In 2020, the OSU Extension traditional foods preservation program changed structure to prioritize Tribal leadership and community input by requiring a Tribal member to lead all traditional foods classes.
The goal for the program was to increase access to free and affordable equipment for home cooks and food preservers, small businesses and small-scale commercial producers to “add value” to their raw market items.
In 2022, 14 Warm Springs community members, primarily elders, went on the Warm Springs Fruit Loop tour. The canning classes held afterward helped participants refresh their skills and get caught up on any changes to methods.
Consumers are interested in safe, healthy tips for managing homes that are efficient and economical. In a partnership, University of Georgia Extension specialists and Glenda Hyde, Oregon State University faculty, in Central Oregon ...