Maybe I am looking at this project wrong. It seems that people are more interested in the idea of the preservation kitchen than in the feasibility of it. I guess for me the focus was how do we not only extend the life of the food...but get it into the hands of those who can use it.
And thank you so much for the articles. I love the one on spent grain. That is what made me include pet food as a possible outcome. My friend is a home brewer and she turns her spent grain into dog biscuits and one day she made me biscuits for some of the small mammals that I was fostering.
I actually find what is limiting for me is my own experiences. I live in a multi-cultural urban environment. I am unsure how these ideas would work in other settings, such as rural America/farm country, or the other bread baskets of the world (the Ukraine, South of France). Would my multi-cultural approach work in a ultra-nationalist location?
Yes, I will work on putting together visuals. I love the article on the public kitchen. Since I posted I have had hour long conversations about pickles I've never heard of. It makes cultural relevance and those "grandmas" more important than ever.
Thank you so much. Anne -Laure gave me a link to a previous Ideo idea which is almost identical to mine. First, I forgot about smoking (another preservation method). I have also learned a lot about pickling over the last 2 days. There is an expert on food preservation here in Brooklyn. She has written several books. I need to contact her to not only get her opinion, but also about time frames for processes.
Do you not think that my first step should be to see if people who run food pantries would find this feasible? It is sort of dependent on a known source of low cost labor.