The season of bounty (ripe strawberries, shelling peas, cherries) is upon us. But you may lose your appetite after seeing Food, Inc., the new documentary that exposes how industrial agriculture has tainted our food supply. You'll never care to eat Smithfield ham, Tyson chicken or transgenic high-fructose corn syrup again! All the more reason to grow and preserve your own food. And with the Pacific Northwest's abundance of berries, now is the time to jam.
- An interview with Elise Pearlstein, producer of the new documentary Food, Inc.
- The "Jamming for the Hungry" program, where Corvallis and Philomath volunteers turn gleaned fruit into low-sugar jams and jellies for local food banks.
- An interview with local cookbook author Linda Ziedrich, on tips and recipes from her newly published The Joys of Jams, Jellies and Other Sweet Preserves.
- Canning jams and fruits with the Oregon State University Extension Service's master food preserver program.