Page 28 - PAI_TellingTheStory_Ebook_FINAL

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Not only did students learn how to preserve
produce, they were also trained to become the
trainers and took their new skills and resources
back to their communities to teach others.
Students took home a curriculum, a canning
kit, a facilitator’s guide and a participant guide.
Back home as trainers, they shared manuals,
home preserving guides, instructional
DVDs, canning kits, a pressure cooker,
and a dehydrator with the community at
produce preservation information sessions
and workshops.
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