{"id":21,"date":"2011-01-18T08:00:00","date_gmt":"2011-01-18T08:00:00","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=21"},"modified":"2011-01-18T08:00:00","modified_gmt":"2011-01-18T08:00:00","slug":"update-on-classes-and-my-next-speaking-engagement","status":"publish","type":"post","link":"https:\/\/blog.dongenova.com\/site\/update-on-classes-and-my-next-speaking-engagement\/","title":{"rendered":"Update on Classes and My Next Speaking Engagement"},"content":{"rendered":"

\"DSCN0137\"<\/a> Seems like I am going to be a busy boy for the next few months. I just wanted to update where you can find me next, especially if you want to see me lecture, learn about food culture or food and travel writing, or take part in one of my cooking classes.  Gee, I'm tired just after writing that list!<\/p>\n

I'm very pleased to be giving a talk on Saturday, January 29th at Mixing It Up in the Urban Garden<\/strong>, a day full of great seminars and gardening information put on by the Victoria Master Gardener Association.<\/a><\/p>\n

It takes place at the Mary Winspear Centre in Sidney.  In addition to the talk I'm giving at 1pm about Slow Food and my current take on North American food culture, there are additional seminars on raising chickens, bees, and sustainable vegetable gardening.  Tickets for the whole day, which includes lunch, are just $55.  For more info click the link above or emailing mixingitup2011@gmail.com.<\/p>\n

\"Cookculturelogo\"<\/a> The hits just keep on coming at Cook Culture.  Sold out classes over the next two months include Italy North, Sunny Sicily, Romantic Roman and the first session on Tuscany. But there is still room on February 23rd for a second Tuscan cooking lesson.  On February 24th I'll teach you how to make easy Italian Charcuterie, as in duck breast prosciutto, quick pancetta and guanciale.  And on March 10th everything you wanted to know about making your own pasta in Pasta 101.  More classes are also about to be announced. The best thing to do when it comes to my classes at Cook Culture is the check out the Class Listings<\/a>.  Sometimes classes that are sold out may have a few spaces open up because of cancellations or shifts in people booking for later dates.<\/p>\n

\"Ubclogo\"<\/a> And registration continues for classes that start at the end of January at UBC and online.<\/p>\n

For something a little more in-depth when it comes to food culture, I'm offering a new series of courses at UBC this winter in the Languages, Cultures and Travel Division of Continuing Studies:<\/p>\n

Cooking the Books<\/a>: Begins at the end of January in Vancouver. This course traces a path through the social history of food over the years via our cookbooks, with an emphasis on the recent trend of 'eating local' and efforts to create a more sustainable food life.<\/p>\n

How World Cuisines Survive and Thrive in Canada:<\/a> This series of courses at UBC looks at the major immigrant cuisines of Canada. In each course I'll discuss the history of how certain cuisines came to Canada and how they have made an indelible mark on our food culture. You'll learn how to identify unfamiliar ingredients and how they are used. Course fee includes food samples. You can choose from Europe in May, or Asia in June.<\/p>\n

Greening Your Grocery List:<\/a> This new online course helps you discover the true meaning of the words that are used to market a meal or the food in the grocery store. Delve into the mysterious world of labelling, advertising and carbon footprints. Students will have opportunities to share opinions and discoveries through online forums. Individual class topics include Organics, Sustainable Seafood, Labelling, Carbon Footprints and Action Plans.<\/p>\n

And for people who want to do what I do, write for a living, you can order up my in-person or online Food and Travel Writing courses <\/a>which are guaranteed to show you the best way to get your writing in print, and get paid for it!<\/p>\n","protected":false},"excerpt":{"rendered":"

Seems like I am going to be a busy boy for the next few months. I just wanted to update where you can find me next, especially if you want to see me lecture, learn about food culture or food … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,7],"tags":[],"class_list":["post-21","post","type-post","status-publish","format-standard","hentry","category-announcements","category-classes"],"_links":{"self":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/21","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=21"}],"version-history":[{"count":0,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/21\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=21"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=21"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}