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
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 firstname.lastname@example.org , 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
We’re very excited to have this recipe to share right now, because it couldn’t be more timely.
For one reason: it’s pear season. For another: it’s arguably more acutely pie season right than at any other time of year.
This is sort of a questionable assertion to make, of course, because Team Pie would argue: when isn’t it pie season? From rhubarb to berry to peach to apple to pumpkin, there’s a pie for each season.
That is true, but fall is a time when even those of us who might be normally on Team Cake often find ourselves feeling drawn into the nostalgia orbit of the heavy pie gravity of Thanksgiving.
Another reason this recipe is great to share right now is because Pie School – the book the recipe came from – just came out. It’s by local author Kate Lebo, and offers (in addition to recipes like this one) helpful pie fundamentals, including a photo step-by-step illustrating the basic crust-making technique.
And with the holidays coming up, we at Slow Food think it’s a great time to consider local authors for holiday gift-giving. So this might be one to think about for the pie-lover (or Team Cake member in need of conversion) in your life.
Enjoy this sweet and savory pie for a fall potluck or holiday table. Continue reading