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Julie graduated from Creighton University with a major in dance and Theology and taught for several years at an inner-city school in Milwaukee. With a desire to expand her knowledge of the arts and spirituality, she attended St. John’s University in Collegeville and completed a Masters in Theology and Liturgical Studies. Over the years, her quest to merge diverse religious beliefs and practices through the commonalities of love and peaceful living, led her to travel, live, and study with shaman practitioners, herbal healers, Native American medicine women, Buddhist priests and other earth-based spiritual teachers. Through these experiences and experiences with global metaphysical teachings, she learned to honor the eternal source of love in all people.

Monday, September 13, 2010

Canning Class 101

With garden harvest at its premium, food preservation is foremost on my mind. I am one who does it all. I dry food, ferment food, can food--both boiling water method and pressure can--and freeze food. I truly enjoy the processes. When I teach food preservation classes, I remind participants that this is not the same as when grandma and mom preserved. We have modern conveniences and we know that if something we do in the process doesn't produce the desired outcome, there are still plenty of food options--more on this later. For the most part, food preservation is an emotionally rewarding experience.


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