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About Pamrhess

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    Adrian Dantley
  1. Hi Rockwellians! I am writing to introduce you to Arcadia's new membership program. We have some of the greatest chefs in the area (and a few from outside the area) donating their time and talents to teach Master Courses and host special dinners to benefit Arcadia. The classes are open to our members first at a discount, and then to the public. (And members get cool swag! t-shirts, high quality farmers market totes, autographed copies of Forrest Pritchard's book, "Gaining Ground," plus invites to members only pop-up events around town) Here's the link to the classes, and you can navigate
  2. is there a cost, or is this just a pot luck? is there a place to RSVP so we know numbers?
  3. Last night I made an asparagus omelet with aged gouda and shredded raw beets with a ginger/organge vinaigrette. I am having a huge problem this week with sandy asparagus -- and I have never encountered it before till now. I soak, I blanch, I swish -- still grit. Suggestions? Pam www.arcadiafood.org
  4. Hi Rockwellians! This is Pamela Hess and I think this is my first post? Though I have been lurking for a long time... I'm one of the old Chowhound Crew with Marty L and Zora M. I live on the Hill near Eastern Market. I thought it was time to get official since taking a new job that will interest most of you. Formerly the editor of Flavor (and then Foodshed), I am the new executive director of the Arcadia Center for Sustainable Food & Agriculture. www.arcadiafood.org. It's a great organization doing important work, and we have amibitious plans for restoring our local food system. Our flag
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