Our tickets for our July 13 visit to Kurt Timmermeister’s Kurtwood Farms are open to the general public today! Details below.
And early bird ticket buyers (buy before 11:59pm Pacific time Thursday June 26) will be entered in a drawing for a half flat of tuna. Two prizes will be given away.
Join Slow Food Seattle for a casual afternoon tour of Kurtwood Farms on Vashon Island and see firsthand where all of Kurt Timmermeister’s farmstead cheese is created along with an inside look at what it takes to run a small-farm. At the end of the tour, we’ll gather together for a guided cheese-tasting from Kurt with some simple accompaniments.
This is a very special opportunity: the Farm is not open for public events, and Kurt is making this available just to Slow Food Seattle. We are very excited to be able to offer this unique event.
Cheese will be available for purchase to take home with you too. Feel free to pack a lunch and stay for a picnic on the property! Kurt will also have copies of his new bookGrowing a Feast available for purchase (or bring your own copy, he’ll be happy to sign).
- Slow Food members: $20/person (Members: discount codes were sent out via email. If you have not received, please email firstname.lastname@example.org.)
- Non-members: $40/person (Not yet a member and want to join Slow Food? One of the benefits is discounts and pre-sale or exclusive access to events like this. Learn more at Slow Food USA and indicate SFS Seattle as your primary chapter.)
Plan to make a day on Vashon and take in the gorgeous views. We suggest you dress casual and wear boots or suitable shoes for walking around the farm. Much of the day, if not all, will be outside – layers, rain gear, sunscreen, are a good bet. As mentioned, you may also want to bring along a picnic and picnic blanket. The event will go on rain or shine.
See the ticket page for details on the ferry to take, etc.
Slow Food Seattle members: check your email for a message with pre-sale and ticket discount info for a July Slow Food farm tour and cheese tasting at Kurt Timmermeister’s Kurtwood Farms. This is a special event just for Slow Food!
Don’t see the email or want to check your membership status? Please email us at email@example.com.
(Members and non-members – everyone is welcome at the FREE! Slow Food Book Club on July 10, where we’ll be discussing his new book “Growing a Feast.”)
Fans of fish and film have two movies to look forward to at SIFF. These two films (one short and one feature) will be screened back to back next week. Check them out!
The Breach – The film centers on the fragile ecosystem of wild salmon, including a chronicle of Washington’s Elwha River dam removal as well as a comprehensive look at Alaska’s Pebble Mine mineral exploration project, which could arguably destroy one of the world’s last unspoiled salmon runs. (85 min)
In the Same Boat - An intimate and charming portrait of fishermen in Bristol Bay and the commercial salmon industry. (18 min)
Wed, June 4, 6:30pm & Sat, Jun 7, 1pm
(Image via SIFF website)
The Makah Ozette Potato is a special potato that is part of Slow Food’s Ark of Taste. And now, its seed is available again!
The crop of MOP seed grown in 2013 is nearly back to the production levels we had when flooding destroyed the 2010 crop at Pure Potato in Linden WA. This potato with its unique origin and wonderful flavor has become very popular with home gardeners. This year Pure Potato has once again distributed them to garden shops and nurseries in Western Washington.
- Portland Ave. Nursery
- Silvana Produce
- Grange Supply
- Secret Gardens
- Coastal Farm & Ranch
- Nichols Garden Nursery
- Ralphs Greenhouse
- Sky Nursery
- Valley Nursery
- Whatcom Farmers
- Growing WA
- Marshal Garden & Pet
- Port Townsend Food Co-op
- Garden Treasures
Join Slow Food Seattle and author Melany Vorass on a walk through Golden Gardens. Melany is the author of the cookbook “The Front Yard Forager,” a guide to “identifying, collecting, and cooking the 30 most common urban weeds.”
During this leisurely stroll, Melany will discuss the plants found in Golden Gardens and all around Seattle. She’ll discuss identifying characteristics, harvesting considerations, and culinary ideas.
If you have been curious about wild food and foraging, this is an excellent introduction to the topic.
General public tickets are $15, Slow Food Members are $5. Members were recently sent the discount code. If you are a current member interested in signing up, but have not received the email with the code, please email us at firstname.lastname@example.org.
Sign up here. We are limited to 20 people, and foraging events always fill up quickly, so sign up soon!
Slow Food’s mission is “good, clean and fair food for all,” and of course, that means a focus on local, sustainable and ethical food. But part of the “good” in the “good food” in our mission is also about history, tradition, and connection. Delicious food is always made a little more special when it comes with a good story.
So Slow Food wants to hear and share those stories, and to that end, has started the “Stories from a Slow Food Nation” project.
This is a collection of stories told by people in this country who keep food and farming strong.
These stories share deep knowledge meant to inspire others to celebrate or create their own food culture. They feature everyday people keeping traditions alive in their kitchens and backyards, in their raised beds and invoice sheets. They encourage more people to go slow, and spark conversations about the rich diversity that persists despite the inclinations of the industrial food system.
We must closely protect our ability to tell our stories. You have one to tell, and you’ll find that sharing it helps us all see that we are indeed a Slow Food nation; one that values good, clean and fair food for all, for today and for future generations.
You can see two short videos from the project here in this post, but check out even more over on the Stories page on the national site.
Do you have a Slow Food Story of your own? Share it with the Slow Food community! Here’s the info on how you, too, can submit your story. They can be written, in audio or video format, or original works of art, whatever inspires you to tell your story of food and connection.
Duty, Heart and Korean Soul in a Jar