Wants a kitchen full of jars, jams, and homemade cheese.

Canning Intensive: Preserving Autumn - SOLD OUT


A combination of hands-on cooking and demonstration. Participants will take home a copy of Shakirah's preserving guide and jars of all in-class concoctions.

Learn to preserve with Shakirah Simley, founder of Slow Jams and Bi-Rite Market's Canner-In-Residence. In this course, we'll warm up with fall spices, learn about the diversity of the Pome family, and get crackin' on your holiday pantry:

Pumpkin and Quince Chutney
Bourbon Apple Butter
Asian Pears in Ginger Syrup

Menu dependent on produce availability

Intro to Fermentation


The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments that deliciously support health, gently cleansing and nourishing you and supporting your body. 

In introductory class, you will become familiar with the basic techniques that will help you transform produce into nutritious, probiotic foods, with a focus on seasonality and letting nothing go to waste. We will make use of local produce to preserve lemons, create sauerkraut, and make fermented salsa and pesto.

Community Can Jam: Stone Fruit


The season of jam is upon us! With ripe fruit bursting off the grocery shelves, it’s time to dust off that big canning pot and put up a batch of summery goodness to last through the winter. Making jam is a hot and messy affair best managed with a little help from our friends. Our Community Can Jam is a new experiment - it’s not a class, exactly, though jam-master Shakirah Simley will be on hand to guide us through her recipe. Rather, it’s an old-fashioned community gathering that will include equal parts socializing, learning, and standing over a hot pot of jam.

Asian Pickles - SOLD OUT


Tired of the same old brine? Take your pickling to a whole new continent with Karen Solomon, longtime 18 Reasons instructor and author of Asian Pickles (and Jam It, Pickle It, Cure It).

In this class (a combination of hands-on and demonstration) we will visit the salty, sweet, spicy, vinegared, and fermented vegetables of Japan, Korea, China, India, and Southeast Asia, discussing each region’s unique properties and techniques. We will taste and craft together to help develop your own culinary skills and Asian pickling palate.

Olive Oil: Out of the Kitchen


Maia Hirschbein loves olive oil. And she believes its use should extend beyond the kitchen walls. 

In this 2 hour course, Maia, along with special guest Valerie Miller, will teach you how to create natural and effective skincare products from olive oil and a few other edible ingredients.

Each student will leave with three items: 

Olive Oil, Grapefruit + Turbinado Sugar Scrub
Olive Oil, Coca Butter + Lavender Salve
Nourishing Facial Oil 



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