Vintage HandPicked: Preserving Past and Present
Editor’s note: This podcast on preserving is most definitely worth repeating. The farmers’ markets are teeming with great produce that could be preserved for another time. Juicy tomatoes in January, anyone?
HandPicked Nation has for a long time admired the work of the Heritage Radio Network. There is a tremendous amount of worthy information going out over the airwaves every week from their studios in the Roberta’s compound situated in the Bushwick neighborhood of Brooklyn, New York. If you are at all interested in food, the culture of food, the stories behind your food, people producing our food, well, you get the idea . . . then you should make the Heritage Radio Network one of your favorites.
After a harvest, preserving food has been a concern and major activity of humans throughout history. Techniques may be modernized but whether it’s salted, pickled, potted, or dried, little has changed over the centuries. Join me as I explore the history of food preservation on this episode of A Taste of the Past. I speak with homesteader Jack Kittredge, the policy director of NOFA (Northeast Organic Farming Association,) who talks about how to create a root cellar in a modern day home.
After a harvest, preserving food has been a concern and major activity of humans throughout history.”
Learn about lacto-fermentation and preserving with fat among the many methods for preserving food. This is the second half of the conversation I had with Jack, where we discuss some of the different techniques for and modern approaches to food preservation.
You can listen to the episode in its entirety here.
(This episode of A Taste of the Past was sponsored by The Smallholding Festival)
This podcast originally appeared on Heritage Network Radio. It has been re-posted here with permission from the author.
Do you can, freeze, ‘put up’ or otherwise preserve food for another time?
Photo credit: Staci Strauss
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