Local Foods Dinner to augment Spiral Living Center recipe for community
From our weekly issue dated October 29, 2008
Brigid Baker is among chefs who will participate. (Photo by Linda Corey-Woodward)
To help explore the hot new local foods trend, the Spiral Living Center will present an intriguing Local Foods Dinner prepared by several chefs on Saturday, Nov. 8 at the Takilma Community Bldg. located at 9367 Takilma Road.
The fall celebration will begin with Suzanne Vautier’s workshop, Acorns and Bay Nuts – Edible Natives. Vautier will show how to harvest, prepare and cook with acorns and bay nuts. The hands-on class will learn how to use the fruits of native oaks and California Bay/Oregon Myrtlewood trees in the kitchen.
Vautier has been preparing and eating acorns for 24 years, developing her own unique recipes, and learning to make more traditional dishes. She will talk about how Native Americans, early pioneers and Koreans used acorns for food. The workshop will run from 1 to 4 p.m. Admission is on a sliding scale, with a $10 discount for Center members.
At 6 p.m., a silent auction and local foods dinner is scheduled. The evening will feature a contest in which jams, libations, salsa and desserts will be judged by a panel of volunteer judges. A silent auction will include food offerings and other goodies. Music will be provided by pianist Alan Eisner.
Proceeds of the evening will benefit the Center’s continuing programs. Board members will be present to meet attendees and discuss skill-sharing and local foods.
Valley chefs Kate Dwyer, Bob Ziller, Greg Walter and Brigid Baker will contribute their special delights to the dinner. Good food and plenty of laughs have been promised by event co-organizer Kelpie Wilson. Food will be donated by Taylor’s Country Store, Kerbyville Farms, Matt & Michelle Richards, Sattori Farm, Wild River Organic Farm, Frog Farm, Walter and gardeners throughout Illinois Valley.
The Center’s mission is to empower the Illinois Valley community to achieve self-sufficiency, according to Deb Lukas. Known as the guiding light, she is the volunteer executive director of this non-profit organization. It offers a wide range of programs featuring rural living skills.
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Past programs have covered growing oyster mushrooms, permaculture-perennial agriculture, extending the frost-free season with small hoop houses, irrigation design, fruit tree grafting, seed and plant exchange, herbal immunity methods, edible weeds, plant propagation techniques, beekeeping, and growing tomatoes.
The Center also has hosted free skill-share events featuring flint-knapping, butchering, pole-peeling, basket-making, knitting, homeopathic first aid, garden design, bicycle repair and herb walks. It plans to continue hosting similar diverse workshops.
Many already follow the motto, “Shop Local.” Lukas urges Illinois Valley residents to be “locavores.”
“Locavore,” she said, “is the Oxford Dictionary word of the year. Its definition is a local resident who tries to eat only food grown or produced within a 100-mile radius of home. We want to appreciate all our local farmers and food processors, and encourage the enjoyment and promotion of a variety of local foods, from wild mushrooms to salmon, and acorns to farm produce and products.
“Local foods,” she continued, “not only taste good, they are more nutritious, support the local economy, and connect us to the land.”
Added Joy McEwen, of the Food Shed Committee, “Buying locally grown food is fodder for a wonderful story.
“Whether the farmer who brings local apples to market, or the baker who makes bread, knowing the story about the people who grow our food can contribute to your enjoyment of a meal.”
A limited number of advance tickets for the workshop and dinner are available by phoning 592-3642 or email:spiral@frontiernet.net. Tickets also are available from Center board members helping to organize the event: Lukas, Amy Schell, Emily Ring, Grace Brookman, and Baker.
