December 17th – Sustainable Fishing and Seafood with Captain Ben Hyman


Come join us in Santa Monica for our December General Meeting where you’ll hear Captain Ben Hyman of Wild Local Seafood talk about sustainable seafood and fishing! Captain Hyman will be talking about buying seasonal and local fish, his adventures fishing off the coast of California as well as how to prepare and serve some wonderful seafood dishes!

We’re also partnering with Westside Food Bank this meeting as well as our annual gift exchange and potluck! This is a FREE EVENT! Get your tickets HERE on Eventbrite!


Oct 16th: The Wonderful World of Liquid Fermentation with author Drew Beechum from 1:00 pm -3:00 pm


Join us on October 16th from 1:00 pm to 3:00 pm to hear Drew’s talk and to ask him the “hard” questions.   You will learn “Everything” about Home Brewing of Beer, Hard Cider, Mead, Sake, Kombucha and much more.

Drew Beechum has been brewing and writing about brewing since he first picked up a kettle in 1999. Since then he’s made it a mission to have fun and help bdrew-beechum-imagerewers and vintners figure out the easiest ways to make the best fermentations.

He is the author of The Everything Homebrewing Book, The Everything Hard Cider BookThe Homebrewer’s Journal and Experimental Homebrewing with Denny Conn.

Drew writes a regular column for Beer Advocate and is co-host of the Experimental Brewing Podcast! He lives in Pasadena, California, with his lovely wife, a dedicated brewery, and his loyal army of dogs and cats.

Drew’s Experimental Brewing Podcast available on iTunes, Stitcher and other podcast platforms. You can reach out to Drew on Twitter — @Dbeechum or his website Experimental Brew.

From Amazon’s Biography page on Drew Beechum:  

I make beer. I am a homebrewer. I’m slightly obsessive. I’m also a monthly columnist for BeerAdvocate, the Magazine,  and a regular contributor to Zymurgy and other publications. What sort of beer do I make? Is every beer a thing? Literally everything from the palest American lager to the heaviest booze filled Imperial Stouts. If it ferments, I’ll do it. Cider, Sake, Wine, Kombucha, etc. But what I’m known for is the strange creations like Champagne Beer, Guacamole Beer and the dreaded Clam Chowder Saison.  And a lot of Saisons, a lot of them.  Together with my co-author Denny Conn, I host a bi-weekly podcast – Experimental Brewing. Give us  a listen.

Maltose Falcons

Founded in 1974 in Woodland Hills, the Maltose Falcons are America’s oldest Homebrew club. They meet to brew and discuss the finer points of beer every month and welcome anyone who’s interested in learning more about brewing and beer!  Drew is the “Grand Hydrometer” for the Falcons and he does a great job of presenting a monthly “Master Class” at their monthly meetings.


If you are interested in getting your books signed by the author, you can purchase Drew’s books at and bring them with you. Link to Drew’s page at

Drew is happy to sigexperimental-homebrew-book-covern your books and for your convenience will also have the following books with him to purchase:

  • Everything Homebrewing
  • Experimental Homebrewing
  • Everything Hard Cider
  • Homebrew All-Stars


Address, City, Zip: First Christian Church of Whittier –  6355 S. Greenleaf, Whittier CA 90601

Directions to event: 605 exit Whittier going East. Left on Hadley.

Church is on the corner of Hadley & Greenleaf

Parking: Back of church and street

This event is over.  Sorry you missed it.  It was great!   Please come to the next General Meeting.

Protect yourself from Botulism

The Center for Disease Control explains Botulism

Botulinum toxin is produced by the germ Clostridium botulinum. This toxin can affect your nerves, paralyze you, and even cause death. Food borne botulism is a rare but serious illness caused by eating foods that are contaminated with a nerve toxin called botulinum toxin. Even taking a small taste of food containing this toxin can be deadly. Most US outbreaks of food borne botulism are caused by home-processed and home-canned foods. Home-canned vegetables are the most common cause of food borne botulism outbreaks in the United States.

