This event is currently sold out. Please look for more Slow U events in the future!
used under cc from flickr user chiefly
Learn the art of making sausage with the local, grass-fed meat aficionados at 2011 Snail of Approval winner White House Meats!
Date: Sunday, June 3, 2012
Location: St. Stephen’s, Corner of 16th & Newton Streets NW, DC (Columbia Heights Metro)
This Slow Food University class will start with a lecture and demo using pork sourced from Mt. Airy Farm and High View Farm, followed by hands-on sausage making. Come learn how to grind, season and stuff from the folks who know it best. We ask you bring a dish to complement our freshly made sausages for a good old fashioned Slow Food potluck.
2011 Snail of Approval winning White House Meats provides locally raised, natural, humane, and dry-aged meat from the Washington, DC area. “Straight from the farm to you.”
Tickets are sold out!
used under cc from flickr user henryrose
Please join us Thursday, May 24 for happy hour at 2012 Snail of Approval nominee Sonoma Wine Bar.
Learn more about a new nominee (and taste for yourself) and get a chance to ask questions about the Snail of Approval process. This is also a chance to come and socialize with other people who love good food and wine. Some light fare will be provided. Please let us know if you plan on joining us by emailing firstname.lastname@example.org
Date: Thursday, May 24
Time: 6 to 8pm
Location: Sonoma Restaurant & Wine Bar
223 Pennsylvania Ave SE (3 blocks from Capitol South Metro)
Cost: Drinks will be at happy hour prices and complimentary hors d’oeuvres will be provided
The Snail of Approval is our opportunity to recognize the food producers who contribute to our community through their daily commitment to quality of food and taste, the sustainability of its origins, and preserving authentic food traditions and craftsmanship. These are the ones who uphold the Slow Food motto of good, clean, and fair food.
The online nomination form will close June 30, so nominate your favorite restaurant, CSA, farmer, producer or artisan today! We look forward to sharing some great food and wine with you soon!
used under cc from flickr user chocolatereviews
Join Slow Food DC for a chocolate tasting and educational presentation with a complimentary glass of wine, presented by Kallari Association, a Slow Food Presidium awarded, self-governed coalition of Amazon artists and organic cocoa producers.
Date: Wednesday, May 16
Time: 7:00 to 8:30 PM
Location: Whole Foods in Clarendon (Clarendon Metro)
2700 Wilson Boulevard, Arlington, VA 22201
Cost: $15 for members, $20 for non-members
Learn regional flavor profiles from cocoa seedlings to chocolate bars! You can experience the world through dark chocolate in this blind tasting. This educational and sensory stimulating lecture helps you learn to distinguish chocolate notes, discern roasting techniques and recognize origins. Participants will savor gourmet chocolates from around the world during the session, meanwhile developing sensory control of the palate and texture identification. The audience will gain familiarity with the numerous stages in cocoa production and bean preparation from an Amazon cocoa grower. Then, an experienced chocolatier will share about the regional flavors of cocoa beans, the process involved in chocolate making, and the economic impact of the world’s third most important commodity. Chocolate bars processed nearby the cocoa groves will be matched up against the top rated leading gourmet, fair trade, and organic dark chocolates in a blind tasting that will challenge even experienced chocoholics.
Space is limited!
Slow Food Members: $15
Buy Your Tickets Today!
Join Slow Food DC, Georgian Wine House, and Levante’s restaurant for a Georgian feast at Levante’s, just south of Dupont Circle!
Event: Republic of Georgia Wine Dinner
Date: Thursday, April 19
Time: 6:30 pm – 9 pm
Location: Levante’s, 1320 19th Street NW, Washington, DC 20036
Tickets: $63 for SFDC members/ $69 non-SFDC members at Eventbrite (hurry-get your ticket before April 9th for $59 early bird tickets!) Continue reading
Let your kids appreciate Easter eggs dyed with nature’s bounty!
Event:Natural Easter Egg Dyeing
Date: Saturday, April 7
Time: 11 am – 1 pm
Location: Whole Foods Market Clarendon, 2700 Wilson Blvd., Arlington, VA 22201
We’ll use dyes that are made from everyday foods—fruits, vegetables and spices—instead of boxed chemical colorings. This wonderful family project is also a great way to teach your kids about nature’s beauty and abundance. All materials (except smocks) will be generously supplied by Whole Foods Market.
Space is limited, so please sign up today by sending an email to lisa(at)slowfooddc.org and be sure to include your name, your kids names and ages.
(photo from flickr user protoflux used under creative commons license)
Those of us in the DC region are blessed with an abundance of film festivals. In fact, DC is highly regarded as a center for documentary film production, with places like the National Geographic, the Smithsonian, the Discovery Channel, and PBS all in our backyard. So letting another film festival slip through the cracks is all too possible.
We are, in fact, in the midst of the DC Environmental Film Festival right now! Continue reading
I used to be very diligent about writing my thoughts down, taking the time to sit and reflect more about my work, about life. This year, stopping has been neglected more and more (as apparent in my timeline of posts with Slow Food) in my life and my work. Now it’s time to catch you and me both up to speed.
