The Fort George Lovell Taproom will be hosting “Foraging at the George,” an informative cooking demonstration using locally foraged foods. The Taproom will open at 6:00pm for refreshments, with the event starting at 7:00pm.
Locally grown food is all the rage these days, and you can’t get much more local than wild foods that are foraged and hunted for in our North Coast landscape, from the upland forests to the estuaries.
On Thursday, Oct. 20th at 7 p.m, the Fort George Brewery + Public House, 1483 Duane St., Astoria, is the place to go if you want to learn more about what’s in season this autumn.
Teresa Retzlaff and Kristin Albrecht, co-hosts of Coast Community Radio’s Food Talk program join in conversation with local foragers and hunters Carla Cole, natural resource project manager for Lewis and Clark National Historical Park, and Doug Ray, wetlands consultant and North Coast Land Conservancy board member.
Cole and Ray are both long-time wild food enthusiasts with a passion for cooking and eating from the natural landscape. The evening’s culinary conversation centers around a native food feast prepared as an example of what can be done with seasonal foraged foods and other locally grown ingredients. The presenters will work their way through the menu, talking about each recipe–where the ingredients are found, and how to safely harvest them, and store them if needed. This is a great way to get inspired about incorporating more wild foraged foods into your home cooking.
The program takes place in the Fort George’s Lovell Building next to their Tap Room. Doors will open at 6 p.m. for those wanting to purchase seasonal beers on tap and other beverages at the George before the program begins. Recipes and resources will be available for those wishing to learn more about foraging and hunting on the North Coast.
The program is free and open to the public.