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From event page:
Do you have the best Mac n’ Cheese in San Diego?
The Mac n’ Cheese Fest (**a 21+ event only**) will showcase incredible restaurants throughout the county by engaging in a friendly competition between chefs/restaurants with you as our guest judge who will select the best Mac n’ Cheese in San Diego County!
We are expecting delicious gourmet mac n’ cheese along with some of your favorite local breweries.
This is a 21+ event ONLY.
General admission is $35 and includes mac n’ cheese tastings and 10 beer tastings.
All proceeds from ticket sales to the event will be donated to the World Wide Network of Learning, a California Nonprofit IRS 501(c)3 whose mission is to “Engage, mentor, and cultivate young leaders in order to positively impact our cities, community and world.” Any donation is tax deductible. You may visit us at www.worldwidenetworkoflear
From event website:
Pumpkin Palooza is a fun, family-oriented farm experience centered around fall’s signature crop: the wondrous pumpkin! Our sunflower field is still in bloom so we are also offering sunflowers!
U-Pick organic pumpkins in our 2 acre patch full of funky varieties in all shapes, sizes, and colors! Feel the crunch of dried pumpkin vines under your farm boots as you hunt for the perfect one to pick. Availability depends on Mother Nature and farmer ingenuity. Pumpkins are priced by size (ranging from $3-$50).
Reserve your spots on our wildly popular Suzie’s Farm Tours (link below). Enjoy wood-fired pizza from our very own cob oven with organic ingredients straight from Suzie’s fields! Juice Wave SD and Harvest Kitchenwill be offering up delicious food. EscoGelato for dessert! Jam out to live music by Fanny and The Atta Boys! Swing by the TReX owl booth to meet Henson the Owl and learn about these beautiful raptors. Kids love the farm! Face painting and pumpkin carving! Photograph a fall-themed family portrait! Bring a picnic!
Pumpkin Palooza is a free event to attend and is open to the general public.
NOTE: Leashed dogs are allowed in the Grove only (accompanied) and NOT in the fields, must clean up after your pet!
SCHEDULE OF EVENTS:
10am: Farm Tour (tickets: http://bit.ly/suziesbook) (add on a Harvest Bag to harvest veggies from the field!)
10am – 2pm: U-Pick Pumpkin Patch
10am – 2pm: U-Pick Sunflowers
10am – 2pm: Farm Stand
10am – 2pm: TRex (Total Raptor Experience) – Photos with Henson (the beautiful Owl)
10am – 2pm: Face painting and pumpkin carving
10am – 2pm: Juice Wave SD
10am – 2pm: Harvest Kitchen
10:30am – 1:30pm: Live music by Fanny and The Atta Boys
12:30pm: Farm Tour (tickets: http://bit.ly/suziesbook) (add on a Harvest Bag to harvest veggies from the field!)
This is a working farm, y’all! Please wear long pants, close-toed shoes (no sandals!), and bring a hat. Layers are recommended, as the farm is often cooled by the breeze on even the sunniest days. In addition, we suggest you bring drinking water and sunscreen.
Admisssion – FREE!
Sunflowers – $1/stem (recommend bringing a knife/scissors)
Pumpkins – Priced by size. $3-$50.
We can’t wait to palooza with you!
From event website:
California is a state rich in extraordinary beauty and agricultural abundance, with a tradition of craft and culinary innovation. That’s why gourmets converge each year in beautiful La Jolla, California for a unique celebration of California’s beauty, bounty, and craftsmanship.
The Fourteenth annual gathering to “Celebrate the Craft” will take place on Sunday, October 30th at The Lodge at Torrey Pines®. For the past fourteenth years, “Celebrate the Craft” has been one of Southern California’s premier showcases for regionally grown ingredients and innovative cooking and winemaking.
As in years past, the celebration featured the finest food artisans from across California’s broad culinary spectrum, which demonstrated, discussed, showcased, and tasted their way through the vast array of premium food products available throughout the state. “Celebrate the Craft” delights anyone eager for food prepared with natural ingredients and careful craftsmanship. “The growing season runs year-round in our neck of Southern California, and the local agricultural community takes full advantage, affording us a unique variety of the freshest produce,” said Jeff Jackson, Executive Chef at A.R. Valentien at The Lodge at Torrey Pines and an innovator of fresh, regional cuisine. “With a daily abundance of fresh food to work with, it’s little wonder our local chefs are so creative.”
Growers, vintners, brewers, and culinary artisans from some of California’s most renowned farms, bakeries, wineries, breweries, and confectioners will be on hand to share their skill and enthusiasm.
