Kelly McVicker is the founder of San Francisco-based McVicker Pickles, where she blends her Kansas roots with California flavors via small batch pickles and condiments that have gained a cult following on the shelves of Bi-Rite and other Bay Area purveyors. Kelly has presented at TEDx, San Francisco Street Food Festival, Maker Faire, Eat Real Festival, and other events. She has contributed recipes for books and magazines focused on food preservation, and is currently researching for a book project of her own. Kelly is a Certified Master Food Preserver, which means she can teach you how to safely can, pickle, ferment, jam, jelly, dehydrate, or help you test your pressure canner. She lives in the Lower Haight and teaches hands-on preservation classes around the Bay Area.