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Saturday, August 17th Noon-2pm Price: $10
A Canning Demo with chef and author Kim O’Donnel at Yogasmith
5917 Airport Way South Seattle, WA 98108 yogasmithseattle.com
Learn the basics of water bath canning with Kim O’Donnel, who will make a summer fruit jam, start to finish. We’ll also explore how preserving, much like yoga, invites us to focus on the present moment, and how a preserving practice can be a great mindful meditation. Each participant will go home with 1 jar of jam, a recipe and hand-outs for getting your can on. Price: $10 Maximum: 12 people To sign up or for more information please contact. Joel Benjamin at email@example.com
ABOUT KIM O’DONNEL
For more than a decade, journalist and chef Kim O’Donnel has dispensed cooking advice at numerous publications, including The Washington Post, Culinate and USA Today. Kim is the author of The Meat Lover’s Meatless Cookbook (2010) and most recently, The Meat Lover’s Meatless Celebrations (2012). She’s a regular contributor to Real Food Right Now, a weekly seasonal produce series on Ecocentric and writes a monthly Eating Down the Fridge column for iVillage. She is the founder of Canning Across America, a collective dedicated to the revival of preserving food. kimodonnel.com | Twitter: @kimodonnel