Dehydrating Feast!

         Drying Foods Naturally

           Day 1                                                              Day 2

– Why dehydrate?                                         -How to wrapstore

– Using your dehydrator year round           -Divide portions

-Features of a good dehydrator                   -How dry is dry?

-Temperature, time & attention                  -What else can I dehydrate?

-Prep  work                                                    -Reconstituting

-Dry leather, fruit bars & spaghetti            -Tasting the fruit of our labor

-Marinate meatfish overnight             -Sharing more recipes

Fee: Skookum members $30
Non-members $45*

Payable to “Skookum Food Provisioner’s Cooperative”
Purchase at Kingfisher Used Books by
November 20th 2011

*(SFPC Lifetime memberships are $20: to apply, click here)


About Gianni

Giovanni Spezzacatena is a Powell River artist working in graphic design, animation, web design and development, and education, and more. He has been a board member of Skookum Food Provisioners' Cooperative from pretty much the start, and now acts as communications/fundraising director. His website is www.rabideye.com; his own blog is at rabideye.wordpress.com.
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