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awesomepickle.com pickling workshop

I’m giving a sauerkraut workshop on Friday, November 27th, so come on over and bring all the cabbage you didn’t cook for Thanksgiving dinner. It’s part of the Buy Nothing Day celebration at the Non*Mart art show and it’s free.

The party lasts from 4 pm to 6 pm at Y2Y Gallery at 251 Balboa Street in San Francisco. I suspect the workshop will start at 5. We won’t be providing materials, so please bring your own:

– a widemouth mason jar (quart or half gallon) with a lid.
– a medium or small head of cabbage. It is helpful if you know how much your cabbage weighs. Check your receipt or ask the farmstand to weigh it when you buy it.
– a teaspoon of caraway and/or cumin seeds per quart.
– a mandoline or grater with a straight blade to slice, not grate, the cabbage. If you do not have a mandoline, we can share.
– a mixing bowl.

For more details visit the Non*Mart site.

The photo is from the pickling workshop I taught two weeks ago at Gravel & Gold.

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Kraut in a bowl
I’ve always considered pickling an art and now I have some justification. My sauerkraut will be part of the art exhibition Non*Mart, opening November 6 and running till January 15, 2010 at Y2Y Gallery at 251 Balboa Street in San Francisco.

The theme of the show is bartering and everything on display will be available for trade, including the kraut. Come taste samples of it fresh and alive at the party from 6 to 8 pm on the opening day. I’ll have more ready to trade, and I can always make more.

I got inspired to apply to the show after starting a happy trade with Clare Judith Bowers for one of her paintings.

Here’s the flyer, click for a larger size:
nonmart_flyer_small

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The McClures and their pickles
The American Museum of Natural History in New York City is hosting a pickle lecture and tasting next week. Yes, that’s right! Behold the glorious fermented vegetable as it enters these hallowed halls to receive its due as a key step in human civilization. Who even needs fire when you can pickle? Lucy Norris, the author of Pickled: Preserving a World of Tastes and Traditions, and pickler Bob McClure of McClure’s Pickles (on the left in the photo) will talk about how pickles happen, which foods take well to pickling, the history of pickles, and how different cultures have put their own spin on the salty delicacies we love so much. The lecture is a week from tomorrow on Tuesday, October 13 at 6:30 pm in the Linder Theater at the American Museum of Natural History. Tickets are here.

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