What do you do when you have lots of lettuce, radish, carrot, basil, mint, cilantro… from your garden or in your CSA box? Do you want a fresh new way for kids to enjoy eating summer veggies? Or would you like an easy to prepare party menu for the summer? Spring Rolls are your answer!

In addition to cutting veggies, making peanut sauce, and tasting the Spring Rolls together, we will explore how eating locally grown seasonal veggies are good for you and for the world. We will make an alternative sauce made with tahini as well. However, if you are allergic to peanut, please be advised that you may be exposed to it in this workshop. Naturally gluten-free and mostly vegan.

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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