Food Classes and Lastest Articles

Image credit Alyson McClaran

It has been an exciting fall full of cooking classes and some writing assignments. My favorite story was this one about Dia de los muertos for RED Magazine.

I loved researching and learning more about the cultural importance of the Día de los Muertos, a celebration that dates back thousands of years in Mexico. Food is such an important piece of this celebration, and different dishes are favorites across different regions. I decided to write about pozole rojo because it is a traditional dish used for many celebrations. The article has a beautiful carousel of images of the steps to make it along with a recipe.

For a vegetarian version, use a veggie broth of your liking with some mushrooms and/or beans, and flavor it with the adobo sauce.

Read the story and get the recipe here.

I also had a great time with the team from Restaurant Olivia last month going over food preservation techniques. Many of the team members have backyard gardens or get produce from CSAs and were eager to preserve the bounty of the season. We reviewed the principles of canning and fermentation following USDA guidelines, making jam, vinegar pickles, and some good ol' sauerkraut, for a hands-on experience.

It thrills me to share any and all information I have on the subject of food preservation, and to engage with different audiences with different questions that keep me grounded in learning.

I’ll be holding a few public classes in partnership with CSU Spur and History Colorado in December and February. We’ll share information in our events page. Stay tuned!