2017 UC Master Food Preserver Conference Agenda: June 2
Delivering the UC Master Food Preserver Mission
|Friday, June 2, 2017|
|8:00-9:00||Registration (light continental breakfast provided)|
|9:00-9:45||Welcome & Statewide UC Master Food Preserver Program Updates
A lot of exciting things have happened at the statewide office during the last couple of years! Find out the latest status of marketing, training, and administration materials.
|9:45-10:15||Tools for UC Master Food Preserver Volunteers
If you’ve clicked on the ANR Portal link in VMS you may be unsure of what to do with the links before you. Learn how you can use the ANR Repository, Survey Tool, Collaborative Tools, Branding Toolkit, FileVault and other tools to expand your communication effectiveness.
|10:30-11:30||Local Program Success Stories
Panel members share success stories of unique outreach events that have increased the impact of their program on their community. Q&A time provided at the end of the session.
Panelists will sit throughout the room, so pick one to eat with and continue asking questions.
|12:30-1:30||Audience Engagement Techniques
Engage your audience from the time they enter the room until after they leave. This session demonstrates using games to check for understanding, sharing personal stories to teach key points, and how to challenge attendees to try new things.
Learn how to communicate effectively with media outlets to promote your program and the work you do in the community. Learn how to develop demonstrations for television and video streaming. Watch as a team of two UC Master Food Preservers practice a live television taping with UC media producers!
|1:30-2:30||Persimmon: From Phenotypes To Preservation
Explore the results of a California Department of Food and Agriculture grant project designed to identify the unique nutritional benefits of different persimmon cultivars and to develop a new value-added product format for home preparation. Learn about different persimmon astringency types, and pick up research-based tips and techniques for quick-drying persimmons at home.
|Teaching a Basic Charcuterie Class
Canadian bacon, pepperoni, sausage, corned beef and Salmon Lox – all are delicious and can be made using researched-based home food preservation techniques. If your program doesn’t have a meat preservation class, this session presents the key points to cover, a pre-class preparation timeline, plus a sample class outline and handouts to get a jump start on planning your own Charcuterie Basics class.
|2:45-3:45||Fermentation: The Science Behind the Magic
The production of fermented foods, such as Kimchi and Pickles, is a microbial process, regardless of whether the preserver is consciously aware of it. Learn the microbiological and metabolic principles underlying food fermentations, and gain a better understanding of the choices fermenters make (both industrially and artisinally) to produce a reliable, safe, and delicious product.
|5:00-7:00||Casual dinner with other MFPs (optional)|