Keep track of all the delicious Slow Food URBAN San Diego events here!
−San Diego County Agriculture – How Sustainable and Resilient are we?5:30 pm – 8:00 pm
Event Summary (from event website):San Diego’s Agriculture industry is both robust and challenged. This $5 billion industry includes extensive flower production, dairy farms, citrus and avocado acreage.
San Diego’s Mediterranean-like climate is home to more than 6,000 farmers who make their living on 6,565 small family farms, 65% of which are less than nine acres. The high cost of water (more than $600/acre foot) and land make San Diego farming here expensive and encourage growers to raise products with a high dollar value per acre.
In the coming years, climate change and water scarcity challenge this industry. More and more citizens are educated about genetically modified organisms (GM0) and organic growing processes. Farmers markets are popular but what else can be done to increase demand, reduce resource use, and allow us to remain sustainable?How prepared is San Diego agriculture industry to face these challenges and increased demand?
Where San Diego County Ranks Nationally
- 12th largest farm economy among more than 3000 counties
- More small farms (less than 10 acres) than any other county
- #1 producer of avocados
- #1 producer of nursery crops
- #1 in number of part-time farmers
- #2 in acres of guavas, pomegranates, limes, and macadamias
- #2 in farms with women as principal operator
- #3 in honey production
- #5 in lemons
- #9 in strawberries
- #10 in egg-laying hens
Join us and our guests speakers who are at the center of these issues. Click here to register!+5:30 pmSan Diego County Agriculture – How Sustainable and Resilient are we?
−Farm to Table Vegetarian Suzie’s Farm Cooking Class at Great News in Pacific Beach11:00 am – 1:30 pm
Join Chef Jenn (JENNIFER FELMLEY), culinary nutritionist and local cooking school teacher, for a farm fresh, organic Vegetarian cooking class. CSA stands for Community Supported Agriculture and like many small farms Suzie’s Farm relies on the support of CSA Shareholders to keep the farm moving forward. By being a CSA shareholder, you’ll receive a CSA box bursting with freshly harvested produce, including items grown specifically for you. Come pledge support to local farmers and learn to feed yourself and your family with healthy, delicious, and local produce from Suzie’s Farm. The best part of a CSA box is you never know what your will get (that means no menus in advance), it is a great opportunity learn about some new veggies you may have never thought to try. Come learn about which of Suzie’s Farms CSA’s right for you.
Recipes: Chef Jenn will create a vegetarian meal from start to finish using the produce that was handpicked for the CSA boxes that week.
Click here to buy tickets.+11:00 amFarm to Table Vegetarian Suzie’s Farm Cooking Class at Great News in Pacific Beach
−Farming 102: Small Farm Marketing (all-day)Sep 4
Fall Session now enrolling
8-week course on preparing and marketing farm-fresh produce at farmers markets and CSAs
Classes begin Wednesday, September 4
Taught by Dorothea Sotiros
Wild Willow Farm’s 8-week marketing course provides theory and practice in the direct marketing of fresh produce, primarliy through community supported agriculture (CSA) and farmers markets. Students gain hands-on experience harvesting and preparing produce for sale, and managing a weekly farm stand and CSA program, and are prepared to start marketing what they grow.
- Crop Planning and Rotations
- Marketing Options and Strategies
- Valuing produce for market
- Harvesting and Market Prep
- Value-added products
- Becoming a Certified Producer
- Applying for Organic Certification
- Basic Business Planning for Small Farmers
Wild Willow Farm & Education Center is a program of the non-profit San Diego Roots Sustainable Food Project, whose mission is to educate, cultivate and empower sustainable food systems in San Diego County. Since the farm began in 2010, WWF’s goal has been to teach about where food comes from and how to grow it, both in urban and rural agricultural settings, using sustainable practices best suited for San Diego’s unique climate and year-round growing seasons. These conditions afford our students learning opportunities that exist nowhere else in the United States.
For more details, go to website.+Farming 102: Small Farm Marketing (all-day)
−Farming 101: Basics of Small-scale Sustainable Farming (all-day)Sep 5
Fall session now enrolling
12-week instructional and practical experience on a working sustainable farm.
