Taste Traditions of WI: Preserving the Harvest
Preserving each year’s harvest has been tradition in Wisconsin for hundreds of years, and canning, freezing, pickling, and dehydrating are once again becoming popular. Join the Wisconsin Historical Museum for this dinner and demonstration all about preserving the season’s harvest. Fitchburg Fields founder Phyllis Hasbrouck will lead a demonstration covering the basics of freezing, drying, and water bath canning, to be followed by a dinner highlighting the uses of preserved foods (catered by Working Class Catering and the Goodman Center’s Food Preservation Program).
Wednesday, November 6
Wisconsin Historical Museum, 30 N. Carroll Street, Madison
Cost to attend is $25.