PRESERVESafe

Imagine how much sauerkraut we could have made ...

Pretty close to perfect day ... Slept in, wrote in journal, good chat with son, 100% egg production, huge wasp nest finally fell down, rat caught/dead, motorcyc...le ride to favourite beach (Island view), gardened like a fool, harvested purple broccoli for dinner ... pretty darn good day. Bummer I put my back out ... minor detail :| Lots to be grateful for! See more

I am so lucky to get to work with folks like Dafne!

Carmen Wakeling, CEO and co-owner of Eatmore Sprouts & Greens in Courtenay, is an inspiration to all. She has been given the BC Agriculture Council’s Award for ...Excellence In Agriculture Leadership. I encourage you to spend 3 minutes and watch the video. You will learn about an amazing food producer that you likely knew nothing about. See more

Interesting article by Gale Smith, BC Food History, and a key contributor to the PRESERVESafe program! The demise of our food processing industry here in BC, and across Canada, is concerning. Last I researched, the trade deficit for processed food products was growing - meaning Canadians increasingly rely on foreign companies to supply us with our food. As we have recently learned with the vaccine situation, should there be a time when other countries need the food they produ...ce, what will will be left for us? The pandemic has brought to light the frailties of the global food system and we have a lot of infrastructure to rebuild if we want to get anywhere close to feeding ourselves again. Fortunately, us PRESERVESafe folk know how to make our own food! Gale provides a recipe for pork and beans at the end of her article and if you are interested in home canning pork and beans, here is a link to a recipe in Healthy Canning (recipe source = USDA): https://www.healthycanning.com/home-canned-baked-beans/ Enjoy, Debra