I think everyone knows that I have a soft spot for the Master Food Preserver Program — For me, it all started when I first learned about the program back in the early 1980’s. I was going to college at Humboldt State University and down in Alameda, my mom enrolled in the program. The next thing I knew she was shipping up pasta she had made and talking about pickles and jerky — when I was home the next summer she dehydrated onions in the basement…so yes, we all make mistakes!
I was downright jealous — I wanted to be a Master Food Preserver (MFP) with the University of California — but Humboldt didn’t have a program. So I started talking to Food Guru Joyce Houston about what it might take to get a program off the ground here in Humboldt — and along with Deborah Giraud from the UC, Lauren Fawcett from the North Coast Co-op, and most importantly Lifetime Master Food Preserver Lee Ann Moore (then Duclo), we made it happen. In 2012 we graduated the first class and it has been going ever since, with over 40 people to be volunteers sharing information on safe home food preservation.
But, to become an MFP — there is quite a bit of training involved. Orientation is January 21, 10am-12pm at the UC Cooperative Extension Office. Classes are Saturdays and Mondays, February 4 – March 13. Saturdays 9am-4pm and Mondays 5:30pm-8:30pm. Class location: Bear River Community Kitchen in Loleta. Graduation will take place on March 13, 5:30pm-8:30pm at the UC Cooperative Extension Office in Eureka. For an application you can contact the University of California Cooperative Extension Office at 445-7351.
To hear more about being an MFP and the 2017 training, listen here to an interview with Joyce Houston and Christine Lewis.