Details

The Kitchen Ecosystem

July 29, 7:00 PM-8:30 PM
Denver Botanic Gardens

$20.00 (member) / $25.00 (non member)

For Eugenia Bone, the kitchen is an ecosystem with dishes in all stages of life: a bounty of mushrooms or artichokes might, simultaneously, be going into preserves, the freezer, soup stock and dinner. An avid canner, Eugenia writes not only about how to preserve foods but also how to merge food preservation into a daily kitchen routine. Thrifty prepping and cooking can get you ahead of the dinner curve in ways that are delicious, conscientious and uncomplicated. Eugenia lives in an apartment in New York City and spends summers on a ranch in Crawford, Colo. She puts up foods in both places, regardless of space or equipment issues – neither of which have much to do with successful cooking.

Eugenia Bone has written hundreds of articles on food and canning for magazine and newspapers nationwide, including The New York Times, Gourmet, Saveur and Food & Wine. Her first book, “At Mesa’s Edge,” was nominated for a Colorado Book Award. Her current book is “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” (Potter 2009). Eugenia writes a blog for the Denver Post called “Well-Preserved Colorado.” She is currently at work on a book about fungi called “Mycophilia” (Rodale 2011).

4 p.m.: Tour of seasonal edible plants in the Gardens ($5 additional, separate registration; limited to 25 people)

5:15 p.m.: Tour of seasonal edible plants in the Gardens ($5 additional, separate registration; limited to 25 people)

6 p.m.: Social hour and tasting, hosted by Slow Food Denver (Mitchell Hall) included in lecture registration

7 p.m.: Program and book signing (Mitchell Hall)