This is a story that I heard from one of our parents, but I loved it so much that I decided it was worth passing along.

Every Friday, our kids do a program called Locavores–it’s self explanatory. During the fall, as you will remember if you follow this blog, we did a lot of weekly food processing from things we had harvested locally: apples, pears, corn, squash, potatoes.  As we settle into winter, the food processing is also undergoing a change in season.  How do people preserve food to keep in the winter?  Our foodie teacher who has a lot of experience with cultured and fermented food did a short lesson last week on making butter.  In a way, it was a problematic lesson.  Nine kids, one mixer.  A lot of practice in patience and sharing!

But it turned out to be a phenomenally successful lesson, and here’s why.  The…