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The tasting of our terroir, re-engaging with the cooking-from-scratch experience, preserving our food, making our own charcuterie, bread, pasta and pies, revisiting the heritage recipes of our locale and understanding the importance of knowing our farmers and producers is important work that Eat Alberta has engaged in for the past four years.
Eat Alberta is a non-profit association, managed entirely by volunteers. Our annual, one day, workshop-style conference features a mix of hands-on learning, food tastings, and presentations that focus on local and regional Alberta foods. Participants come together with farmers, chefs, foragers, botanists, and bakers to learn about what is produced in our province, how to source it, prepare it, and what it tastes like.
The 2014 conference featured fifteen different presenters and fourteen different sessions, many of which are new to Eat Alberta. Participants had the opportunity to learn about jowl bacon, pumpkin ravioli, cider-making, Alberta cheese tasting, butchering, and much more. The full list of sessions that occurred are available at the Eat Alberta website
eatalberta.ca
This article was posted in Blog and tagged: alberta bacon cheese cider eat alberta ravioli taste terroir
