Curious to learn about the morphological and chemical differences in apazote/epazote (Dysphania ambrosioides) in Guatemala and taste this herb in delicious in several dishes prepared by a Guatemalan chef? Go to The Crossing on April 20, from 6:00-8:00 PM for a dinner celebrating an amazing herb called ‘apazote’. Local chef Myra Guevara will prepare a series of dishes highlighting the unique flavor of apazote, while Ph.D. student Tabitha Faber will share some of the results from her thesis focusing on the plant’s chemistry, uses, and conservation in Guatemala.
Cost: Pay-what-you-can, with proceeds going towards organizing a future results-sharing event for Tabitha’s collaborators in Guatemala. Suggested contribution: $15
This event is a collaboration between SlowFoodUW, Botany, Plant and Agroecosystem Sciences, and LACIS.
