EXPR 140 The Antioch Harvest: Seed-saving, Canning, Fermenting, and Preserving
This course will utilize the Antioch Farm and surrounding environs to glean, forage, and harvest a variety of vegetables, fruits, grains, legumes and herbs and learn how to preserve the harvest, prevent food waste and explore community engagement and food justice. Students will learn about the importance of regional seed-saving and stewardship. We will press apples and make cider, can fruit and preserves, gather herbs and make teas and medicines, ferment vegetables, sauces and pastes, and learn about other forms of food preservation such as root cellars, dehydration and others. A portion of everything harvested and preserved will be donated to those in need.