At The Old Gold, Feminist Food February is more than just a tasty alliteration, it's an excuse for us to share our most beloved passions; whiskey and food, together at the very same time. Join RENDER, Chef Jesika Starr, and Whiskey 101 instructor Andrew Finkelman for a pairing of whiskey and custom-created small plates. You'll receive an educational journey on the finest spirit in the land – from Kentucky Bourbon, to Rye, to Irish, and Scotch – alongside five unique, whiskey-inspired dishes. $45
1. Few White Dog (un-aged whiskey)
Assorted sweet & salty snacks
2. Buffalo Trace (bourbon)
Wild mushroom, blue cheese, & bacon tart w/herb salad
3. Old Overholt (rye)
Braised pork cheek with grits & greens
4. Kilbeggan (Irish)
Quail eggs three ways
5. Macallan 12 (Scotch)
Beignets w/ Scotch caramel
More than just a North Portland watering hole, The Old Gold has received "Best Neighborhood Bar" accolades from The Oregonian and is well-known for their monolithic wall of whiskey options and their sold-out series of Whiskey 101 instructional classes.
Purchase tickets in the RENDER store BEFORE February 26th here.
Join Render: Feminist Food & Culture Quarterly and the Pacific Northwest College of Art's departments of Intermedia and the Liberal Arts for a roundtable panel on Food, Power, & Social Identity. Four speakers will present for around 10 minutes each and then we will open the floor for questions and conversation on the topic!
This event is free and open to the public!
Speakers & Topics:
Kjerstin Johnson is the editor in chief of the quarterly magazine Bitch: Feminist Response to Pop Culture and teaches magazine writing at Portland State University. After Bitch, her favorite magazine is Bon Appetit.
Every issue of Bitch is themed—our latest is the Law & Order issue, coming up is Blood & Guts. But one of our most popular issues was the the Food issue, which came out in the winter of 2014. Our contributors gave me much more to chew on than what you'd find in Portland Monthly or Pinterest. We delved into intersectional veganism, the politics of coffee culture, cultural appropriation, and what "ethical" food means in terms of class. If anything, I learned there's no one feminist response to food—tied directly to our culture and selves, it's a conversation that needs to keep happening.
Alex Bernson is the managing editor at Sprudge.com, a global coffee news and culture publication based in Portland, Oregon. His writing applies a sociological lens to coffee's production, service, and cultural impact. He has lectured on such topics at the SCAA Symposium and Nordic Barista Cup, and worked in and managed specialty coffee establishments in Seattle, Portland, New York, Boston, and Connecticut. In 2011 he graduated from Wesleyan University after founding Espwesso, a wholly-student run cafe on campus, and completing a Bachelors in Feminist, Gender, and Sexuality Studies, with an honors thesis titled “The Social Space of The Café: How Service and Physical Design Condition Social Performances.”
Serving a guest food or drink is an action full of social and ideological power-dynamics, whether that is welcoming a guest into a home, or a guest being served a fine dining meal, or a simple cup of coffee. In the increasingly commercialized spaces of public life, ordering and receiving something has become more and more a way to authorize one's presence, to temporarily buy access to the ephemeral society of a service establishment, whether that is for work, socializing, solitary pleasure, or one of those liminal combinations of the three that seem to be becoming ever more a part of 21st century life. The how and where of service can do as much to determine community and impact as the actual products on the plate or in the cup—and there is surprising agency to be found on both sides of the transaction.
Chef Ian Wilson was born in Davis, California and moved to Portland, Oregon to pursue a more intimate connection with food and the agricultural producers of the Pacific Northwest. Wilson is passionate about food and local food-based economies and tries to exemplify that with the cuisine at Fenrir where he is the head chef. Fermentation and other forms of preservation are a dominant factor in his seasonal outlook on cuisine and menu formulation.
Recently, I've been very fascinated by the glamorization of the chef as a character, and it's worth noting that most chefs of prominence in the Western world are primarily men. In contrast, the majority of food-related work and the cultural thread that connects us with our ancestors who started forging these techniques/domesticities were mostly women. At what point in history did that shift happen? Was it gradual? What are the consequences? What does the future of a male-dominated celebrity cooking world look like and what message does it send to viewers of food media?
Stacey Givensis the farmer/chef/owner of The Side Yard Farm & Kitchen. Her team and a squad of dedicated volunteers grow diverse vegetables on several urban lots.The Side Yard is an urban farm, nomadic supper club, and catering company located in the NE Cully Neighborhood in Portland, Oregon. The farm provides restaurants with local produce and serves the community with food, farming education, and opportunity. A hyperlocal small business, Givens is driven by the desire to build a strong community and make lasting connections with talented and passionate people. Givens sells her harvests to nearby restaurants, including Cocotte, Grain & Gristle, 23Hoyt and more in what she calls an invaluable “chef-to-chef” produce service. Over the last 10 years she has cooked her way through various Portland kitchens including Lincoln, Southpark, and Rocket. Her inspiration to get her hands in the dirt sprouted when she was cooking at Rocket (now Noble Rot), which had the first rooftop garden of its kind in Portland.
