BLUE MOUNTAIN LAKE - Some attribute it to the contemporary "going green" trend, while others have been doing it for years - however it is characterized, discussions of buying and cooking with local meats, produce and other ingredients are relevant ones. The Adirondack Museum will join that discussion Monday, Aug. 23, while hosting food writer Annette Nielsen and a program entitled, "North Country Foodways in the 21st Century."
"All are welcome to come support regional agriculture and learn more about cooking with ingredients native to the Adirondack region," said museum marketing director Susan Dineen.
The program will be the final offering of the season's Monday Evening Lecture series and will be held in the auditorium at 7:30 p.m. There is no charge for museum members. Admission is $5 for non-members.
Nielsen is the editor of Northern Comfort, Recipes from Adirondack Life - the fall and winter edition, as well as the newly released Northern Bounty: Spring & Summer Recipes from Adirondack Life.
Drawing on recipes from both cookbooks, Nielsen will identify ways to obtain ingredients throughout the entire year, whether sourcing from forest, ard, or farm.
Aside from authoring several books, Nielsen has also contributed articles and columns on regional farms, food and folkways to a variety of publications and has conducted farm-to-table tours and cooking classes at the Battenkill Kitchen in Washington County for youth and adults.
She worked earlier in her career with Glorious Food, a catering business in New York, and taught principles of healthful eating and cooking to teens and parents in underserved areas of Washington, DC with Share Our Strength's Chef Outreach Program.
For information on this program, visit www.adirondackmuseum.com.