Join the Mendocino County Library on Zoom for a series of four cooking demonstrations with Chef John Farais. Farais, a Marin County chef, and founder of “Indigenous Edibles” is a lecturer, cooking instructor, native plant specialist, and food educator. As one of the only Bay Area chefs who specializes in the history, taste, and promotion of The Americas’ indigenous, edible plants, Farais has been cooking with ingredients native to The Americas for over 10 years and makes his own acorn flour, forages for mesquite, bay nuts, elderberries, madrone berries, nettles, and manzanita berries along with many other native plants.
Curing Salmon Recipe
This program is a component of the Book-to-Action grant and Mendocino County Reads. It is supported in whole or in part by the U.S. Institute of Museum and Library Services under the provisions of the Library Services and Technology Act, administered in California by the State Librarian.
Book-to-Action program survey in English (PDF)
Encuesta del programa Book-to-Action en español (PDF)
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Join the Mendocino County Library on Zoom for a series of four cooking demonstrations with Chef John Farais. Farais, a Marin County chef, and founder of “Indigenous Edibles” is a lecturer, cooking instructor, native plant specialist, and food educator. As one of the only Bay Area chefs who specializes in the history, taste, and promotion of The Americas’ indigenous, edible plants, Farais has been cooking with ingredients native to The Americas for over 10 years and makes his own acorn flour, forages for mesquite, bay nuts, elderberries, madrone berries, nettles, and manzanita berries along with many other native plants.
Curing Salmon Recipe
This program is a component of the Book-to-Action grant and Mendocino County Reads. It is supported in whole or in part by the U.S. Institute of Museum and Library Services under the provisions of the Library Services and Technology Act, administered in California by the State Librarian.