It’s hard to believe Eat Alberta is four years old! I still remember our first event, held in the basement of Enterprise Square downtown. Though it was a less than ideal facility for a hands-on cooking conference, all of our presenters rocked it out, and those who attended found it to be a really worthwhile day of learning, connecting, and of course, eating! Fast forward to 2014, and I’m happy to say we’re still going strong!
Pasta making at Eat Alberta 2011
For those of you who aren’t aware, Eat Alberta is a one-day, workshop-style conference that teaches participants how to use and source local food. We’ve since relocated our event to NAIT, with kitchens and classrooms designed for sessions ranging from bacon making to beer tasting. This year, Eat Alberta is scheduled to take place on April 26, 2014.
Bread making at Eat Alberta 2012
It’s been wonderful to work with local chefs, farmers and food advocates who are keen to share their passion with others. I’m continually amazed that we continue to expand our Eat Alberta family, though in a community as knowledge rich as ours, this really shouldn’t be a surprise.
Sausage making at Eat Alberta 2013
This year, among others, we’re happy to welcome Erica Vliegenthart, the head baker at District Coffee Co., who will be teaching a session on basic biscuits, and Shovel & Fork’s Elyse Chatterton leading hands-on workshops on how to break down a side of pork. I’m also excited about Michelle Peters-Jones’ class on making curry with Alberta pulses – vegetarian cuisine sometimes gets the short end of the stick in this province, so I’m excited to see the flavours she will bring to the table! Check out the rest of the session descriptions here.
Bacon making at Eat Alberta 2013
Besides the four workshops, participants can also expect two plenary sessions, including a thought-provoking panel we’ve dubbed “Seedy Business”, which will present varying viewpoints on several controversial food issues: urban beekeeping, backyard chickens and raw milk.
Like last year, attendees will select from one of ten tracks. Although we know most people would prefer to choose their own itinerary, we’ve found this method allows for a more equitable distribution of hands-on classes, and potentially exposes participants to topics they may not have sought out initially.
Perogy making at Eat Alberta 2013
Hope to see you there!