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**This workshop will be live streamed via Zoom.**
Learn how to make these delicious seasonal dishes that together create a well-balanced family meal. Bonus techniques learned include: roasting peppers and removing kernels from fresh corn.
In a time when families are dealing with two careers, longer working hours, and numerous extracurricular activities, the fate of the shared, home cooked, family meal seems in jeopardy. Juggling commitments to make room for shared family meals has rewards! We know that eating meals together increases the enjoyment of the meal, solidifies family bonds, and encourages communication about the day’s activities. If we are willing to make the extra effort required to share common meals, our lives are richer; solidarity is built.
Gather these late summer ingredients, and join Cynthia to prepare Fresh Corn Chowder with Roasted Poblano and Fall Greens Vegetarian Caesar. Together they create a simple, balanced meal, full of flavor and ready to share!
Cynthia Lair has written three cookbooks, given a TEDx talk on "How to Cut an Onion", and regularly performs improvisational theater. She has been on faculty at Bastyr University since 1994 and was the founder of Bastyr’s Bachelor of Science in Nutrition & Culinary Arts degree program. Her latest book, Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books) was released October 2019. The fully-revised fourth edition of Feeding the Whole Family (over 80,000 copies sold) from Sasquatch Books arrived in 2016. A cheerful-looking third edition of Feeding the Young Athlete was released in 2016 by the publisher Readers to Eaters, who are committed to food literacy for children.
Ms. Lair presented at Dr. Andrew Weill’s annual Health & Nutrition Conference in Arizona in 2015 and 2017 and frequently teaches and lectures in the Seattle area. You can frequently find her performing (and teaching) improvisational theater at Unexpected Productions near Pike Place Market or with The Edge at BPA.