Me? After spending all summer pickling, preserving, freezing and drying, I think I’d ask if there’s any easier way to eat locally in winter. I know, I already know the answer to that.
But I’m hoping he’ll at least address the topic Saturday when he gives the keynote address for the Teton Wellness Institute’s Wellness Summit.
Attend the presentation for $45, or buy a reserved seating ticket for $125, which also gets you into a reception with Pollan alongside food and beverage provided by local farmers (see menu below). The foodie reception begins at 5 p.m. at Hotel Terra, and the address starts at 7 p.m. at Walk Festival Hall. Buy tickets here.
During the keynote address, Pollan will give a 15-minute presentation, followed by a question-and-answer session with Dishing contributor Annie Fenn, who runs the popular blog Jackson Hole Foodie. A book signing will follow.
If you don’t know Pollan, check him out here.
Saturday’s presentation will focus on what he discovered on his journey into the trenches of the complicated food industry.
From the Institute: Learn how the choices America makes in producing and consuming food have powerful social, political and economical consequences. This is an invitation and a challenge to “vote with your fork” and make an impact on the current food system in the name of the health and sustainability of our families, our communities and our planet.
Why is this a must-not-miss event?
“It’s a rare opportunity to pick Michael Pollan’s brain,” Fenn said. “As a community, we’re all very food savvy. We care a lot about food and our farmers, but we don’t often have the opportunity to talk to an expert like him. He’s the voice of the food movement.”
Wyomato Bruschetta: Persephone Bread, Cosmic Apple basil, Larks Meadow Farm Dulcinea cheese
Croquetas: Idaho Yukon Gold Potatoes, Teton Creamery Yellowstone Cheese
Roasted beet salad: Alpenglow Farms arugula, roasted beet, Sapphire blue cheese, housemade vinaigrette
Teton Waters beef sliders: oven-dried tomatoes, arugula, truffle aioli, Paradise Springs white cheddar
Mushroom strudel: Mountain Valley oyster mushrooms, Lark Meadow Farms Dulcinea
Amaltheia Dairy Goat Cheese with beet marmalade and 460 Bread multigrain
Rocky Mountain beef with caramelized onion, Teton Creamery fromage blanc, Persephone Bakery baguette
Housemade Carrot Cake