C’Ville Slow Food Class!
January 17, 2011 Comments Off on C’Ville Slow Food Class!
One the hardest things about doing something that in contrary to what the majority of people are doing is that it takes a lot of practice and hard work. Often it is pretty easy to get bogged down with the weight of it all. That is why it is great to go and learn something new and get re-energized. So I wanted to share a non-credit class offered through the U.Va School of Continuing and Professional studies. Below is the information from the School of Continuing and Professional Studies website. I haven’t quite figured out if I can fit it in my schedule, but it looks to be a really interesting class!
Planet to Plate:A Study in Slow Food (Goat Cheese)
Slow food is a global, grassroots movement that connects the pleasures of the table with a commitment to the craft and heritage of food and drink production. This short course examines localized food production through the lens of the Slow Food movement to explore chevre, or goat cheese, a favorite regional European product that is increasingly finding a place in Central Virginia’s cuisine and landscape. while building a working knowledge of the heritage of goat cheese( seasonality, craftmanship, animal husbandry, and land stewardship), students also gain insight into small scale dairy farming in Virginia and it’s challenges. Using the framework of Slow Food, and through tasting and discussion of locally produced chevre, student will become familiar with the concepts of provenance, regionality, terroir, and good taste.
Instructor: Lisa Reeder is a local foods advocate and educator who work to promote a sustainable food system in our region. She holds a BA in Commerce from the University of Virginia and is a graduate of the Chef’s Training program at the Natural Gourmet Cookery School in New York City.
Mondays, 7-9pm Mar 28- Apr 11. UVa School of Continuing and Professional Studies, Zehmer Hall, Lounge. Includes tasting trip on Saturday, April 9, 10am – noon.