Cobs of fun

A cob oven doesn’t burn corncobs for fuel. Nor does one use a cob oven solely to roast corn — although you could stick a few ears in and they’d be really tasty. No, “cob” is the name for a time-honored building material made of clay, straw and sand, mixed with water and formed into a rustic earthen dome. The small wood-fired ovens are used to bake old-style breads and pizzas.

Last fall, Riverfront Farm in West Central Spokane built a cob oven next to their community garden, as part of a natural building workshop linked to Project HOPE’s “Jobs Not Jails” program. Next Thursday, Riverfront Farm teams up with Slow Food Spokane River to host a COB OVEN PIZZA DINNER AND POTLUCK at the urban farm. The aim of the event is to raise awareness of both organizations while building relationships in the neighborhood and across the city.

The basic ingredients for making personal pizzas will be available, says Slow Food’s Jennifer Hall — thus the nominal fee of $5 — but people are welcome to bring along their own favorite toppings. “We’re also asking people to bring a side salad or dessert to share,” says Hall.
The Plaid Cats will provide live music during dinner — but only you can bring along the community spirit. — ANN M. COLFORD

Slow Food’s cob oven pizza dinner and potluck, at Riverfront Farm, 2603 W. Boone Ave., is Thursday, Aug. 13, from 6:30-8:30 pm. Tickets are $5. Visit brownpapertickets.com.