I author cookbooks for Ten Speed Press/Random House, write magazine and newspaper articles, blog and ink online content. I specialize in food crafting, recipe development, recipe testing, chef and artisan profiles, food reviews, and food trend pieces. I teach classes on pickles, fermentation, curing meat, canning, smoking, fruit confections, and countless other kitchen projects. I’m a slut for business communications and marketing materials and other works for hire. I’m loads of fun on long road trips, and I make outstanding homemade peanut butter cups by the dozen.
I am teaching a Pickling 101 class at the Bernal Heights Public Library this week on Wednesday, May 22nd, 2013, 7:00pm
500 Cortland Avenue, San Francisco, 94110, (415) 355-2810
Here’s a description of the class:
How can pickles be made at home simply with maximum flavor impact?
This lecture, demonstration, and tasting session will outline the
processes and techniques of vinegar-brined pickles (both canned and
quick), and fermented pickles, and offer useful tips for the home DIY
enthusiast. And as time permits, we’ll also discuss some of the more
peculiar pickling possibilities from the fringes of preserved fruits
and vegetables – soy sauce pickling, nuka (rice bran) pickling beds,
salt-cured pickles, and Electric Kool-Aid pickles. Bring your
questions and your pickling passion! – See more at: http://sfpl.org/index.php?pg=1013659201#sthash.3PRc26kA.dpuf