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JUNE 27-JULY 4-8, 2018 LOG SHEET # 1 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER NAME: Kathy Mulcahy/Paul Motsuh RECORDER 1 NAME: Foodways 1 FILE NAME: Hatrai1 0401.wav RECORDER 2 NAME: Foodways 2 FILE NAME: Food2 0030.wav PRESENTER: Anna Tepanosyan DATE/TIME: 7-4-18 11:30 AM PROGRAM: Foodways STAGE: Hiatstoun GROUP NAME:__________ SESSION TITLE: Foraged Foods [[2 columned table]] | Participants | Instrument/Occupation | | --- | --- | | Anna Tepanosyan | presenter and cook (Armenia) | | Eva Rosich | presenter and cook (Catatonia) | | Andrew Morgissian member of audience | shared a song w/audience | Usually made in winter Quick recipe - 5 min cooking #1 Recipe includes 2 tbl olive oil, 2 sliced onions, 3 grated tomatoes, 1 kilo mushrooms Note: onion basket is handwoven made by a Catalonian weaver. Basket made from a plan similar to willow which grows by rivers Recipe Sorrel Demo of braiding leaves which is formed into ropes for preserving Mushroom harvest is 3 of 4 seasons; mushrooms grow around certain times Important to know how to forage and how to eat mushrooms. Storage of mushrooms: drying, pickling or freezing #2 Recipe: Mushroom soup (made w/sorrel) Avalouk Soup There are man medicinal properties to sorrel Sorrel is the base for Avalouk tea Sorrel is harvested 5-25 through 6-14 Andrew Gorgessian sang a song about pumpkins. Recipes are on festival website. Cooking presentation ended with each cook tasting each other's soup.