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DTSTART:20261101T020000
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DTSTART;TZID=America/Los_Angeles:20270109T090000
DTEND;TZID=America/Los_Angeles:20270109T120000
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DESCRIPTION:Event Description:\n\nThe Modern Larder I: Fermentation, Curing and Preservation\n\n<div>In an era of hyper-processed convenience foods, mastering preservation techniques is one of the most empowering skills a cook can develop. This hands-on, 4-week course takes students beyond simple recipe-following to understand the mechanics of food preservation. From wild lacto-fermentation and water bath canning to thermal jam-making and long-term charcuterie, students will learn how to safely and deliciously extend the seasonal larder. Each week combines essential kitchen science with heavy practical lab work, ensuring students take home tangible, professional-grade products and the confidence to replicate them at home. Some additional materials (specific canning jars and bottles) will be required throughout the workshop.</div><div><br></div><div>Weeks 1 - 4 will include:&nbsp;</div><div><ul><li>The Microbial Foundation - Wild Lacto-fermentation (i.e.; sauerkraut and a season kimchi)</li><li>Acid, Salt, and Speed - Refrigerator Pickles and Quick Preservation (i.e.; refrigerator dills, pickled red onions, and multi-vegetable escabeche)</li><li>The Long-Term Cure - Launching Salumi and Whole-Muscle Cures (i.e.; coppa and lonzino meats)</li><li>Thermal Processing - Water Bath Canning and High-Acid Safety (i.e.; shelf-stable preserve and season salsa)</li></ul></div>\n\nSome additional materials (specific canning jars and bottles) will be required throughout the workshop. The instructor will communicate the needs on the first session of the series.\n\nEvent Schedule:\n\nEvery week on Saturday, starting on 01/09/27 and ending on 01/30/27\n\nEvent Location:\n\nCUL 119\n2555 NW Campus Village Way\nBend, OR 97703\n
LOCATION:CUL 119, 2555 NW Campus Village Way, Bend, OR, 97703
SUMMARY:COCC Course: The Modern Larder I: Fermentation, Curing and Preservation
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