Michaela Hayes is the founder of Crock & Jar, a New York City based food preservation company whose mission is: 1) to increase the amount of food we grow or buy from local farmers in season and 2) to preserve it so we can eat locally year round. She has been spreading the preservation message in classes and workshops throughout the Northeast since 2007. Crock & Jar’s signature line of fermented foods is available in specialty stores and markets in NYC, as well as online.
Michaela's three great loves are food, art, and science, making food preservation her perfect happy place. She began her quest for preserving food as a Just Food trainer and got to play in a walk-in full of gorgeous produce when she developed the pickling station during her tenure at Gramercy Tavern. She teaches food preservation at institutions such as Brooklyn Botanic Garden, Natural Gourmet Institute, and Stone Barns and for individual CSA groups. She also teaches a six week Community Food Arts course for Farm School NYC, helping future farmers and producers work through the ins and outs of creating a value added product. Michaela spreads her love for food preservation around the world, writing the One For The Season column for Sweet Paul magazine, and keeps it close to home as a co-organizer of the NYC Ferments Meetup group.
When Michaela isn't in the kitchen preserving food, she's in the kitchen making it beautiful as a food stylist. Before she worked in food, she worked in commercial photography, traveling the country and the world as a photo assistant and studio manager. Food styling let's Michaela get back on the set, with pots and pans instead of lights and gaff tape. You can see her food styling work here.
Michaela Hayes in the media:
Sweet Paul Magazine