Are you looking for ways to reduce food waste and use every last bit of your inflation-hit groceries?

Join us February 11th at 11am for a class on food preservation to learn the basics of vinegar making. You’ll leave with the knowledge on how to safely use food scraps (apple cores, carrot peels, beet scraps, etc) to make homemade vinegar – not to mention a jar of your very own soon-to-be vinegar!

Sponsored by Maynard Community Gardeners (MCG), this class is taught by Emily Makrez, owner of F-Word Farm and educator on all things fermenting, farming, and foraging. The class will be held at Explore Pathways to Wellness in Maynard, MA.

FREE for members of the Maynard Community Gardeners

$10/person for non-members

Payment will be accepted on the day of the event – or if you wish to join MCG ($20), you will have the opportunity to do so at the event and attend for free! Please register via Eventbrite to ensure your spot in the class is saved.

Saturday, 2/11/23, 11am

Explore Pathways to Wellness

13 Nason St. Maynard, MA

If you have any questions, please reach out to jenna.dargie@gmail.com

About Emily Makrez:

Owner of F-Word Farm: a place for farming, foraging, fermenting and other fun stuff. My interest in food took me to Seattle to study nutrition at Bastyr University, but my love of New England brought me back home to start my own farm and delve deeply into the world of fermentation (lacto, koji, vinegar, & alcoholic) and foraging. My focus is on using every last bit of what nature provides and making it taste delicious