On a recent Wednesday, 80 people came to La Cocina, a community kitchen on Folsom, to pick up 720 jars of homemade apricot jam. More than 20 people took part in making it from scratch last Sunday.   Anya Fernald who conceived the canning project,  said she wanted to show people how they could buy in bulk at affordable prices and deal with the quantity of produce bulk buying means.  For others, however, the class was simply a way to “connect to people, places, and  times.”

Here is what last Sunday was like.

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