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Say Yes to Biodiversity, Cross-Cultural Exchange, and Benedicta Alejo Vargas’s Tamales en Mole

July 18 @ 5:30 pm - 8:30 pm

$75.00
Benedicta making mole



Benedicta Alejo Vargas, master indigenous Purepecha cook from San Lorenzo in Michoacan, came north to celebrate biodiversity, cross cultural exchange, and delicious food with you. Teaming up with the folks at Foodways at Nana Cardoon, Benedicta created a special menu full of flavor, and made with local and regional ingredients. She looks forward to sharing her food and culture, as well as helping the workers and families of the Fossil Salt Project. All proceeds from this event will be donated to promote the packaging and marketing of this indigenous Ark of Taste product.

The evening starts with a tour of the Nana Cardoon Urban Farm gardens with cocktails and appetizers in hand.

Benedicta forming tortillas

Benedicta forming tortillas

Watch as Benedicta forms and cooks unique three corn tortillas (check out YouTube for preview). She also explains the ancient technique of nixtamal and the mysticism related to these corn varieties from the perspective of Purepecha indigenous culture. The dinner features tamales en mole, tortillas with quelitas, blue corn pizza, and other tasty creations.

Worker at the Fossil Salt Project

Worker at the Fossil Salt Project

A special presentation by Slow Food Mexico President Alfonso Rocha Robles will highlight the Fossil Salt Project from Zapotitlan, an Ark of Taste product. Archeological evidence has shown this region maintains a tradition of salt production more than 2,000 years old. This project is a candidate for the Slow Food Presidia, a program committed to biodiversity and supporting food traditions so the product and producers may continue and thrive. 

Yes, I support biodiversity. Unfortunately I can’t make the dinner but want to support the efforts of indigenous Mexican salt farmers and the Fossil Salt Project.




Sponsored by:
Logos: Foodways at Nana Cardoon, Slow Food Portland, Slow Food Mexico

 

Thank you to the following for their support:

Slow Food Portland

Three Sisters Nixtamal  |  Fraga Farmstead Creamery

Gales Meadow Farm

Slow Food Mexico Ark of Taste and Presidium

Dogwood Distilling    |   Caffe Umbria

Waltz Brewing

All food and beverages have been donated. All proceeds from the dinner will be contributed to the Fossil Salt Project to support the development of packaging and its entry as a Presidium product.

Details

Date:
July 18
Time:
5:30 pm - 8:30 pm
Cost:
$75.00

Venue

Foodways at Nana Cardoon
2542 NW Williamina Ave
Forest Grove, OR United States
Phone:
206.794.1900

Organizer

Charlene Murdock
Phone:
206.794.1900
Email:
charlene@foodwaysatnanacardoon.org