Fall into Fall: Seasonal Preserving with Shakirah Simley
In this hands-on preserving class, Shakirah Simley (founder of Slow Jams and Bi-Rite Market’s ‘Canner In Residence’) will teach participants practical applications for capturing fall fruits. We will cover an introduction to canning theory, safety and preserving basics; you will learn Shakirah’s canning secrets and how to tackle backyard fruit like a champ. On October 6th, “Fall into Fall” featuring Shakirah’s seasonal favorites: apples, pears, figs and grapes. She’ll tackle all the tricks to thicker fruit butter, seasonal seasonings and deliciously boozy fruits. As any preserver can attest, October is still a wonderful time to can – when it comes to homemade gifts, it’s definitely not too early to start your holiday making! Class participants will receive 3 hours of hands-on canning instruction, a recipe packet, full jars of in-class batches and a boost of canning confidence. There are limited spaces and Shakirah’s canning classes generally sell-out quickly – sign up today! Register online
Instructor Bio: Shakirah Simley is the Community Coordinator and Canner-in-Residence for the Bi-Rite Family Businesses. She wears a number of hats including: developing jams and preserves for its PUBLIC Label line, cooking instructor at 18 Reasons (its educational arm) and is in charge of giving and community outreach, with a penchant for programs that support youth empowerment and increase access to healthy food. Before arriving on 18th Street, Shakirah attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her Master’s degree and studied under Italian canners. She has previously worked on nutrition and recreational equity policy issues, on youth organizing campaigns, and owned her own small-artisanal jam business, Slow Jams run out of La Cocina. She was recently named one of Zagat’s “30 under 30: SF Bay Area Up and Comers.” She is also an instructor for CUESA’s Outdoor Kitchen at the Ferry Building. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her around the Bay, she loves to talk food justice, policy, jamming, school food and the perfect cappuccino.
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