This Year, Yes We Can Is Taking It Outside, Mostly

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Hedy Macferran
Yes We Can jam-making workshop at La Cocina in July 2009.
Live CultureEat Real organizer Anya Fernald's food-craft incubator ― got national attention last year for its DIY canning workshops at La Cocina. This year, Live Culture has reconfigured those Yes We Can classes as a series of field trips. The first one's Saturday (don't scramble for the link, it's long sold out), a peach-canning excursion to Capay Organic, the place where the fruit's being harvested.

Live Culture's Talia Dillman says it'll be pretty rustic, 20 canners who've laid out $60 each, making stone-fruit magic outdoors on camp stoves. Budding bustaurant Le Truc is providing the lunch (achiote pulled-pork tacos with peach salsa and fennel slaw, grilled Capay apricots and peaches with sheep's-milk ricotta). Canners will leave the farm with eight jars of jam.

The 2009 class roster filled up fast, so this year's ticket releases are staggered. The next event: a pig's trotter workshop at Whole Foods in San Mateo, with trotters, or pigs' feet, from Llano Seco Ranch in Chico. Participants will walk away with jars of pickled trotters and Fergus Henderson's "Trotter Gear," a jellied, concentrated broth studded with hunks of meat. The cost: $90, with a meal from an as-yet unnamed source.

Other workshops are a July 31 garlic-pickling outing somewhere near Pescadero, most likely; an anchovy-salting event at Jack London Square on August 14; and tomato-canning in September. Oh, and possibly a wine-grape jelly-making workshop in October. Check Yes We Can's website for details, and links to tickets.

Follow us on Twitter: @SFoodie. Contact me at John.Birdsall@SFWeekly.com
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