Lindsay Karson, owner of Greater Good Foods, LLC, will answer your questions about how food travels from the farm or factory to the consumer and help you make informed decisions while shopping local food businesses in Colorado. Brought to you by Denver Urban Homesteading.
Want to learn more about the farm to table philosophy of shopping, cooking, and eating? Check out some of these titles:
I've always wanted to visit Italy, but never more than after watching Luca Guadagnino's "I Am Love." Everything from the beautiful scenery to the food to the clothing was striking. I felt like I was peeking into an aspect of the country I would probably never experience: the posh lifestyle of a family steeped in old money and culture.
At the core of this film is the story of the Recchi family, a wealthy bunch whose successful textile business is about to be handed down from the patriarch to both his son and grandson. As he puts it, "It will take two men to replace me." Oh Grandpa, your self-importance will do you no good after you pass! Because against his dying wishes the company is sold to someone outside of the family and the tight knit group begins to fray. It is hard not to see this unraveling as punishment for a life of entitlement, but I don't think it is Guadagnino's intent to comment on this at all.
Last cooking demo of the year, Saturday, December 18, 1:30 p.m. in the B2 Conference Center.
Fresh City Life has an early holiday present for you! We've added all of the 2010 cooking demo recipes to our denverlibrary.org/recipes website as downloadable PDFs you can now view, print off and make at home!
This year has been full of amazing chefs teaching delightful dishes, and now you have access to those dishes whether you attended the class or not.
Here are some highlights of the 2010 cooking demos:
New Irish Cuisine Cooking Series in February and March- Chef Jessica Gaydos taught us about the potato famine, soda bread, and boxty, a very starchy yet delicious fried potato dish.
When was the last time you had caviar? Unless it was a few orange roe eggs sprinkled on top of some sushi, it's probably been awhile; after all, it's fare for celebrations.
This Saturday KitchenCue Chef Shellie Kark will be demonstrating how to make a variety of delicious and indulgent holiday appetizers, including Roasted Baby Beets and Gently Steamed Potatoes with House Made Creme Fraiche and American Sturgeon Caviar. Now doesn't that sound fancy? You don't have to go to a five star restaurant to taste this earthly delight- learn how to make it yourself and wow your party guests while you're at it!
Saturday December 4, 1:30-3 p.m., Level B2 Conference Center of the Central Library
Sink your teeth into these great novels - some are meaty with mystery while others are sweet and frosted with humor and friendship. While digesting these great reads, we hope you have a rich and relaxing holiday. Looking for seconds? The library has heaping helpings of great books, movies and music to satisfy your educational and entertainment hunger.