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


Events

Keep track of all the delicious Slow Food URBAN San Diego events here!

And look at our blog for past events!

You can sign up for our newsletter here

Jan
22
Thu
Food Tank Summit Livestream
Jan 22 @ 9:00 am – 5:00 pm

Tune In to the Food Tank Summit Livestream: January 21-22 9AM-5PM EST

Watch the Food Tank via Livestream and join the conversation using hashtag: #FoodTank. Email questions to Questions@FoodTank.com.

Food Tank, in partnership with The George Washington (GW) University, is excited to present the 1st Annual Food Tank Summit at the Jack Morton Auditorium (former home of CNN’s Crossfire). This two-day event features more than 75 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together panels on topics including; food waste, urban agriculture, family farmers, farm workers, and more.

Watch the entire Food Tank Summit free here on January 21st and 22nd. The livestream has been graciously donated by the Barilla Center for Food and Nutrition (BCFN). Please also join BCFN and Food Tank in taking action in support of the Milan Charter by clickingHERE.

FOOD TANK SUMMIT PROGRAM

January 21st, Day One

8:30am Registration and Breakfast

9:10 Welcome: Diane Robinson Knapp, GW’s Urban Food Task Force, @GWfoodforce

9:15 Keynote and Opening: Kathleen Merrigan, GWU Sustainability Collaborative, @katmerrigan, @GWTweets

9:25 Danielle Nierenberg, Food Tank, @DaniNierenberg, @Food_Tank

9:35 Panel: Cultivating Better Urban Food Systems

Keynote: Mary Cheh, Washington, D.C. Council Member, Ward 3, @marycheh

Moderator: Dennis Dimick, National Geographic, @ddimick, @NatGeo

  1. Che Axum, University of the District of Columbia, @udc_edu
  2. Morgan Morris, Love and Carrots, @LoveNCarrotsDC
  3. Thomas Forster, EcoAgriculture Partners, @EcoAgPartners
  4. Ivy Ken, GWU Urban Sustainability, @GWTweets
  5. Helen Dombalis, National Farm to School Network, @FarmtoSchool
  6. Haley Burns, GWU Student, @GWTweets

10:45 Break

11:00 Panel: Waste not Want not in the Food System

Keynote: Ben Simon, Food Recovery Network, @foodrecovery

Moderator: Daniel Reed, Planet Forward, @planet_forward

  1. Jean Buzby, United States Department of Agriculture, @jbuzby, @USDA_ERS
  2. Mike Curtin, DC Central Kitchen, @mikecurtindcck, @dcck
  3. Patricia Beneke, United Nations Environment Programme, @uneprona
  4. Jordan Figueiredo, Feedback, @EndFoodWaste, @UglyFruitAndVeg
  5. Meghan Stasz, Grocery Manufacturers Association, @MStasz, @GroceryMakers
  6. Brian Lipinski, World Resources Institute, @WorldResources

12:15pm Lunch and Networking

1:00 Panel: Family Farmers Creating Resilience in the Food System

Keynote: Brian Halweil, Edible Manhattan, @brianhalweil, @EdibleManhattan

Moderator: Jane Black, Washington Post, @jane_black, @WaPoFood

  1. Coach Mark Smallwood, Rodale Institute, @rodaleinstitute
  2. Bernie Prince, FRESHFARM Markets, @freshfarmmktsdc
  3. Tom Pesek, International Fund for Agricultural Development, @tompesek, @IFADNews
  4. Chandler Goule, National Farmers Union, @NFUDC
  5. Kathy Ozer, National Family Farm Coalition, @FamilyFarmCo, @via_campesina
  6. Eric Hansen, The National Young Farmers Coalition, @NYFCNYFC

