So Long, 2011! Welcome, 2012!

January 1, 2012 § 2 Comments

So, it’s the beginning of 2012, and I’m really excited about the new year. Just thought I’d take a moment to share some of the things I’m excited about.

First, I’ve been talking with my friend Cassie about starting up some adult cooking classes through the school she works for in the Portland area. These will be designed, like this blog, to start from the very basics and work with people on knife skills, basic cooking techniques, how to plan a meal from scratch, and how to look for healthy and cheap products at the grocery store. No word yet on a schedule or start up date, but these classes should be very affordable, personal and a lot of fun. I’ll post more info as details solidify.

Next, I’ve been talking with another friend, Tony, about shooting some video of my cooking. I feel that this will allow me to get more in depth with my explanations and make you, the reader/viewer, more comfortable with some techniques that may be unfamiliar. I know that I’m a very visual learner. I plan on starting up a YouTube channel to host these, but also embedding the videos here on the blog, so you’ll be able to view them easily.

And finally, I plan on expanding the content of this blog greatly – more recipes, basic cooking techniques, some book reviews, philosophical treatises on cooking and eating, and, of course, more articles on rice cookers! I’m just getting started, so I appreciate your dedication to and support of my limited content. It’s been exciting for me to start this blog, and the ideas I have for it keep me up at night. I can’t wait to share all of them with you.

Happy New Year, everyone! Let’s make 2012 great. Thanks for being part of The Evolution of Eating!

– James

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§ 2 Responses to So Long, 2011! Welcome, 2012!

  • kittj says:

    *dies of anticipation*

  • choya says:

    James, you’re wonderful.
    I know someone you may want to talk with about cooking classes! He runs a project called New City Kitchen through the nonprofit JOIN. They started by teaching Greek cuisine to various folks, and now do a lot more than that. May be right up your alley. Get in touch if you’d like to be connected to him!
    XO

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