General Description: Learning to make feta will give you the building blocks for making more difficult cheeses like cheddar, gouda, and brie without requiring any special equipment. Feta is easy enough for beginners to make and complicated enough to be the next step for someone wanting to expand their cheesemaking knowledge. You’ll come away with knowledge of more complicated cheeses, as well as easy recipes for mascarpone, mozzarella and gouda, and a taste of some homemade feta!
Have you been browsing through your favorite seed catalogues in preparation for spring? Looking at bright colorful pictures of Principe Borghese Tomatoes and Flashy Troutback lettuce? Getting your heat mats and grow lights out? Save the date for our annual Seed Swap N’Sale: March 12th at South Seattle Community College. For $1 per packet, you can spend a fraction of what you would in the nursery, and go home with perfect quantities of seeds for your home garden.
Come to the Maple School Natural Area to help remove invasives from 10am-1pm and stay for the potluck immediately following the event. Wear sturdy shoes and dress for the weather, gloves and tools will be provided. We meet at the entrance located at the top of the stairs at 20th Ave. S and S Lucile St.
The Potluck is at 1pm, directly following the event, so please bring a dish to share. If you would like to know more about or efforts or just live in the area please feel free to come by the potluck and talk to us!
Braided River joins Jon Rowley, Blueacre Seafood Restaurant and Steelhead Diner in presenting a sumptuous feast of oysters, wild salmon, Dungeness crab, spot prawns, Alaskan amber, Washington wines and more in celebrating award-winning photographer Amy Gulick’s book and exhibit Salmon in the Trees: Life in Alaska’s Tongass Rain Forest.
COST: $75 Ticket includes entry to the Burke Museum Salmon in the Trees photography exhibit, signed copy of the book, tax, gratuity, and SE Alaska seafood feast by heralded Chefs Kevin Davis and Anthony Polizzi.