Tag Archives: slowfood

The National Heirloom Expo

Over 100 nationally and internationally acclaimed on-topic speakers. Join us in three unique speaker halls, all with their own format.  Choose from individual speakers, expert  panels, or in-depth roundtable discussions.

 

More details coming….

“Eating Your Values” Panel Discussion

A panel discussion on the ethical questions we should be asking ourselves when we buy and eat food.

How do we build a food system that reflects our deepest values?The current “Silicon Valley Eats: A Taste for Innovation” exhibit at the Los Altos History Museum  shares stories of the orchards and canneries of the Valley of Heart’s Delight, shows how food technologies were developed in Silicon Valley and celebrates today’s diversity of cuisine, while also putting a spotlight on the future of food.

With this in mind, Slow Food South Bay brings together local food experts and celebrities, Jesse Ziff Cool, owner of Jesse Cool Restaurants, author of seven cookbooks and a pioneer in the movement for organic, seasonal, local food; Sibella Kraus, founder of the San Francisco Ferry Plaza Farmers’ Market as well as SAGE (Sustainable Agriculture Education), which cultivates urban-edge places where farming and local fools culture can thrive; Peter Ruddock, a Slow Food California board president and Coordinator of the California Food Policy Council; and Blair Thompson, Hidden Villa’s Animal Husbandry Manager to discuss how our food choices can solve some of society’s biggest problems.

Thursday, August 15,

6:30 pm, Reception at Los Altos History Museum

7:00 pm, Panel Discussion at Los Altos Library

This event is free, but registration is encouraged.  Light refreshments will be served.

https://www.losaltoshistory.org/events/eating-your-values-panel-discussion/

Seasonal Eating to Thrive Retreat – How to Cook for Spring

The four seasons provide a natural rhythm to keep us in optimal health. Traditionally, each season brings new foods to the table. Eating seasonally supports health and wellness by helping our bodies adjust to the weather, our energy and activity levels, and more.

Spring is the season of new life. Come Spring, we get restless for change, for cleansing and newness, for the sun and renewed energy, for recommitting to our dreams. Nature gives us what we need to support this mood. A growing garden, green Spring vegetables, fresh eggs, and the sun feeds our body, energy, and mind.

If you need to change your diet or learn more cooking skills for health reasons, weight issues, can’t-get-dinner-on-the-table issues, or just because you love to learn, this weekend is for you!

Master Gardeners of Santa Clara County – Spring Plant Sale

Join the Master Gardeners of Santa Clara County for their annual Spring Plant Sale.  Lots of seedlings will be available for purchase for your spring garden.

Details coming…..

Tastes & Tales of Terra Madre Dinner – Sonoma

Join the Slow Food Sonoma County North Chapter for their bi-annual, Tastes & Tales of Terra Madre Dinner to celebrate Slow Food and their chapter’s delegates to Italy’s Terra Madre in 2018! Three delegates represented Sonoma County North: Kathy Matonak (chapter leader), Kelly Osman (Oz Family Farms), and Ellen Shick (food writer). Come join us as we hear Tales of their adventures and have Tastes that are inspired by this international food event.

Slow Food East Bay’s Nourishing Roots: Celebrating Immigrant Traditions

Come join Sacred Kitchen and ITK Culinary for the kickoff of Slow Food East Bay’s 2019 series celebrating diverse culinary traditions. Come to eat and drink and dive deep with several Bay Area chefs showcasing heritage, culture and community through their culinary endeavors.

Slow Food East Bay’s upcoming series of events celebrates how culture, homeland and ethnic community informs the preparation and serving of meals. Attendees will be inspired by stories from chefs and community organizations, learning how diversity and migration have helped our food system evolve…. And, frankly, be more delicious!

As our political discourse gets more polarized, it becomes ever more important to have places where we can have meaningful connection discovering inherent connections to one another. Join us for an evening of delicious food paired with just as delicious conversation, leaving with both your belly and mind full.

This event is hosted by ITK Culinary, an Emeryville based cooking school, and Sacred Kitchen, chef Jesse Bloom’s culinary experiences company.

One Seed One Community – Seed/Bean Share – New Santa Clara Community Garden!

This year One Seed One Community is saving the Cherokee Trail of Tears Bean, a black pole bean found on the Slow Food Ark of Taste.

The Cherokee Trail of Tears bean is tasty all season and can be enjoyed as a green bean, shelled bean and dry.  Come to the garden today to pick up yours for your garden!

Join us in planting these beans with intentions of peace, equity, kindness, community, connection, sharing, stewardship, love, and thoughts for those who endured/died on the Trail of Tears or for anyone who is othered–a dedication for belonging and growing a more welcoming and joyful world.

Save a Row for Diversity to share with our local seed libraries and other community groups.

National Spinach Day 2019

National Spinach Day is observed annually on March 26th.  Not only are there so many delicious ways that you can enjoy spinach, but it is also incredibly good for you!

An annual plant,  spinach is native to central and southwestern Asia. Thought to have originated in ancient Persia, Arab traders carried spinach into India, and then it was introduced into ancient China where it was known as “Persian vegetable   The earliest available record of the spinach plant was found in Chinese, saying that the spinach plant was introduced into China via Nepal.

During her reign as queen of France, Catherine de Medici was well known to have enjoyed spinach so much that it was served at every meal.  To this day, dishes made with spinach are known as “Florentine” reflecting Catherine’s birth in Florence.

  • Spinach is:
  • Eaten raw or cooked and is available fresh, frozen or canned.
  • One of the best sources of iron.
  • An excellent source of calcium, folic acid, fiber, protein, calcium and vitamins A, C and K.
  • Is loaded with cancer-fighting antioxidants
  • Believed to help improve cardiovascular and gastrointestinal health.

Types of spinach:

Savoy:  dark green color with curly leaves; usually sold in fresh bunches.
Flat or Smooth Leaf:  broad, smooth leaves;  mostly grown for canned and frozen spinach as well as soups, baby food and processed foods.
Semi-savoy:  a hybrid variety with crinkly leaves:  is sold fresh and processed.

  • Following China, the United States is the world’s second-largest producer of spinach.
  • California, Arizona and New Jersey are the top spinach producing states in the United States.

HOW TO OBSERVE

You might want to have a fresh spinach salad or a spinach pizza or maybe a warm, delicious spinach dip.  If one of those is not your choice, perhaps it would be a dish of creamed spinach or spinach lasagna. There are many ways to add spinach to your daily diet and partake in its health benefits. Use #NationalSpinachDay to post on social media.

HISTORY

Our research was unable to find the origin and the creator of National Spinach Day.

31st California Small Farm Conference

THE SMALL FARM CONFERENCE & FARMERS GUILD-RAISING UNITE!

The 31st annual California Small Farm Conference where farmers, ranchers, local food advocates and farmers market managers gather each year to network, explore hot topics in sustainable agriculture, work to bridge field and fork, sharpen their skills, and give voice to those growing a more resilient food system from the soil up.

Small farms, big impact.

Buy Fresh Buy Local: The Case for Being a Locavore

Join Greentown Los Altos for a spirited discussion on the importance of getting our food as close to home as possible. Leading this talk will be Peter Ruddock, a local food policy expert, along with our guests Rosalind Creasy, Los Altos resident and internationally known expert and author on edible landscapes, and Laura Stec, a chef, educator and author, specializing in events and products for healthy people and the planet.