Welcome to the Club!
Hi there — and welcome. I’m so glad you’re here.
The Canning Club is a space I’ve been dreaming about for a long time. If you’re reading this, you’ve stepped inside the members-only section of my site — a cozy, deep-dive corner of the internet where I can share more than just simple recipes or quick social posts. This is where the real conversations happen.
In addition to growing up in a food-and-farming family, I’ve worked professionally with food for over 20 years — starting at 14 and spending time in everything from neighborhood kitchens to fine dining. A few formative years in a Michelin-starred restaurant in my early twenties shaped the way I think about craft and intention. Today, I’m also a certified Master Food Preserver through New Mexico State. Across all those experiences, I’ve come to care deeply not just about how food tastes, but how it’s made, preserved, and passed on — especially in our home kitchens.
This space is where all of that comes together.
Long-Form Recipes
Not just ingredient lists and instructions — but recipes with depth, context, and process. The kind that are lived-in, tested, and translated for the home cook. Some might be seasonal or tied to a memory. Others will be new classics in the making.
Deep Dives into Food Preservation & History
We’ll get into the why and how behind the techniques — especially canning, fermenting, drying, and freezing. I’ll walk you through what makes something safe, where misinformation sneaks in, and how history shaped the jars on our shelves.
Opinion & Editorial Pieces
Expect reflections on food systems, safety debates, kitchen culture, and the things I just can’t stop thinking about. Some topics are nuanced, some are spicy, and many are overdue for an honest conversation.
1-on-1 Access & Community Input
As a member, you’ll be able to reach out directly. I’m here to answer your questions, hear your thoughts, and respond with real-time care. You’ll also have a voice in what comes next — suggest topics, vote on upcoming features, or ask for breakdowns on methods and myths.
Why This Space Exists
The Canning Club is part Patreon, part Substack, part blog all in one place — but mostly, it’s about freedom. The freedom to go long when a topic deserves it. To be technical when it matters. To share thoughts and opinions without worrying if it fits an algorithm.
It’s a space for those of us who care about where our food comes from and how we preserve it — in jars, in memory, in culture.
So whether you're here to refine your canning skills, to dig into food history, or just to enjoy recipes written with clarity and soul — welcome. You're in good company.
Let’s get to work (and maybe open a jar or two).
Warmly,
Chef Ona Lee