2:15 Panel: Telling the Story of Food

Keynote: Frank Sesno, Planet Forward, @franksesno, @planet_forward

Moderator: Allison Aubrey, National Public Radio, @AubreyNPRFood, @NPRFood

  1. Roger Thurow, Chicago Council on Global Affairs, @rogerthurow, @ChicagoCouncil
  2. Sam Fromartz, Food and Environment Reporting Network, @fromartz, @FERNnews
  3. Vicki Robin, Author, Blessing the Hands That Feed Us, @vicki_robin
  4. Erik Hoffner, Orion Magazine, @erikhoffner, @OrionMagazine
  5. Diana Donlon, Center for Food Safety, @coolfoods
  6. Sarah Buzogany, Baltimore City Food Access Planner

3:30 Break

3:45 Panel: The Business of Food

Keynote: Scott Davis, Panera Bread, @panerabread

Moderator: Eliza Barclay, National Public Radio, @elizabarclay,

@NPRFood

  1. Nora Pouillon,  Restaurant Nora, @restaurantnora
  2. Brad Nelson, Marriott Hotels & Resorts, @chefnb, @Marriott
  3. Vicky Rateau, Oxfam America, @vrateau, @OxfamAmerica
  4. Paul Willis, Niman Ranch and Farmer, @Niman_ranch
  5. Joshua Brau, Chipotle, @ChipotleTweets

5:00 End of Day Keynote: Chef Michel Nischan, Wholesome Wave, @michelnischan, @wholesomewave

5:10 Adjourn to Reception

 

January 22nd, Day Two

8:30am Coffee

9:10 Keynote: Saru Jayaraman, Restaurant Opportunities Center (ROC) United, @sarujayaraman, @rocunited

9:20 Panel: Recognizing Workers in the Food System

Keynote: Liz Shuler, National AFL-CIO, @AFLCIO

Moderator: Diane Brady, Bloomberg, @dianebrady, @Bloomberg

  1. Baldemar Velasquez, Farm Labor Organizing Committee, @SupportFLOC
  2. Jose Oliva, Food Chain Workers Alliance, @foodchainworker, @foodandlabor
  3. Melissa Perry, The George Washington University, @GWtweets
  4. Mia Dell, United Food and Commercial Workers, @UFCW
  5. Jeremiah Lowery, ROC United DC, @jeremiahlowery1, @ROCDC
  6. Patty Lovera, Food & Water Watch, @foodandwater

10:30 Break

10:45 Panel: Pushing for Better Agriculture Research and Policy

Keynote: Jerry Glover, USAID, @jerry_d_glover, @USAID

Moderator: Allison Aubrey, National Public Radio, @AubreyNPRFood, @NPRFood

  1. Janet Larsen, Earth Policy Institute, @EarthPolicy
  2. Jahi Chappell, The Institute for Agriculture and Trade Policy, @MJahi, @IATP
  3. Nabeeha Kazi, Humanitas Global, @humanitasglobal
  4. Pamela Hess, Arcadia Center for Sustainable Food & Agriculture, @ArcadiaFood
  5. Emily Broad Leib, Harvard Law School, @broademily, @HarvardFLPC
  6. Barbara Ekwall, Food and Agricultural Organization of the United Nations, @UNFAO

12:00 Lunch

1:00 Panel: Pushing for International Agreements: The Milan Charter

Keynote: Luca Virginio, Barilla Center for Food and Nutrition, @BarillaCFN

Moderator: Joe DeCapua, Voice of America, @jdecapua, @VOA_News

  1. Richard McCarthy, Slow Food USA, @SlowFoodUSA
  2. Jonathan Bloom, Author, American Wasteland & Wasted Food, @wastedfood
  3. Ellen Gustafson, Activist and Author, We the Eaters, @ellengustafson
  4. Danielle Nierenberg, Food Tank, @DaniNierenberg, @Food_Tank
  5. Laurie Benson, 1% for Women, @TossTheStone
  6. Kathryn Russell, ONE Campaign, @ONECampaign

