The Public Orchard installation will be transformed into a workshop space for the course of the day. Participants will be introduced to one of the basic arts of self-sufficiency–canning and preserving. Stop by for all or part of the session as we can this summer’s bounty with chef Nicole LoBue. We will use water-bath canning methods to can seasonal orchard fruits from local farms. The workshop will demonstrate equipment, recipes and techniques to make preserves for the winter months ahead. Nicole has been working in the food industry in New York and San Francisco since 1990. A dedicated student of herbal medicine; Nicole firmly follows the political and aesthetic culinary principles regarding the faithful use of ingredients that are healthful both for consumers and the environment.