[LIVE EVENTS] Sandor Katz keynote Sunday + Brock Dolman on watershed resilience + Nourished Kitchen beet salad

Details: Published on Thursday, 21 May 2015 17:30; Written by editor

Offerings, happenings, and know-how of Ashevillage & friends.

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SANDOR KATZ: Keynote this Sunday, May 24th at UNCA #wildfermentation #communityculture

NY Times best-selling author, Sandor Katz, is kicking off his week-long, hands-on Wild Food & Fermentation Workshop with a public keynote presentation at UNC Asheville this Sunday, May 24th. Come join this evening with the fermentation revivalist, himself. Taste samples...and gear up for a week of fermentation & wild food fervor!

You are welcome even if you can not attend the week-long workshop. The suggested sliding scale donation is $7-$15; no one will be turned away for lack of funds. Seats are limited so get there early. Spread the word. See you there!

When: Sunday, May 24th, 6:45-9:00pm
Where: UNC Asheville Campus, Humanities Lecture Hall
Details: www.facebook.com/events/1582847881994188
VIDEO: Learn how to make kraut with Sandor

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BROCK DOLMAN: Watershed resiliency keynote June 2nd #waterislife #wearewater #watersteward

World renowned water guru, Brock Dolman, is kicking off his weeklong Water Retention Landscape Course with a public keynote presentation on watershed resilience on June 2nd in Asheville. Come join and learn about what you can do to be a wise water steward. Brock is the Director of Occidental Arts & Ecology Center’s WATER Institute and Permaculture Program. He co-directs the Wildlands Biodiversity Program, Basins of Relations, and permaculture courses, and co-manages the Center’s biodiversity collection, orchards, and 70 acres of wild lands.

When: Tuesday, June 2nd, 6:45-9:00pm
Where: TBA, hosted by Permaculture School
Details: www.facebook.com/events/667304293413723
VIDEO: Learn how to be a watershed steward
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NOURISHED KITCHEN: Roasted beet and walnut salad with kombucha vinaigrette
#yum #nourishyourself #foodasmedicine

The sweet spice of allspice and cloves and the acid notes of kombucha tea envelop roasted beets and crunchy toasted walnuts in this Roasted Beet and Walnut Salad with Kombucha Vinaigrette from Jenny McGruther of Nourished Kitchen. Jenny likes to use a mix of beets in the recipe – golden beets, deep red beets and occasionally the candy-striped chioggia. Their loveliness comes together in an exquisite way as the juice from the red beets bleeds into paler varieties, tinging them with pink.

INGREDIENTS
Salad

2 pounds beets
1 tablespoon clarified butter or ghee
3/4 cup chopped walnuts
1 small red onion, sliced into rings no thicker than 1/8 inch

Kombucha Vinaigrette

2 tablespoons kombucha
1/4 teaspoon finely ground
unrefined sea salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons cold-pressed walnut oil
2 tablespoons extra-virgin olive oil

Click here for instructions. LEARN with Jenny in person this August in Asheville at the Nourished Kitchen Workshop. SAVE $333 in May!
VIDEO: Learn how to make water kefir with Jenny McGruther of Nourished Kitchen
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THANKS TO OUR SPONSORS
#gratitude #localbusiness #lovelocal #realfood

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Wanted: Work traders - please This email address is being protected from spambots. You need JavaScript enabled to view it. for details. One bone broth aficionado needed for May 24-30.

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Wanted: Summer interns - apply here.

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EARLY BIRD SPECIALS

WILD FOOD & FERMENTATION WORKSHOP WITH SANDOR KATZ: Last chance to sign up - the next 6 people get a $100 discount!

This immersive workshop is led by the world renowned fermentation expert, and New York Times best selling author, Sandor Katz. He will lead you in daily hands-on fermentation projects and classes. Along with Sandor, five of Asheville’s top wild food experts will take you on field excursions to discover, taste, and learn how to work with nutritional edibles you can find most anywhere. Demonstrations, lectures, food tastings, and a community soiree are all included. In this workshop, you will learn how to nourish yourself and heal your body with fermented foods, as well as identify and prepare wild and medicinal edibles that you can integrate into your kitchen and daily diet. May 24-30. www.ashevillage.org/wild-food-fermentation-workshop

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NOURISHED KITCHEN WORKSHOP WITH JENNY McGRUTHER: Save $333 in May!

Learn hands-on, traditional techniques for a healthy, sustainable, and balanced life. Gain take-home knowledge of modern homesteading practices, age-old natural remedies, and how to safely forage for wild herbs, mushrooms, and other powerfully potent plants. Jenny will guide you in daily hands-on cooking classes, demonstrations, how-to techniques, and lectures on the health-enhancing powers of traditional foods. Along with Jenny, four of Asheville’s top homesteading and natural food experts will take you on field excursions to discover, taste, and learn how to how to create your own nourished kitchen and farm-to-table life. August 16-22. www.ashevillage.org/nourished-kitchen-workshop

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COMMUNITY HAPPENINGS

TEACH FARMYARDS: Support Youth, Food & Our Planet

Teens need more than standardized math and reading to be creative citizens & engaged leaders. They deserve engaging, inspiring, hand-on curriculum that facilitates their learning to create the change they want to see in the world. Our friends at Teach Farmyards want to introduce tens of thousands of high school students nationwide to a 3-day unit on food systems, sustainability and justice. Read more & donate today.

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FOX AND BEGGAR THEATER PRESENTS: Tarocco, A Soldier's Tale

The Italian tradition of Comedia dell’arte comes alive in Tarocco: A Soldier’s Tale, a mesmerizing fusion of circus arts, dance, mask-and-puppet theater, original music, elaborate costumes, and intricate set pieces, all wrapped in a provocative and hard-hitting narrative. Tarocco tells the story of an Italian WWI infantryman, trapped behind enemy lines after barely escaping the gas attacks at Caporetto. Ashevillage is proud to be a co-sponsor. Read more & get tickets.

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