Since our last cupping with Vigilante Coffee was so popular, we thought we’d do it again!
Since our last cupping with Vigilante Coffee was so popular, we thought we’d do it again!
Many thanks to Farmer Kristin at Radix Farm* for the beautiful plants that were transplanted at H.D. Cooke Elementary, the final stop on the DC School Garden Bike Tour! Actually, we should give a big round of thanks all around: to the folks who helped to organize and run the tour — the good folks at BicycleSpace (who, incidentally, brought along my favorite cycling accessory ever: the bike trailer boom box), OSSE, school garden managers and students, and some of our very own Slow Food DC board members — and the generous cyclists who together raised over $400 to fund a much-needed school garden project, one which we collectively voted on at the end of the tour, while scarfing delicious burritos donated by the local Chipotle.
Here we are just moments before voting…and scarfing. Oh, the anticipation!
Congratulations to Kid Power and the student gardeners at Jefferson Middle School, who we hope will give us updates soon on the tool shed they’ve built at their SW DC garden with the funds. Looking forward to more school garden tours in the future!
*You may have heard of Radix Farm at the Petworth farmers’ market. Or perhaps you are one of Radix’s CSA members. Or you may remember farmer Kristin as one of last year’s Snail of Approval winners. Actually, speaking of the Snail of Approval awards, keep your eyes peeled for information in our upcoming newsletter about the next round of awards, with another fantastic gathering to be held this September….
Slow Food DC and Glen’s Garden Market have partnered to kick off the summer season in style, while celebrating the abundance of the Chesapeake Bay Region! Meet some of Glen’s premier food artisans, taste their creations and enjoy $4 local craft beers on draft! Danielle Vogel, the founder of Glen’s Garden Market, will share a few words about the market and the local food movement. The event will take place at Glen’s Garden Market (2001 S Street, NW), and it’s free. We hope to see you there!
Slow Food USA Presents New Executive Director and a Refocused Mission at Leadership Conference in New Orleans
Help kick-off the unofficial start of summer the Slow Food way, with farm volunteering and a barbecue at Red Wiggler Community Farm! Continue reading
On Sunday, June 9th, Slow Food DC is helping to organize a bike tour of school gardens around the District. The tour is made possible by our friends at BicycleSpace and the garden managers who are graciously opening their gardens up to as many as 80 cycling garden lovers.
Come volunteer at the Neighborhood Farm Initiative and help maintain their organic, urban garden right here in DC! We will be planting, weeding, and working compost piles in the (hopefully) warm morning hours, followed by our usual deliciousness in the form of a potluck picnic. Remember that this is dirty work, so dress the part! NFI will provide tools and gloves, but food and water are up to you, so remember to bring plenty of water and a snack! Your own reusable picnic ephemera is also appreciated.
Event: Volunteer Day at the Neighborhood Farm Initiative
Date: Saturday, April 13, 2013
Time: 9:00am to 1:00pm
Location: To get to the garden from the Fort Totten metro station, turn left (north) and walk up the sidewalk past where the buses stop. Across from the parking lot and after some trees, you’ll see a paved path going up over a slight hill on your left (going north), take that path across a field and you’ll see us at the top of the hill! (If you Google 100 Gallatin Street NE-map , you’ll see the field from the satellite view and the path that connects Gallatin street to the metro stop.)
Cost: This event is free, but we ask that you RSVP in advance since space is limited! email email@example.com
Riva Soucie is a freelance food writer and staff writer for Public Affairs at the Embassy of Canada. In addition to volunteering with Slow Food DC, she’s a Registered Holistic Nutritionist and founding member of the Canadian Association for Food Studies, and she previously managed the Whistler Cooking School.
Being new to DC (and the USA) sometimes makes it hard to find out about simple, street-level socializing. Sometimes it seems like everything in our city revolves around work or politics…or policy or politicking. But that all faded into the background for a couple hours in March at SFDC’s Annual Winter Potluck. Even though the organization does have a partly political bent (i.e. the DC chapter promotes ‘good, clean and fair food’), the potluck was all about communal tables and crazy dishes, foodie jokes and secret recipes, shaking hands and digging in.
