April 19, 2012 —
CALLICOON CENTER, NY — The Upper Delaware Chapter of the Weston A. Price Foundation and Slow Food UpDaRiva will present a series of classes in the “Basics of Traditional Cooking” at the Hills Country Inn. Each will take place from 12:30 to 3:30 p.m. and include a light lunch. The first class, on Sunday, April 22, will focus on choosing the right fats and preparing soups, broths and stews using traditional methods and grass-fed meats from local farms. Subsequent sessions will deal with properly prepared whole grains, nuts, and legumes using organic, local whenever possible (May 20); cultured dairy (June 24); lactic fermentation and homemade beverages including Kombucha (July 29); and healthy quick lunches and snacks (August 19).
The Hills Country Inn is at 6 Hills Resort Road, Callicoon Center. The instructors will be Lucia Ruedenberg-Wright and Maria Grimaldi (Weston A. Price Foundation Upper Delaware Chapter leaders) and Jennifer McGlashen and Sally Anne Parsons (Slow Food UpDeRiva). The cost is $150 for the entire course and $30 for an individual session. For Weston A. Price Members, Slow Food members, NOFA-NY and PASA members the cost is $125/course, $25.00/session. Register at up perdelaware-wapf.org.