It s a triple-X kind of week, with Muxagat, kalimotxo and Xatrucho not to mention some music that comes with a parental warning label on the menu.
Keep reading for details on all the tasty events over the next few days, then read further for more food and drink events in the weeks ahead.
Monday, April 12 Boulder cooking school Food Lab, at 1825 Pearl Street, is taking three hours to teach what generations of Japanese chefs have taken decades to master: ramen. From 6:30 to 9:30 p.m. on Monday, April 12, you ll learn the basics of two types of ramen broths, tonkotsu and shoyu, plus how to make chasu (braised pork), springy noodles and pickled shiitakes and carrots. Sign up for the class, $85, on Food Lab s website. Beer and wine aren t included in the class, but they re available for purchase if you ve been heavily reliant on state-dependent learning since your college days.
Local environmental centers collaborate for Zero Waste Week
Three Gainesville organizations are joining forces to teach the community how to reduce waste The storefront of Life Unplastic offers information about the second annual Zero Waste Week.
No leftovers in Brittany Boyer’s home get thrown away.
Onion skins, turmeric, avocado pits and flowers are the dye for her art, stained onto cotton canvases from The Repurpose Project. The scraps are discarded in the compost setup in her backyard, which is fenced in by reused chicken wire and wood pieces.
Her sustainable lifestyle began on the seven acre farm in Illinois where she was raised. Since she lived an hour from major grocery stores, she learned how to live in amity with the land, eating what it produced and maximizing the resources.