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

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

Join us for our Annual Slow Food Seattle Annual Meeting & Potluck on Sunday, April 1, 2012

Slow Food Seattle Membership Meeting & Potluck

MEET fellow Slow Food Seattle members, LEARN about the Seattle chapter, SHARE your potluck dish and GET INSPIRED about what is going on and coming up! We’ll share some wonderful food, introduce our current board members and the slate of new candidates, as well as take some time to chat about the different programs and areas that Slow Food Seattle is currently working on in the our community.

Please register for this FREE event: RSVP by Saturday, March 31st via Brown Paper Tickets
Please register for this FREE event

 

 

- Potluck lunch and welcome
- Slow Food Seattle chapter updates
- Announcement of new SFS board member nominees and voting by members
- Round table discussions

Bring a dish and bring the family!

Please bring a potluck dish (any course you prefer) and a non-alcoholic beverage to share. This meeting is FREE and open to all Slow Food Seattle members, supporters, and their families.

Dishes should be ready to serve and include serving utensils. Bring your own plates, flatware and glasses, etc. We’ll provide cards for you to label your dish with its name & yours. Please note any dietary information that may be helpful to fellow members.

Spread the word, the annual meeting and potluck is open to all, you do not need to be a member to attend.

In an effort to keep the potluck as low-impact as possible, plan to bring your own dishes and flatware.

Event Info:

DATE: Sunday, April 1, 2012
TIME:
2:00 to 4:00 PM
LOCATION:
Montlake Community Center | 1618 E Calhoun St, Seattle, 98112
RSVP: www.brownpapertickets.com/event/235202
Free Parking | Directions

Questions? Contact us at info@slowfoodseattle.org. We look forward to seeing you!

My fish has issues; it’s complicated – Sustainable Seafood in a Multimedia World

By Amy Grondin

My Fish has Issues; it's complicated - Sustainable Seafood in a Multimedia WorldJoin Slow Food Seattle for My fish has issues; it’s complicated – Sustainable Seafood in a Multimedia World, a conversation with Chefs Barton Seaver and Becky Selengut at the Broadway Performance Hall on Monday October 17th from 6:30pm to 8pm. A cookbook signing and reception featuring Snoqualmie Vineyards, The Pike Brewing Company, and an oyster bar from Taylor Shellfish will follow from 8pm to 8:45pm. Tickets available now through Brown Paper Tickets, $12/pp.

It’s time to cut through the fog of confusion that surrounds choosing and eating seafood. Sustainable seafood can be enjoyed in such a way that our personal health and the health of the oceans are of equal consideration. There are lots of sustainable seafood options to be had but how do we identify them?

Becky Selengut and Barton Seaver

Becky Selengut and Barton Seaver

East coast meets West coast for this fun and informative sustainable seafood presentation with Becky Selengut, our own local fish whisperer, and Barton Seaver, who’s visiting from D.C. While cooking is a hands on activity that engages all your senses, these two chefs have also engaged their minds and ethics in the process without finger pointing at those of us who are still learning about sustainable seafood. We can benefit from their research and hours in the kitchen by reading the sustainable seafood cookbooks each chef released in Spring of 2011

The evening’s conversation will appeal to folks who receive their information in many different ways, from slow as the printed word to speedy as devices can deliver. As part of the presentation our chefs, led by edibleSEATTLE editor Jill Lightner, will talk about how technology allows them to engage with eaters who may be new to seafood and not necessarily cookbook readers who specifically sought out a sustainable seafood book. Love your smartphone? Smart and sassy blog and Facebook posts, Tweets, websites and YouTube videos by Becky and Barton are just a click away.

Or perhaps you would rather meander printed pages that are glossy with images of seafood briny and sweet from the ocean? A person can pick up either chefs’ cookbook and get the full story – recipes with a dash of science sprinkled in as seasoning. Pick up your copy of For Cod & Country, Barton’s cookbook or Good Fish, Becky’s cookbook after the presentation.

Good Fish   For Cod & Country

What might you learn from our chefs? Both Becky and Barton encourage us to eat a variety of fish besides the perennial favorites of shrimp, salmon and tuna.

Eating a variety of seafood protects the health of humans and fish populations. Creating a marketplace demand for many types of fish eases the pressure on the whole ocean food web by spreading harvest efforts over many species and not over fishing a one popular fish.

An example? Small silver fish – once popular, then over fished due to market demand but on the rise again – just might make it back to everyone’s dinner plate as Barton and Becky’s followers learn from reading a computer screen or a cookbook page about recipes that balance the fishes intense flavor so the rich, nutritional qualities of these environmentally friendly fish are enjoyed.

And in or out of a tin, we need to get over our national suspicion of small silver fish; they are delicious, not scary! Join us on Monday October 17th and we’ll talk about it.

Speakers:

Thanks to our event sponsor, Seafood Producers Cooperative for their generous support and also to our presenting partners: Readers to EatersSnoqualmie Vineyards, Pike Brewing Company, Taylor Shellfish, and edibleSeattle.

Seafood Producers Cooperative   Readers to EatersEdible Seattle

Snoqualmie Winery    Pike Place Brewery  Taylor Shellfish

Join Slow Food in September: Donate in any amount to become a member!

Join Slow Food USA

Slow Food is working to add more voices to our powerful network of changemakers demanding a just and healthy food system. From now through September 30, 2011, your donation in any amount this month makes you a member of Slow Food USA.

Membership donations are critical to this movement – 75% of the operating budget of Slow Food USA comes from charitable contributions from individuals just like you and me. These donations help the organization reach and educate new people, support local chapters in their outreach and projects, and lead national campaigns to improve food and farming for everyone.

Though there are a variety of membership benefits, the best part is knowing your contribution plays a critical role in bringing people together to plant gardens and share food, to support farmers and local food traditions, to teach the next generation about good food, and ultimately to transform food and farming in the U.S.

ENGAGE

  • Help shape the direction of the slow food movement.
  • Receive invitations to attend local, national and international events and enjoy discounts where available.
  • Learn about opportunities to volunteer on local and national projects.
  • Your contribution – in any amount during September – makes you a member of Slow Food USA.
  • Your contribution of $60 or more also includes regular discounts on books, publications, and other products.

Join Slow Food in September!GET INFORMED

  • Learn about important national and international food issues.
  • Access exclusive online and offline content, including opportunities to communicate with leaders in the food movement.
  • Get tips on cooking, gardening, and “going slow”
  • Stay up-to-date on the latest food news.

CONNECT

  • Become a part of our active online community. 
Connect with people who care about slow food locally.
  • Join your local Slow Food USA chapter (that’s us, Slow Food Seattle!).
  • Get an exclusive Slow Food USA member card (with a donation of $25 or more).
  • Support a movement that is local, national, and global.

 

Free Film Screening: “What’s Organic About Organic?” – Monday, August 22

Come watch What’s Organic About Organic – a thought-provoking documentary about the organic food debate – and then stick around to discuss what we can do to promote good, healthy, sustainable food in our community. Join us!

 

 

Please scroll to the bottom of the page in order to RSVP online for this event.

Location
The Q Café
3223 15th Avenue West
Seattle, WA 98119

Directions
Call the Q Cafe at 206.352.2525 for directions. Parking is available in the lot on the north side of the cafe. Additional parking is available in the Quest Church lot, north of the cafe. This lot is accessible from the drive that connects to W. Bertona St.

You are welcome to bring along friends or family! Contact Food & Water Watch organizer Marie Logan at mlogan@fwwatch.org or 415.293.9919 with any questions.

Use this flyer to spread the word about this event!

Co-sponsored by:

What's Organic About Organic?