Friends of Real Food Programs
at the Urban Ecology Center
On the 2nd Wednesday of each month, the Friends of Real Food gather at the Urban Ecology Center. High energy programs and conversation accompany a tasty potluck dinner making for a memorable evening centered on the pleasure of shared meals and learning.
The Friends of Real Food educate themselves about mindful eating, sustainable food systems, the local and national food movements, and other food related issues. All are invited to join this welcoming community of real food enthusiasts – if you forget to sign up in advance, don't worry, please come and enjoy!
Since the summer of 2006, the Friends of Real Food have learned together about a wide range of timely food related topics from speakers, farmers, films (e.g., King Corn) and their own lively discussions. The topics have included:
- Why and how to eat locally,
- The Farm Bill,
- Mindful eating (how to choose the food we eat),
- Growing our own food,
- Planning food preservation,
- GMOs (genetically modified foods),
- Heirloom seeds and heritage breeds,
- How to strengthen the food system in Milwaukee
and much more. Check the listing on the right for the current topics.
The group has also taken field trips together to listen to authors like Michael Pollan and to visit local farms including an organic strawberry U-pick. Whether you are new to the group, or a veteran member, you are always welcome to suggest new meeting topics and to get involved in other real food activities at the Urban Ecology Center, including volunteering at the Local Food and Farmer Open House, the Eat Local Challenge and other programs.
Food Preservation Classes
Store the summer harvest and use its abundance all year long! Learn simple and effective techniques to preserve the flavor and nutrition of fruits and vegetables. Expand your pantry with new ingredients to use in meals. Create preserved goods for excellent homemade presents.
This series of classes will take students through the growing season and offer several ways to preserve food, including freezing, drying and canning. The hands-on emphasis of each class will be on hot water bath canning — a time-tested, inexpensive and space saving way to store food for the winter months. The classes will provide everything students need to prepare, can and take home the results of their efforts. The fruits and vegetables will be picked fresh. Half-pint and pint jars and lids will be provided. All the kettles and tools necessary for processing will be available for use. Students only need bring their enthusiasm and curiosity and maybe an apron to each class.
Our wonderful instructor, Annie Wegner LeFort, is a Master Food Preserver and has taught classes at Michael Fields Agricultural Institute, Bay View Community Center, South Shore Farmers’ Market and Homegrown Chicago’s Farmers’ Market. She is also a food columnist for Outpost Exchange magazine and a pastry chef.
Classes will be also be held in two other locations:
- St. Matthew’s Ev. Lutheran Church in Wauwatosa www.stmattslutheran.org
- And in the Fondy Farmers Market in Milwaukee www.fondymarket.org
Note that there are often several sessions of the same class to choose from with different dates or locations. After selecting the class(es) you'd like to take, please register with the location where the class(es) will be held.
For all the details – dates, course descriptions – download this year’s brochure or contact Jamie Ferschinger at jferschinger@urbanecologycenter.org.
