking, Salting, Vacuum Sealing, and other methods for storing and preserving food long term
Join experienced homesteaders, nutritionists, and food scientists in a fun hands-on exploration of the many traditional and modern ways to preserve food and extend its usefulness.
Preserving food is important for making larger harvests available for the long term. It also is a way to save money, build resilience and self sufficiency, increase options, handle challenging times, increase nutritional value, and add flavors and textures to the foods you preserve.
Learn methods people have used for thousands of years and why preserving food is still an essential skill in the 21st Century.
Join us for lunch (included), from noon-1pm.
All materials are included.
This workshop is eligible for use with a season pass.
Youth under 18 may attend free with an adult registered for the same workshop (1 youth per adult).
Early-bird pricing ($55). Regular rate: $75.
Meet the Instructors: Ben Harman & Nancy Harman
Ben Harman is a local chemist and nutritionist with a long-standing interest in agriculture, food, woodworking, and traditional handicrafts. Through studies in Nutrition and Food Science at NC State University, as well as instructors at the Deep River Folk School, the GreenWood Wright's Fest, and other mentors Ben has developed a useful toolkit of skills and knowledge. Ben enjoys sharing his passion for DIY, healthy living, creative design, and resilient living with the community
Ben serves on the board of the Deep River Folk School.
Nancy Harman is a community midwife who also likes raising food using permaculture principles, and visiting farms around the world in Africa and India and Alaska. A fermentation fanatic, she also knows that the food that we eat is an important part of our healing.
Nancy serves on the board of the Deep River Folk School.
