Saturday, Dec. 13, 2009
Noon
17 N. Linda Avenue. (Evolving Menlo Park Neighborhood Center)
Tucson, Arizona 85745

This is our end of season cleaning of the hammermill – so wear work clothes to help us clean up the mill to put away for storage until next season.

We’ll be making pizzas in the wood-fired cob oven – so bring toppings.
Amy Schwemm is making the mesquite pizza dough – contact her at akschwemm@juno.com if you’d like to help with that.
Also contact Amy to coordinate pizza toppings
David Walker, one of the oven creators, will be firing the oven.

It is also a potluck so please bring a potluck contribution and/or pizza toppings. Contact Amy at akschwemm@juno.com to coordinate toppings.

And bring plates, silverware, and cups. It is a BYOPSC event.

This will also be a great opportunity to talk about our upcoming mesquite cookbook project, folks interested in teaching native foods classes, and more.

NOTE: We will NOT mill any mesquite pods at this event. If you have any pods that you want milled before we close everything up you must drop them off at 1333 W. Alameda by Saturday, Dec. 6 evening. All pods must be thoroughly cleaned. If we find black mold on your pods we will not mill them. Bring pods in sealed containers each having your name and contact info. In addition, you must include $1 per gallon of whole pods for the milling fee. We will call you when you can pick up the flour – or you can pick it up on Dec. 13.