Extension to host Berry Sweet Business food preservation workshop as part of Preserving Arkansas Summer Series | Education

Backyard gardeners, aspiring food entrepreneurs and anyone interested in a unique culinary experience will have the chance to turn Arkansas-grown strawberries into fresh jam as part of Berry Sweet Business, a food preservation workshop hosted by the Cooperative Extension Service on June 5, 2025.

Amanda Philyaw Perez, extension associate professor of food systems and food safety specialist for the University of Arkansas System Division of Agriculture, said the event will be an engaging, introductory experience for people who love to cook but may be new to food preservation.

“This workshop is intended for someone who has maybe not considered food business as an idea yet, but just wants to have a fun, entertaining culinary experience with Arkansas-grown berries, learning from a local chef,” Perez said. “I would love to see groups of friends or family sign up to try this as a fresh spin on a night out.”

The workshop will take place from 5 p.m.-7:30 p.m. at the C.A. Vines Arkansas 4-H Center, located at 1 Four-H Way in Little Rock. The cost is $10 to attend, and participants must register.

CLICK HERE to register.

The Division of Agriculture’s Local Food and Preservation teams will join Margie Raimondo, chef and owner of Urbana Farmstead, to host the workshop. Raimondo will lead a hands-on jam-making demonstration, and participants will get to taste test samples and take home fresh jam.

Raimondo said her demonstration will teach participants how to make their fresh produce safely last much longer on the shelf than a short life in the refrigerator.

“What happens when you finally put that seed in the ground? It grows up and produces more zucchini or strawberries than you know what to do with,” Raimondo said. “Or you go to the farmer’s market and you buy a whole crate of fresh strawberries, but unfortunately, before you get to the second half of it, they got a little too ripe. This is your opportunity to figure out how to preserve those specialty crops so that six months or a year from now, you get to enjoy them just as if you were picking them off the vine today.”

FROM HOBBY TO BUSINESS

Perez and other extension staff will discuss the Arkansas Food Freedom Act, key food safety practices and the basics of turning a home preservation hobby into a small business.

“We hope to show attendees that their passion — whether it’s canning a special salsa recipe or making small batches of jam for family and friends — can be profitable,” Perez said.

David Hill, extension program associate for food systems and safety for the Division of Agriculture, said the information on food safety will be helpful for all attendees, no matter their culinary experience.

“Whether you are preserving food for your family or selling to the public, everyone will benefit from this event,” Hill said.

Perez said this workshop is part of the Cooperative Extension Service’s effort to connect with Arkansans looking to learn more about traditional skills.

“We have noticed a growing interest in local foods, food preservation and homesteading practices among our constituents,” Perez said. “People are exploring these traditional crafts. Some are doing it for fun, others because of their culinary passion, and some because they are interested in sustainable living. We want to work with these people, and Berry Sweet Business is a great opportunity to connect with them.”

The Berry Sweet Business workshop is part of the Cooperative Extension Service’s Preserving Arkansas Summer Series. Two more workshops will take place in August and September, with dates to be announced on the extension Local, Regional and Safe Foods Facebook page.

Ingredients for the workshop are sourced from the Arkansas Farm Trail, a program of Arkansas Farm Bureau. The program was created to promote direct-to-consumer farms and teach consumers about where their food comes from.

For more information, contact Amanda Philyaw Perez at [email protected].

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