In this class, Dan from Dump City Dumplings will teach us how to incorporate seasonal veggies into tasty steamed dumplings. Dan will show us how to cook and season fillings, as well as prepare a dough. He will also share how to form and steam delicious buns. Join us for this mouth watering class!
For years, Dump City Dumplings has been serving up tasty Chinese style steamed bun dumplings inspired by cultures all over the world. They can be found at their restaurant in the Old Mill or at their food cart. They were recently featured on the Food Network's hit show Diner's, Drive-ins, & Dives. Find out more about Dump City at their website.
In this class, experienced Central Oregon beekeeper Ron Lane will help beginning beekeepers and assist those who started keeping bees last year. We will explore questions and concerns common to beginners.
Topics will include:
- Can you keep bees in Central Oregon
- What is the cost of getting started
- What equipment is needed for a new beekeeper
- Where should hives be located
- How much time and upkeep is required to successfully keep bees
- How much honey can be expected
- What to expect in the second year of beekeeping
Hive equipment will be available for inspection and we will discuss some of the various types of hives available. We will also answer questions regarding where and when to get your bees.
Please bring your questions so we can help prepare you to get started this season.
Learn about how to use winter squash with chef and educator Suzanne Landry on Saturday, November 6 at 1pm. Enjoy the satisfyingly sweet taste of winter’s best - the winter squash family. They can add sweetness to any dish or stand-alone. Winter squash are hearty, filling, and nourishing. Serve as a side dish to any protein but so good you’ll want to eat it alone! We will discuss the wide variety of squash, when, and how to use them. From acorn to butternut, kuri, kabocha, and spaghetti, we will cover them and more. $7 for Locavore members, $10 for non-members and free for SNAP/Wic recipients.
Join us Saturday, November 27 to hear from fermentation revivalist Sandor Katz. Sandor has both taught and learned about fermentation in dozens of countries around the world. Hear about his journeys and his new book, learn about Chinese techniques for fermenting vegetables, and ask him anything fermentation-related that you might be curious about. $10 for Locavore members, $15 for non-members and $5 for SNAP/WIC recipients.
Locavore's Food School is taught by chefs, nutritionists, and food enthusiasts who want you to learn how to make delicious, in season, and local food pop! Learn the secrets of the culinary mind at these exciting classes geared toward the home chef.
Johnny Appleseed never came this far west so Oregon settlers had to plant their own apple trees if they wanted fresh cider, hard cider or vinegar. Today our state has many heirloom apple trees whose fruit drop to the ground unused in part because we have gotten out of the habit of fermenting for preservation. Natural fermentation takes sweet juice and transforms it into alcohol (through yeasts) and then vinegar (through bacteria). In the case of apples, all the phases are delicious. And with simple equipment and techniques, anyone can produce juice, hard cider, or vinegar. Learn the process and you'll soon be enjoying your favorite fruit from the orchard, sweet, hard, or sour. Come press apples and learn to ferment apples in this hands-on class with Kirsten and Christopher Shockey, award-winning authors of The Big Book of Cidermaking.
During this class, we will press apples to make cider for participants to ferment at home. Bring a few glass jars to take your cider home.
About the Shockeys: Kirsten K. Shockey and Christopher Shockey are the coauthors of The Big Book of Cidermaking, Fiery Ferments, best-selling Fermented Vegetables and award winning Miso, Tempeh, Natto and other Tasty Ferments. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They used to teach worldwide and host workshops on their homestead in southern Oregon but have moved their teaching online to The Fermentation School, an exciting new collaborative of instructors.
Their days are a chaotic combination of grand-parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way. Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars. At the end of the day they go to bed exhausted and knowing life is good.
Locavore's Food School is taught by chefs, nutritionists, and food enthusiasts who want you to learn how to make delicious, in season, and local food pop! Learn the secrets of the culinary mind at these exciting classes geared toward the home chef.
In this class, we will learn to ferment vegetables for flavor and gut health. Vegetable fermentation is one of the oldest, and perhaps the most healthful, food preparation (and preservation) methods. This rediscovered culinary art is easy and safe, making it a wonderful, accessible way for even the wariest of cooks. You can take vegetables harvested at the peak of their season and preserve them for maximum flavor and nutrition, whether you grow your own or get them from a local farmer. Learn to use one of the safest, easiest, most flavorful, and healthiest techniques known to preserve while keeping all of the nutrients alive (as well as increasing their benefit). Sound too good to be true? Best-selling authors, Kirsten and Christopher Shockey discuss the health advantages of eating fermented foods and demystify the process by demonstrating how to make apple sauerkraut. Bring you questions and curiosity and go home ready to make your own ferments.
About the Shockeys: Kirsten K. Shockey and Christopher Shockey are the coauthors of The Big Book of Cidermaking, Fiery Ferments, best-selling Fermented Vegetables and award winning Miso, Tempeh, Natto and other Tasty Ferments. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They used to teach worldwide and host workshops on their homestead in southern Oregon but have moved their teaching online to The Fermentation School, an exciting new collaborative of instructors.
Their days are a chaotic combination of grand-parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way. Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars. At the end of the day they go to bed exhausted and knowing life is good.
[et_pb_section fb_built="1" _builder_version="3.22"][et_pb_row _builder_version="3.25" background_size="initial" background_position="top_left" background_repeat="repeat"][et_pb_column type="4_4" _builder_version="3.25" custom_padding="|||" custom_padding__hover="|||"][et_pb_text _builder_version="3.27.4" background_size="initial" background_position="top_left" background_repeat="repeat"]What: Learn to make your own handmade tortillas! Gordon will cover the proper hydration and mixing of dry masa, shaping, and cooking fresh tortillas.
When: Thursday, March 26 from 4:30-5:30pm
Who: Gordon from El Sancho
Cost: $5 Locavore member/$8 non-member; free for SNAP/WIC recipients 
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What: You will learn how to make perfect eggs six ways: Over Easy, Over Medium, Over Hard, Sunnyside Up, Basted and Poached. You will also learn how to make Eggs Benedict and homemade Bearnaise sauce.
Where: Locavore
Cost: $5 Current Locavore Member / $8 Non Member
What: Sausage 101 - This introductory class will teach the basics of preparing and grinding meat, the importance of mixing, as well as methods on how to formulate a basic sausage recipe. Basic safety will be covered, as well as suggested equipment for those that wish to join the next class.
$5 Current Locavore Member / $8 Non Member
Free to WIC and SNAP
What: Learn more advanced information about keeping bees, more time for question and answer with Ron Lane, professional beekeeper
Cost: $5 current Locavore member / $8 Non Member
Free to WIC and SNAP
