Feast of Fields

I know we’re all basking in the June sun, but let’s think about September for just a moment. I know, it’s almost sacrilege for me to ask you to do that, but I promise there’s a good reason.

Feast of Fields

Feast of Fields. It’s feasting. In a field. And if you live in BC, you have your pick of three fabulous feasts: Okanagan,Vancouver, and Vancouver Island. All proceeds benefit Farm Folk/City Folk, a local non-profit that works to develop local, sustainable food systems.

Early bird tickets are on sale now. Buy them online, or head to your neighbourhood Choices for tickets to the Vancouver event.

And if I were you, I’d get my tickets post-haste. These suckers sell out fast.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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