Event

Vegan Pig Roast: A Garden Butchery Cooking Series

August 9
Vegan Pig Roast Kills PEACHES

(learn to make Southern pickled peaches, noyeau liquor, peach leaf tea, etc)

A pig roast is traditionally a community gathering in which an entire animal is slaughtered,butchered, processed, cooked, and eaten from head to tail, in a celebratory manner.

Whether you find this type of sacrifice horrific or not, we will not be killing any animals at Vegan Pig Roast.

Instead, we will learn to butcher, process, prepare, and enjoy beautiful, peak-of-season fruits and vegetables from our local Bay Area foodshed, using every part of the whole plant: stems, roots, leaves, seeds, skin, and meat.

Drawing inspiration from nose-to-tail eating, we apply this common sense and interesting approach to cooking, using all of what we kill, from stem-to-root, in order to respect the plants that nourish us, and not take ourselves, or our food, too seriously.

This class series is a safe and welcoming space for queer-identified people. Bring your freaky self and
friends.

THE BUTCHER

Vegan Pig Roast will be taught by Yasmin Golan, chef of San Francisco's beloved pop-up restaurant, Queer Food For Love. An eight year veteran of artisanal kitchens, Vegan Pig Roast is her latest class series designed to help build community between feminist and queer people, and to help aspiring cooks of all genders and orientations incorporate more plant-based food into their diet, in fun and interesting ways.

These classes are tied to the season in our area, so please sign up for summer classes while they last. Fall classes to be announced later with totally different ingredients.