Thursday, October 20th, 12-2pm At the NEW Harbour Centre Pocket Market

SFU Harbour Centre Campus

Hosted by Kathy Marven and the SFU Local Food Project

*Sliding Scale Payment Method: paypal or pay at the door (see instructions below)

Learn how to preserve the local harvest at the peak of its perfection to enjoy it year round.

When those cold, short winter days roll in, the tastes of the fall harvest—crisp apples, luscious pears, and blackberries bursting with flavour under the sun—will be long-forgotten. That is, unless you become proactive with your produce and start preserving.  Join us at the NEW SFU Harbour Centre Pocket Market to discover the possibilities opened to you with this traditional skill, get inspired to re-connect with the seasons, discuss the benefits of eating local year round and how to get started preserving! Bring your burning questions and curiosities and ask away!

Participants will gain food preservation skills in dehydration, freezing and canning. Participants will take home locally-sourced pear jam spiced with cinnamon.

About the Facilitator:

Kathy Marven is the owner of de la Bouche Specialty Foods and has extensive experience facilitating food preservation workshops throughout the community. An avid supporter of food sustainability and local agriculture, Kathy's fabulous jams, jellies, chutneys and hot sauces are made from only the freshest ingredients: as she says, "literally from the field, to the kitchen, to the jar and on your table." From Black Forest Jam to Apple Tomato Chutney, her creativity knows no bounds! She can be found selling these delicious preserves at the Haney Farmers Market, Poco Farmers Market, and Pitt Meadows Farmers Market.

Check out out: http://delabouche.ca/?page_id=2

Payment: 

*What does sliding scale payment method mean?  This means we're offering this workshop on a pay-as-you-can basis to make it accessible to students and folks on a budget. You can pay using paypal or pay at the door. Cash and cheques made payable to the SFU Local Food Project will be accepted at the workshop. To pay at the door, click on the "Order Now" button on the registration page and it will bring you to an order summery page. At the bottom of this page you can then select "show other payment options" and then "Pay at the Door".  From here you can print out your ticket.

Suggested payment: Students: $5 or $15 (ticket option 1 or 2) ; Staff/Faculty: $15 or 25 (ticket option 2 or 3)

For information on our upcoming workshops visit www.sfulocalfood.ca, email solidground@sfulocalfood.ca, or join our mailing list by emailing info@sfulocalfood.ca with 'SUBSCRIBE' in the subject line.

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Brought to you by the SFU Local Food Project

Generously supported by Metro Vancouver and SustainableSFU

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