Saturday AM: 11:30-1:00

Workshop Presenter: Steven Edholm
Time: Saturday, 11:30 am – 1:00 pm

Description: Olives grow well in our climate and are easy enough to cure into a delectable and nutritious gourmet food. There is no good reason that we should not have a local culture which utilizes this resource which often goes to waste due to lack of essential knowledge and motive. We will cover varieties, harvesting and preparation by many methods, parameters for safe olive curing and propagation of olive trees. processing methods will include lacto-fermentation, dry salting, salt brining, lye and wood ash treatment and fresh water treatment. Oil pressing will not be covered.

About the Presenter:

Steven Edholm has been practicing and experimenting with a wide array of primitive and archaic living skills for the past 25 years or so. He knows a lot of cool stuff if he does say so himself. That is not accidental. Steven really likes apples and spends his time experimenting with and practicing not always so simple stuff on a 40 acre homestead. He is cofounder of Paleotechnics (www.paleotechnics.com), keeps a blog on some of his projects and thoughts at turkeysong.wordpress.com and started (and occasionally sort of runs) the food gardeners forum mendolakefoodgardens at groups.yahoo.com/group/Mendolakefoodgardens/.

PALEOTECHNICS
Steven Edholm & Tamara Wilder
PO Box 876 Boonville, CA 95415
707-391-8683
ts@paleotechnics.com

Workshop Presenter: Barbara Goodell
Time: Saturday, 11:30 am – 1:00 pm

Description: Chapatis are one of the simplest, most universal, and easiest breads to make. The participants in this workshop will be grinding grain on the bicycle mill, feeding the sourdough starter, mixing the ingredients, kneading, rolling out the chapatis, cooking, and tasting. Along the way the health benefits of sourdough, the way the yeast works, recipes, and recipe adaptations will be discussed. Participants will go home with their own starter and recipes.

About the Presenter:
Barbara has fed, nurtured, and fashioned a sourdough starter into bread for well over 40 years, adding nuances to the bubbly mass with the bacteria from each place she has lived. Her starter originally came from Alaska from the family of her best friend’s mother who grew up in Alaska. She uses the sourdough yeast by itself to leaven bread, but also combines it with baking yeast for a lighter bread, and adds soda to make leavened sweet breads, waffles, and desserts. She uses locally grown grains that are hand ground—now foot ground–as her family now has a bicycle-powered grain mill.