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.
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