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DTSTART:20260101T080000
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UID:854674
DTSTART:20260412T223000
DTEND:20260413T000000
STATUS:TENTATIVE
SUMMARY:From Field to Tortilla - How PNW Grain Becomes the Food We Eat
DESCRIPTION:A talk with Cassandra and Chef Lissette Garay of La Cocina
 \nSunday\, April 12\, 3:30 p.m.\nJoin us for a conversation about how 
 locally grown grains become one of the world’s most essential foods 
 — the tortilla. Owners of La Cocina\, Cassandra and Chef Lissette Ga
 ray will share the journey from field to tortilla and how regional a
 griculture can shape the food we eat every day.\nIn this talk we will 
 explore:\n• The history and cultural significance of tortillas   
 • How heritage corn and wheat are grown in the Pacific Northwest  
  • The process of turning grain into masa and tortillas   • Why
  local grain systems matter for farmers\, restaurants\, and communitie
 s   • How La Cocina is working with regional growers and millers 
   • The future of grain-to-table food systems in our region   •
  Our new expansion and tortilla production program in Port Townsend\nT
 ORTILLAS WILL BE AVAILABLE FOR PURCHASE at this event by Cash\, Phone
 \, Venmo\, Square app. \nThis free series offered by Quimper Grange 
 #720\, examines "all things food & growing” in our area. For over 10
 0 years\, this Grange has supported the Jefferson County community th
 rough public programming\, concerts\, dance\, rental space\, and a 7\,
 000 ft² Food Bank Garden\, which donates all produce to help mitigate
  food insecurity.  The Grange is at 1219 Corona Ave\, PT.       
  Doors open at 3:15 pm
DTSTAMP:20260429T193345Z
ORGANIZER;SENT-BY="mailto:barbaratusting97@gmail.com";CN=Barbara Tusting:
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