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!
The Slow Food Seattle School Garden Project is hosting a School Garden Workshop with Seattle Public Schools and Seattle Tilth. The event will be at on Saturday, Feb 7, from 8:30am-noon at West Woodland Elementary, 5601 4th Avenue NW (front door is on 3rd Ave NW).
Megan Bang, Assistant Professor at University of Washington College of Education, will be joined by Dan Gallagher, Seattle School District’s Science Program Manager, to explain Common Core and Next Generation Science Standards (NGSS), and discuss how to use school gardens as a tool to engage students in Science and potentially other subject areas.
• There will be time for questions, share ideas, become inspired.
• Small group sessions on teaching methods, gardening skills, and funding opportunities.
• Exhibits from related organizations, including Danny Woo Community Garden, Seattle Department of Neighborhoods, Farmraiser, IslandWood, PCC Natural Markets, Pure Food Kids, and Washington Green Schools will share available resources.
The event is free but space is limited. Please RSVP with Sean McManus at email@example.com , 206-252-0619
We look forward to seeing you!
Happy New Year! Slow Food Seattle is back after the winter holidays, and we’re kicking off 2015 with a look back at our November shrub class with Swig Well. We’ve included a couple of delicious recipes from that class, too!
If you have been reading our site and newsletter in the past year, you know we’ve had shrubs (aka drinking vinegars) on the mind for a while. We like them because they are delicious, of course, but they have a special significance for Slow Food as they are in our Ark of Taste as a product of historical significance deserving of celebrating.
Foods and drinks are typically put in the Ark as they are “on the verge of extinction,” but we’ve been fortunate to see the shrub experience a resurgence of popularity in the cocktail community in recent years.
Therefore, it seemed like an excellent idea for us at Slow Food to partner with Anu Apte and her cocktail school Swig Well. We decided to offer a shrub class focused on how to make them and then use in mixed drinks. (Not a tippler? Still read on as they make an excellent non-alcoholic beverage option, too.) Continue reading