I suppose you can tell a lot about an organization’s culture by the food its members cook up and lug to potlucks. The spread included mushrooms escabeche, laced with melted onions, big metal pots with lids pushed down over duck and goat tamales, a jar of little local peppers, even a Vita Mix filled with a thick green vegetable smoothie for drinking. On the other side were Ibti Vincent’s day-pickled yellow beets, sliced potato frittata and a bright carrot root salad. In filling my plate, I made the lucky fluke of balancing a piece of freshly-based soda bread on a messy serving of traditional uova in purgatorio. Sopping the chewy bread in rich red tomato sauce and mild poached eggs was a tasting highlight for me.
Toward the end of our meal, Kathryn Warnes – SFDC President – turned to me and confessed to preferring savory tastes over sweet ones. And usually I would agree. Still, we both took a generous lap around the dessert station. And a good thing we did. Those pretzel and stout whoopie pies were delicate as air and deliciously salty! (Incidentally, whoopie pies are a Northeastern U.S., and particularly Pennsylvania Amish, traditional treat.) Plus, sweet almond points, profiteroles bébé on a tiered platter, spelt shortbread and one glorious apple pie made with Bramley’s Seedling apples (from Snail of Approval award winner Distillery Lane Ciderworks).
These dishes say a lot about the chapter’s ingrained sense of adventure and highlight an intense curiosity about local food and traditional foodways. Plus, they were all plain old delicious. For all of that, I’m so in! Already looking forward to the next SFDC adventure.
UPDATE: Unfortunately, this event is sold out.
While living and working in Hawaii, Christopher Vigilante developed a passion for coffee. This passion led him from working in coffee plantations to working in cafes, learning the nuances of the art of roasting to a commitment to sourcing quality beans. Christopher chose DC as the location he would launch his business, Vigilante Coffee, and has developed quite the following despite not yet having a permanent location. That location should come in the not-too-distant future, in the form of Maketto, a street food and fashion space dubbed the “next generation Eastern Market.” Until then, Slow Food DC is pleased to have arranged a coffee cupping at Vigilante’s current Pop-up Coffee Shop. Join us as Christopher Vigilante brings us through the cupping process and teaches us the methods they use to evaluate all of the coffees they roast. Learn about the subtle and not-so-subtle taste differences–and don’t forget your notepad!
Event: Coffee Cupping with Vigilante Coffee
Date: Saturday, April 6, 2013
Time: 10:30am to noon
Location: Vigilante’s Pop-up Coffee Shop, 1017 7th St NW, Washington DC 20001 (conveniently located by the Green/Yellow Mt. Vernon Metro Station)
Cost: $8.00 for Slow Food members, $12.00 for non-members. This event is sold out.
Check out this beautiful, just-made kimchi made by my fellow Slow Food board member and Rooting DC pickling workshop attendee, Shelu:
Tell me you wouldn’t put that up on your shelf to impress your friends. (Actually, if you really want to impress them, they should taste your homemade kimchi.) It’s so complex and spicy, not at all pricey, and so easy to make with just about any greens you have around. Pickles are just as easy and inexpensive. Who knew!
This is what 50+ attendees learned at the SFDC-sponsored pickling workshop this past weekend. I blabbed for about 15 minutes while folks nibbled on savory pickled beets, radishes, turnips, and spicy beet green/cabbage kimchi I’d made, and then folks got their hands dirty. (Well, after washing them first, of course.) A mere 20 minutes of mixing and mashing later, each eager novice pickler and fermenter left with a jar of something tasty. Not bad for a Saturday afternoon.
It was a group effort, as all good food experiences must be. I could not have done it without the help of my fellow Slow Food DC board members, who not only sponsored the workshop ingredients (including produce from Farmer Mo over at Moutoux Orchards) but also helped and encouraged me leading up to and throughout the day! Rich even made a beautiful poster with ideas for Ark of Taste you could find locally to pickle:
What’s that? Suddenly have a hankering for some pickles? Have more questions about making pickles? Well, I’ll be at the (also free) Slow Food DC annual potluck this coming Saturday, and I’ll be bringing along some goodies I pickled on Sunday afternoon (because clearly I have not done enough pickling lately)….