Preserving Excess Bounty

by Sarah Henry on September 7, 2012 · 0 comments

in canning & preserving,edible marin magazine,food businesses,fruit

Photo: Shae Irving of

Delighted to check back in with canning guru Merrilee Olson of the budding business CAM FoodWorks to see what’s cooking a year into her new preserving enterprise. A lot, it turns out. Find my story in the fall issue of Edible Marin & Wine Country.

It’s a gorgeous issue, and I’m in good company.

You’ll find articles about school lunch, a bakery that nourishes the bodies and minds of Bay Area youth, and a recipe for Rosemary Tomato Jam. Enjoy.

You might also like:

Food in Jars: A Canning Queen and her Cookbook
Getting Wild at a West Marin Supper Club
Canning For a Cause: Let’s Preserve

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