Food Preservation Class May 14

Food Preservation: Why We Can! The Pressure’s On!

This workshop will provide you with the knowledge and skills to enjoy a bountiful harvest year round. You will learn the basics of successful food preservation, starting with home freezing methods to boiling water bath canning.

Strong emphasis will be on the preservation of tomatoes to be used in salsas & relishes. A supply fee of $10 is payable to the instructor. Purchase of the following text as a resource is recommended: Blue Book Guide to Preserving.
Instructor: Randy Williams

Date: Saturday, 5/14/11

Time: 9 a.m.-4 p.m.

Course Code: CEW 102-40

Registration Fee: $79

Location: Menard Hall, Sollenberger Room/Culinary Kitchen, Lincoln Land Community College Main Campus

To register, call Lincoln Land Community College Registration Services at 1.217.786.2292.

Local Food with Lincoln Land Community College

If you're a fan of the local food movement, you're in luck. This fall, the Community Learning class schedule includes a variety of local food-focused courses and events, including:

Farm Field Trips

Come with us to visit the source of local food:

September Farm Field Trip: Bear Creek Farm & Ranch
Join us at Bear Creek, where they will offer a tour and samples of their meats and vegetables. Owners Matt and Deb Daniels help us to understand the processes for growing green and managing good practices with animal feed and care. Facilitator: Denise Perry $30 - 1 session, Sunday, 9/12/2010, 11 a.m. - 3 p.m. Location: Bear Creek Farm & Ranch (vans depart from Trutter Center parking lot promptly at 11 a.m.) Course Code: CEW 120-40

October Farm Field Trip: Gebhart Farms
At Gebhart Farms, we will learn all about growing and harvesting the resources of field and orchard from owner Paul Gebhart. Facilitator: Denise Perry $30 - 1 session, Sunday, 10/3/2010, 11 a.m. to 3 p.m. Location: Gebhart Farms (vans depart from Trutter Center parking lot promptly at 11 a.m.) Course Code: CEW 120-41


Farm to Fork
Farm to Fork dinners offer the opportunity to try a variety of culinary menu items created with local foods. Host locations include:

Farm to Fork I: Caitie Girl's
The first of our Fall Farm to Fork dinners, where former LLCC Culinary Arts instructor Caitie Barker prepares a wonderful menu with items from the Springfield Farm Market and other local vendors. Host Location: Caitie Girl's, 400 E. Jefferson, Springfield $45 - 1 session, Thursday, 9/9/2010, 5:30-8:30 p.m. Course Code: CEW 102-X50

Farm to Fork II: Dr. Ugs
In Virginia, Susan Young welcomes us to her location where we again sample from several foods grown in the area, prepared into wonderful specialties at this popular area establishment. Host Location: Dr. Ugs, 142 E. Beardstown St., Virginia $45 - 1 session, Thursday, 9/16/2010, 5:30-8:30 p.m. Course Code: CEW 102-VA50

Farm to Fork III: Jubilee Farm
As we gather at Jubilee Farm, we have the opportunity to share the resources of the harvest and great conversation about the fresh food we enjoy. Facilitator: Denise Perry Host Location: Jubilee Farm, 6760 Old Jacksonville Rd., New Berlin $45 - 1 session, Thursday, 10/7/2010, 5:30-8:30 p.m. Course Code: CEW 102-NB51

What are you waiting for? Sign up today by contacting LLCC Registration Services at 217.786.2292 or visiting the Community Learning website to sign up.

Fall Classes You'll Love

Lincoln Land Community College recently released its Fall 2010 Community Learning schedule, and it's loaded with great green classes.

Check out our new Good & Green series of courses for food professionals, food entrepreneurs, and foodies or all sorts. I'm particularly excited about the canning class that's being offered in November.

Then there are our fantastic Farm to Fork dinners and Farm Field Trips, not to mention a composting class taught by master gardener and Green Center favorite Bill Harmon.

What are you waiting for? Check out the course descriptions yourself over at our website. Then be sure to sign up soon. Classes this great are bound to fill up fast!