What are cooks cookin’? The Appalachian Sustainable Agriculture Project has received a grant from the Community Foundation for a program that will train local chefs to teach kids about cooking and food choices. ASAP’s Mixing Bowl project, which is expected to begin this fall, will connect restaurants that want to buy local to farmers wanting to sell to them. “We already have 14 or so chefs interested,” says Emily Jackson, project coordinator. “Once they’re trained, we’ll let the community know of this resource and ASAP will be the clearinghouse for the chefs. This is going to be great!”
Precise randomness: The Blue Ridge Chapter of the Ikenobo Ikebana Society, which studies Japanese flower arranging, will hold its annual Spring Symposium on Tuesday, June 19, from 10 a.m. to noon and on Wednesday, June 20, from 1 to 2:30 p.m. Professor Mitsuko Kato, from Nisshin City, Japan, will officiate. The cost is $35 per session and includes flowers and lunch. For more information, call Joan Williford at 693-5350.
Make the journey last: The Southeast Regional Permaculture Network will hold its 14th Annual Permaculture Gathering at the Celo Community from August 3 to 5. An early bird discount ends June 25. For more information, visit www.sepermaculture.org or call Sam Ruark at 675-0863.
What’s fresh at the tailgates? Potatoes, snow peas, squash, cucumbers, radishes, bok choy, spinach, kale, chard, tatsoi, lettuces, mesclun mix, arugula, collards, mustard, beets, bunching onions, broccoli, turnips, garlic scapes, radishes, fresh shiitake and oyster mushrooms, strawberries, rhubarb, eggs, goat cheese, fresh trout, pasture-raised natural beef and honey. If you ain’t eatin’ local, you ain’t eatin’.