Starting on Saturday, July 13, Chef Shellie Kark is going to get us all sorted out with her three-part series titled United State of Food. After this series, you'll be a confident food consumer making great choices for healthy eating.
COOKING DEMOS: UNITED STATE OF FOOD
Workshops, cooking demos and films centered on food culture, food politics, wellness and how to find the best, healthiest food to eat. These three cooking demos (two in July and one in August) will be our last cooking demos for 2013 – and they’ll be fun, educational and tasty. Sponsored by Whole Foods Market. Here’s to eating and living better in Denver!
New for 2013: A special yearlong series of events, workshops and cooking demos centered on food culture, food politics, wellness and how to find the best, healthiest food to eat.
Eat healthy, learn about nutrient-dense foods and be knowledgeable about your food supply with our new series: This Is Not Food, It's War. One of our favorite chefs will put you on the path toward healthier eating in this premiere cooking demo.
Look, when you are on a road trip and you see a sign that says, “Two-headed Squirrel -- Turn Rght at the Next Exit” – you turn right at the next exit! If someone is making turducken and you're invited -- go!
Do you need something exciting to do this weekend? Join Fresh City Life My Branch on this upcoming autumnal weekend. On Saturday we have several programs to choose from. Whether you need help understanding the basics of bicycle care, a lesson in cooking with delicious whole grains, or want to watch a Civil War movie, we have something for you this weekend!
On Saturday, October 20th there are several programs you can attend. Join us at one of the following:
10am at Schlessman: The ABCs of Bicycle Care -- Peter Roper of the Denver Bicycle Cafe will cover all the basics you need to know to maintain your bike, including air, brakes, chain, fixing and cleaning your bike, and the tools and parts you need. Special emphasis on getting your bike ready for winter riding, and what you need to know to keep on cycling through all seasons!
"A fair is a veritable smorgasbord, orgasbord, orgasbord!" -- Templeton the Rat, from Charlotte's Web.
Fresh City Life is doing our part to make your county fair experience as rich and replete with nostalgia as possible. Fun carny games. Check. Cool prizes, booby prizes. Check. Food sampling, nibbling, noshing. Check. Not only are we hosting a variety of great local vendors at our booth (stop by to sample great local fare), but we are producing two cooking demos on Saturday, August 11. Yesterday I wrote about our morning demo on chutneys with Chef Amy Hoyt.
We know a good county fair includes a little flash and a little trash, a bit of sweet and a touch of sour. Just like a great chutney.
Fresh City Life is bringing a lot of fun to the Denver County Fair. I'll describe our booth offerings, fun prizes and giveaways, plus -- as always -- the seriousness of frivolity that Fresh City Life specializes in. Here's our first DCF offering:
Country Pickle Meets City Pickle: Putting By and Preserving the Harvest with Chef Amy Hoyt
Sure, Colorado has its state bird: the Lark Bunting; and its state insect: the Colorado Hairstreak; flower: Columbine. Colorado also claims a state flag, gemstone, fossil, tree, reptile and even a state song or two. But we haven't got a state meal. Only Oklahoma has a state-sanctioned, legislature-approved meal. And it sounds pretty good.
I know that knowing that Oklahoma has a state meal is teetering on the edge of Cliff Clavin'ism: "It's a little known fact that Oklahoma's state meal is..." But the truth is even stranger -- that there really is an Oklahoma state meal. And here's how I found out:
Let's Bring Back: one of the superstars of the 1980s kitchen -- Monkey Bread.
When I was in high school, my mom discovered a great recipe for turning refrigerator rolls into the most amazing pull-apart dessert bread. Called Monkey Bread, it was a favored recipe of the 1980s, partly because Nancy Reagan made it a staple at casual White House functions. But the origins of the name Monkey Bread are as murky as the origins of the recipe itself.
Does our contemporary Thanksgiving menu bear any resemblance to the original?
The first Thanksgiving feast was launched by the Pilgrims in the autumn of 1621 to celebrate having made it through their first winter and a summer growing season helped along by their friends in the Wompanoag tribe. But does our contemporary Thanksgiving dinner have any connection to that first celebration?