Slow Food Speakeasy Cocktail Contest: Win a Trip to Turin Italy for Terra Madre and Salone del Gusto

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Local bartenders and mixologists (professional AND amateur)! Here’s a chance to show your regional pride and cocktail skill, AND potentially win a trip to Turin, Italy for Slow Food’s October Terra Madre and Salone del Gusto.

ImageSlow Food USA is running a cocktail contest, open for entries until April 30. The full rules can be found at this link, but the gist: make a cocktail that stars a Pacific Northwest region’s Ark of Taste ingredient, embodies our local flavor, is delicious, can be made “party ready.” and is good, clean, and fair for all.

Twelve finalists will be selected, and from there, online voting will choose the four winners, who will win the trips to Turin for the October 23-27 Terra Madre and Salone del Gusto.

cherryClick here to see our local Pacific Northwest ingredients. Maybe something sweetened with Alaskan Birch Syrup? A cordial made from Black Republican Cherry? An oyster shooter with our own Olympia Native Oyster? (Also note American Rye Whiskey is on the “Nationwide” list so it might be up for grabs (if you have questions about the rules and acceptable ingredients, please email speakeasy@slowfoodusa.org).

 

The Makah Ozette Potato Presidium – Spring 2012

Photo by Yunhee Kim for Sunset Magazine

Makah Ozette potatoes with bacon cream. (Photo by Yunhee Kim for Sunset Magazine)

In the 1980’s an unknown fingerling potato was recognized to be a staple in the diet of Pacific Coast Native Americans of the Makah Nation. The Makah occupy the region around Neah Bay, Washington, that is the most northwesterly point in the United States. Tribal lore reported that this potato had been used by these people for about 200 years. The Makah had named this potato the Ozette after one of their five villages located around Neah Bay.  More about the Ozette and how it became part of the Ark of Taste can be found here. The presidium is focused on increasing seed production to bring more seed to market. Here is where those efforts stand currently:

  • After flooding annihilated the seed crop of 2010, our partner Pure Potato had to start again with the three year process of producing an abundant crop of certified seed potato. A project they had just completed. We are grateful they are willing to do it again.
  • The Certified Generation program starts with PreNuclear minitubers. These are first grown in “test tube” then planted in the green house.  The resulting crop of mini tubers is planted the next year for reproduction in the field and then classified as Nuclear.  The following years they are classified as Generation 1, 2, etc. as long as they remain within the disease parameters specified by the Department of Agriculture.
  • This Spring Pure Potato will plant 32 pounds of PreNuclear Makah Ozette minitubers in the field. This should yield approximately 30 one hundred pound sacks of Nuclear seed potato. In the spring of 2013 they will plant 16 sacks per acre that will yield 200 sacks per acre.
Makah Ozette Potato

Makah Ozette Potato

The question for Pure Potato is; how much to plant and how much to sell in 2013? We need potential growers to tell us of their intentions and to get on the list for notification of availability by emailing marlys@purepotato.com.

Next year, 2013, depending on the yield, there may be a limited supply of Nuclear Generation Makah Ozette seed potatoes for sale at $2.00 per pound. The plan is to keep reproducing this variety and increase the volume to meet the needs of all those interested in growing it.

This spring there is some seed available from Potato Garden (800.314.1955, cdrockey@potatogarden.com).

Gerry Warren
Presidium Coordinator
cgw@speakeasy.net, 206.818.5366

Resources:

For the history and back story of this potato go to the Makah Ozette Presidia page at Slow Food USA or here for more.

Makah Ozette Potato brochure [PDF]

Pure Potato
marlys@purepotato.com
360.354.6555
9020 Jackman Rd
Lynden, WA 98264

Potato Garden
cdrockey@potatogarden.com
800.314.1955
12101 2135 Rd
Austin, CO 81410

Nominee for Slow Food USA’s Ark of Taste: The Sugar Hubbard Squash

Slow Food’s Ark of Taste aims to rediscover, describe and publicize forgotten flavors around the world. Through the Ark of Taste program, Slow Food USA has a catalog of over 200 delicious foods in danger of extinction. Since 1996, more than 800 products from over 50 countries have been added to the international Ark of Taste. By promoting and eating Ark products we help ensure that they remain in production and on our plates.

