April 19, 2012 Food & Drink » Food & Drink Feature

        
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Cheese is the word

In efforts to help you eat locally, the Ecology Action Centre gets dangerously cheesy with a mozza making workshop.

by Allison Saunders @alliesaysrelax

click to enlarge

Must have mozza.

Eating locally isn't always easy. In fact, it can be pretty hard during certain times of the year---like spring. (It is spring now, right?) Our wise foodie friends at the Ecology Action Centre recognize this and offer up helping hands in making your diet, or at least part of it, locally infused. The third installment of the EAC's Food Action Committee's spring cooking classes and workshops is a cheesy one. They're partnering with Local Source Market and appealing to those of us who have a soft spot for soft cheese to teach the ins and outs of making your very own mozzarella. Awesome, right? With the ever-creamy Foxhill milk as the focal ingredient you'll make a stretched curd mozzarella. Think of how impressed your future dinner guests will be. Think of how impressed your stomach will be! If cheese is your temptess, or if you're lacking local in your life...this is the place to be on Saturday afternoon. Pop that Lactaid now. –Allison Saunders

Sat Apr 21, Local Source Market, 5783 Charles Street, 1:30-4:30pm, $25, register with alison@ecologyactionentre.ca,

adventuresinlocalfood.wordpress.com

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