2:15 Break

2:30 Panel: True Cost Accounting in the Food System

Keynote: Patrick Holden, Sustainable Food Trust, @SusFoodTrust

Moderator: Jason Huffman, Politico, @JsonHuffman, @politico, @morning_ag

  1. Pete Myers, Environmental Health Sciences, @petemyers, @EnvirHealthNews, @TheDailyClimate
  2. Jenn Yates, Union of Concerned Scientists, @JennUCS, @UCSUSA
  3. David Aylward, Ashoka, @AylwardDavid, @Ashoka
  4. Tom McDougall, 4P Foods, @4PFoods
  5. Paul Shapiro, Humane Society of the United States, @pshapiro, @HumaneSociety
  6. John Buchanan, Conservation International, @ConservationOrg

3:45 Panel: Democratizing Innovation

Keynote: John Fisk, Winrock International, @ngfn, @pastureproject

Moderator: Tim Carman, Washington Post, @timcarman, @WaPoFood

  1. Jill Isenbarger, Stone Barns Center for Food and Agriculture, @StoneBarns
  2. Katie Campbell, ActionAid, @katieannecamp, @actionaidusa
  3. Jessica Rosen, Forum for the Future, @feedjess, @Forum4theFuture, @forumfood
  4. Aaron McNevin, World Wildlife Fund, @WWFUS
  5. Steve Brescia, Groundswell International, @groundswellint
  6. Shen Tong, Food-X, @shentong, @foodXhealth

5:00 Ending Keynote: Congresswoman Chellie Pingree, @chelliepingree

5:10 Adjourn

Jan
26
Mon
Collaboration Kitchen @ Catalina Offshore Products
Jan 26 @ 1:00 am – 4:00 am

Collaboration Kitchen

Featuring
Chef Devon Junkin & Tami Ratliffe

of Cafe Chloe

with Ruhstaller Beer & Andrea’s Truffles

 

Join us on Sunday, January 25th beginning at 5pm for an evening filled with cooking, eating, socializing and educational seminars lead by Chef Devon Junkin & Tami Ratliffe from Cafe Chloe.  We’ll be serving up and learning about some Ruhstaller Beer with some of the dishes as well!

Happy 2015!

We promise you will learn something new!  Feel free to bring a bottle of wine or beer – we’ll have tastings of Rhustaller, but we know not everyone can drink beer! Also bring an appetite, and dress warmly for a fun filled night of seafood & fresh produce education and tastings, brought to you by Specialty Produce and Catalina Offshore Products.
100% of proceeds from Collaboration Kitchen go to local San Diego Charities
This specific event will honor:

Cathedral Catholic High School Sailing Team

Menu:

Hamachi crudo with granny/fuji apple & radish slaw
Champagne cured salmon gravlax with horseradish crème fraiche on brioche
Or Salmon- salsify, sunchokes, truffle beurre blanc, candied lemon
Halibut or Seabass with sauce gribiche
Opah with tomato ginger coulis and zucchini noodles
Big eye tuna au poivre

menu subject to change

Dessert: Andrea’s Truffles!

About Devon Junkin

Devon Junkin started cooking for his friends when he was a teenager, and in his early 20’s he made the decision to attend culinary school at Le Cordon Bleu in San Francisco. After meeting his pastry-chef wife, Taylor during a stint at San Diego’s Laurel, he moved with her to Chicago to explore new techniques and gather experience in the traditions of classic bistro cooking. While there, he worked as Sous Chef at Duchamp, and later, as Chef de Cuisine at Takashi, where he was inspired by the attention to detail and high expectations of the culinary team. He returned to San Diego eager to bring home the knowledge he had gained and excited to have access to the area’s bounty of beautiful produce and seafood.

His love of music and art combine with his appreciation of precise technique to create something personal, which appeals to the senses, crafted with honesty and respect. His style of cooking is clean, simple and flavorful, and he is not afraid of butter.

About Tami Ratliffe

co-owner Café Chloe 10 years
fondly referred to as “the wizard behind the curtain”

With a more than 25 year history in the San Diego restaurant and catering industry, Tami brings to the table a broad range of skill sets and knowledge for both front and back of the house. She is indispensable to the successful operation of Cafe Chloe. From design creativity to an understanding of equipment and utilities; From overseeing and managing kitchen staff to strong business acumen, her indomitable energy and dedication have been a vital and sustaining force.

