…with special guest Ken Albala, who spent the week at Oregon State as the Horning fellow. Ken gave three talks on food. I caught up with him and the Corvallis food studies/Slow Food gang after his talk on potlucks (among other ideas about sharing food). Where else? At a potluck. He made this wonderful all-local ravioli out of homemade dough and a butternut squash filling that both featured Two Towns cider. It was topped with walnuts, peppers, and herbs, and was the star in a meal of many excellent dishes.
Stay tuned for the book version of this year’s Horning lectures. OSU Press publishes the lecture series, and I understand Ken will undertake this project in the future.
It’s a big weekend here at Culinaria Eugenius. Just got back from the coast with a mushroom delegation led by UO Environmental Leadership Program’s Peg Boulay, members of the Cascade Mycological Society, local chefs, and our guest Hank Shaw. Now we’re off to the wild foods dinner at Marché. More to come!