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.

Click to access the login or register cheese