As part of Sustainable September, this workshop offers a hands on experience for those keen to stretch the life of their favourite foods, and eat what’s in season year round. Ever felt a hankering to simplify the way you approach food waste? In this interactive talk and workshop, Jessie from Leftover Lovers will teach participants the essentials of; pickling, jams, vinegar making, and Japanese pickle beds. From carrot tops to garlic skins, this class will help you to re-imagine the potential that unwanted food holds.
Those attending this class will take home a jar of the classes creation, think sauerkraut, or peach and nashi pear jam. Be inspired to waste less, save money, and help the environment all whilst munching with more passion, simplicity and deliciousness.