ELIZABETH PEIRCE
writer, editor, smug pickler

 

THE SMUG PICKLER

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That's right. You never know quite where to find her. She may be filling the root cellar with the winter's supply of potatoes, carrots, and beets. Perhaps she's in the kitchen, baking up a mountain of sweet and savory treats to impress unsuspecting dinner guests. Or she may even be elbow-deep in vinegar as she fills Mason jar after Mason jar with delicious fare from her garden that will, throughout the year, make its way into the stockings and under the Christmas trees of friends and family. She wears a pleased, even smug, smile on her face for she knows that hers is indeed a dying art. While our grandmothers would never have dreamed of not making their own jellies, jams and pickles each year, we have been corrupted by a food system where convenience and ease reign. The Smug Pickler is on a one-woman mission to restore the almost-lost art of preserving food to its rightful prominence in our homes and home communities. 

Recruiting Smug Picklers

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I'm looking for a small team of enthusiastic foodies to join me in the kitchen this summer and fall to learn about preserving the fruits of our garden labours through pickling, making jams and jellies, canning, freezing, and fermenting. If you share the Smug Pickler's love of all things delicious, experimental and old-fashioned, grab an apron (which doubles nicely as a cape) and get in touch! Details on preserving workshops to follow...