I will talk about hyper-local food vs local food. Side Yard Farms has been labeled hyper-local over the years. For our suppers and catering company, we use our urban grown goods and goods from within a 2-mile radius with the exception of proteins. Everything comes out of the Cully neighborhood: honey, table flowers from the flower farm down the street, goat milk from my neighbor to make cheese, fruit to make vinegar, etc. I will talk about the community aspect of the hyperlocal urban farm and catering company and how it benefits people of all walks of life in the area. The farm is located in the Cully neighborhood which is ranked number one in diversity in all of Oregon and I chose to be a part of the neighborhood for that reason. It is a special place with urban farms all around, no city sidewalks, and all different kinds of people. Gentrification is slowly making its way towards Cully, but it will never take over because the residents wont let it!
Join RENDER and the team from Kachka for a leisurely educational afternoon on fish curing and vodka infusions. Voted restaurant of the year by the Willamette Week in 2014, Kachka's cuisine was described by the NYTimes as "Slavic-inspired fare with a typically Portland emphasis on quality [and] locally sourced ingredients."
Chef Bonnie Morales will demo four methods of fish curing: processing and salting skeins into roe (steelhead roe), brine curing (mackerel), dry curing (black cod), and cold smoking using a smoking gun (steelhead). After the curing demo, a member of the bar team from Kachka will briefly explain the vodka infusion process and answer all your vodka-related questions. The afternoon will be topped off with some sample pairings of fish and vodka so you can taste what you've learned! $45
100% of proceeds from this event support RENDER and Feminist Food February Events!!!
Purchase tickets in the RENDER store BEFORE February 22nd here.
The Portland Meat Collective is teaming up with Render: Feminist Food & Culture Quarterly for Feminist Food February, a series of events designed to support independent feminist media and feminists in the food industry in multiple cities. PMC will host a special ladies only pig butchery class at Elder Hall on February 22nd, 9am-1pm. Proceeds from the event will help RENDER cover printing and operational costs.
For this four-hour, hands-on class, a small group of women will learn from PMC owner and founder Camas Davis and Seattle Meat Collective co-founder Sarah Wong. Students will learn how to split sides of pork into primals using French, Italian, and American styles of butchery. They’ll also learn how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. The class will also include tips on how to cook various cuts, and each student will go home with their own share of meat that they have butchered (about 25-30 lbs). $265 per student.
Join RENDER & LOCK STOCK BARREL for an afternoon of photography, food, and fun! LOCK STOCK BARREL are best described as storytellers. They work with small businesses to tell their stories via conventional and very unconventional methods. Visual storytelling has become an important part of our lives. LOCK STOCK BARREL's president, Kirsten Saladow, and art director, Kari Young, are teaming up with Sasha Davies at Cyril's to teach a food photography and styling class using nothing more than your phone. No fancy cameras. No lights. They want to show you that you can take an awesome photo of food without being a professional photographer. There is nothing worse than scrolling through your Instagram feed and asking yourself, "Seriously, what the hell is that?" Chef Davies will be creating beautiful, vibrant food for us to photograph, style, and then eat! We'll also share some snacks, wine from Clay Pigeon winery, and stories together at the end of the workshop. $60
Join The Cascadian Library and Render: Feminist Food and Culture Quarterly at the Southeast Wine Collective for an evening of wine tasting with a variety of food pairings. Elemental tastings of olive oil, chocolate, honey, and cheese will be featured from Oregon Olive Mill, Smitten Truffles, Barleans Honey, and Cheese Bar. Drop in for your Friday happy hour to chat with vintners and experts on olive oil and chocolate as you nibble on scrumptious pairing flights. $20
100% of proceeds from this event support RENDER and Feminist Food February Events!!!
Purchase tickets in the RENDER store here. Tickets also available at the door day of event.
Jami Curl believes candy is magic, and so will you once you learn how she creates candy magic in her Portland factory. Curl, CCO (Chief Candy Officer) of the popular QUIN candy company will walk you through a side-by-side tasting of QUIN candy v. industrially made candy. You'll discuss methods and ingredients of both and will learn tips and tricks for incorporating real food into handmade candy. Try her unique creations like real fruit gumdrops, fruit chews (that are way better than store-bought,) handmade Tootsie Rolls and perfectly burnished caramels and then find out exactly what's missing from QUIN candy that makes it that good. $35
Join Lincoln and Sunshine Tavern's Jenn Louis for a handmade pasta class with dinner to follow. Chef Louis was named 2012 Best New Chef by Food & Winemagazine.She is also a two-time semifinalist for the James Beard Award for 'Best Chef: Northwest' and she competed on season five of Bravo’sTop Chef Masters.
At this event, students will learn how to make pasta dough, how to form several types of pasta, and how to whip up some sauces to go with their handmade pastas. A copy of Chef Louis' forthcoming cookbook, Pasta By Hand (Chronicle Books), is also included with the ticket price. The cooking demo with Chef Louis will be followed by a sit down dinner that showcases the dishes that were previously displayed. Dinner includes a glass of wine, an hors d'oeuvre, one entree, and dessert. The cooking demo will be held at Culinary Artistry (next door to Lincoln) and the dinner at Lincoln. Ticket price also includes a print copy of the latest issue of Render: Feminist Food and Culture Quarterly. $125
Purchase tickets before February 6th in the RENDER store here. (Tickets will not be available after the 6th.)