PRESERVING YOUR CONNECTION TO FOOD
Our mission is to nourish and enrich our community through traditionally preserved foods and flavors; to share in the nostalgia of these ancient traditions and enjoy their healthful benefits. We aspire to create a community resource to empower and inspire a greater connection to food through :
Our bi-weekly workshops and private events bring people together to learn the simple art of preserving and fermenting in our community classroom. We host a variety of teachers including chefs, local makers and cookbook authors to lead our diverse assortment of classes.
Our shop offers healthful and hard-to-find artisanal food products, alongside a selection of accessible, high-quality do-it-yourself supplies.
We take pride in featuring customized advising, inspiration and troubleshooting for your new or ongoing food projects.
MEET THE TEAM
Elizabeth Vecchiarelli, owner and founder of Preserved, has over 15 years of experience with local, sustainable and handmade food. Partway through her food career, Elizabeth began to desire a more intimate connection with the food and beverages she loved, so she embarked on a journey to learn how they were made. She started (literally) from the ground up, learning sustainable farming practices through the work-travel organization, World Wide Opportunities on Organic Farms. Preserving the harvest from her urban garden was a natural next step. Inspired by Sandor Katz’s book, Wild Fermentation, she was soon experimenting with the alchemy of fermentation.
Through a combination of formal training, insatiable curiosity and extensive home experimentation, Elizabeth continued to explore the flavors and health benefits of traditionally-preserved foods, beverages and herbal medicines. She interned with the Teutonic Wine Company in Oregon, where she learned how wine can be made naturally using only ambient yeasts. She learned to make yogurt and fresh cheese at home, then leveled up to making aged raw cheeses at Garden Variety Cheese Company in Watsonville, CA.
Driven by a desire to understand why traditional preservation methods nourish our bodies as well as our taste buds, she studied Holistic Nutrition at Bauman College in Berkeley, California.
Elizabeth continues to be driven by the desire to learn, create and share the joys and health benefits of traditional culinary techniques at Preserved. Opening Preserved has allowed her to continue exploring preservation techniques and to share these ancient practices with her community. Not only are we preserving food, but together we are preserving tradition.
Favorite Ferment: Honey Fermented Garlic
Shop Fermentation Maven, Sabina Beachdell, is an avid learner, doer, and maker of all things DIY. Prior to working at Preserved, Sabina spent 4 years touring in a band with minimal kitchen access. After reading Sandor Katz's Wild Fermentation on the road, she began day dreaming about having the space to brew her own kombucha and create other tasty ferments. She now has a dedicated "fermentation station" with a rotation of fermenting veggies, kombucha, sourdough, miso, herbal bitters, homemade sodas, and more from her time with Preserved.
Sabina's inspired by California sustainability, our year-round access to fresh local produce and the genuine passion of fellow preservers and DIYers.
Favorite Ferment: Her first love, kombucha. Favorite homemade flavor: Mango, cayenne & smoked paprika!
Shop Fermentation Maven, Devon Lee, is an adventurous eater and sourdough addict. Joining the Preserved community has opened up a whole new delicious world that has transformed her kitchen into a fermentation lab. Along with kombucha and sourdough, umeshu, mirin, and different types of miso are part of her essential fermentation pantry.
When she’s not at Preserved, Devon writes instructional content for universities and cultivates her vegetable garden. Her dream is to merge her love for words, food, and all things indexed by becoming a cookbook editor. With a background in information science, she's excited to provide accessible information about nutrition and sustainability to the local food scene.
Favorite Ferment: Sourdough Miso Bread (homemade miso folded into the dough)
WHERE WE BEGAN
Preserved began in 2015 as a pop-up shop on historic Piedmont Avenue in Oakland, California. We were generously supported in this endeavor by our friends at Neighbor, a Piedmont Avenue boutique that celebrates handmade homegoods. What began as a pop-up shop soon developed into a mutually beneficial, long-term partnership.
We built a 100 square-foot cedar shed in Neighbor's beautiful backyard (a rare gem in a busy retail district). Some called it the Tiny Shed of Wonder. The Tiny Shed housed a small but essential assortment of canning and fermentation supplies and DIY kits. Outside the shed stood two picnic tables where we hosted our bi-weekly workshops.
Over the course of a year, Preserved and Neighbor helped foster a community of DIY enthusiasts eager to learn and share. In 2016, Preserved was ready to move to our own independent storefront in Oakland's Temescal neighborhood. We expanded our offerings of kitchen supplies, incorporated a diverse selection of artisanal groceries and steadily increased our DIY workshop offerings. Here, Elizabeth's dream of creating a community space to learn about and share traditional food preservation methods has been fully realized.
EAST BAY EXPRESS
EDIBLE EAST BAY
Preserved is located at 5032 Telegraph Avenue, in fabulous Oakland, California.
We are open Monday - Saturday 11am - 6pm & Sundays 11 am - 5 pm