Slow Food will host a volunteer group on April 4, from 10am-3pm at the Seattle Tilth Rainier Beach Urban Farm and Wetland.
Please sign up here. We will check in closer to the event and provide more information and details as the date approaches. Thanks!
What to Expect: Service days on the farm are fun, family-friendly events! Opportunities for work and learning include both organic farm production and ecological restoration of the wetlands. Sample farm tasks include preparing planting beds, planting, watering, weeding, harvesting, and composting, as well as caring for the small livestock on the farm – chickens, bees, fish, and red wiggler worms. Wetland work includes removing invasive weeds, planting wetland trees and shrubs and sheet mulching to protect them.
What to Bring: Please come dressed for the weather and bring water bottle and snacks. Appropriate clothing includes layers, raingear, and sturdy shoes (hiking boots or rubber boots work well). Please wear clothing you don’t mind getting dirty. Tools and gloves are provided, and we also have some extra rain gear and rubber boots.
Contact us at firstname.lastname@example.org if you have any questions! Thanks!
We’re getting ready for our 2015 members-only tuna canning event and thought it was a perfect time to look back at our 2014 event. Check out the gallery below.
Interested in attending? If you are already a Slow Food USA member with Seattle selected as your chapter, an email was sent out in the past two weeks with the ticketing info. Contact us at email@example.com if you did not receive.
Not yet a member? You can join here through the national organization, select Seattle as your chapter, and then shoot us a note at firstname.lastname@example.org and we will connect you with our members-only opportunities. Continue reading
Happy Lunar New Year’s Eve! To celebrate the holiday this week, we’re sharing a recipe from Slow Food Seattle’s own chef Varin Keokitvon. Enjoy this recipe for Char Siu Duck Breast & Spicy Orange BBQ Sauce! Continue reading
Image via International Examiner
Getting ready for your Super Bowl party this weekend? We’re focusing on Slow Meat in the run-up to the Seahawks returning to the Super Bowl. Slow Meat has two major prongs: eat better and eat less.
We were very pleased to have Chef Varin Keokitvon join our board last year. Varin has won the Vilcek Prize for Creative Promise and the National Chaine des Rotisseurs Jeune Commis competition and was head chef at Farestart. For more about his background, check out this article from the International Examiner. He’s currently hard at work on a new endeavor that we’ll keep under wraps for now! One thing we’ve all especially enjoyed about working with Varin so far is his sharing nature: he’s always got some delicious treats for board meetings, and shares excellent cooking ideas and tips. Here he’s put together some strategies for incorporating Slow Meat into your menu planning. Thanks, Varin!
Getting ready for your Super Bowl party this weekend? We’re focusing on Slow Meat in the run-up to the Seahawks returning to the Super Bowl. Slow Meat has two major prongs: eat better and eat less. Part of eating less meat is finding tasty and satisfying vegetarian dishes. If a dish is hearty, delicious and filling, who will miss the meat? Kim O’Donnel is a meat lover who’s written two books about meatless cooking – The Meat Lover’s Meatless Cookbook and The Meat Lover’s Meatless Celebrations – and this recipe she shared with us is definitely going to fit the bill as hearty and delicious. Thanks, Kim, for sharing this with Slow Food Seattle! (Also check out her quick video about making the subs for a Super Bowl party!).
Image via Food Network
Getting ready for your Super Bowl party this weekend? We’re focusing on Slow Meat in the run-up to the Seahawks returning to the Super Bowl. Here’s a tasty one from Cynthia Lair. Thanks, Cynthia, for sharing this with Slow Food Seattle!
From Cynthia Lair:
In this adaption of a recipe from Feeding the Young Athlete (Readers to Eaters, 2012) we celebrate beef. Purchasing meat must be done conscientiously. Where once upon a time it was a sign of affluence to purchase and prepare large portions of animal protein, we now realize that this is costly on many levels.
Good food advocates have let us know about the environmental degradation occurring from raising animals in confined animal feeding operations (CAFOs) and opened our eyes to the inhumane treatment of animals raised this way. Choosing locally-raised grass-fed beef (from your local farmer’s market) supports the health of the animals, the land and you. It’s also pricey! So start thinking about beef as more of a condiment or a side dish.
As you prepare the beef, remember to engage your sense of gratitude that a life was given to help sustain yours. Continue reading