NEWS FROM ABROAD
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!
ARTICLE IN EUGENE WEEKLY HITS THE STANDS TODAY
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!
UPCOMING MFP CLASSES
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.
INTRODUCING THE DOWN TO EARTH MFP MINI-CLASS SERIES
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.