On my ferry ride into the city Friday night, one of the drivers came on the loudspeaker announcing, "No we do not have air conditioning. No, the city isn't any cooler. Have a lovely evening." Yikes. Well, to his credit, we were all a bit grouchy. This past weekend, a heatwave descended on the Bay Area. The ferry was stifling hot and the air was stagnant. Not exactly the perfect night to stand around a simmering pot of strawberries for two hours making jam. But we don't always have a choice in these matters. So in a tank-top, flip-flops, my hair pulled back, and extra-large water bottle in tow, I walked into Urban Kitchen SF excited to begin. There's a part of me that's always felt like maybe I was born in the wrong era. I loved Little House on the Prairie (I still have the boxed set up in my closet somewhere), and always fantasized about what it'd be like to live off the land. I despise wasting food, and will eat the same meal for days to avoid doing so. So I'm actually surprised I haven't gotten into canning sooner. I'm not sure what inspired me to take this course initially, but after meeting Jordan Champagne from Happy Girl Kitchen Co., I know it will not be a waning interest.