The mission of the Slow Food Ark of Taste is to preserve traditional tastes and to celebrate them, by introducing them to the Slow Food membership and then to the world. All of the foods on the Ark of Taste are heritage products that have real economic viability and commercial potential for the communities that grow, produce or harvest them.

Since it’s inception, Slow Food Seattle has successfully boarded four regional food products onto the Slow Food Ark of Taste including Olympia Oyster, Marbled Chinook Salmon, Geoduck, and Makah Ozette Potato (our only Presidium product). Slow Food Seattle’s latest Ark of Taste nomination is the Sugar Hubbard, a sweet heirloom winter squash with a unique Puget Sound heritage. Former Slow Food Seattle Co-Chair, and Puget Sound Food Network Project Manager, Lucy Norris, recently wrote about this important heirloom in the winter 2010 issue of Edible Seattle.

Read the full story in Edible Seattle, or download a PDF version.

Sugar Hubbard Squash

The Sugar Hubbard Squash, grown at Sherman's Pioneer Farm Produce in central Whidbey Island, is Slow Food Seattle's latest nomination for the Ark of Taste.

Sherman’s Pioneer Farm Produce in central Whidbey Island grows the only commercial crop of Sugar Hubbard in the country. It is the result of combining traditional blue Hubbard and Sweetmeat squash, inheriting the best flavor and texture characteristics of both. The Sugar Hubbard is a nutrient dense, starchy squash (with a high glycemic index), but also very high in vitamin A, exceeding USDA requirements for Beta Carotene. Most winter squash varieties are interchangeable in recipes, and the Sugar Hubbard is nutty-sweet and the colored deep orange like a marigold. Try it in a favorite recipe that calls for winter squash, and you’ll be impressed.

The Sugar Hubbard has an excellent flavor, and it’s uniquely local to Puget Sound, with a strong family heritage. It has every asset required for boarding onto Slow Food’s Ark of Taste. Slow Food Seattle’s interest in boarding this product on the Ark of Taste will send a signal to conscientious consumers and help boost market demand in our area. Voting with your fork helps food producers like the Sherman’s remain profitable in the business of farming in our region. Only the best tasting endangered foods make it onto the Ark, and we think the Sugar Hubbard is a great fit.

Find the Squash
Peeled squash cubes are available at all Whole Foods locations in Oregon and Washington as long as the supply holds out. Liz and Dale continue to look for additional retailers for their squash. Sherman’s Pioneer Farm Produce is located at 46 South Ebey Road, Coupeville, WA. Contact Liz or Dale Sherman at 360.678.4675.

Looking for recipes?
Spice Loaf – by Editor, Edible Seattle
Chili Stew – by Lucy Norris, adapted from an original recipe by Liz Sherman

Excerpts with permission from Edible Seattle.

Dale Sherman in his field of Sugar Hubbard Squash

Dale Sherman in his field of Sugar Hubbard squash. Photo: Lara Ferroni

Lucy Norris is Project Manager for Puget Sound Food Network, a project of the Northwest Agriculture Business Center, former co-chair of Slow Food Seattle, and author of Pickled: Preserving a World of Tastes and Traditions.

The Makah Ozette, a Potato with a Past

Makah Ozette Seed Now Available

“The history and the distinctive flavor of this potato give it a significant market advantage over most fingerling potatoes offered in today’s marketplace.” says Andrew Stout of Full Circle Farm.

Makah Ozette Potato

Makah Ozette Potato

It is visually attractive with its pale yellow color, rugged knobby shapes and many deep brows. It has unique earthy, nutty flavors that pair very well with grilled and roasted meats.

For the history and back story of this potato go to the Makah Ozette Presidia page at Slow Food USA or here for more .

