BEMIDJI, Minn. (Sept. 20, 2011) — Bemidji State University’s monthly Traditional Skills Workshops return next week with a two-part introduction to food preservation.
The first workshop, presented by Karen Gebhardt, will provide an introduction to freezing, canning and drying on Thursday, Sept. 29. The introductory session will be held from 7-8:30 p.m. in the Sustainability Office in Bemidji State’s lower Hobson Memorial Union. Participation for the introductory course will be limited to 25.
The course continues on Saturday, Oct. 1, with a hands-on workshop that involves creating a jar of some food item to take home. The hands-on portion will be held from 1-4 p.m. in the kitchen at Bemidji State’s American Indian Resource Center. Participation for the hands-on workshop is limited to 15.
Both parts of the workshop carry a $7 fee; BSU students can participate free with a valid ID. Payment can be made on the day of the workshop.
As space is limited, interested participants are encouraged to register in advance, either in person at the University’s Sustainability Offce, located in the lower Hobson Memorial Union, or by contacting Erika Bailey-Johnson, Bemidji State University sustainability coordinator.
Bemidji State’s Sustainability Office has been offering traditional skills workshops monthly since 2009. The workshops offer introductions to skills such as deer hide tanning, breadmaking, garden planning, mushroom hunting, beekeeping and carding and spinning yarn.
For more information, contact Erika Bailey-Johnson, Bemidji State University sustainability coordinator, at (218) 755-2560.