Workshops are coming up in November at the following locations:
\nCape Breton: Gaelic College (St. Ann’s): November 10, 2011 (8:30-4:30)
\nYarmouth: NSCC Burridge Campus: November 22, 2011 (8:30-4:30)<\/p>\n
$30 per person, pre-registration required, lunch provided<\/p>\n
This workshop will feature the fundamentals of food preservation and food safety. Topics include:<\/p>\n
Food safety concerns regarding preserving foods in jars, vacuum and other types of packaging
\nCooking, refrigeration, and freezing of foods
\nIn-home preparation, labeling, production logs, recalls and coding, and shelf life
\npH, water activity and other food safety parameters<\/p>\n
Presenters include Kathy Spencer and Doug Singer, food technologists from Dalhousie University, Steve Owen, technology advisor for NRC-IRAP Industrial Research Assistance Program and NS Dept. of Agriculture Food Protection and Enforcement staff. This team of specialists bring an incredible amount of knowledge and experience in food production and technology.<\/p>\n
You can get a registration form from John Sollows (nhungjohn@eastlink.ca) or Natalie Smith of the Tri-county Local Food Network (natalie@hilltopcottagefarm.com).<\/p>\n
To register, please complete form and email or fax to:<\/p>\n
Brenda Wilson
\nTaste of Nova Scotia
\n36 Brookshire Court, Suite 14
\nBedford, NS B4A 4E9
\nemail: taste@tasteofnovascotia.com
\nFax: 492-9286
\nPhone: 492-9291 (ext.: 114)<\/p>\n","protected":false},"excerpt":{"rendered":"
Workshops are coming up in November at the following locations: Cape Breton: Gaelic College (St. Ann’s): November 10, 2011 (8:30-4:30) Yarmouth: NSCC Burridge Campus: November 22, 2011 (8:30-4:30) $30 per person, pre-registration required, lunch provided This workshop will feature the … Continue reading