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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.