Protect yourself from botulism: When in doubt, throw it out!

  • Any food that may be contaminated with botulinum toxin should be thrown out. See Safely dispose of food and cans that may be contaminated below.
  • Never taste the product to determine if it is safe. Do not taste or eat foods from containers that are leaking, have bulges or are swollen, look damaged or cracked, or seem abnormal in appearance.
  • When you open a jar of commercially or home-canned food, thoroughly inspect the product. Do not taste or eat foods that are discolored, moldy, or smell bad. Do not use products that spurt liquid or foam when the container is opened.

Inspect your commercial and home-canned foods

  • Don’t open or puncture any unopened cans, commercial or home-canned, if you suspect contamination.
  • Suspect contamination if
    • The container is leaking, bulging or swollen, looks damaged or cracked or seems abnormal in appearance
    • The container spurts liquid or foam when opened
    • The food is discolored, moldy, or smells bad

Safely dispose of food and cans that may be contaminated

  • Put on rubber or latex gloves before handling open containers of food that you think may be contaminated.
  • Avoid splashing the contaminated food on your skin.
  • Place the food or can in a sealable bag.
  • Wrap another plastic bag around the sealable bag.
  • Tape the bags shut tightly.
  • Place bags in a trash receptacle for non-recyclable trash outside the home and out of reach of humans and pets.
  • Don’t discard the food in a sink, garbage disposal, or toilet.
  • Wash your hands with soap and running water for at least 2 minutes after handling food or containers that may be contaminated.

Wipe up spills of potentially contaminated food using a bleach solution

  • Add ¼ cup bleach for each 2 cups of water.
  • Completely cover the spill with the bleach solution.
  • Place a layer of paper towels, 5 to 10 towels thick, on top of the bleach.
  • Let the towels sit for at least 15 minutes.
  • Wipe up any remaining liquid with new paper towels.
  • Clean the area with liquid soap and water to remove the bleach.
  • Wash your hands with soap and running water for at least 2 minutes.
  • Discard sponges, cloths, rags, paper towels, and gloves that may have come into contact with contaminated food or containers with the food.


Home Canning

Know the risks of botulism from home-canned foods

Home-canned vegetables are the most common cause of botulism outbreaks in the United States. From 1996 to 2008, there were 116 outbreaks of food borne botulism reported to CDC. Of the 48 outbreaks that were caused by home-prepared foods, 18 outbreaks, or 38%, were from home-canned vegetables. These outbreaks often occur because home canners did not follow canning instructions, did not use pressure cookers, ignored signs of food spoilage, and were unaware of the risk of botulism from improperly preserving vegetables. For more information, see Home Canning: Protect Yourself from Botulism.

Use proper canning techniques

  • The best way to prevent foodborne botulism is by carefully following instructions for safe home canning.
  • Use a pressure canner or cooker and follow all specified home canning processing times for safe home canning of all foods.
    • Pay special attention to the processing times for low-acid vegetables like green beans, carrots, and corn.
  • Discard all swollen, gassy, or spoiled canned foods. (See Safely dispose of food and cans that are contaminated)
  • Boil home-processed, low-acid canned foods for 10 minutes before serving.
    • For higher altitudes, add 1 minute for each 1,000 feet of elevation.

Consult the USDA Complete Guide to Home Canning

Image: USDA Complete Guide to Home Canning Cover
  • People who can foods in their own home should follow strict hygienic procedures and follow USDA recommended canning guidelines to reduce the risk of contaminating foods.
  • All home-canned foods should be canned following the USDA canning guidelines, particularly low acid and tomato foods.
  • Low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations are at risk of being contaminated with botulism.
    • Consider boiling home-canned foods for 10 minutes before eating them because the botulism toxin is destroyed by high temperatures.
      • However, foods known to be under processed according to the current standards and recommended methods should not be eaten and should be disposed of safely.

