Photo: brambleroots (Flickr)
It’s easy for me to talk to anybody any place in this country and say, We were founded by the Ball family, and say, Of the Ball jar, because so far I’ve never met anybody who doesn’t know what a ball jar is.
Karen Vincent is the Director of Collections for Minnetrista Cultural Center in Muncie, Indiana. She tells Traditional Arts Indiana the history of the canning behemoth, the Ball Corporation.
We get Food Preservation 101 from canning guru and author Sandor Katz.
In the kitchen, fresh watermelon and blackberries are transformed into refreshing summer drinks.
And for back to school, Harvest Public Media visits a school garden in Lawrence, Kansas.
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Stories On This Episode
Because the growing season doesn’t coincide with the school year, the question of how to most effectively use school gardens is often a concern.
Traditional Arts Indiana examines the development of home canning and how Indiana residents utilize various aesthetic and technological methods.
With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.
The juice from this gorgeous watermelon harvested fresh from the garden is accompanied by a few mint leaves -- and that's it.
These blackberries might be a bit too tart to enjoy on your breakfast cereal, but they are perfect for making a fruity liqueur.