Can It!: Food Forward's L.A. Foodsteader Tour
The nonprofit organization Food Forward, which has harvested more than 700,000 pounds of backyard fruit and donated it to food pantries and other agencies serving the hungry in L.A., presents Can It! -- a series of four preserving classes taught throughout the year by L.A. "foodsteaders."
Classes take place in four unusual private locations: a historic estate and creamery in Altadena; a working home/farm in the West Valley; a farmers market kitchen in Hollywood; and a professional artisanal preserve maker’s workspace in Silver Lake. Students can enroll in all four classes or in individual classes at EventBrite's website.
The four half-day workshops focusing on gourmet jamming, goat cheese-making, backyard orchard care and raising chickens. The cost of each session includes take-home samples, recipes, canning paraphernalia and a Foodsteader apron. Can It! raises funds for Food Forward. The price is for one class is $130; two classes, $240; three classes, $360; and four classes, $475. Classes will be held Saturdays from 10 a.m. to 2 p.m.
On March 31, chef Ernest Miller leads a session on all things Meyer lemons and shares canning safety tips at the Farmers Kitchen. On June 30, Stephen Rudicel teaches cheese making at Mariposa Creamery (the Historic Zane Grey Estate) in Altadena (meet the baby goats). On Sept. 8, Craig Ruggless leads a course at Winnetka Farms, 3 acres of orchard, chickens, vegetables and more. And on Nov. 3, Jessica Koslow teaches a preserves class at her Sqirl kitchen. For more information, go to foodforward.org/get-involved/can-it/.
-- Betty Hallock