After all these years, what I like best is teaching. I want to make myself available and spread the word.

My class will provide information so you can become more self-sufficient by simply drying your food.  In this class, to best understand the drying process you will have the opportunity to taste, touch, feel and see a wide variety of dried foods.  As a result of engaging your senses, the food drying process will be demystified.  By drying food you will save money, practically eliminate food waste and further embrace the concept of sustainability.

This food drying class is for everyone; vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners and hikers.   This class is intended to encourage everyone to look around and find creative ways to utilize undervalued and underutilized foods.


Class Promises

You will learn how to:

  • Dry fruits and vegetables to be able to take advantage of locally grown, in-season, under-utilized and preservative-free food
  • Dry fresh, frozen and canned fruits and vegetables--from apples to watermelon and from asparagus to zucchini
  • Dry fruit and vegetable purees--from applesauce to thick liquids such as spaghetti sauce and soup.  In other words, make food leathers (roll-ups) 
  • Make great jerky, a wildly popular low-fat, high-protein fast food
  • Judge how long it takes you to dry food and how to tell when it is dry
  • Make choices about food storage and pretreatment options
  • Rehydrate and cook and bake with dried food
  • Make terrific food powders
  • Dry herbs and flowers and use a dehydrator to make gifts and decorations
  • Make a variety of pet treats
  • You will learn about the nutritional and caloric value of dried food.

Drying food is the most energy-efficient method of preserving food.  It's more efficient than canning, which requires cooking, and unlike freezing, which requires volumes of freezer space and energy to keep a freezer running; drying is a low-energy process that creates a compact, nutritious, stable, storable and easily transportable food.

By drying food you can minimize the miles food travels and reduces waste.  It’s about eating locally grown food throughout the year.  It’s about keeping food dollars within your own community.  It’s about lessening our global impact.  It’s about having access to good food.




Fee Structure

My fee is determined by the miles I have to travel away from  Lanesboro.   Within 125 miles of Lanesboro, my fee is $250.  As the miles add up, so do the fees; for example 250 miles would be $500.00 plus travel costs: overnight lodging, meals, etc.

Here's another possibility - during the month of February I am in Santa Fe, New Mexico so if you'd like to have a food drying class, give me a call at 507-951-7296.