About Cafe Chloe

Enjoy a little Parisienne breeze in the heart of San Diego’s East Village! Our friendly staff looks forward to serve you delicious food from our classic French cuisine inspired menu. Choose from carefully selected domestic and international wines, champagnes and beers while you relax in a chic-elegant yet informal atmosphere.Cafe Chloe is a cozy, urban neighborhood cafe located in San Diego’s hip East Village which serves an award-winning menu of updated bistro classics alongside gourmet coffee, tea and boutique wines. Open all day, this jewel box of a cafe offers a variety of enjoyable experiences. Join the locals in the convivial, sunny dining room to linger over breakfast, lunch or afternoon tea, then come for a candlelit dinner and watch the world go by from the charming sidewalk patio. Or browse the retail shelves for art books, gourmet grocery, locally made jewelry and hard to find imports, then find a spot to tuck in for a three course prix fixe dinner before the theater.

Join Cafe Chloe on their social networks:

Facebook@cafechloecafechloe.com

 

About Ruhstaller Beer

Captain Frank Ruhstaller was California’s Premier Pioneer Brewer. He embodied the Spirit of California, partnering with local hop and barley farmers to grow the finest ingredients for his beers.

131 years later, Ruhstaller remains committed to the Captain’s legacy. Our beer is made with California hops and barley, grown by farmers we know and trust like Dave & Dia Utterback of the historic Signorotti Hop Ranch in Sloughhouse.

When you enjoy a Ruhstaller, you experience the rich, nuanced flavors only California Grown ingredients can deliver.

Ruhstaller website

View pictures, video and recipes from past Collaboration Kitchen eventsFeel free to email collaborationkitchen@specialtyproduce.com with any questions ;)

Have questions about Collaboration Kitchen – Chef Devon Junkin & Tami Ratliffe – Cafe Chloe?Contact Collaboration Kitchen
Jan
30
Fri
JAN GreenDrinks at Bottle Share at Simply Local North Park @ Simply Local North Park
Jan 30 @ 2:00 am – 5:00 am

From event website:

Bring a bottle of your favorite LOCAL beer or wine to share with others, then mingle while you share and talk about your beer! YOU MUST RSVP for this event!

Simply Local is a A Local Merchant Marketplace filled with locally owned businesses all under one roof! Now accepting applications for vendors:
www.SimplyLocalSanDiego.com

WHAT IS GREENDRINKS:
Every month people who work in the environmental field meet up at informal sessions known as GreenDrinks.

We have a lively mixture of people from NGOs, academia, government and business. Come along and you’ll be made welcome. Just say, “are you green?” and we will look after you and introduce you to whoever is there. It’s a great way of catching up with people you know and also for making new contacts. Everyone invites someone else along, so there’s always a different crowd, making Green Drinks an organic, self-organizing network.

These events are very simple and unstructured, but many people have found employment, made friends, developed new ideas, done deals and had moments of serendipity. It’s a force for the good and we’d like to help it spread to other cities.

Hope to see you at the next one!

Feb
1
Sun
2015 San Diego Fermentation Festival @ The Ranch
Feb 1 @ 6:00 pm – 11:30 pm

From event website:

San Diego Fermentation Festival

This family-friendly outdoor festival celebrates the revival of fermented foods and beverages in southern California!

Proceeds benefit the Farm-to-Consumer Legal Defense Fund.

  • Vendor Marketplace showcasing the southern California bounty of artisanal foodmakers and brewers
  • Keynote speaker Sandor Ellix Katz, fermentation guru and author of several books, including New York Times Bestseller and James Beard Award winning “The Art of Fermentation”
  • Workshops and presentations given by fermentation experts covering how and why to make and eat fermented foods and beverages
  • Several Do-It-Yourself stations where guests can learn hands-on how to make fermented food
  • An “Ambrosia” garden (21+) featuring fermented beverages such as mead, cider, beer and wine

There are also limited volunteer opportunities for the Festival! In exchange for two hours of service, you’ll get free admission to the Festival!

