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
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!).