Pickled peppers and turkey talk | Bleader

Pickled peppers and turkey talk

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At a Slow Food Chicago open house and meeting Saturday from 2 to 3 PM, Vera Videnovich of Videnovich Farms (a former longtime Reader staffer) shares and discusses her Macedonian-style pickled peppers and Serbian-style ajvar (pepper-and-eggplant relish). John Caveny of Caveny Farm will also talk about the Slow Food philosophy and about raising Bourbon Red Heritage turkeys. In the Whole Foods Lakeview meeting room, 3300 N. Ashland. Reservations recommended; e-mail bobpallotta@slowfoodchicago.org. $5 suggested donation.

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