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California Native Foods / Los Altos History Museum

March 18 • 2:00 pm5:00 pm

March 18, 2017; 2 – 5pm

This tasting and presentation event is in conjunction with the current exhibit:

“SEAWEED, SALMON & MANZANITA CIDER”

At the Los Altos History Museum:

The “California Native Food” exhibit has been traveling around California for a couple of years, and is now at the Los Altos History Museum. The exhibit is based on the book of the same title, by Margaret Denise Dubin (Author), Sylvia Ross (Contributor).

 

A Taste of California Native Foods event is presented to you by Slow Food South Bay, Epicurean Group, and the Veterans Sportsmans Alliance. 

Date: Saturday March 18, 2017
Time: 2 – 5pm

Here is the press release by the Library:

The Los Altos History Museum is proud to offer a special program “A Taste Native American Foods” in cooperation with Epicurean Group and Slow Food South Bay on Saturday, March 18, at the Los Altos History Museum. Visitors may taste native foods and enjoy presentations from 4-5 speakers discussing Native Foods and Culture. The event is free to the public.

2:00 -3:00 pm: Tasting and lecture
3:00-3:45: Program featuring 4-5 speakers with conversations focused on Native Foods and Culture
3:45 – 5: 00: Continue Tastings and lecture

Glenn Hewitt, an Executive Chef with Epicurean Group, will bring tasting bites of a local fresh-frozen salmon. He is an avid fisherman and hunter, bringing along disabled veterans from around the nation. Hewitt is also the Executive Chef for “Veterans Sportsman Alliance.” VSA is getting Heroes out of the house and hospital and back into the therapeutic surroundings of nature and outdoor adventure. ‘Benefiting The Most Worthy Among Us’ and #HelpingHeroes #RefuseToBeBroken. 

We encourage visitors to learn more about his charity and donate in-person or online:
https://www.veteranssportsmanalliance.org
http://www.epicurean-group.com/

Jessica Campbell, Vice Chair, Slow Food South Bay, a local nutritionist, will bring dried wild blueberries, dried fish, and dried seaweed. Campbell will discuss the nutritional benefits of these foods. Slow Food is a passion Jessica grew up with, practices in her urban homesteading, and preaches in her day job as a nutritional therapist. Using food as medicine, Jessica sees the importance of growing food, cooking food, and celebrating food for the health of the individual, our community, and our planet. She blogs about the use of traditional heritage recipes and preventative medicine. She focuses on the healthy bacteria that lives in the soil, nourishes our food and populates our body with good health. She is a strong advocate and fan of small farms, holistic land management, artisanal food producers and the people who value paying a fair price for quality food.
www.foodfoundation.guru
http://slowfoodsouthbay.org/


The Los Altos History Museum began in 1977 with the opening of the J. Gilbert Smith House historic farmhouse, built in 1905. In 2001, the Los Altos History Museum opened its modern building next door, which houses the museum’s collections, permanent and changing exhibits, store and administrative offices. The museum and its collections are owned by the City of Los Altos and are managed by an independent nonprofit organization, whose staff and volunteers are responsible for all programs and operations.

The Museum and J. Gilbert Smith House are open Thursday through Sunday, from noon-4pm.  Admission is free. The gardens, outdoor agricultural exhibits and picnic area are accessible beyond Museum hours.

For more information, go to www.losaltoshistory.org, email hello@losaltoshistory.org, or phone 650.948.9427 x14.
Media Contact: Marketing@losaltoshistory.org
Los Altos History Museum: Crystal Taylor, 650.948.9427 x14, ctaylor@losaltoshistory.org

Organizer

Joni Sare
Phone:
925-381-8498
Email:
joni@slowfoodsouthbay.org

Venue

Los Altos History Museum
51 So. San Antonio Road
Los Altos, 94022 United States
+ Google Map
Phone:
650.948.9427
Website:
losaltoshistory.org