The Campus as a Living Lab workshop series is designed to help students, staff, faculty, and community members build sustainable living skills in the areas of growing, preparing, and producing food through hands-on-experiences and learning journeys. The workshops include practical skills such as seed saving, gardening basics, preserving, and fermentation as well as more in-depth training in the seed-to-plate approach to sustainable food systems and cultures. You will explore pickling and canning techniques using traditional preserving and fermentation techniques to encourage more self sufficiency within our current food system. This will be a hands on learning exchange.

 Please bring $10 to cover supplies for the workshop. No one turned away for lack of funds. Facilitators can accept cash or a check made out to UC Regents.