A big, warm thank you to all of you who voted for both Culinaria Eugenius and Food for Thought on KLCC, NPR’s local affiliate. We came in second in both categories this year: best self-published work and best radio show. I’m particularly proud of the latter, as Food for Thought is a teeny, tiny volunteer-run weekly show, and it went head-to-head with some great radio programs with a much longer run and listener base.
This week on Food for Thought, Ryan and Anni will be discussing beans and other lost arts of hearth and home with historian Ken Albala, author of a new book on said topic. Ken came to Eugene a few weeks ago to meet with the team working on a new Food Studies program initiative at UO, and we’re eager to hear what he thought! They’ll also be chatting with the owner of Brail’s, the venerable Eugene breakfast spot. Listen in today at noon (PST) on 89.7FM in Eugene, or its sister stations in Oregon, or live on the web.
I’m also very excited to announce that the Lane County Master Food Preservers still have a few spaces left for our casual, inexpensive sushi class this Friday, November 9, 2012. I’ll be discussing classic sushi techniques, including making pickled ginger and sushi rice for a traditional sushi party, and Ruby Colette and Kelly Makinson will be showing off their skills with a wide range of fillings, from pickled vegetables to California rolls. You’ll have a chance to try your hand at rolling your own, as well! Cost: a mere $15, Location: Community of Christ Church, 1485 Gilham Road, Eugene from 6-8:30 p.m. REGISTER SOON! DON’T MISS OUT! To register and see what else we’re teaching this winter, click here for Extension’s class descriptions and registration instructions.
The picture, by the way, is of the chirashizushi and a special, giant clam (mirugai) nigiri eaten by yours truly last week at Eugene’s best sushi restaurant, Kamitori. The restaurant didn’t make the EW best sushi list, and that is just insane. It’s very difficult to find giant clam because of its rarity, and Chef Masa scored one. It’s a pleasure to see someone so excited about new finds and doing food right. He’s one of our city’s best chefs. If you haven’t been and you treasure fantastic, fresh, traditional sushi at reasonable prices, go now. Hours for lunch vary but he’s open for dinner most of the week.