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DTSTART;TZID=America/Los_Angeles:20220506T180000
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SUMMARY:Introduction to Natural Food Preservation - Episode 2 - Giardiniera
DESCRIPTION:FIG University\nIntroduction to Natural Food Preservation\n\nEpisode 2 – Giardiniera\nWhat is giardiniera? Short answer: a mixed vegetable pickle relish which originated as a way to preserve a bountiful harvest from the garden. Simply use what you have in abundance. You can control the degree of “heat” in the spicing to suit your tastes. The traditional recipe from Italy is made without added oil while Chicago-style is famous for adding a good oil. \n  \n\n\n\n \n\nThe classes will be taught by Master Canner\, Hal Meng\, Executive Director of the Center for Preservation Arts
URL:https://foodisfreewashington.org/event/fig-university-introduction-to-natural-food-preservation-episode-2-giardiniera/
CATEGORIES:FIG University,Food Preservation,Food Preservation
ATTACH;FMTTYPE=image/jpeg:https://foodisfreewashington.org/wp-content/uploads/2022/02/FIG-preserve-logo-1280x720-2.jpg
ORGANIZER;CN="Ursula Thompson":MAILTO:ursula@foodisfreewashington.org/
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DTSTART;TZID=America/Los_Angeles:20220520T180000
DTEND;TZID=America/Los_Angeles:20220520T180000
DTSTAMP:20260420T020930
CREATED:20220213T211840Z
LAST-MODIFIED:20220705T181212Z
UID:10000090-1653069600-1653069600@foodisfreewashington.org
SUMMARY:Introduction to Natural Food Preservation - Episode 3 - Fresh Pack and Quick Refrigerator Pickles
DESCRIPTION:FIG University\nIntroduction to Natural Food Preservation\nEpisode 3 – Fresh Pack and Quick Refrigerator Pickles\nPickling is a food preservation technique that does more than simply preserve foods\, it changes their taste and texture\, too. There is a wealth of different pickled foods in many different styles from all over the world. In this program we’ll explore the traditional ways of making pickles:  demonstrating Fresh Pack and Quick Refrigerator Pickles. \n\n\n\n \n\nThe classes will be taught by Master Canner\, Hal Meng\, Executive Director of the Center for Preservation Arts
URL:https://foodisfreewashington.org/event/fig-university-introduction-to-natural-food-preservation-episode-3-fresh-pack-and-quick-refrigerator-pickles/
CATEGORIES:FIG University,Food Preservation,Food Preservation
ATTACH;FMTTYPE=image/jpeg:https://foodisfreewashington.org/wp-content/uploads/2022/02/FIG-preserve-logo-1280x720-2.jpg
ORGANIZER;CN="Ursula Thompson":MAILTO:ursula@foodisfreewashington.org/
END:VEVENT
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DTSTART;TZID=America/Los_Angeles:20220708T180000
DTEND;TZID=America/Los_Angeles:20220708T180000
DTSTAMP:20260420T020930
CREATED:20220213T211840Z
LAST-MODIFIED:20220707T212108Z
UID:10000093-1657303200-1657303200@foodisfreewashington.org
SUMMARY:Introduction to Natural Food Preservation - Episode 6 - Fermentation and Sauerkraut
DESCRIPTION:FIG University\nIntroduction to Natural Food Preservation\nEpisode 6 – Fermentation and Sauerkraut\n  \nFermenting for Foodies states\, “Sauerkraut is a good go-to for every fermentation newbie because cabbage naturally has lactic bacteria on it.”  The process is pretty easy but there are a few more things to consider besides grating\, and we’ll cover equipment and safety in our workshop. \nFermentation is one of the oldest and best ways to preserve food\, and there is a version of fermented cabbage and other vegetables in just about every country in the world. \nYou might know pickled cabbage or vegetables as: \n\nSauerkraut (Germany and Austria)\nAchaar (India)\nKimchi (Korea)\nSuan cai (China)\nAtsara (Philipinnes)\nCurtido (El Salvador)\nEncurtido (Nicaragua)\nTsukemono (Japan)\n\n\n\n\n \n\nThe classes will be taught by Master Canner\, Hal Meng\, Executive Director of the Center for Preservation Arts
URL:https://foodisfreewashington.org/event/fig-university-introduction-to-natural-food-preservation-episode-6-fermentation-and-sauerkraut/
CATEGORIES:FIG University,Food Preservation,Food Preservation
ATTACH;FMTTYPE=image/jpeg:https://foodisfreewashington.org/wp-content/uploads/2022/02/FIG-preserve-logo-1280x720-2.jpg
ORGANIZER;CN="Ursula Thompson":MAILTO:ursula@foodisfreewashington.org/
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