Classes begin Thursday, September 5, 2013
taught by Paul Maschka
Wild Willow Farm’s 12-week Basics of Small-scale Sustainable Farming course offers students an introduction to techniques and strategies for small farming or agricultural advocacy, or to simply learn how to grow more of their own food in an agricultural setting.
The course consists of weekly lectures and fieldwork where students learn what it takes to work a small organic farm. Students take part in classroom lectures and projects, and work alongside farm staff to practice material covered in class.
Students who successfully complete the course earn a Certificate of Accomplishment.
- Basic Soil Science
- Cultivation techniques
- Direct sowing
- Drip Irrigation installation
- Environmentally Friendly Pest Control
- Warm Season and Cool Season Crop Cultural Requirements
- Greenhouse and Shade House Growing
- Soil Fertility Enhancement Through Composting, including worm farming and custom-blended organic fertilizers
- Orchard/fruit tree care
Other topics students will be exposed to include:
- Medicinal & Culinary Herbs
- Seed Saving
- Dry Farming
- Animal Husbandry (goats & chickens)
- Public Events, Workshops and Field Trips
For more details, go to website.+Farming 101: Basics of Small-scale Sustainable Farming (all-day)
−California Fig Fest!4:00 pm – 7:00 pm
From event website:
Enjoy delectable tastings from more than 40 amazing chefs, food purveyors, wine makers and breweries when California Fig Fest 2013 comes to San Diego for its 10th annual celebration of fresh and dried California figs.
Participating Chefs include:
Chef Jeff Jackson, A.R. Valentien
Chefs Nicolas Bour & James Kozak, Avant
Chef Amy DiBiase, Baleen
Chef George Morris, Beaumont’s Eatery
Chef Patrick Ponsaty, Bellamy’s Restaurant
Chefs Mario Cassineri and Francesca Penoncelli, BiCE Restorante
Chef Gayle Covner, Blueprint Cafe
Chef Katie Grebow, Cafe Chloe
Chef Joanne Squires-Sherif, Cardamom (Bakery)
Dave Rudie/Tommy Gomes, Catalina Offshore
Chef Martin San Ramon, Martin San Ramon Catering
Chef Ryan Steyn, Ryan Steyn Catering
Beatriz Ledezma, Caxao Chocolates
Robin Ross, Cupcakes Squared
Michelle Ciccarelli Lerach, Cups
Chef Drew Deckman, Deckmans
Chef Olivier Bioteau, Farm House Café
Chef Flor Franco, Indulge Catering
Chef David Baron, Jackie’s Jam
Chef Christian Graves, JSix
Chef Gregory Frey, BlueFire Grill
Chef Benito Molina, Manzanilla
Chef Javier Plascencia, Misión 19
Chef Guido Nistri, Monello, Bencotto
Chef Rachel King, NINE-TEN
Chef Michael Alves, Roseville Cozhina
Chef Maeve Schulz, Sugar & Scribe
Chef Matt Richman, Table 926
Chef Jean-Michel Diot, Tapenade
Catherine Demuth-Pepe, Temecula Olive Oil
Chef Bradley Austin, Tender Greens
Chef Jeff Rossman, Terra American Bistro
Chefs Bernard Guillas and Ron Oliver, The Marine Room
Chef Miguel Valdez, The Red Door/Wellington
Gina Frieze, Venissimo Cheese with Bread & Cie
Chef Dawn Parks, Wild Thyme
Join the festivities at the new San Diego Public Market on Sunday, September 8th, from 4 to 7 pm.
Savor local food, extraordinary wines and craft brews, revel in the entertainment and cheer your favorite chefs in the Culinary Competition. Take home recipes, samples and treats.
Watch figfestsd.com for updates on participating chefs and their creative offerings featuring California Figs.
This fundraiser is produced by California Figs and Les Dames d’Escoffier San Diego Chapter; your purchase benefits Olivewood Gardens & Learning Center, Culinary Scholarships and Grants, and the Public Market Kitchen.+4:00 pmCalifornia Fig Fest!
