Description
About the Instructor
About Faye Sofranko
Farm Chef Faye is a culinary educator and certified Master Food Preserver with the Clackamas County Extension Office and UC Davis, specializing in seasonal food preservation, culinary herbalism, food as medicine, and food sovereignty. Her cooking is rooted in scratch-based techniques, a deep reverence for the season’s abundance, and a deep commitment to harvesting and preparing food in relationship with the land—always with reciprocity at the core.
For over 11 years, Faye has shared the art of preserving and reclaiming food traditions, first teaching out of her production kitchen as the founder of The Urban Canning Co.—an award-winning canning company known for its unique jam flavors, briny pickles, tangy ferments, and beer mustards. A true food activist, she’s always championed simple, locally grown, seasonal foods—connecting each bite and each lesson back to nourishment of body, mind, and spirit.
Faye’s journey has been as rooted in people as it is in plants. She’s launched community-centered ventures like the Local Artisan Collective in St. Petersburg, Florida, encouraging small businesses to lift each other up. She’s led educational programs with organizations like Positive Community Kitchen, Friends of Zenger Farm, and Luscher Farm, always blending skill-building with a spirit of generosity and mutual care.
Her love for food preservation runs deep—nurtured in her childhood spending summers in the hollers of the Appalachian mountains with her extended family. Under the guidance of her Mamaw and great uncle Ray, she learned gardening, canning, and the importance of knowing your farmers by name. Raised in the colorful food landscape of St. Petersburg, she carried that curiosity into her work, weaving cultural food traditions with the timeless art of preservation to connect people to place and plate.
National press and multiple Best of the Bay Awards recognized her culinary craft, but it’s the joy of teaching that now fills her days. Since moving to Eugene in 2022, she’s turned her focus toward community food systems, serving as President of the Willamette Farm & Food Coalition, where she helps grow a resilient and interconnected local food web.
Whether she’s in the kitchen stirring a bubbling pot of jam, out in the field harvesting herbs at their peak, or teaching others how to preserve the season’s bounty, Faye carries the same message: food is medicine, food is connection, and food is a story we share. Chef Faye will be donating 5% of the proceeds to World Central Kitchen. Check out their website to learn more about Chef Andrés’ impactful nonprofit: https://www.
Class Details
Class will be held in our outdoor kitchen at Long Table Farm in Eugene, OR
Date: September 14, 2025
Venue: Long Table Farm – 89242 Fir Butte Rd, Eugene, OR 97402
Phone: 503-333-9042
Email: eva@longtable.farm
Pre-registration is required- don’t miss this opportunity to learn in this hands-on food preservation class!
Please contact us with any questions regarding this upcoming class!
