Intro to Food Processing is also a five-week course beginning on March 1 and covers the topics of processing food, including preservation of value-added farm products. This course is ideal for people who are considering launching new food-related businesses and need to know the basics or for those people who have already begun production and need a little extra help. Course will be taught by Dale Nelson, owner and founder of Food Concepts, Inc. a full-service specialty food development company in Washington State.
 
Plan to attend a free preview of “Intro to Food Processing” on Thursday, February, 23 at 6:30 p.m.

Classes, 6:30 - 8:30 p.m.:

• February 23 (FREE INTRODUCTORY CLASS)
• March 1
• March 8
• March 15
• March 22
• March 29

This is the first Core Course in the Eating Series of classes. Future courses feature Choices for Sustainable Living, Sustainable Systems at Work, as well as health and climate change issues.A new certificate program, the Sustainability & Stewardship Certificate, is available to students who complete studies in one or more sustainability fields. 

Membership discounts are available. For more information call 425-481-1500 or contact deb@21acres.org.

About 21 Acres School:
A non-profit school dedicated to teaching people how to grow, eat and live sustainably. The new 21 Acres School offers continuing education classes that focus on principles of sustainable agriculture, including those related to not only food and food systems, but also home energy and water conservation, tools for local economic development and quality of life improvement for our community.

The School is located in the newly green-built Center for Local Food and Sustainable Living and will serve its students by using an agricultural context in which to learn about principles of sustainability and quality of life improvements.

In compliance with state and federal laws, 21 Acres School does not discriminate on the basis of race, religion, color, national origin, age, sex, veterans’ status, sexual orientation, marital status or disability in employment, or in any of its educational programs, or in the provision of benefits and services to students.