Relish the thought of enjoying quality, local produce all year long. Crock & Jar founder, Michaela Hayes, chats with us about a nutritious—and delicious—way to savor the season’s best long after harvest is over.
While establishing her culinary career in some of New York City’s most esteemed kitchens, Michaela became fascinated by the scientific process of fermenting food. Several years ago, her passion for preserving took shape while facilitating canning workshops around the city for local organization, Just Food. Michaela found joy in working with area farmers, gardeners and members of the community to demonstrate how to preserve produce at its peak, so it can be enjoyed for months to come—and she quickly became hooked on teaching and sharing this rustic culinary art. Continue reading