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Pie Squared

Broadway Books 1714 NE Broadway, Portland, OR, United States

From Broadway Books's website: On Friday, November 2nd, from 4 to 5 pm we will be joined by Cathy Barrow, author of Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies, who will answer questions and sign copies of her new book. We will also sample a pie baked from a recipe in the book. Slab pie is just like regular pie, only bigger and better! They are an unfussy twist on traditional round pies and are perfect for a potluck or dinner party or just a family dinner. Baked on sheet pans, slab pies can easily serve a crowd of people dinner or dessert. Pie Squared includes seventy-five foolproof recipes, along with inventive decoration tips that will appeal to baking nerds and occasional bakers…

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Free

Claudia Lucero in Conversation With Heidi Lovig and Tressa Yellig

Powell's City of Books 1005 W Burnside Street, Portland, OR, United States

From traditional cheesemaker Claudia Lucero comes more than 30 dairy-free cheese recipes made from easy-to-find ingredients that deliver maximum flavor and rich, creamy textures. One-Hour Dairy-Free Cheese (Workman) shows how to make plant-based cheeses using your choice of seeds, nuts, and vegetables. Lucero will be joined in conversation by Heidi Lovig, CEO and cofounder of Heidi Ho Organics, and Tressa Yellig, founder of Salt, Fire & Time and CEO of Wild Heart Solutions.

Free

Ed Levine in Conversation With J. Kenji López-Alt

Powell's City of Books 1005 W Burnside Street, Portland, OR, United States

In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world’s best bagels, the best burgers, the best hot dogs – the best of everything edible. Against all sane advice, he created a blog for $100 and called it… Serious Eats. The site quickly became a home for obsessives who didn’t take themselves too seriously. In Serious Eater (Portfolio), the James Beard Award winner finally tells the moving, mouthwatering, heart-stopping story of building – and almost losing – one of the most acclaimed and beloved food sites in the world. Levine will be joined in conversation by J. Kenji López-Alt, James Beard Award-winning author…

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Free

Kitchen Table Launch Party

Rose City Book Pub 1329 NE Fremont, Portland, OR, United States

Join us for the launch part of the second issue of Kitchen Table, a new print and digital publication that connects adventurous souls, curious cooks, and enthusiastic eaters with talented writers, artists, cartoonists, and photographers who explore not only the how-to's of cooking, but the whys of eating.

Free

Machiko Tateno in Conversation With Heidi Nestler

Powell's City of Books 1005 W Burnside Street, Portland, OR, United States

In Japanese Pickled Vegetables (Tuttle), dietician and fermented food expert Machiko Tateno has collected more than 130 easy, healthy recipes for pickled, preserved, and fermented vegetables. Tateno will be joined in conversation by Heidi Nestler, founder of Wanpaku Natto.

Free

SUMMER Online: What My Stomach Says: Food Writing Workshop w Zahir Janmohamed | Aug 8

Online N/A, Portland, OR, United States

If you did a scan of my brain, food would probably occupy at least 70% of my thoughts. And for good reason: food is an incredible vehicle to speak about pleasure, pain, history, family, nostalgia, place, race, gender, class, sexuality, colonialism—you name it. In this generative class, students will be asked to think about a dish that they love. It could be savory or sweet. They will then write the opening of an essay about this dish as well as the recipe for this very dish. We will then conclude the class by discussing ways to get this piece published. Register for this workshop NOTE: To protect everyone during the COVID-19 pandemic, we're offering our workshops via Zoom. All students must first sign up for a free Zoom account. Setting…

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$65 – $83

Attic Institute: SUMMER Online: What My Stomach Says: Food Writing Workshop w Zahir Janmohamed

Online N/A, Portland, OR, United States

If you did a scan of my brain, food would probably occupy at least 70% of my thoughts. And for good reason: food is an incredible vehicle to speak about pleasure, pain, history, family, nostalgia, place, race, gender, class, sexuality, colonialism—you name it. In this generative class, students will be asked to think about a dish that they love. It could be savory or sweet. They will then write the opening of an essay about this dish as well as the recipe for this very dish. We will then conclude the class by discussing ways to get this piece published. Register for this workshop NOTE: To protect everyone during the COVID-19 pandemic, we're offering our workshops via Zoom. All students must first sign up for a free Zoom account. Setting…

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$65 – $83

Attic Institute: WINTER Online: Telling Our Stories Through Food Workshop w Zahir Janmohamed | Jan 19 – Feb 16

Online N/A, Portland, OR, United States

Did you try to bake something ambitious at the start of the pandemic and fail? Great. I did, too. That’s sort of what this class is about: what can our food stories tell us about ourselves? Food is an incredible vehicle to speak about pleasure, pain, history, family, nostalgia, place, race, gender, class, sexuality, colonialism—you name it. In this course, we will read examples of powerful, first person food essays, as well as write our own food stories. Each class will feature a mixture of generative exercises and workshop. We will also hear from a guest speaker about how to write a recipe. Register for this workshop NOTE: To protect everyone during the COVID-19 pandemic, we're offering our workshops via Zoom. All students must first sign up for a…

Continue readingAttic Institute: WINTER Online: Telling Our Stories Through Food Workshop w Zahir Janmohamed | Jan 19 – Feb 16
$215 – $242

Inheritance Stories: Oral Histories of Food Culture with Lola Milholland

Online N/A, Portland, OR, United States

Lola Milholland produces food-related art installations and events, bringing together interactive public engagement with art making and food activism. Her favorite projects involve collaborating with artists and community members to take an idea from seed to full-blown project. These include a multi-day festival focused on mushrooms, with food, videos, and a zoetrope sculpture; a CSA Share Fair to introduce local eaters to CSA farmers in the Portland area with matchmaking booths and a cookbook swap meet; and a convening of community members to make miso from scratch together and investigate what it means to share cultures, bacterial and otherwise. You can read more about these projects on her website. Lola also runs a noodle business in Portland called Umi Organic. Their ramen was a recent…

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Free
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