A couple quick event notices!
One, we are excited to announce that Executive Director of Slow Food USA, Richard McCarthy, will be in Seattle on Feb 6th for a panel discussion. This event is free to the public, but space is limited and we are already almost full! Details here.
Additionally, we just sent out the March 6th tuna canning event details to current members. This is a members-only event, so registration is not publicly available. If you are a current member and don’t see the message in your inbox, please email email@example.com and we’ll check on this for you!
Happy Holidays, Slow Food Friends!
We hope your December is full of warmth, light, friends, family, food, and time enough to fully enjoy them all.
We have a lot to celebrate in this newsletter: we’ve got our date picked for tuna canning, special recognition from friends in the world of Slow Food, a look back at a great time volunteering this fall, upcoming food heritage events, and more.
Enjoy and all the best to you and yours!
Slow Food Seattle
Read the newsletter here.
Check out our latest newsletter here. It has all the details on TODAY’S call with Alice Waters and Dan Barber, and Slow Food USA’s upcoming Give What You Can” Membership Day where you can join Slow Food for ANY amount you can give.
Check out the newsletter here!
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We had a great time at our recent Slow Food picnic, and are excited to see a trio of upcoming events from some of our Slow Food neighbors this weekend. Check them out!
Friday, August 21, 6pm: Slow Food Whidbey Island Cooking Competition and Potluck. “Come join us for a friendly potluck and cooking competition and win PRIZES! Or just come and learn new recipes using the fresh produce of summer. If you compete, you could win a prize for the best recipe in the categories shown below, plus be featured with your recipe on the Slow Food Whidbey Island Facebook page. This is the perfect opportunity to try a new vegetable dish using that kohlrabi you’ve always wondered about (I know I have). We are looking for good old-fashioned home cooking that make those fresh vegetables even more delicious! Don’t worry about signing up. Just meet us at the door and let us know if you want your dish to compete or just be part of the pot luck.” More details here.
Saturday, August 22, 4pm: Slow Food of Greater Olympia Farm Dinner at Colvin Ranch. “This is our fourth exciting year with the Colvins as our hosts for this yearly Slow Food of Greater Olympia fundraiser, and we can’t wait for yet another mouth-watering feast! While we mingle, our chefs will serve us Mediterranean beef skewers with vegetables and chimichurri sauce. Then, Fred and Katherine Colvin will lead us on a tour of their ranch. At the table, expect a mixture of seasonal vegetables like summer squash, tomatoes, and herbs combined with beans or homemade pasta. And, of course, Colvin Ranch beef!” More details and tickets here.
Sunday, August 23, 1-4pm: Slow Food Sunday at Bastyr: Turkish Cuisine. “We’ll have cook Pinar Ohzal with us to present Turkish cuisine. Pinar is a native of southeastern Turkey. Her region of the world is known for the Şiş kebap which is commonly refer to as “shish kebab” in America. We’ll sample two types of traditionally prepared skewered meats from her culture and include a Turkish rice dish, salads, flat bread, a light yogurt and mint drink, and a dessert sampler. We’ll also offer a vegetarian skewer option. Menu details and add’l info at http://www.slowfoodsunday.org.” [Ed note: Pinar is a friend of Slow Food Seattle and an excellent chef! This event is not to be missed!]
Slow Food Seattle Summer Picnic, Local Artisan Sausage Experience, and Annual Meeting
Sunday, July 19
12pm-3pm, with Slow Food Annual Meeting at 2pm
Buy tickets here.
Current Slow Food members: the password for the member price was sent out recently via email. On Brown Paper Tickets, please click “Enter a Password or Discount Code & enter password from the email in order to receive discount price. If you have not received or would like to check your membership status, please email firstname.lastname@example.org.
Last year, we had an excellent time at our summer picnic at Ravenna Park, complete with a honey tasting and amazing potluck (Slow Food people make the best potluckers).
This year, we’re returning to Ravenna Park for our 2015 summer picnic. Our special feature will be a selection of local artisan sausages to celebrate the Slow Meat initiative. Our grill will be manned by chef Varin Keokitvon and Slow Food Regional Governor Gerry Warren, both members of the Slow Food Seattle Board. After we feast, join us for our annual meeting and to learn more about Slow Food and Slow Meat.
Members and non-members are all welcome!
MAP OF PICNIC SITE
Ticket price (to help offset cost of reserved picnic area): $10pp members, $15 non-members, children under 12 free
- Come to enjoy a variety of local artisan sausage provided by Slow Food Seattle.
- Bring utensils/cups/plate/beverage for yourself and a potluck dish to share.
- We have reserved the picnic areas and shelter area; please bring along camp chairs/sit-upons for yourself and any guests.
- Meet many great people who care about good food as much as you do.
- Stay for our meeting to gain an understanding of what the new Slow Meat initiative offers in our future and other Slow Food topics.
- Special guest speaker: Fred Berman of the Northwest Agriculture Business Center, who was our delegate to the Slow Meat Conference in Denver this month.
Sausage image via Flickr
Slow Food Seattle maintains one of the six Presidia ever established in the USA. For the past eight years our Makah Ozette Potato Presidia (MOP) has been working to bring this unique product to the table. They are now consistently found in northwest farmers and specialty food markets in season.
The history of MOP: it arrived in Neah Bay directly from South America with the Spaniards in 1791. It was found by the Makah people the next year when the Spaniards abandoned their fort and left remnants of MOP. It was then grown and consumed by the Makah for nearly 200 years before being recognized in about 1980. Slow Food recognized it in early 2000 by putting it on the Ark of Taste and later made it a Presidium. (a community partnership that brings special products to the table).
This story has been blended into the Slow Food School Garden Initiative making the MOP an ideal product that grabs children’s attention, adding unique depth to their gardening experience. Our board member Philip Lee introduced the MOP to school garden advocates two years ago and it became a big hit. Now there are about twelve schools in the greater Seattle area with MOP in their gardens and its history in – or coming to – their curricula.
This year, based on the enthusiasm generated by Philip’s efforts, Gerry Warren, the Presidium coordinator, contacted Andrew Nowak, the director of SFUSA’s national School Garden program in Denver, to connect him with Pure Potato, our seed growing partner in the Presidium. Andrew and his crew have sent MOP seed and literature to more than 60 school garden programs around the nation. This program will undoubtedly grow and perhaps even foster discussion and interest in MOP at the students’ family tables. This approach will certainly help with the Presidium objective of getting MOPs enjoyed at more tables.
MOP Presidium Coordinator