From learning to brew beer and wine, cooking with native plants and celebrating a book release, you can support the Yuba Salmon Now! Campaign.
Sign up today and enjoy a variety of exciting classes and events being offered this spring! All class proceeds will be donated to the Yuba Salmon Now! Campaign.
April 6: The Wild Gourmet (In the Kitchen)
April 21: Living Wild Celebration and Book Release (Mowen Solinsky)
June 18: Brewing Local Beer and Wine with Wild Plants
The Wild Spring Gourmet: Seasonal Cooking and Medicine Making – April 6, 2011
Our modern-day American diet relies upon a mere 30 or so plant species, while 200 years ago an indigenous Californian’s diet would have included about a thousand. We can still connect with the nutrition of our landscape by cooking native, local foods that are tasty, beautifully prepared and carbon-free.
Prepare a refreshing Douglas-fir iced tea, learn how to make Redbud Vegan Cornbread and discover how to use local Manzanita berries for gourmet crackers and as a antioxidant-filled sugar substitute. Make a handcrafted kitchen cleaner from Bay leaves and use local remedies to naturally scare away mosquitoes.
Get prepared for seasonal cooking with recipes and preparation tips for:
Book Release: Living Wild—Gardening, Cooking and Healing with Native Plants
Class size limited. Contact firstname.lastname@example.org to register.
Date: Wed, April 6th, 6-8:30
Location: In the Kitchen Cooking School, Nevada City
Cost: $45; All class proceeds donated to SYRCL’s Yuba Salmon Now! Campaign
Living Wild Celebration and Book Release – April 21, 2011
Although many of us love nature and consider ourselves environmentalists, much of our real, daily connection to the natural world has been lost. Growing native plants for food and medicine can help our own health as well as that of the landscape around us. It offers a way to deepen our relationship with the land we inhabit, support local biodiversity, and fundamentally shift the way we eat, garden and heal so that we can truly live sustainably.
- Enjoy appetizers drinks made from local plants
- Sample wild, native plant beverages
- View artwork from native Sierra Nevada materials
- Get a signed copy of the new local guidebook: Living Wild—Gardening, Cooking and Healing with Native Plants of the Sierra Nevada
Support SYRCL—All donations go to SYRCL’s Yuba Salmon Now! Campaign.
Date: Thursday, April 21st, 4-6 pm
Location: Mowen Solinsky Gallery, 225 Broad St., Nevada City
Contact email@example.com for more information.
Brewing Local Beer and Wine with Wild Plants – June 18, 2011
Many cultures around the world have their own plant-based alcoholic beverages that are both fun to drink and healthy. Wines and meads were brewed with local herbs to make the plant’s medicine available and to add essential vitamins, minerals, and amino acids to the daily diet. Learn basic beer and wine brewing techniques using seasonal and local plants.
All class proceeds donated to SYRCL’s Yuba Salmon Now! Campaign.
Taught by Daniel Nicholson
Date: June 18, 2011, 10 am – 12:30 pm.
Class Size Limited.
Email firstname.lastname@example.org to register.