Food Notes: July 25, 2012
Dine on the wild side
Learn about edible wild mushrooms and plants Saturday and Sunday at Canaan Valley State Park at an informative session sponsored by West Virginia Mushroom Club, the Mycological Association of Washington and the New River Valley Mushroom Club.
Participants will learn about collecting wild edibles, then hike along gentle trails to collect samples. Gary Lincoff, author of the "Audubon Field Guide to Mushrooms" and "The Joy of Foraging," and William Roody, a Randolph County resident and author of "Mushrooms of West Virginia and the Central Appalachians," will discuss the specimens collected.
The schedule also includes sessions on growing shittake mushrooms, storing, preserving and reconstituting mushrooms and a cooking demonstration and tasting.
Costs per person are $35 for Saturday's session, $20 for Sunday's session, or $50 for both sessions. Children under the age of 12 are free. Fees do not include lodging or meals.
Raleigh youth to dine at White House
Alexis Nelson, age 10, of Crab Orchard was among the 54 winners in the Healthy Lunchtime Challenge & Kids contest, sponsored by first lady Michelle Obama, Epicurious and the U.S. Departments of Education and Agriculture.
Nelson was selected to represent West Virginia for his recipe Golden Moroccan Butternut Stew. More than 1,200 entries were submitted by youths, aged 8 to 12.
The young winners, from all U.S. states, territories and the District of Columbia, will be recognized at a children's "State Dinner" at the White House hosted by Mrs. Obama on Aug. 20. The group will join the first Lady for a healthy lunch, featuring a selection of the winning recipes, followed by a tour of the White House kitchen garden.
A free downloadable and printable e-cookbook of the winning recipes, including nutritional analyses, will be available in late August at http://recipechallenge.epicurious.com, letsmove.gov, USDA.gov, and Ed.gov.
Cooking camp for kids
April Hamilton will offer a weeklong camp Aug. 6 to 10 for children in third through eighth grade on healthy eating and cooking habits. Each day will focus on a different theme. On the final day, participants invite two guests to dine on food they prepare.
All campers receive an apron and a mixing bowl filled with kitchen tools. Cost is $275, with a $50 reduction for siblings.
Camp will be held from 9 a.m. to 1 p.m. daily at Village Chapel kitchen, 3818 Venable Ave. in Kanawha City. Call 304-546-9133 or email email@example.com to register.
All in fun
"There are some things that sound too funny to eat -- guacamole. That sounds like something you yell when you're on fire." -- George Carlin
Reach Julie Robinson at firstname.lastname@example.org or 304-348-1230 with information to be included in Food Notes.