Eventbrite - San Diego Fermentation Festival

Feb
9
Mon
SFUSD Education Committee Meeting
Feb 9 @ 5:30 pm – 7:00 pm
Monthly meeting of SFUSD’s Education Committee. Contact LisaJoy@slowfoodurbansandiego.org for more info.
Feb
10
Tue
BATTLE OF THE CHEF’S BANDS @ Belly-Up Tavern
Feb 10 @ 3:30 am – 6:30 am

From event website:

Genre: Chef Bands

Ticket Price: $40 advanced / $50 day of show / No reserved seating

Dining Out Magazine Presents

Feb
19
Thu
A Thousand Plates Event @ SDSU Downtown Gallery
Feb 19 – Mar 27 all-day

A Thousand Plates: An Art Exhibition about food

A Thousand Plates explores the topic of food as a means to question society by examining traditions across cultures and throughout the centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, the culture of eating and its relationship to memory.

Our exhibition title refers to Deleuze and Guattari’s “A Thousand Plateaus: Capitalism and Schizophrenia”—a philosophical text written with a rhizomatic structure—where connections between ideas and references defy linear, structural, or casual relations. Every point can conceptually link to somewhere else. In our view, our relationship to food is similar. The production, consumption, distribution and marketing of food is connected to tradition, culture, individual and social taste as well as healthcare, environmental issues, and global politics that shape the contemporary society.

The SDSU School of Art and Design will be presenting a juried art exhibition of student and faculty work investigating food as the conceptual theme for SDSU’s Downtown Gallery. Works will explore the topic of food as a means to explore society by examining traditions across cultures and centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, and the culture of eating and memory.

Dates: February 19 -March 26, 2015
Time:  11 a.m. – 4 p.m.
Location:  SDSU Downtown Gallery
Repeats:  Every week on Sunday, Monday, Thursday, Friday and Saturday

Opening Reception:  March 12, 2015
Time:  5 p.m. – 8 p.m.

Closing Event with Seed Broadcast:  March 26, 2015
Time:  5 p.m. – 8 p.m.
(Both events are free and open to the public)

Faculty Leaders:  
Arzu Ozkal
School of Art and Design

Eva Struble
School of Art and Design

Next Generation Science in the Garden Workshop
Feb 19 @ 5:00 pm – 11:00 pm

From website:

Let’s head outside and put earth and life back into Earth and Life Science! Using activities from the award-winning Life Lab Science curriculum, participants in this workshop learn to use a garden as a meaningful context in which their students can engage in Next Generation Science and Engineering Practices to examine Disciplinary Core Ideas and Cross-Cutting Concepts. Where better to explore ecological interdependence, growth and development of organisms, structure and function, adaptation, and the environmental impact of human activity than in an outdoor garden classroom? 1 semester of graduate education credit available.

Audience

Anyone interested in teaching K-5 science in a garden.

Location and Cost Options

* Life Lab’s Garden Classroom on the UC Santa Cruz Campus: $150/participant

View Upcoming Next Generation Science Workshop Dates and/or Register for an Upcoming Workshop

Key Workshop Components

Learn…
  • How to lead highly contextualized, engaging, hands-on science lessons outdoors
  • How to link garden activities to Next Generation Science Standards
  • How to use garden-based science lessons to reinforce Common Core Math and English Language Arts
Take home …
  • An activity packet full of garden-based, elementary science lessons cross-mapped to Next Generation Science, and Common Core Math and ELA Standards
  • Inspiration to use the garden as context for exploring earth and life science
  • Strategies for success from Life Lab and other educators engaged in this exciting work
  • Optional: 1 unit of education credit from the University of the Pacific ($60/unit)

Participant Comments

“I am a scientist and have a Ph.D in molecular/microbiology, but I am a mom first. When I came to my son’s 2nd grade class and found that the ‘science’ kids were doing consisted of making dinosaur dioramas, I knew the school needed to do more. I wanted elementary school students to be exposed to true, hands-on science. I chose Life Lab to fill the void because the science was sound. The Life Lab program provides true experiments for students and inspires in them a love of science.” – Volunteer Garden Coordinator near San Diego, CA

View all scheduled upcoming Garden Classroom workshops

All workshops require advanced registration and deposit.

