news from both coasts and an article


Hi again from Buffalo.  Feeling homesick this week with the rain here, but research is going well.  So many fantastic snippets and nuggets here in the wonderful Special Collections. My roommate is a fellow graduate student, and she’s been keeping me amused with things like red velvet cupcakes and spiced lentils.  And the librarians and scholars have really made me feel welcome — trying to stuff me full of nourishing brainfood.

Still, not much cooking.  I’ve been eating simple salads with good cheese, roasted beets, fennel, tangelos, walnuts — basically any combination that seems delicious.  Concocted a tagine-free chicken apricot tagine, which was made by roasting the chicken, onions, lemons, and apricots, then simmering the roasted stuff with chicken broth and herbs.  Not bad.

But the news from home is better!



My story on micro food networks appears in the Eugene Weekly Chow! section today — check out the whole issue, since it’s a good one and speaks of many changes on the Eugene restaurant scene.  Thanks to everyone who told me their stories about sharing food amongst neighbors.  Recognize yours?

If you’re interested in joining a neighborhood group, check out the following associations with a very active web presence:

And if you don’t see yours, or you know of other active web links for Eugene neighborhood food-related resources, please post the URL with a comment!


Also, I wanted to mention some upcoming MFP classes.  Sign up by mailing in the form on the Extension webpage (see link to the right) or by calling 541-682-4246.  The last class on gluten-free cooking was wildly popular and over-enrolled.  If you haven’t taken one of these classes, you don’t know what you’re missing!  All classes include instruction, hands-on projects, recipes and a homemade lunch.  You won’t see a price like this for high-quality, joyous culinary instruction anywhere else.

May 30:  The monthly class series continues with “Foods from Mexico.” This class has been in the works for months, and it will feature family recipes and other delights from the Jalisco region, prepared by native cook Alejandra Bernal de Mendez and the Master Food Preservers.  9-2, Ext. Office Auditorium, $30.00. Sign up to reserve your space right away, since this one will fill up.

June 6:  Fie on expensive camping dried food!  This month’s class is “Dehydrating Foods.” Learn how to dehydrate your own meals and snacks for camping, hiking and emergency preparedness. 9-2, Ext. Office Auditorium, $35.00.


NEW!!!  And for those of you who prefer your cooking classes fast and free, check out our Saturday mini-class series at Down to Earth’s downtown store.  They’ve asked us to partner with them to educate the community this summer.  I’m teaching two of the classes, Water Bath Canning and Flavored Oils and Vinegars.

May 23: Water Bath Canning, 1 to 3.  Come join me to learn (or relearn)  basic canning techniques for fruits, jams, and pie fillings!
June 13: Food Drying and Freezing, 1 to 3.
June 27: Flavored Oils and Vinegars, 1 to 3.  Come join me to learn safe, delicious, and unusual ways to flavor oils and vinegars!
July 18: Pressure Canning, 1 to 3.
August 1: Canning Pickles, Tomatoes and Salsa, 1 to 3.


7 thoughts on “news from both coasts and an article

  1. Amy 23 April 2009 / 2:21 pm

    Hi – thanks for the note about the DTE classes – had no clue about them! Is there anything on the MFP website?


  2. Eugenia 23 April 2009 / 2:26 pm

    No, not yet. There should be, especially since DTE doesn’t have a good local website. I saw the classes advertised in the latest DTE newsletter, which is not online.


  3. Liz Lawrence 23 April 2009 / 8:12 pm

    hey! I was surprised to see my story end up in print! looking forward to meeting you sometime at one of the friendly neighborhood shindigs or wherever. I’d love to go to your canning class, but I work on saturdays for now.. bummer. I’ll send Aaron.



  4. Dena 24 April 2009 / 9:47 am

    So super excited about the DTE classes. Is there a way to register, or is it just first-come, first-served? I imagine those classes are going to fill up real fast!


  5. baltimoregon 24 April 2009 / 1:10 pm

    Great story! I want that recipe for the fig pear lavender jam.


  6. Eugenia 25 April 2009 / 4:46 am

    Liz: absolutely! Hope I got it right.

    Dena: I don’t know much about the registration, honestly. I believe it’s just a show-up deal. I’ll post more info once I know.

    Baltimoregon: Thanks! I wonder about that one, too. It would almost be like a pear butter, not a jam, since both figs and pears dissolve, unless she uses big pieces?


  7. KAB 27 April 2009 / 9:32 am

    Rhubarb is the best! I’ve been a fanatic from a very young age and have big plans for freezing, baking and making this season. Thanks for the recipes!


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