I once had a workshop participant whose favorite kale recipe was to “chop it all down and put into the compost”(!?!?!) Well that was until she tried a bite of Kale-kopita (spanakopita inspiredkale pie)! Kale is a lifesaver vegetable of the Pacific Northwest. It grows well, overwinters, and comes back to produce more next season. However, having plenty means that we can always use some new ways to enjoy it.

In this workshop, we’ll be making Kale-kopita and my favorite kale salad together. Should you have your favorite kale recipe, please come prepared to talk about it with the group. While we wait for the pie to bake, we’ll talk about various composting options because composting holds a key to regenerating soil. Some methods are suitable even for an apartment dweller!

Megumi is a life-long foodie, try-and-error bread baker, casual fermenter, beginner forager, intuitive cook, stubborn gardener, and more than anything else, a global food justice educator with firm commitment in local food. A proud city-kid, she grew up in Tokyo and moved to the US some 40 + years ago. She lived in Florida; Freiburg, Germany; Washington DC; Addis Ababa, Ethiopia; back in Tokyo; Seattle; and a very rural area of Colorado for study and work. Finally almost 8 years ago she found Olympia home and started to grow roots. Her food is sprinkled with global nomad flavors.

Formerly an Olympia Food Co-op staff, she then briefly worked at GRuB. At the present time, she designs and facilitates food education courses, such as Embracing LOVE in the Food System and Building Your REGENERATIVE Food Network. Her cooking-centered classes, Cooking with Attitude, are a space to explore how we can take our food system back into our hands as much as an opportunity to cook something tasty together.  For more info, visit Everyone’s Food Sovereignty Alliance website: https://www.foodsovereignty4everyone.org

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