Beginning with a tasting of dandelion-based preserves and pickles, participants will learn a variety of uses and recipes for this common plant along with an introduction to food preservation. Amanda White will demonstrate the basics of hot water bath canning, using a dandelion jelly recipe that is inspired by her great grandmother’s recipe for dandelion wine, with foraged ingredients. This will be followed by a discussion of sustainable agriculture and urban food security featuring White in dialogue with Rav Singh, Urban Agriculture Coordinator, Ecosource.

Presented as part of The Society for the Diffusion of Useful Knowledge public programming series, part of The Work of Wind: Air, Land, Sea.