Although it was once an important part of feeding families, home canning in America has never been just about necessity. Danille Christensen (Virginia Tech) says a look back at home canning reveals the pride and creativity that went into stocking a pantry. And: Lilia Fuquen takes us inside a community cannery and a basement storeroom to hear from people who are keeping the tradition alive.
Later in the show: Two brewers, Hunter Smith and Levi Duncan (Piedmont Virginia Community College and Champion Brewing Company) explain how a culture has grown up around brewing beer locally and at home. And: Just about everyone drank beer in early America—even for breakfast. Susan Kern (College of William & Mary) says there even used to be a brewhouse right on the campus of one of our nation’s oldest colleges. Plus: Paula Pando and Jesse Miller (Reynolds Community College) explain how a new culinary school aims to transform a food desert into a local food hub.
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Canning for Community
Lilia Fuquen
Lilia Fuquen takes us inside a community cannery and a basement storeroom to hear from people who are keeping the tradition alive.
The Art of Canning
Danille Christensen (Virginia Tech)
Although it was once an important part of feeding families, home canning in America has never been just about necessity. Danille Christensen says a look back at home canning reveals the pride and creativity that went into stocking a pantry.
Drink Local
Hunter Smith and Levi Duncan (Piedmont Virginia Community College and Champion Brewing Company)
Two brewers, Hunter Smith and Levi Duncan explain how a culture has grown up around brewing beer locally and at home.
Historic College Brewhouse
Susan Kern (College of William & Mary)
Just about everyone drank beer in early America—even for breakfast. Susan Kern (College of William & Mary) says there even used to be a brewhouse right on the campus of one of our nation’s oldest colleges
Serving Up Change
Paula Pando and Jesse Miller (Reynolds Community College)
Paula Pando and Jesse Miller (Reynolds Community College) explain how a new culinary school aims to transform a food desert into a local food hub.
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