We are two city dwellers learning to can, pickle, bake and cook in a manner that is nourishing both to the body and the conscience. Eating local has been important to us for a while, and having moved to NYC from California, we realized how lucky we had been to live in such a diverse agricultural center. Our first winter in NY was a real wake up call - there are only so many cabbage, potato and turnip dishes you can eat! The next summer, remembering all of the cans of home grown veggies my grandmother had in her cellar in upstate NY, I was determined to learn how to pickle and can. Once we got over the fear of botulism and accidentally killing our friends and family, it became a really enjoyable and satisfying process. And there is nothing better than opening a can of farmers market tomatoes in the middle of a snowstorm in February. The more we shopped the markets and canned, the more fanatical I became (and the more Craig benefitted from my fanaticism). I was picking up cookbooks l...