August 12, 2019
Studio.89, 1065 Canadian Pl #104, Mississauga, ON
Please register online here.
Beginning with a tasting of dandelion-based preserves and pickles, participants will learn a variety of uses and recipes for this common plant along with an introduction to food preservation. Amanda White will demonstrate the basics of hot water bath canning, using a dandelion jelly recipe that is inspired by her great grandmother’s recipe for dandelion wine, with foraged ingredients. This will be followed by a discussion of sustainable agriculture and urban food security featuring White in dialogue with Rav Singh, Urban Agriculture Coordinator, Ecosource.
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