Canned Goods, Photo by Ray Shrewsberry
BOZEMAN, Montana — A new study conducted by the MSU Department of Home Economics has found that 99% of residents in Bozeman’s trendy Cannery District don’t actually know how to can anything, despite the neighborhood’s historic roots as a hub for food preservation.
The study, which surveyed over 500 residents of the Cannery District, found that while many residents are passionate about organic and locally-sourced foods, the majority have no idea how to can or preserve them.
“It’s a bit surprising, to be honest,” said lead researcher Dr. Emma Davis. “The Cannery District has a rich history of food preservation, so we expected to find a higher level of knowledge about canning and pickling. But it seems that most residents are more interested in the aesthetics of the district than its practical applications.”
The study has caused concern among some longtime residents of the Cannery District, who fear that the neighborhood is losing touch with its heritage.
“I remember when this area was a thriving hub for food preservation,” said local resident Mary Corning, who has lived in the Cannery District for over 30 years. “But now it seems like everyone is more interested in craft beer and artisanal mayonnaise than actually preserving food.”
The study has also sparked some controversy among residents of the Cannery District, with some questioning the validity of the research.
“I mean, who cares if we don’t know how to can anything?” said resident Samuel Kennedy. “We’re still living in a cool, historic neighborhood with great restaurants and breweries. Why does it matter if we know how to pickle a cucumber or not?”
Despite the criticism, Dr. Davis stands by the study’s findings, citing the importance of preserving the historic traditions of the Cannery District.
“Food preservation is not just a trendy buzzword,” Dr. Davis stated. “It’s an important part of our cultural heritage, and it’s important that we don’t lose sight of that. While it’s great that the Cannery District is a vibrant and exciting neighborhood, it’s equally important that we remember its practical roots.”
As of press time, no plans have been announced to address the study’s findings, but some residents are already starting to show interest in learning the art of canning and preserving. Whether this newfound interest will lead to a revival of the Cannery District’s culinary heritage remains to be seen.
The editor has always had a passion for the written word, ever since penning a Pulitzer-worthy essay at the tender age of five. Spending formative years traveling the world, writing about everything from Machu Picchu to the mall food court, The Editor eventually apparated in Bozeman, realizing a true calling as the editor-in-chief of Bozeman Grit.