−Cooking Seafood with Catalina Offshore at Great News in Pacific Beach6:00 pm – 8:30 pm
Recipes: Hand Chopped Salmon Burger with Arugula, Rice Wine Vinegar Pickled Cucumbers and Wasabi Mayonnaise; Bay Scallop Stuffed Halibut with Coriander and Carrot Purée; Creamy Baja Stone Crab Risotto with Roasted Asparagus; Thai Steamed Fish (whole local fish steamed with spicy cilantro and lemon grass).
Instructors: GOMES & FELMLEY
*Tommy will be donating his teaching fee to Slow-Food Urban San Diego. Recipes subject to change due to availability.
Click here to buy tickets.+6:00 pmCooking Seafood with Catalina Offshore at Great News in Pacific Beach
−Community Potluck Celebration: Gardening Workshop, Volunteering, Potluck, Wood-fired Pizza, Bonfire (all-day)Sep 21
Schedule for the Day
- 8am-2pm: Farm and Community Yard Sale
- 9am-noon: Gardening 101: The Right Start
- 11am to 4pm: Volunteer on the farm. We need lots of hands as we clean out and organize our storage areas and clean the farm of trash and debris.
- 4pm-5:30pm: Farm Scavenger Hunt
- 5:30pm: Farm Tour led by Wild Willow staff
- POTLUCK 6:30pm with farm-made, organic sourdough wood-fired pizza. Please bring something yummy, enough to share… extra points for homemade dishes using organic and local ingredients. Bonus points for sharing your recipe on a card next to your dish!
- COMMUNITY Dusk Fireside Community and Drum Jam! — BYODrum(s)
About our potlucks: Farming is food. And food is best when shared with community. The third Saturday of the month (mostly), Wild Willow gives thanks to our amazing community of students, volunteers, and educators by hosting potlucks featuring our famous wood-fired pizzas. Familiar faces and new smiles are always welcome to these joyous gatherings that include educational workshops, volunteer activities, farm tour, potluck dinner, and drum circle around our cob firepit. Bring a dish to share and warm clothing; rain cancels.
*Please bring something homemade and yummy to share (extra points for using organic, locally grown ingredients). Please label your dish and ingredients used if possible. Also bring your own plate, cup and eating utensils to help us keep this a zero-waste event.
2550 Sunset Avenue, San Diego 92154
click here for a map (we recommend you use our map)
NEXT POTLUCK (last one of the year): October 19+Community Potluck Celebration: Gardening Workshop, Volunteering, Potluck, Wood-fired Pizza, Bonfire (all-day)
−Suzie s Farm Autumnal Equinox Dinner (SOLD OUT!)6:00 pm – 10:00 pm
This event is sold out.
Adapted from event website:
The Autumnal Equinox Dinner celebrates the turning of the season and the bounty of Summer’s harvest with a four course beer/wine paired meal crafted by some of our region’s most prominent chefs.
Please join us, along with friends and guests, for a night of food, celebration, and community when we gather under the open sky of Suzie’s At Sunset at our Third Annual Autumnal Equinox Dinner.
A portion of net proceeds from this dinner will be donated to Slow Food Urban San Diego.
This is a 21 and older event.+6:00 pmSuzie s Farm Autumnal Equinox Dinner (SOLD OUT!)
−September Slow Sips!6:30 pm – 8:00 pm
This month’s Slow Sips is Tuesday September 24th, at The Lodge Torrey Pines Grill & Bar from 6:30 – 8:00. There will be a cash bar and of course as always if you show your Slow Food Urban SD membership card you receive 10% off any food purchases.+6:30 pmSeptember Slow Sips!
−A Taste of the IRC6:30 pm – 9:00 pm
From event website:
Please join the International Rescue Committee in San Diego for A Taste of the IRC.This is the annual fundraising event for the IRC in San Diego. At the event, you will enjoy
+6:30 pmA Taste of the IRC
- Ethnic dishes prepared by refugee-owned restaurants
- Special dishes created with produce from the IRC New Roots Community Farm (this year, Soda and Swine will create a special meatball using ingredients from the IRC farming programs)
- Local wine and a craft beer made by BNS Brewing and Distilling just for this event
- A special program about the IRC in San Diego and opportunities to financially support our work