Sunday, September 27, 2009

Some interesting events in the New York area:
Eat local food throughout the year?
Just Food and the Weston A. Price Foundation NYC are pleased to announce:

Community food education workshops with the creators of the Local Foods Wheel New York Metro Area - Jessica Prentice, Maggie Gosselin and Sarah Klein.

These two special community food education events with local foods experts Jessica Prentice (author of Full Moon Feast), Maggie Gosselin, and Sarah Klein will demonstrate how eating local food is as easy as turning the dial. As the creators of the recently released "Local Foods Wheel New York Metro Area," they will lead two workshops on easy and time-saving cooking and preserving techniques that can help you eat local and healthfully throughout the entire year.

Slow Food for the Urban Kitchen: Nourishing Local Food from the Slow Cooker, a demonstration class with food samples - Friday, October 2, 2009, 6:00 - 8:00pm, Judson Memorial Church, 239 Thompson Street.

Eating nourishing local food during the late fall and winter doesn't need to be time consuming. Stocks, soups, and stews from sustainably-raised meat along with breakfast porridges are incredibly warming and nourishing foods that can be made in a time-saving and inexpensive slow cooker or crockpot (oven and stove top methods of preparing these foods will also be shared). Jessica, Maggie and Sarah will demonstrate how to create quick, easy and local meals - breakfast, lunch and dinner.

Preserving the Local Harvest with Lacto-fermentation a demonstration class with food samples - Saturday, October 3, 2009, 2:00-4:30 pm, Judson Memorial Church, 239 Thompson Street.

Preserving the fall harvest can provide you with local food throughout the year that is delicious and highly nutritious. Jessica, Maggie and Sarah will show you why fermentation is an easy and inexpensive way to preserve the bountiful harvest of fruits, vegetables and herbs grown locally. You will learn about the health benefits of lacto-fermented vegetables and beverages and how to turn the fall harvest into sauerkraut, kimchee, chutneys, salsa, and sauerruben. Kombuchas, ginger bug, and whey-based sodas will also be discussed.

For more information about these events, and the presenters, go to

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embracing a sustainable lifestyle as a Locavore ... using locally grown and produced ingredients whenever possible ...

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