A Brief History: Established in the early 1980s, the UCCE Master Food Preserver Program has been a part of the community fabric for decades. It was born out of a need to provide accurate, research-based information on food safety and home food preservation—a critical skill that not only promotes healthier eating but also reduces food waste.
Local Roots: San Joaquin County's Journey: The San Joaquin County branch of the program was established in 2013, adding to the rich tapestry of the statewide initiative. Linda Driver, a founding member, led the program as the volunteer coordinator for three years, setting a strong foundation for its future. Bill Loyko succeeded her, dedicating his time and expertise until his retirement at the end of June 2024. As we step into July 2024, the baton has been passed to new volunteer co-coordinators, Kathy Anderson and Colleen Young. Both Kathy and Colleen have been with the program since 2018, and their passion for sharing food safety and preservation knowledge is unmatched. They are committed to continuing the legacy of educational outreach within our community.
Mission and Education: The program's mission is clear: to educate the public on safe home food preservation methods. This is achieved through a network of trained volunteers who share their expertise on everything from canning and pickling to drying and fermenting. These Master Food Preservers serve as a bridge between the university's research and the community's needs, ensuring that the information disseminated is both current and scientifically sound.
Community Engagement: Volunteers are the heart of the program, engaging with the community in various ways:
- Answering Queries: They provide answers to pressing questions about food safety and preservation, ensuring that the community's food preservation efforts are successful and safe.
- Educational Outreach: By staffing booths at local events, such as county fairs and farmers markets, they bring the knowledge directly to the people.
- Workshops and Classes: Hands-on classes and workshops as well as virtual presentations are a staple of the program, offering practical experience in food preservation techniques and food safety.
- Social Media Presence: Find us on various social media platforms, sharing tips and announcing workshops.
- Blogs and Newsletters: Many programs maintain blogs and send out seasonal newsletters.
Looking Ahead: The San Joaquin County program eagerly anticipates a new year filled with opportunities to serve the community. Plans include in-person workshops, virtual presentations, a help desk service, and the quarterly Preservation Notes Blog/Newsletter. For those inspired to become a Master Food Preserver, the program offers an annual training session.
Impact and Goals: The impact of the UCCE Master Food Preserver Program is multifaceted:
- It fosters a Healthy Environment by teaching skills that reduce food waste.
- It aims to Decrease Healthcare Costs by minimizing foodborne illnesses through proper preservation techniques.
- The program Engages Cultural Communities, respecting and incorporating diverse food traditions.
- It forms Strong Community Partnerships, working alongside other organizations to enhance its reach.
- By increasing Food Security and enhancing Food Resource Management Skills, the program contributes to the well-being of Californians.
As we look to the future, the UCCE Master Food Preserver Program stands as a testament to the power of knowledge and community in helping to create a sustainable, health-conscious California.