Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International


Thank You for Joining Us at Good Food Community Fair!

The times challenge us.

Slow Food Urban San Diego is grateful for our community – you uplift us in times like these and help to ground us in others. Thank you for your important contributions to our Good Food Community Fair: True Cost of Food and to our local food system. Thank you for sharing your wisdom, skills, knowledge, sense of hope, resiliency, successes, humor and delicious food and drinks.

This year’s Fair celebrated how we are addressing the True Cost of Food in our region and acknowledged the work we have yet to do.

We discussed the true cost of food and farm labor, sustainable seafood, wasted food, soil health and land management, preserving cultural traditions and more. Thank you for sharing your stories and local treats, for teaching us about heirloom seeds and gyotaku, how to prepare “three-sisters,” and how to connect to our farmers and fishermen and support healthy food systems. Slow Food looks forward to continuing the effort with you, our community. Thank you to all who contributed and volunteered, and all who attended, and to the WorldBeat Cultural Center for being our gracious host.

We’re grateful to our generous sponsors who made it possible to charge only a “suggested donation,” so that we can truly bring the Slow Food mission of good, clean and fair food to ALL. Creating opportunities to connect that are accessible is important to us.

Thank you to all who attended and partook of this community event. If you missed this year’s good, clean and fair food fun, you can catch the next one in 2018. And of course, you can find us planting, eating, learning, teaching, connecting, cooking and expanding community with our partners in the meantime.

From all of us at Slow Food Urban San Diego, eat well, grow well, and be well.

2017 Good Food Community Fair October 1st @ the World Beat Center

Get your tickets today!

Slow Food Urban San Diego brings together the largest collection of food system advocates in San Diego County: The 4th annual Good Food Community Fair. Come to the Worldbeat Center on Sunday, October 1st from 11am – 3pm as we celebrate all things slow and expand the community table to everyone interested in exploring the Good, Clean, and Fair food movement in San Diego.

The fair is part festival, part conference, part food-stravaganza. Enjoy culinary demos and panel discussions while sampling delicious libations and tasty treats from local food purveyors, tour the first sustainable, edible garden in Balboa park, meet local organizations dedicated to food justice, and learn about the true cost and value of food from some of the most prominent thought leaders in the entire San Diego region.

Programming will highlight and celebrate our community’s successes in fair food and ways we can work toward a more just and regenerative food system for all people, animals, and the land.

Seafood Saturdays

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We’ll restart our seafood Saturdays tastings in 2017! Stay tuned!

Join SFUSD, Chef Cindy and local fishermen Saturdays from 9-11am at Tuna Harbor Dockside Market to learn about San Diego’s local seafood, how to cook it, what it tastes like, where it was caught, and who caught it. Check out our Facebook page to see which Saturdays we’ll be there and what’s cooking.

Chef Cindy’s user-friendly recipes are always delicious and fun. Plus, local fishermen share how they caught the bounty and they might tell you their favorite ways to cook it. If you love seafood or don’t know what to do with it, this is for you.

Guest chefs and volunteers wanted. Meet fishermen, learn about local seafood, taste yummy dishes. email: Sarah@slowfoodurbansandiego.org

 IMG_2351Sheephead Recipes
Basic Recipe – Sheephead Salad
1-1/2 lb  Sheephead fillets, skin-on
¼ cup  Celery, diced
¼ cup  Red onion, diced
¼ cup Parsley, minced

To taste  Lime juice, salt and fresh-ground black pepperSteam fillets until just cooked (145 degrees), wrap and refrigerate. Chill completely, at least 2 hours. Flake the flesh off the skin, into a large bowl. Mix with celery, red onion, parsley and lime juice to taste. Continue with one of the preceeding recipes.

Sheephead Louie

Think the “king of salads” aka Crab Louie, a California favorite going back to the early 1900s!

1 lb  Sheephead Salad (basic recipe, above)
4  Eggs, hard-cooked, diced, sliced or wedged
¾ lb Heirloom cherry tomatoes, halved or quartered
¾ lb Asparagus, par-cooked, bias-cut
12oz Crunchy lettuce, like iceberg, chopped, or hearts of romaine, cut crosswise ½” thick
1 cup Louie*, Thousand Island or Green Goddess dressing

Arrange lettuce on chilled plate. Top with sheephead salad. Garnish with egg, tomato and asparagus. Serve with your favorite dressing. Variations: Use avocado instead of asparagus. Add kalamata or other olives, pitted. Add cucumber and/or radishes, thinly sliced. Sub shredded brussel sprouts for the lettuce.

Louie Dressing

Traditionally a mayo-chili sauce blend, Evening Land president and sommelier Larry Stone kicks it up a few notches with this version.

1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper

In a bowl, whisk the mayonnaise with ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire, paprika and chili powder; season with salt and pepper. Let stand at room temperature for 15 minutes.

Online at http://www.foodandwine.com/recipes/crab-louie

Sheephead Cocktail
1 lb              Sheephead Salad (basic recipe, below)
¼ cup          Carrot, finely diced
1 Tbs           Capers, tiny, drained
1 tsp           Jalapeño, ribs and seeds removed, finely minced
¼ cup          Olive oil, high quality, extra-virgin
3 Tbs           Lemon juice, fresh (from 1 large lemon)To taste
Salt and fresh-ground black pepper


Optional  Seafood Cocktail Sauce

Combine sheephead salad with carrot, capers, jalapeno, olive oil and lemon juice in a large bowl. Gently fold ingredients together, being careful not to break up the fish too much. Taste and adjust seasoning, adding salt and pepper if needed. Serve immediately, or chill up to 6 hours. Divide mixture between 8 wine glasses. Optionally serve with your favorite seafood cocktail sauce. Inspired by a recipe from Sheila Lukins of Silver Palate Cookbook fame.

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