PT Food Co-op

The Food Co-op, 414 Kearney Street, Port Townsend, 98368
Port Townsend
Phone: (360) 385-2883

Love Indonesian Food

When:
May 12, 2018 @ 1:30 pm – 5:00 pm
2018-05-12T13:30:00-07:00
2018-05-12T17:00:00-07:00
Where:
Market Kitchen
1433 W Sims Way
Port Townsend, WA 98368
USA
Cost:
$15
Contact:
Andrea Stafford
360.385.2883 xt309

Love Indonesian Food

The fabled Spice Islands of Indonesia encompass an astonishing range of culinary diversity. A place filled with healthy, beautiful and exciting food. Join us as we cook up tasty dishes from the classic cookbook “Groot Indonesisch Kookboek” by Dutch-Indonesian writer Beb Vuyk. Together with Pisang Susu’s accompanying food blog to help us understand the recipes we can’t go wrong.

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Image may contain: 1 person, indoor The Chef – Sidonie Maroon

I cook from the insides out, looking more for the connection between myself and the food, than a perfection of techniques. Although, like the poet’s craft there are intuitive bones behind me, a keen discernment, and sensory incantation. ​

I decided to be a food poet, because everyone must eat–but not everyone eats words. So I took my poet calling and translated it into chef. Having done both, I find them similar, although, maybe the transitory act of cooking is already what poetry captures to keep.

I write to make meaning of what I find in food. Is there a world as rich? It’s our senses, and emotions; it’s communion, yet also starvation. It’s earth, angels and ancestors. I immerse myself in the craft of cooking, while living to write it, onion by onion.

Practically, I earn my living by teaching others to cook. I own FEAST:foodways education at a sustainable table. It’s a blue dot way to reach out and share the culinary imagination of the world. I bring people together to create feasts from  international menus, using local in season foods. Beyond that, I’m a countertop scientist exploring alternative baking methods, and a recipe developer. I’ve always grown gardens, and facilitate “Local Food” a 20/20 group.

Basically, I spin straw into gold through a network of enterprises from community chef, activist, folk arts and food camps director, to writing culinary articles….I purposely keep my life simple, and un-hyped, so you won’t find any glamorous spins on success here; only a love for what I do, love of who I do it with, and a profound love and respect for the planet and life we share. ​

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