Karen Edelstein's Page

Join IthaCanners as we visit Myer Farm Distillers, a new farm distillery on Route 89 in Ovid.Myer Farm uses organic grain from their own Farm—one of the largest and oldest currently operating organic farms in the Northeast United States—to craft distill a range of spirits. They currently offer tastings of their vodka made from soft white winter wheat, blueberry orange vodka (blueberries from Luce Farm), ginger vodka (ginger from the Good Life Farm), and more.See More

In Ukraine, for centuries, women have pickled, preserved and dried the bounty of gardens, orchards and woodlands. Linda Norris discusses these Ukrainian food traditions and the lessons we can learn about food and sustainability in a changing world. Randy Worobo provides background on the science behind pickling. Speakers Linda Norris from The Pickle Project, and Randy Worobo from the Cornell University Department of Food ScienceSee More

In Ukraine, for centuries, women have pickled, preserved and dried the bounty of gardens, orchards and woodlands. Linda Norris discusses these Ukrainian food traditions and the lessons we can learn about food and sustainability in a changing world. Randy Worobo provides background on the science behind pickling. Speakers Linda Norris from The Pickle Project, and Randy Worobo from the Cornell University Department of Food ScienceSee More

In Ukraine, for centuries, women have pickled, preserved and dried the bounty of gardens, orchards and woodlands. Linda Norris discusses these Ukrainian food traditions and the lessons we can learn about food and sustainability in a changing world. Randy Worobo provides background on the science behind pickling. Speakers Linda Norris from The Pickle Project, and Randy Worobo from the Cornell University Department of Food ScienceSee More

This free workshop will start with a discussion of what lacto-fermentation is, why ferment foods, and consider safety issues.We'll taste test sauerkraut, sour pickles, and kombucha. We will have a chance to make sauerkraut and observe the production of sour pickles and kombucha; taste the final products; take home recipes and a kombucha starter. Please bring a wide-mouthed jar with lid if you would like to bring home a kombucha starter.This workshop is offered in conjunction with the Science…See More

Want to buy in bulk from local farmers? Want to help IthaCan create an online system to make local bulk buying easier?We're creating an online farmers market will help you connect with local farmers who are selling products in bulk. We’re looking for a few committed volunteers to test the system and provide us with constructive feedback so that we can make improvements.In the computer world, one stage of website testing is called “beta testing,” so you’ll be affectionately known as our “Beta…See More

Bulk storage of food staples is a hedge against disasters both natural and man-made. How-to's and discussions go here.See More

Discuss fermentation techniques, preferences, resources and gizmos here.