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Foodways Symposium goes virtual
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Abra Berens, author of the teaching cookbook Ruffage: A Practical Guide to Vegetables.

The Kalamazoo Foodways Symposium, an annual week-long exploration of the history and heritage of local agriculture and food and a promotion of healthy eating, will be held virtually April 5-10.

Live sessions presented by educators, chefs, home cooks and food activists from the community will be held via Zoom at various times each day. Topics will range from making your own soda syrups and building habitats for native bees to vegan cheeses and at-home sustainability practices.

The event kicks off at noon April 5 with a cooking demonstration by Abra Berens, a chef, former farmer and writer based in Three Oaks who advocates that meals should change with the seasons and feature ingredients grown close to home.

She is the author of the teaching cookbook Ruffage: A Practical Guide to Vegetables. Berens will also close out the Foodways Symposium with a live question-and-answer session from 11 a.m.–noon April 10.

This event is free and is a collaboration between the Kalamazoo Valley Museum and the Kalamazoo Valley Community College Bronson Healthy Living Campus. To see the full schedule and to register, visit kalamazoofoodways.org.