Community Food Preparation Event
SUNDAY, August 29, 2010
1:30 to 3:30 PM
Location:
At the home of Dr. Teri Sue Wright, DVM
2919 McKendrick St.
(in south Eugene)
I first proposed the idea of the “Community Food Preparation Event ” in the August ’09 Newsletter. We held an “Old Fashioned Fat Rendering Party” in February. Our local holistic veterinarian, Teri Sue Wright, has volunteered her home once again.
This time we will be making sauerkraut, kimchi, pickled garlic, ginger carrots, pickled cucumbers, fruit chutney, or other fermentations.
How it works:
During the first half hour there will be an overview of lacto-fermentation and instructions. The rest of the time will be spent, chopping, pounding, learning, talking, laughing and maybe taking some photos (we have bloggers on the loose!).
This is not a class!
It is a BYOI (Bring Your Own Ingredients) party! Everyone is encouraged to choose a recipe that you would like to make. Bring all of your own ingredients, such as vegetables, or fruit, salt, whey or probiotics (we will have salt, whey and probiotics available) and jars. We will have a few knives, Kraut Pounders and cutting boards, however a few more good knives or boards might be helpful. We will provide the space and experienced fermenters of whom to ask questions. Most of all this is an opportunity to gather with other like-minded folk, ask all of your fermentation questions and talk about food.
Directions:
“South Chambers straight through the 28th Street intersection (blinking light). Take a right onto McLean (3rd street passed that intersection). Take the 1st right on McKendrick. My house is about 8 houses down (1/2 way) on the right. A large telephone pole marks the top of my driveway. Tan house w/ black trim and red doors; the house sets down off the road. Feel free to park in the driveway, OK to park on the right side of the driveway a little ways onto the grass.”
Phone:
Teri Sue’s number is 541-343-5028
Children and Guests are Welcome:
This is a child-friendly home. Teri Sue has toys and DVDs for young children.
Recipes for fermented vegetables can be found in Nourishing Traditions by Sally Fallon Morrell, Wild Fermentation by Sandor Katz, in the Sept ’07 Newsletter, and online.
Cost:
There is no charge for this event. Donations to the Eugene Chapter are always gratefully accepted.
