Barbecue Sauces Designed for Vegetables

With her plans for a vegan barbecue restaurant in Greenwich Village on hold since last year, Kerry Fitzmaurice pivoted and put her expertise in a bottle, introducing Pure Grit BBQ: The BBQ Kit, designed specifically for vegetables and plant-based proteins instead of the usual meats. It’s a mild, vinegar-based sauce, with a tomato and pepper…

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Brush Up on Your Canning Skills

The growing season has barely gotten underway, but it’s not too soon to extend the life of the harvest. Canning, pickling, drying and other methods of food preservation will be covered in a series of webinars by Penn State Extension. They start June 9 with an introduction to drying, followed by pressure canning (June 22),…

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