Tamale Pie, Indian Curries, & Dessert—All Cooked in Clay!
October 19 @ 6:30 pm - 7:15 pm$15 – $25
Tamale Pie, Indian Curries, & Dessert—All Cooked in Clay!:
Virtually every culture has a clay-pot cooking tradition. Clay is used throughout the world because its cooking qualities cannot be replicated with metal cookware. Clay cookware heats up more slowly and more evenly than metal, and it holds and distributes heat more diffusely. It’s ideal for simmered soups & curries, for braises or tender baked meats, and for perfectly cooked rice or beans. We’ll cover how to use clay pots for cooking vegetables, beans, meats, and desserts, and for baking crusty artisan loaves.
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Sylvia Burgos Toftness raises grass-fed beef just outside of Amery, WI, and teaches cooking and baking classes. She grew up in the South Bronx. After college, she became a television reporter in Duluth. During her career in public relations, she served public and private organizations in health care, sustainable agriculture, manufacturing, law enforcement, and education. Sylvia serves on the boards of both Farm Table Foundation and MOSES (Midwest Organic and Sustainable Education Services) and produces and co-hosts Deep Roots Radio.
[Farm Table Foundation is a nonprofit with a mission to grow local food culture through education, research, and training. Our ticket prices for our programs reflect living wages for our staff, supporting knowledgeable and qualified instructors, and paying local farmers a fair price for the produce and proteins we source from them.]