SFPLA Thanks the Center for Disease Control for this article. 

Pascal Baudar to speak at SFPLA General Meeting – Sunday April 17th

pascal baudar.picking.berrries.

SFPLA General Meeting

Sunday April 17, 2016

4:00 pm – 5:30 pm

2113 E. Villa Street, Pasadena

The next Slow Food Preservers Los Angeles General Meeting will have a very special guest speaker!  Author Pascal Baudar is a professional forager, wild food instructor, and a self-styled “culinary alchemist” based in Los Angeles. His locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, Chris Jacobson and Niki Nakayama

Over the years, through his weekly classes and seminars, he has introduced thousands of home cooks, local chefs, and others to the flavors offered by the wild terroir of southern California.  He has served as a wild food consultant for several TV shows including MasterChef and Top Chef Duels. He has been featured in numerous TV shows and publications, including Time magazine, the Los Angeles Times, L.A. Weekly, and the New York Times. In 2014, he was named one of the 25 most influential taste makers in L.A. by Los Angeles magazine.  Pascal also be signing his new book “New Wildcrafted Cuisine”, which can be purchased at the end of his presentation.  The list price of the book is $40.00.   All are encouraged to bring a snack or refreshment to share with the group.

All are welcome. Please share this announcement with your friends.  Click the link above to get your tickets today.  You won’t want to miss it!

Update:   4/11/16 A message from Pascal Baudar:

I just wanted to let everyone know that my book “The New Wildcrafted Cuisine was released 2 weeks ago. It is packed with information on what you can do with wild edibles – 432 pages and over 500 photos with step by step. The price is very low right now ($27) instead of $40 on amazon.
If you’re interested in regional wild food (Southern California), I think you should consider buying it. It’s what I teach in many of my classes and much more!  How to make wild beers, wines, homemade vinegars, use of local seeds, fermentation, making wild sodas and infusions, etc… Although not a plant identification book, it also has A LOT of photos of plants I use.
The link to amazon is:
Have a wonderful day and I look forward to see you soon!

To visit Los Angeles Wild Edibles and Self-Reliance Group, go here:

This message was sent by Meetup on behalf of Pascal Baudar from Los Angeles Wild Edibles and Self-Reliance Group.

Water Kimchi Class with Chef Hae Jung Cho

Santa Monica: March 28, 2016 7:00 PM

Chef, kimchi master and Certified Slow Food Preservation Advisor Hae Jung Cho will teach you how to make WATER KIMCHI, which is traditional, seasonal, vegan and can be eaten as either as a broth starter or you can add noodles to make it a complete meal.  She will show you all the steps and you’ll make your own jar. Class will end with a tasting of wat
er kimchi with noodles at the end of class.
TICKETS are available at:


There will also be a drawing for additional gifts and prizes, including a gift basket with two bottles of MARTIAN, a book, a coupon for free jars and a three-pack of Food Forward jams already packaged in a lovely gift box.   

This promises to be an exceptional event!    Reserve your spot today!

Recommended Reading: So Easy to Preserve

“So Easy to Preserve”

The University of Georgia Cooperative Extension is pleased to offer the 6th edition of its popular book, So Easy To Preserve. This beautiful book contains the latest U.S. Department of Agriculture recommendations for safe food preservation. So Easy To Preserve is now a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. This new edition has 35 new tested recipes and processes, in addition to a new section with recommended procedures for home-canned salsas The University of Georgia Cooperative Extension first released the So Easy to Preserve book and a video series in 1983.  The University of Georgia has sold tens of thousands of copies to consumers and educators throughout the United States and even other countries.

USDA, the nationwide Cooperative Extension System, and particularly the University of Georgia Cooperative Extension have a long history of providing research-based educational information and recommendations on home food preservation methods.  Cooperative Extension provides educational programs to Georgia citizens as part of the Universitysoeasytopreservecoverphoto of Georgia’s outreach to the state.

