WMU Office for Sustainability
Facilitator: Samantha Atkins (Internship Coordinator) and Mia Mendez (Land Steward)
Date and Time: Wednesday, September 22 from 4 p.m. to 5 p.m.
Format: In-person (subject to change) – limited capacity (8 spots)
Location: Gibbs House 4503 Parkview Ave, Kalamazoo, MI 49008
Cost: Free for WMU students. $10 for non-WMU students. There are limited spaces on a first come, first served basis.
Description: Preserving our own fresh produce during the summer and
fall months is a fun and cost-effective way to eat healthier and reduce our
environmental impact. In this 60-minute workshop, attendees will not only
learn how and why preservation is important for living sustainably, but they
will also practice canning with organic vegetables harvested from the Gibbs
Site. At the end of the workshop, attendees will leave with their
own can of preserved produce and a step-by-step guide to hot pack canning and
other food preservation techniques.
For more information and workshops offered by the Office for Sustainability visit: https://wmich.edu/sustainability/events/workshops
4:00pm - 5:00pm EDT
4503 Parkview Ave, Kalamazoo MI 49008
4503 Parkview Ave, Kalamazoo, MI 49008