Yes on 522 – events and ways to get involved!

logo-trans-smallSlow Food Seattle has endorsed I-522, the campaign to label genetically modified foods.  Here is some additional background on the campaign from the “Yes on 522″ website:

A “yes” vote on 522 would give Washington shoppers more information about what’s in their food and control over their shopping decisions. Under this initiative, genetically engineered foods to be labeled could include chips, cold cereals, soft drinks, candy, corn and soy. Our food is already labeled with abundant nutritional information including sugar, sodium, whether flavors are natural or artificial and if salmon is wild or farm-raised. Additionally, American companies are already required to label genetically engineered food in 64 other countries. They should provide the same information to American shoppers.

If you would like to learn more about, volunteer for or generally support this campaign, here are a few ways to do so!

  1. Learn more at upcoming panel discussions, including one tomorrow, Saturday, September 7 at the Seattle Tilth Harvest Fair at 1pm. Slow Food Seattle’s own Philip Lee will moderate a panel with Delana Jones (I-522 Campaign Manager), Matt McDermott (Seattle Tilth Farm Works), Sander Kallshian (Seatte Seed Company), Maria Hines, (Maria Hines Restaurants), Ariana Taylor-Stanley (Tilth Producers of Washington), Dr. Lucy Jarosz (UW School of Geography). Find more panel discussions in the calendar below.
  2. Volunteer to help the phonebank.
  3. Hold a “Kitchen Conversation” with friends to discuss the issue and and raise funds.
  4. Attend a 522 fundraising event (see the calendar below and the Yes on 522 site for upcoming events).

July 28, 2013. JUST ADDED! Finnriver Organic Farm and Cidery Tour -details TBD

Come tour this award winning cidery and 33 acre organic farm on the Olympic Peninsula, outside of Pt Townsend in Chimacum, to learn more about their operation, with a service
opportunity in exchange to access to the organic blueberry patch. Woodfired pizza available for purchase and we’ll gather for a SFS potluck on the grounds.Image

Breaking Bread at Macrina Bakery–Sunday, October 7, 2012

You’re Invited! Breaking Bread: A Celebration of the Local Organic Grain Harvest

Join us on Sunday, October 7 at 3pm for Breaking Bread: A Celebration of the Local Organic Grain Harvest. Meet companies that are bringing Washington organic grains from the field, to the mill, and to your plate. The event will be held at Macrina Bakery, SODO location, 1943 First Ave S, Seattle, WA. We will tour Macrina and then hear from Brooke Lucy of Bluebird Grain Farms, Kevin Christenson of Fairhaven Organic Flour Mill, and Leslie Mackie of Macrina Bakery. Secure your space now through Brown Paper Tickets (event is free)! Space is limited to 40 participants. http://www.brownpapertickets.com/event/275570

 

About Bluebird Grain Farms

Bluebird Grain Farms in Winthrop, WA grows heirloom grains on restored farmland in Washington’s Methow Valley. Owners Brooke and Sam Lucy grow and mill 100% organic heirloom grains on a biodynamic farm featuring its own custom-built, old-world wooden granary. The Lucys deliver the highest quality product available by growing, harvesting, wood-curing and milling their own grains.

Bluebird’s signature crop is emmer farro—a nutritious and wonderfully tasty ancient wheat dating to the dawn of agriculture. Bluebird sells emmer farro whole, cracked, milled into flour, and put into blends.

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About Fairhaven Organic Flour Mill

Fairhaven Organic Flour Mill (Burlington, WA) delivers superior whole grain flours by milling in small batches and by cultivating relationships with local farmers who provide Fairhaven with their best grains. Most of Fairhaven’s grains now come from Washington and Oregon farmers. Fairhaven’s flours are used by many of the best bakeries in the greater Seattle area. Fairhaven flours are an affordable and healthy way for consumers to support local organic grain agriculture.

Fairhaven mills fine and medium groundwhole wheat flour, whole wheat pastry flour, corn meal, barley flour, buckwheat flour and more.

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About Macrina Bakery

Macrina Bakery is based on the model of the traditional old-world village bakery; the bread has unique characteristics because of the use of available regional ingredients. The rustic European breads and baked goods from Macrina use as many indigenous products as possible as well as organic grains and natural ingredients.