Questions?
Contact Gerry Warren, Slow Food Seattle
Makah Ozette Potato brochure [PDF]

We now have an abundance of first generation seed available. Larger quantities 25 lbs+ can be purchased from:

Pure Potato
marlys@purepotato.com
360.354.6555
9020 Jackman Rd
Lynden, WA 98264

Smaller quantities are available from nurseries in the region:

Co-op Supply
Ph. 425.259.5571
2901 State St.
Everett, WA 98201

Co-op Supply

Ph. 360.659.1236
8323 State Ave.
Marysville, WA 98270

Portland Ave. Nursery
Ph. 253.473.0194
1409 East 59th Street
Tacoma, WA 98404-3555

Valley Nursery
Ph. 360.779.3806
20882 Bond Road Northeast
Poulsbo, WA 98370-9098

Stroh’s Feed & Garden Supplies
Ph. 253.858.2051
3408 Hunt St NW
Gig Harbor, WA 98335-2097

Grange Supply
Ph. 425.392.6469
145 NE Gilman Blvd.
Issaquah, WA 98027-2996

Old 99 Nursery
Ph. 360.330.1426
21610 Old Hwy 99 SW
Centralia, WA. 98531

Sky Nursery
Ph. 206.546.4851
18528 Aurora Avenue North
Shoreline, WA 98133

Secret Gardens Landscape Supply

Ph. 360.379.3900
13570 Airport Cutoff Rd
Port Townsend, WA 98368


Washington’s Wonderful Wild Chinook Dinner

On May 13, Slow Food Seattle, Ray’s Boathouse, Washington Trollers Association and Makah Tribal Nation hosted a reception and dinner  celebrating the first of the season’s Washington troll caught Chinook salmon.  The delicious and sustainable multi-course salmon dinner featured wine pairings carefully chosen by Kristen and James Michael of the Chinook Winery in Prosser, Washington. Chef Peter Birk complimented the meal with a seasonal selection of locally farmed, seasonal produce.

Chef Birk kicked off the evening with a warm welcome followed by introductory remarks from Slow Food Seattle’s Co-Chair, Lucy Norris.  The mission of Slow Food comes down to a very simple idea:  food should be good, clean and fair.  To bring this point home, guests enjoyed the evening learning and tasting how and why Washington troll caught Chinook is a fine example of good, clean and fair food.

Following the first course of grav lox, Slow Food Seattle board member and Sustainable Seafood Consultant, Amy Grondin led a discussion and Q&A with fishermen from the Makah Tribe and Washington Trollers Association. Fishing season for troll caught Chinook opened May 1st on the Washington coast.  In addition to catching salmon, fishermen are also stewards of this finned resource. We learned how fishermen are working with scientists to assure that Washington has healthy populations of wild salmon for decades to come. From habitat restoration to participating in wild salmon management with the Washington Dept. of Fish and Wildlife, sustainability is taken seriously by the fleet.

Physical and sensory characteristics revealed what the salmon ate and where the fish traveled through spawning.  Having fed almost exclusively on krill, the roasted Chinook had a lighter flesh and nuttier taste, while the grilled Chinook, which ate mostly very small forage fish, was a deep red hue with rich, silky fattiness.  There were other differences noted to where the fish was caught: originating from both Fraser and Columbia River tributaries.

At the end of the evening, Amy made an announcement that a deal had been negotiated with Seattle area Whole Foods Markets.  For the first time, select local markets are now carrying Washington troll caught Chinook in their stores until the end of the 2009 season.  We applaud Amy’s tireless efforts to advocate for sustainable salmon habitats as well as the fishing and coastal communities who depend on fishing for livelihoods.

A Word about the Slow Food Ark of Taste

Washington Marbled Chinook Salmon was added to the Slow Food Ark of Taste in 2006.  The Ark of Taste is an international program that seeks, first and foremost, to save an economic, social and cultural heritage of a diverse variety of animal breeds, seafood, fruit and vegetables, cured meats, cheeses, cereals, pastas, cakes and confectionery.

The mission of the Slow Food Ark of Taste is to preserve traditional tastes and to celebrate them, by introducing them to the Slow Food membership and then to the world.

All of the foods on the Ark of Taste are heritage products that have real economic viability and commercial potential for the communities that grow, produce or harvest them.