Free Food Education Series at Eco-Goddess Edibles
Join Eco-Goddess Edibles restaurant on Main Street in Carbondale for its Food Educational Series. Exploring “The Hidden Costs of Food and How to Make Choices to Make a Change,” the free classes and conversations will cover topics such as genetically modified foods and their effects, how to make buying organic food more financially feasible, learn about what you’re eating and how it affects our health, our planet and our economy. Every Wednesday 6–7 p.m.
For more information visit www.eco-goddess.com or call 970.963.7316.
Buy Fresh Food This Winter HERE!
Winter does not mean the end of fresh food in the Roaring Fork Valley. Running through Feb. 26, the Willits Winter Market in Basalt takes place in the second loft building at 850 East Valley Road from 10 a.m. to 2 p.m. The market will offer a selection of fresh fruits and vegetables, cheeses, prepared foods and crafts from local farmers, purveyors and artisans. And just off I-70, on the river frontage road between New Castle and Silt, Osage Gardens has set up an adorable red farmhouse store where they will sell local, organic produce available from their greenhouses including salad mix and vegetables such as cucumbers, tomatoes, Swiss chard, kale, eggs, honey and Colorado-based food products. Open 10 a.m. to 6 p.m., seven days a week. They also offer a wintertime CSA for $25 a week.
A 6-year-old Carbondale boy, Mylo Ornowski, has taken his love of chickens and local food and turned it into a hatchling business. Mylo’s Freshies sells eggs produced from 16 free-range, organic-fed chickens housed at Mylo’s Missouri Heights home. The son of coop designer/administrator/mom Cynthia Meyers and master sommelier Damon Ornowski, Mylo sells his Mylo’s Freshies eggs by request.
, email mylosfreshies@ gmail.com or call 970.704.5633.
The Living Farm Winter Farm Dinner Series
Take the extraordinary opportunity to attend a farm dinner this winter at The Living Farm in Paonia. Co-sponsored by Slow Food Western Slope, enjoy a farm-fresh meal each month until spring. One weekend each month, a dinner will be prepared using as many ingredients as possible from the farm. Sean Kelleher, one of The Living Farm’s interns, is also a chef, and he creates the farm dinner menus. The cost is $25 per person, with proceeds going towards The Living Farm Sustainable Education Center, a planned school that will teach sustainable farming, with the goal of increasing local farmers across the United States. Upcoming dates are December 11–12, January 15–16, February 12–13 and March 12–13.
For reservations visit www.slowfoodwesternslope.org or call 970.270.3338.
Soupsköl! edibleASPEN ‘s Winter Event Pick
We love the local soups being made throughout the valley, and we love an event that brings together all things soup in one place. The annual Soupsköl competition will take place during the Aspen’s Wintersköl celebration on Friday, Jan. 14, at the corner of Cooper Avenue and Hunter Street. It’s free and open to everyone! You be the judge of which restaurant makes the best soup. Food democracy in action. Gotta love it!