5. The Arc of Freshness
Many foods go through stages of deliciousness as they age; we’ll look at how you can enjoy them over their whole life span. A loaf of bread shows us the way through this concept. This is a three-part workshop.
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6. The Arc of Ripeness
We often use “the peak of ripeness” as the gold standard for flavor, but many foods can be eaten at different stages on their path…
Sherri Brooks Vinton
Sherri Brooks Vinton
7. Nose to Tail Produce
Savvy cooks — from seasoned grannies to professional chefs — never let a stalk, husk, or stem go to waste. Learn how every part of…
Sherri Brooks Vinton
Sherri Brooks Vinton
8. Using Up Leftovers
Leftovers don’t have to taste like a reheated memory of last night’s meal. We’ll cover three strategies that will put cooked ingredients to work. Whether…
Sherri Brooks Vinton
Sherri Brooks Vinton
9. Whole-Beast Cooking
Meat and poultry eaters can get the most out of every cut by using up every bit of the beast they buy, and I’ll show…
Sherri Brooks Vinton
Sherri Brooks Vinton
10. Eating Trash Fish
There are more fish in the sea. Your momma told you that, and I will too. We’ll talk about all the less popular fish available,…
Sherri Brooks Vinton
Sherri Brooks Vinton
11. Composting Kitchen Scraps
Even inedible foods don’t have to become waste. Composting turns kitchen scraps into a nutrient-rich soil amendment. This brief overview introduces the various approaches one…
Sherri Brooks Vinton
Sherri Brooks Vinton
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Spring Conference with Organic Growers School and Mother Earth News
Learn to to cultivate food equity and diversity initiatives, self-sufficiency, health and well-being, and environmental sustainability in local communities.
- 20 videos
