Another successful Slow Food Berkeley workshop! Thanks to all for coming.

Sunday, November 8. 4:00pm – 7:00pm
Original Post
Join us for a celebration of Native American harvest ingredients with chef John Farais. John will discuss the growing, drying, and storage of traditional ingredients such as acorns, seaweed, and native tubers as he demonstrates recipes updated for modern kitchens. Attendees will taste John’s work, get some hands-on experience, and return home with their own set of recipes. The final subjects will be decided by availability, but may include prickly pear, amaranth, native fruits, …