To set up a workshop for your school site, please call Life Lab at (831) 459-3833 or email us at education@lifelab.org

– See more at: http://www.lifelab.org/for-educators/professional-development/gcworkshops/ngss/#sthash.2vVluQXp.dpuf

Feb
20
Fri
A Thousand Plates Event @ SDSU Downtown Gallery
Feb 20 – Mar 27 all-day

A Thousand Plates: An Art Exhibition about food

A Thousand Plates explores the topic of food as a means to question society by examining traditions across cultures and throughout the centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, the culture of eating and its relationship to memory.

Our exhibition title refers to Deleuze and Guattari’s “A Thousand Plateaus: Capitalism and Schizophrenia”—a philosophical text written with a rhizomatic structure—where connections between ideas and references defy linear, structural, or casual relations. Every point can conceptually link to somewhere else. In our view, our relationship to food is similar. The production, consumption, distribution and marketing of food is connected to tradition, culture, individual and social taste as well as healthcare, environmental issues, and global politics that shape the contemporary society.

The SDSU School of Art and Design will be presenting a juried art exhibition of student and faculty work investigating food as the conceptual theme for SDSU’s Downtown Gallery. Works will explore the topic of food as a means to explore society by examining traditions across cultures and centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, and the culture of eating and memory.

Dates: February 19 -March 26, 2015
Time:  11 a.m. – 4 p.m.
Location:  SDSU Downtown Gallery
Repeats:  Every week on Sunday, Monday, Thursday, Friday and Saturday

Opening Reception:  March 12, 2015
Time:  5 p.m. – 8 p.m.

Closing Event with Seed Broadcast:  March 26, 2015
Time:  5 p.m. – 8 p.m.
(Both events are free and open to the public)

Faculty Leaders:  
Arzu Ozkal
School of Art and Design

Eva Struble
School of Art and Design

Feb
21
Sat
A Thousand Plates Event @ SDSU Downtown Gallery
Feb 21 – Mar 28 all-day

A Thousand Plates: An Art Exhibition about food

A Thousand Plates explores the topic of food as a means to question society by examining traditions across cultures and throughout the centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, the culture of eating and its relationship to memory.

Our exhibition title refers to Deleuze and Guattari’s “A Thousand Plateaus: Capitalism and Schizophrenia”—a philosophical text written with a rhizomatic structure—where connections between ideas and references defy linear, structural, or casual relations. Every point can conceptually link to somewhere else. In our view, our relationship to food is similar. The production, consumption, distribution and marketing of food is connected to tradition, culture, individual and social taste as well as healthcare, environmental issues, and global politics that shape the contemporary society.

The SDSU School of Art and Design will be presenting a juried art exhibition of student and faculty work investigating food as the conceptual theme for SDSU’s Downtown Gallery. Works will explore the topic of food as a means to explore society by examining traditions across cultures and centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, and the culture of eating and memory.

Dates: February 19 -March 26, 2015
Time:  11 a.m. – 4 p.m.
Location:  SDSU Downtown Gallery
Repeats:  Every week on Sunday, Monday, Thursday, Friday and Saturday

Opening Reception:  March 12, 2015
Time:  5 p.m. – 8 p.m.

Closing Event with Seed Broadcast:  March 26, 2015
Time:  5 p.m. – 8 p.m.
(Both events are free and open to the public)

Faculty Leaders:  
Arzu Ozkal
School of Art and Design

Eva Struble
School of Art and Design

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