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Phone 415.331.2787 26
Price $165 - $1450
Age Suitability None Specified
Category Food & Dining
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Field & Kitchen: Sustainable Food Methods from Source to Table

Monday, Feb 18, 2013 8:00a

Headlands Chef Damon Little leads a hands-on workshop exploring the methods and meanings of sustainable food sourcing, preparation, and consumption. Drawing upon the Bay Area's rich agro-ecosystem, this workshop includes site visits to local farms, ranches, and markets, how-to sessions on artisanal food production, collaborative cooking, and convivial evenings around the dinner table with food-system experts and like-minded peers.
Please visit our webpage for more information:
www.headlands.org/program/workshops/field-kitchen/
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