About the Author

I'm a Wisconsin-bred do-it-all Master Food Preserver and writer. I love learning and teaching. My work focuses on the history the foods we eat and the stories of the people who make it.From a recent visitor to the Milwaukee Public Museum during a jam-making demo."The absolute highlight of our visit though was in the kitchen area, where wewere fortunate enough to encounter Christina Ward. She introduced us tobasic fruit preservation. She graciously answered all of the questions mydaughter and I had. As we talked more and more with Christina, it becameclear that this wasn't just someone who demos a basic strawberry jellyrecipe; but that we were encountering a true expert in her field. Mydaughter was really engaged by the visit; we are going to try and slowly picksome of this up and develop a new hobby in the kitchen. After we came home,we preordered Christina's book - eager to learn even more from her."From a Professor at a local college:"I would eat anything that this author prepared. Anything. Christina Ward was a guest lecturer in a social studies methods class of mine several years ago. She took over the mid-century school kitchen with confidence, humor, and wrangled my elated teacher education students through a learning experience about the diverse cultural migration pathways to Milwaukee and how these histories show up in the strategies those peoples used (and continue to use!) to preserve food in order to survive through the long Wisconsin winters. Tattoos flashing, braids swinging, jokes a-cracking, she taught my students how to make their own strawberry preserves which they gleefully Snapchatted along the way, but I'm sure their learning lasted far beyond the last drop of jam. Able to connect to history, culture, anthropology, outsider art, and renegade music, Christina Ward is the Greil Marcus of food."From a recent GoodReads member: "I won this book off Giveaways and I'm very glad I did. I like to do small batch canning in my kitchen and this book is extremely informative. Any question on safely canning, fermenting, and dehydrating foods will be answered in this simple to understand and thorough book. There are chapters dedicated to terms and techniques followed by hundred of recipes and even some pretty pictures. Highly recommend!"

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