What we’re about
For 13 years, we have toured farms and food events in Santa Barbara County. Starting in 2025 we will cook and enjoy food, garden, volunteer and continue farm tours and more food events in SB and possibly other communities to learn more about our food system. We are collaborating with Slow Food International www.slowfood.com
Each month we meet at various locations to learn the secrets of Local cuisine from the people who produce, market and prepare our food. We visit farms, markets, restaurants, culinary stores, wineries, the marina and many more. Our goal is to bridge the gap between taste, health, agriculture and the environment. I am a long time foodie and dietitian who teaches nutrition with SBCC in the School of Extended Learning. Feel free to email me to share your thoughts and ideas.
** Recently I have started to post food and farm events by other organizations, mostly non-profits. It has crowded our calendar and may be confusing. I promote events that meet our goal of education and fun. I do not always attend these events although I wish I could.
Upcoming events
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•OnlineMushroom Madness! How to Dehydrate, Freeze, Pickle & Can - Online
OnlineLearn all about preserving mushrooms in this FREE Zoom Class from the UC Master Food Preservers
#### What’s featured in this class
- How to clean and prepare cultivated mushrooms
- Dehydrating mushrooms and making mushroom powder
- Freezing mushrooms for long-term storage
- Pickling mushrooms with tested, research-based recipes
- Safe, research-based canning methods for mushrooms
- Storage and quality tips for each preservation method
Cultivated mushrooms are versatile, flavorful, and easy to preserve when you use the right method. This free online workshop, taught by UC Master Food Preservers Online Delivery Program, shows you how to dehydrate, freeze, pickle, and can mushrooms safely using research-based guidelines. You’ll learn how different methods affect texture, flavor, and storage life, and how to choose the best option for how you plan to use your mushrooms later.
We’ll cover how to prepare mushrooms before preserving, why certain methods require pre-cooking, and which processes are approved for home use. We’ll also explain when canning is appropriate, how pickling changes safety requirements, and how dehydrated or frozen mushrooms can be used in everyday cooking.
RESERVATIONS REQUIRED to receive the Zoom Link: Click HERE
For more information, go to this link7 attendees
Past events
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