Eat Local Challenge events
9 a.m. to 3 p.m. — "Choose My Plate" free nutrition class at Southern Oregon Research and Extension Center, 569 Hanley Road, Central Point. Call 541-776-7371 to register.
- 5 to 7 p.m. — Tasting of a local dish inspired by harvest season at South Stage Cellars' tasting room, 125 Third St., Jacksonville. Reservations required; call 541-899-9120 or email email@example.com.
- 6:30 p.m. — Food for Thought Film Festival: "Food Stamped" is an informative and humorous documentary following a couple as they attempt to eat a healthy, well-balanced diet on a food-stamp budget. Co-sponsored by ACCESS and Oregon Action at the RCC/SOU Higher Education Building, 101 S. Bartlett St., Medford.
Thursday, Sept. 13
- 10 to 11:30 a.m. — Demonstration and tasting with chef Braden Hitt of Elements Tapas Bar & Lounge at Rogue Valley Growers & Crafters Market, 1701 S. Pacific Highway, Medford.
- 10 a.m. to noon — The Great Tomato Tasting features a variety of heirloom, cherry, paste and hybrid tomatoes at Rogue Valley Growers & Crafters Market.
- 4 p.m. — Meal Solutions tasting of all local-ingredient recipes at Ashland Food Co-op's Culinary Kiosk, 237 N. First St., Ashland.
- 5 to 7 p.m. — "Canning Makes Your Pickle Limp," a hands-on lacto-fermentation class with Mellonia Farms at The Right Plan, 706 Cardley Ave., Medford. Learn to preserve green tomatoes, green beans, squash, peppers and, availability permitting, kosher-style dill pickles with no vinegar. You will go home with a jar or two of your own pickles. Cost is $30; preregister at www.mellonia.com.
Our newest video, shot at an Eat Local Challenge event, shows chef Chandra Corwin making a quick tomato salad. Find it and past cooking videos at www.mailtribune.com/cooking.
Friday, Sept. 14
- 5 to 7 p.m. — Open-house wine tasting with complimentary appetizers featuring Shibui Sauce at Quady North, 255 California St., Jacksonville.
- 6 p.m. — Standing Stone Brewing Co. farm tour; see www.standingstonebrewing.com for details.
- 8 and 9 p.m. — Food for Thought Film Festival: "Truck Farm" and "Big River" film screenings at Summer Jo's, 2315 Upper River Road Loop, Grants Pass. "Truck Farm" tells the story of a new generation of quirky, urban farmers, and viewers find out if America's largest city can learn to feed itself. In "Big River," the makers of "King Corn" return to Iowa with a new mission: investigate the environmental impact of their acre of corn on people and places downstream.
Saturday, Sept. 15
- 9 a.m. to 6 p.m. — Tastings of local wines, available for purchase at 10 percent off, at the Rogue Creamery cheese shop, 311 N. Front St. Central Point.
- 10 a.m. to noon — The Great Tomato Tasting features a variety of heirloom, cherry, paste and hybrid tomatoes at Rogue Valley Growers & Crafters Market, northeast corner of Third Street and Central Avenue, Medford.
- 10 a.m. to 3 p.m. — Master Food Preservers demonstrate dehydration of fresh produce to make "soup-in-a-jar" at Seven Oaks Farm, 5504 Rogue Valley Highway, Central Point.
- 11 a.m. to 3 p.m. — Free local vendor party, featuring such foods as Emerald Hills barbecue beef and Silly Zak's gluten-free treats, at Ashland Food Co-op, 237 N. First St., Ashland.
- Noon to 3 p.m. — Free local food tasting and local produce giveaway with recipes at Peach Street Market, 424 S. Peach St., Medford.
- 1 to 3 p.m. — Tasting of green drinks made with locally grown veggies and recipes from the turbo-blend VitaMix at Growing Green Baby, 260 N. First St., Ashland.
- 1:30 to 3:30 p.m. — "Get Crocking," a basic fermentation class at Mellonia Farms, 6734 Thompson Creek Road, Applegate. Go home with a jar of your own kraut and watch it bubble on the counter; cost is $30; preregister at www.mellonia.com.
Sunday, Sept. 16
1 to 9 p.m. — Rogue Flavor farm tour and dinner. Join Thrive in a half-day tour of local farms in the Eagle Point and Sams Valley areas ending with an optional dinner by Fulcrum Dining and entertainment by Hamfist at Cliff Creek Cellars. Evening transportation by Crater Lake Wine Trolley. Five-hour tour costs $15; three-hour dinner costs $30. Preregistration and prepayment required by Sept. 10. Call 541-488-7272.