Access to other University of Georgia food preservation publications and all the USDA and National Center methods for preserving foods shown in the So Easy to Preserve videos can be found at the website at the bottom of this article.

Preserving Foods: Different methods of food preservation, how they work, the costs to consider and the amounts of foods needed are included to help you select the best method for your lifestyle and product.

Canning: The basics of canning…which method is safe, what equipment will be needed, how to actually perform the steps to ensure a safe product…are provided. Directions are listed for canning many different products.

Pickled Products: Ingredients and equipment needed for successful pickling are discussed. Recipes for cucumber and other vegetable pickles, fruit pickles and a wide assortment of relishes provide the opportunity to add spice to your meals.

Sweet Spreads and Syrups: Jellies, jams, preserves, marmalades, conserves, butters, syrups, refrigerator/freezer jams and jellies, products without added sugar…this chapter has it all. The variety of recipes help you choose the product that is right for you.

Freezing: Freezing is always a safe alternative, but what will the quality of the finished product be like? Details are included about how freezing affects food, which foods do not freeze well, what to do when your freezer breaks down and how to freeze more than 150 different foods.

Drying: Drying is the oldest form of food preservation, and now with electric food dehydrators, it is easier than ever. From tips to help you prepare safer jerky to tips that keep your fruits from darkening, this chapter is where you will find it.

In addition to the topics listed, each chapter includes a list of most frequently asked questions and a table of problems, causes and ways to prevent the problem from happening again. Each chapter is followed by a pocket page that allows you to keep notes and favorite recipes at your fingertips.

If you wish to order a copy for yourself please visit the  University of Georgia Online Bookstore

The National Center for Home Food Processing and Preservation (NCHFP) was established with funding from the Cooperative State Research, Education and Extension Service (CSREES-USDA) in 2000 as a multi-institutional effort with The University of Georgia and Alabama A&M University as the primary institutions. In addition to conducting research and providing educational outreach to the nationwide Cooperative Extension System, the NCHFP makes available information on home food preservation methods from USDA and the Extension system through a website

Schedule a class or demonstration with our trained Slow Food Preservation Advisors

We are proud to announce the creation of the first ever Slow Food Preservation Advisors group, which will now be operating under the Slow Food Los Angeles umbrella. Our Certified Slow Food Preservation Advisors are trained to teach classes, provide live demonstrations and answer your food preservation questions.

Here are just a few of the topics we are trained to teach:

Water Bath Canning Techniques: Jams, Jellies, Marmalade and Preserves, Fruit Juices, etc.

Pressure Canning Techniques: Vegetables, poultry, meat and fish, soups and more.

Fermentation:   Learn the basics of fermentation and learn to make fermented vegetables.  We can show you how to make everything from a simple sauerkraut to fermented vegetables and kimchi.

Pickling: Learn to pickle many types of vegetables and fruits. From quick pickles to watermelon rinds and Dilly beans.  There are limitless possibilities.

Dairy Craft: Learn to make Yogurts, Labneh, Kefir,  Ice Cream and cheese making with various types of milk including goat, sheep and cows milks.  cheeseplatter.image

Dehydrating:   Learn to make Beef and Turkey Jerky, and dry Fruits and Vegetables. Make your own kale chips and fruit Roll-ups. Learn about savory leathers, and much more.

Freezing for optimal results:   Preparing Food for freezing, blanching, packaging, storing, etc.

Food Handling and Food Safety:  An important subject for everyone to learn.

Kombucha:  Basic kombucha, and fruit infused cultured beverages

Beer, Wine and Mead:  The fascinating history of beer, wine and mead.   Learn to brew  beer, wine and mead at home. Our Classes available for adult audiences.

To request a volunteer for your event please write us at:  We will  be happy to assist you in finding a trained Slow Food Preservation Advisor.