Leslie Mackie, founder of Macrina, finds inspiration in how bread connects us during meals and how her bakeries bring the community together.

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We’ll see you October 7th!

Gothberg Farms Tour & Potluck – Sunday, August 12th

You Are Invited: Gothberg Farms Tour and Potluck

Gothberg FarmsSunday, August 12, 2012
11:30 am – 3 pm
15203 Sunset Road
Bow, Washington
$5 per person (covers the cost of facilities and staff to tour the farm)

Friends from Slow Food Seattle told Rhonda Gothberg they would like to come up to the Skagit Valley and visit her farm and cheesemaking facility. She agreed and said let’s make it a party, and invited the Slow Food Skagit River Salish Sea community, too, for a potluck!

Situated in pastoral Bow, her place is the perfect spot for a summer picnic. Bring a favorite locally sourced dish to share, as well as a beverage (beer and wine are okay), your own plate and flatware, and a lawn chair or two, if convenient. We will tour the facility, chat with each other about our beautiful area and our shared Slow Food values, then share a meal.

Consider checking out some of the local food spots afterwards with a self-guided tour of Slough Food, the Breadfarm, and Taylor Shellfish (Samish, in Bow).

Please RSVP to robin@cravefood.com or via the Facebook event! Limited to the first 50 people.

Gothberg Farms

This way to some deliciousness!

Gothberg Farms - LaMancha Goats

Gothberg Farms – LaMancha Goats. Image: chatterboxcheese.blogspot.com

“Eat It to Save It!” Bristol Bay Salmon Dinner on July 24th

Chef Robin Leventhal. Photo: Seattle WeeklyJoin Slow Food Seattle in supporting the great advocacy work of Save Bristol Bay on Tuesday, July 24th at Local 360 with SFS board member and Top Chef alum, Chef Robin Leventhal to cook up awareness and support with their Eat It to Save It Bristol Bay Salmon Dinner. Joining the ranks of more than 50 restaurants nationwide, the event promises to shine a light on a proposed Pebble mine at Bristol Bay, Alaska that threatens to change the landscape of our ecosystem and the very survival of the northwest’s most beloved fish – the sockeye salmon.

The Eat It to Save It Bristol Bay Salmon Dinner will feature a 3-course menu for $35, with salmon-safe wine pairings for an additional $15, in the main dining room from 3pm to 10pm. There will also be a special opportunity to enjoy a 6-course menu prepared by Chef Leventhal in Local 360’s private dining room at 7pm. Offered at $85 per guest, this exquisite meal will feature wine pairings by Novelty Hill • Januik, a salmon-safe winery. A portion of all proceeds for the evening will go to Save Bristol Bay.

Reservations can be made at reservations@local360.org or by calling 206.441.9360 – don’t delay as this event will sell out.

Eat It To Save It

Chef Robin Leventhal’s Menu – 3 Courses for $35
Paired with Novelty Hill • Januik salmon-safe local wines for $15

  • 1st Course: Smoked Salmon Rillette, Crostini
  • 2nd Course: Salmon Tartar, Fennel, Capers, Creme Fraiche
  • 3rd Course: Seared Salmon, Paprika Polenta, Spicy Orange Molasses BBQ

Private Dining Room Menu – 6 Courses for $85
Paired with Novelty Hill • Januik salmon-safe local wines
Prepared by Crave Chef, Robin Leventhal

  • 1st Course: Beet cured Gravlax, Ozette Purple Potato Lattke, Pickled Shallot, Fennel Pollen, Crème Fraiche
  • 2nd Course: Chilled Cucumber Avocado Shooter, Smoked Salmon Roe, Preserved Lemon Gremolata
  • 3rd Course: Salmon Rillette, Pickled Egg Gribiche, Pumpernickel,
  • 4th Course: Seared Salmon Belly, Sea Beans, Miso Ginger Emulsion, Black Sesame oil
  • 5th Course: Coriander Seared Salmon Fillet, Roasted Corn Pudding, Poblano Verde
  • 6th Course: Mascarpone Panna Cotta, Cardamom Blueberry compote, Candied Salmon Skin Crackling

Click below for more participating restaurants in Seattle and across the US.

Eat Wild Salmon. Save Wild Places.