Hands-On Canning and Pickling

Culinary Center in Lincoln City
Friday, September 5, 1 pm to 4 pm
Cost: $55

In this hands-on class, we’ll make tomato salsa, peach salsa, sauerkraut, and plum chutney. You’ll take home jars of what we can.

To register, call Chef Sharon Wiest at 541.557.1125, or email her at


Slow Food Corvallis Terra Madre Fundraiser

Gathering Together Farm, Philomath, Oregon
Saturday, October 11
JC Mersmann, chef

Proceeds from this dinner, featuring lamb from Dot Ranch, will help send Mickey Clayton and me to Slow Food International’s Terra Madre in Torino, Italy. For more information, see the Slow Food Corvallis website.





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