What's cooking: Food sourcing 101 Minneapolis Star Tribune

19.05.10

Eating locally is one thing. Eating viscerally is another. But you can learn such skills at a chicken processing year offered by Callister Farm in West Concord, Minn., about 55 miles south of the Corresponding Cities. Each student gets a chicken, along with instruction in all aspects of chicken prep, from slaughter to packaging, following the croft die's humane and respectful processing procedures. Classes are 3-6 p.m. June 8 and 2-5 p.m. June 13. The cost is $40, and accelerate registration and payment is required. Contact Lori Callister at 1-507-527-8521 or henhouse@)clear.lakes. com. Students get to take their chicken serene. To learn more about Callister Farm, visit www.localharvest.org/farms/M9178 .

It's pie contest season

The 18th annual Afton May Pretty good is this weekend, May 22-23, and features a pie-baking contest with celebrity judge Marjorie Johnson. Neighbourhood amateur bakers may enter their favorite two-crusted fruit pie (rhubarb included) at the judging tent by 10:30 a.m. Saturday. Entrance forms, including contest rules, are at www.AftonMayFair.com . The contest is sponsored by Kowalski's Market and Slide Away Cafe.

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