Yesterday was a national “Food Day” — a time to encourage Americans to improve their food choices and physical activity for a healthier citizenry. Of course, this is my cup of tea. The celebration in Denver was hosted at the botanical gardens with a day full of courses, lectures and other activities.
With work, I was able to swing through one class in the evening — “Canning like your life depends on it.” Holy pickles and sauerkraut — I could not have lucked out more. Lead by local business owner Milan Doshi, the course discussed basic canning and fermentation techniques.
For this sustainability-loving domestic dork, it was so, so cool to be a room of like-minded folk, scribbling notes. Pickles are not so hard to can. Who knew? And sauerkraut? I can do this. I’m not sure I want to do it. The instructions included both the words “scum” and “burping,” but now I could if I wanted to.
Milan’s company — Five Points Fermentation — is leading a local culture change. He encourages people to research their family food history and to honor this with their cooking choices. Listening to him speak, with his adoring Indian mama sitting by his side, was enchanting. He talked of the shelves of pickles he’d eat as a kid visiting India — each jar made with love by his grandmothers. Each jar including some spice or vegetable was was in bounty on canning day.
It is so lovely to hear enthusiastic business owners honoring their families and their communities with their work. And of course, this means pickles for Christmas. I can’t wait to get going…