- October 22, 2019
6:00 pm - 7:30 pm
Waste is a hot topic in the food world right now, as we attempt to shrink our carbon footprint. Home food waste, as well as food wasted in the field are major contributors to inefficiencies that contribute to global warming. In this session, Meredith Leigh will highlight some of the ways we have been addressing (more…)
- August 6, 2019
6:00 pm - 7:30 pm
There are some things for which we just depend on the supermarket or co-op, but what would happen if you couldn’t? This class puts a fun spin on a semi-troubling question, by exploring how to grow and make from scratch some of the very items you may not consider local or handmade. Capers? Sriracha sauce? (more…)
“Heat is the element of transformation,” writes chef Samin Nosrat, who has worked with Alice Waters at Chez Panisse. Nosrat argues that heat, more than anything else, is what ultimately renders our food from one thing to another. “Heat is flavorless and intangible,” she writes, “but its effects are quantifiable.” Long before Nosrat finished her […]
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