August 14th, 2025: SFEB Potluck “Preserve & Serve”

Did you know that preserving food—by pickling, fermenting, drying, or canning—can help fight food waste and lower your climate impact? When we preserve what we grow or buy, we make the most of our harvest, reduce trips to the store, and cut down on food that ends up in landfills (where it produces climate-warming methane).

Our theme for this potluck was “Preserve & Serve”. Attendees brought dishes that highlighted a preserved ingredient — think dilly beans, kimchi, jam-filled pastries, dried fruit salads, or anything that preserves. We celebrated tasty traditions that nourish us and the planet!

It was an evening of community connection and conversation over a shared potluck meal with special guest Linda Kallenberger! Linda has been working in the food industry for 25 years as a chef, educator, food waste reduction consultant and more! She developed a knowledge and experience based around creative use of the precious resource of food, and hopes to inspire others to make the most of their food. Check out her Instagram, here.