Beth Dooley, a James Beard Award-winning food writer, author of 12 books, and columnist for the Minneapolis Star Tribune and Minnesota Public Radio, is an endowed chair at the Minnesota Institute for Sustainable Agriculture, University of Minnesota.
Beth is speaking in Texas and Pennsylvania.Workshops
Check It Out!
The Perennial Kitchen: A Cook’s Guide to Regenerative Ingredients and What to Do with Them in the Kitchen
Learn about the cook’s field guide to the range of foods that are as good for the earth as they are on our plates: Kernza (grain & flour), camelina oil, hazelnuts (nuts, oil, flour), elderberries, and artisan grains.
Real Foods
Speaking At:
Texas, Sunday 10:00-11:00 a.m., Real Food Stage
The Perennial Kitchen: A Cook’s Guide to regenerative Ingredients and What to Do with Them in the Kitchen
Learn about the cook's field guide to the range of foods that are a good for the earth as they are on our plates: Kernza (grain & flour), camelina oil, hazelnuts (nuts, oil, flour), elderberries, and artisan grains.
Real Foods
Speaking At:
Pennsylvania, Friday 2:00-3:00 p.m., Real Food Stage
Savory Sweet: Simple Preserves from a Northern Kitchen
Learn techniques that meld old-world Danish methods of preserving with the freshest ideas and techniques. Beth Dooley shares approaches to “putting up” the fresh, local produce from your garden and farmers market into a bounty of condiments for stocking the fridge and freezer. This workshop is for first-time and experienced canners alike. The recipes Dooley will demonstrate are low-tech, simple, and fast. They eschew hot water bath methods in favor of chilling and freezing to keep the colors bold and bright. They ease up on sugar to make way for the true savory sweetness of nature’s bounty.
Real Foods
Speaking At:
Texas, Saturday 2:00-3:00 p.m., Real Food Stage