The Sustainable Kitchen: Mezcal, Mangos, & Bats class is CANCELED
This is a cooking class taught by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet as she teaches you to cook something delicious.
Bats provide humans with important services such as pollination and seed dispersal. Join FPC Educator Heather Bell and Marne Titchenell, OSU Extension’s Wildlife Program Director and co-lead of the Ohio Bat Working Group as they highlight the state of bats, explain additional services bats provide, and how we can help them. To showcase bats’ importance we’ll learn to cook: a Thai-inspired fish curry with creamy coconut milk, mangos, seasonal white fish, and fresh vegetables; served over jasmine rice.
This dish balances the essential flavor profile that characterizes Thai cuisine: salty, sweet, sour, and spicy (adjustable). Then, we’ll learn to make a mezcal cocktail to toast bat health and longevity.
If necessary, please check your spam folder for communications about this class. Please contact Heather Bell if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.
