Root to Stalk Cooking Workshop. Learn how to reduce waste, save a little money and be creative with seasonal vegetables for everyday cooking and more formal meals. Taught by Tara Duggan, a San Francisco Chronicle staff writer and author of the new book "Root to Stalk Cooking: The Art of Using the Whole Vegetable" will demonstrate how to use up parts like chard stalks, cauliflower stems, and carrot tops in seasonal meals.
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