In late October I had the opportunity to teach a canning class hosted by the Gastronomy M.L.A program at Boston University…..what a fun way to return to my Alma Mater! I hadn’t been back to BU since I graduated in 2006, so it was a lot of fun to return for a visit and chat with some folks I hadn’t seen in several years. The program seems to be flourishing, and it’s really fantastic to hear that enrollment has increased tremendously over the past few years. It’s quite a diverse program, accommodating students with varying interests and areas of focus within the field of food studies, so if you have an interest in any aspect of food studies, it’s a program definitely worth looking into. We had a great group for the canning class–students from the Gastronomy program, as well as a couple of other folks who live in the area. And what do you think we made during the class? If you guessed something with pears, you would be correct! After all, when you’re trying to use up 70 unexpectedly-acquired (though very welcome!) pounds of of pears before they’re over-ripe, you do what you can, right? We made a delicious pear-ginger jam….and put to good use almost ten pounds of lovely fruit! For more on the class, check out Meg Jones Wall’s post about it on the BU Gastronomy blog.