Michaela Hayes is the founder of Crock & Jar, a preservation company with a mission to allow everyone to buy more local food in season and preserve it in order to eat locally year round. She has been teaching preservation classes and workshops throughout the region since 2007. Michaela began preserving as a Just Food trainer and developed the pickling station during her tenure at Gramercy Tavern. She writes the One For The Season column for Sweet Paul magazine and is also a food stylist for various publications. Crock & Jar’s fermented foods are available in specialty stores and farmers’ markets in New York City.