Learn to make Jewish pickles, preserves, and jams for holidays and every day.
$35 per person for members, $45 for non-members (including cookbook) and $10 per each additional family member in your party.
Food blogger Emily Paster teaches this fabulous class. Families welcome.
Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.
Emily Paster is the author of two cookbooks, 2016’s Food Swap: Specialty Recipes for Bartering, Sharing & Giving and the upcoming The Joys of Jewish Preserving. A graduate of Princeton University and the University of Michigan Law School, Emily redirected her career from law to food after the birth of her second child. She is the writer and photographer behind the website West of the Loop, which has been called “a family food blog to savor.”
As the founder of the Chicago Food Swap, a community event where handmade foods are bartered and exchanged, Emily is a leader in the national food swap movement. Emily teaches and speaks on garden-to-table cooking, canning and fermentation throughout the country.
Price includes a signed copy of author Paster's newly released cookbook The Joys of Jewish Preserving.