The last time I left you it was winter and it was the beginning of a new year, a new glass that was half full. But what that glass was full of was yet to be defined. Three months into the new year I can tell you now what that glass is full of…it’s full of hope. Not to be too cheeky….. but it is.
“There is less processed foods in the kids meals”
“More kids are eating their fruits and vegetables”
“Kids are eating more salad because they see other kids eating salad”
“My kids want to only eat the fruit and veggies at school”
“I see them eating broccoli and dipping it in the ranch you make from scratch”
“They eat the peppers as if they are candy– even the sweet tooth in the class is gobbling them down”
These are just some of the quotes from this year at the new school I have been working in since August. It’s amazing to see so much change since the summer. And indeed the 6-month mark is a big one to analyze a change in behavior.
Kids still feel strongly about not being fond of beans unless in the form of BBQ. They still love their pizza, their hot dogs, and burgers. But now they eat them on a whole-wheat bun, they eat them with real beef from real local cows that eat real grass. They eat real food and that’s what we talk to them about each day. That real food tastes good and it’s made with love; not from a processing plant. Anand makes it or Iris makes it or Tiffany makes it. It’s made by people who use their hands and who put flavor into that burger you’re eating.
That is the best part of what we do at DC Central Kitchen and with schools and with the community. We educate and we give out tools to be healthier. Cooks, chefs, nutritionists, teachers, advocates, instructors, buyers, growers, and transporters, are all invested in giving back to the community and you can too! It’s about baby steps and it starts with a whole-wheat bun stuffed with a patty of HOPE. ☺
Nothing makes the Winter Blues go away faster than helping out two great organizations at once! That’s why Slow Food DC has paired up with DC’s Bread for the City to host our Bid Away the Winter Blues Fundraiser and Auction! Thursday, February 23, Slow Food DC will be hosting this event at the Bread for the City’s Northwest Location.
Date: Thursday, February 23, 2012
Location: Bread for the City, 1525 7th St. NW, Washington DC 20001
Tickets: $55.00 at Eventbrite
Bid your winter blues away at our silent auction while enjoying catering from DC Central Kitchen’s Fresh Start Catering and complimentary wine tasting.
So far, we have a wonderful assortment of items to bid on, including:
Don’t pass up this opportunity!
Bread for the City’s mission is to provide vulnerable residents of Washington, DC, with comprehensive services, including food, clothing, medical care, and legal and social services, in an atmosphere of dignity and respect. They have been most generous in providing Slow Food DC with space to hold our monthly board meetings and this is a chance for us to give back.
Last weekend marked the annual Slow Food DC community potluck. In addition to the usual array of friendly people and delicious food which I’ve come to expect at these sorts of things, I had the pleasure of meeting a number of folks I somehow hadn’t crossed paths with before… one of whom warmly welcomed me to her preschool class to speak a bit about Slow Food and sit in on a food education session. Yes, food education classes for 3 and 4-year olds! I was intrigued, having never worked with such a young age group before myself. (You see, most food education programs, such as they are, begin with 3rd graders.) So this past Wednesday, I headed out to Patterson Elementary. What I discovered was simply fantastic.
After I introduced the idea of “slow food” — taking the time to share ideas over homemade meals — and encouraged the youngsters to share their favorite foods to make and eat with friends and family, Vera (or as she is known to students, Auntie Oye) asked the student chefs who’d helped to prepare the day’s snack of fruit salad and guacamole to name some of the ingredients. “Cilantro!” I heard. “Apples!” “Raisins!” “Yoghurt!” A 3-year-old that can identify cilantro? These kids were good. After snack, it was time for the day’s special guest, Chef Herb, who along with his technical work as a Nutrition Educator at UDC also happens to be a food sculptor.
I was as intrigued as the kids as he proceeded to show us a wide variety of animals made out of fresh fruits and vegetables: a pear parakeet on a grape and cantaloupe swing, a mango and orange squirrel, a kiwi fruit and kale bat. To my amazement, students collaboratively were able to name nearly every fruit and vegetable on the table. (None of that “can’t identify tomatoes not in ketchup form” for these smart young students!) Class ended with Chef Herb carving a watermelon rose right before our eyes. As he worked, students clapped, danced, and sang along to a song whose refrain was, I was tickled to learn, “I like cous cous, I like cous cous!” Some of the kids were really belting it out, too. As we chatted afterwards on our way back to Northwest DC, Vera insisted that the success of the program at the school was due in large part to the ongoing enthusiasm of Ms. Murphy and Ms. Pringle who work with the kids at the school, reinforcing the ideas and positive health habits daily.
I left with a big smile on my face, hopeful that folks like Vera — Culinary Storyteller and Nutrition Educator with UDC herself — can reach more groups like this. I should mention that she’s always on the lookout for guest chefs and speakers to help get her proteges excited about fresh foods and healthy living….
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Tagged food education