The best way to learn new things is to actually try it for yourself. That’s the simple idea driving events held as part of this semester’s Campus Sustainability Week.
On Tuesday, Temple anthropology graduate Liz Bada took that concept to the kitchen for a canning and jamming workshop that gave participants a hands-on opportunity to learn about making and storing their own preserves.
Bada showed participants how to make jams and jellies. “You really have to understand what you’re working with, how it works. It’s not just like throwing it into a frying pan,” she said.
Sustainability Week runs through April 13. To see the other hands-on learning events, visit the Office of Sustainability website.