The Lodge at Torrey Pines, San Diego’s premier Five-Diamond resort, embodies the very best of Pacific coastal living. Designed in the Arts & Crafts tradition of architects Charles and Henry Greene, The Lodge is a loving homage of California Craftsman architecture, emphasizing authentic materials and craftsmanship, respect for the natural landscape, and integration of indoor and outdoor living.
Continue to check www.celebratethecraft.com for updated information.
A portion of the proceeds of Celebrate the Craft will be donated to:
Slow Food Urban San Diego, a 501(c)(3) organization
302 Washington St. 216, San Diego, California 92103
EIN No. 35-2352310
This contribution is not tax deductible.
From event website:
Join us for a fun, informative, and hands-on cooking class.
Transform your holiday meal into one that not only tastes good, but that is good for you, too!
At this class you will:
Harvest produce from the garden
Make a complete holiday meal
Take home some bounty from the garden
Date: Sunday, November 6, 2016
2:00 PM – 4:30 PM
Cost: $45/person OR
$40/person if you register for three or more. If you have problems registering, please call us at 619-434-4281 or email firstname.lastname@example.org.
Communications committee is responsible for sharing the SFUSD good, clean & fair food word with San Diegans. Newsletters, stories, Facebook, Instagram, oh my. Join us. We have wine.
From event website:
SOIL :: SUSTAINABILITY :: SUSTENANCE
Wild Willow Farm & Education Center, Suzie’s Farm, and The Resource Conservation District of Greater San Diego County/Tijuana River Valley Community Garden are teaming up for the second annual SOIL SHINDIG: a day-long event to celebrate healthy soil, sustainability, and food in the Tijuana River Valley Regional Park!
The Soil Shindig will include featured speakers, workshops, demonstrations, great food, farm tours, kids’ activities, a vendor fair, and much more! With 2016 designated the International Year of Pulses (beans, chickpeas, lentils and dry peas), we will also be holding a COOK-OFF with local chefs featuring the star ingredient… pulses! All three sites will host various festivities, and visitors are encouraged to move between sites by bike or foot.
The Tijuana River Valley boasts a vibrant backdrop for both farming and recreational activities. Connected by over 20 miles of trails, you are invited to explore the river valley in this celebration of soil!
Soil Shindig Schedule of Events:
** 10:00 – 11:30am Morning Workshops & Demonstrations **
Session A 10:00 – 11:00am (WWF Classroom): Neal Biggart “Composting: How to feed the microherd that makes good soil that grows healthy plants”
Session B 10:15 – 11:15am (WWF Barn): Paul Maschka (lead instructor, Wild Willow Farm School for Regenerative Agriculture) “Making your own ‘COF’ complete organic fertilizer”
Session C 10:30 – 11:30am (WWF Compost Area): Abriana Young (Closing the Loop) Composting workshop/demo
Session C 10:30 – 11:30am (WWF Classroom): Cathryn Henning (WWF) “Utilizing Animals to Build Soil Fertility”
Lunch + Keynote Speaker @ Suzie’s Farm 11:30am – 1:00pm
** 1:15 – 3:45pm Afternoon Workshops & Demonstrations **
Session D 1:15 – 2:15pm (WWF Classroom): Neal Biggart “Composting: How to feed the microherd that makes good soil that grows healthy plants”
Session E 1:45 – 2:45pm (WWF Fields): Paul Maschka (lead instructor, Wild Willow Farm School for Regenerative Agriculture) “No-till Farming: what exactly is it and how can we achieve that goal?”
Session E 1:45 – 2:45pm (WWF Classroom): Cathryn Henning (WWF) “Utilizing Animals to Build Soil Fertility”
Session F 2:15 – 3:15pm (WWF Compost Area): Susan Chambers Composting workshop/demo
Session G 2:45 – 3:45pm (Location @WWF TBD): Jarrod Groves (WWF)
Session G 2:45 – 3:45pm (WWF Fields): Paul Maschka (lead instructor, Wild Willow Farm School for Regenerative Agriculture) “No-till Farming: what exactly is it and how can we achieve that goal?”
Demonstrations throughout the day:
Jason Salleh (WWF Washing Station): “Making Worm Casting Tea” @11am and 1pm (Worm Castings will be available for purchase)
University of San Diego “Plants & People” Biology Students (WWF Fields): Cover Crop + Soil Tests – Visit with the students all day as they explain their experiements with cover crops in a specially designated field at Wild Willow Farm!
75 min Nature Trail Walk from Wild Willow Farm to the Community Garden
Morning 10:00-11:15 am
Afternoon 1:15-2:30 pm
Evening (Post-event) 4:00-5:15pm
“Interpretive Trail Survey” with MarZ: MarZ is an ardent phytophile with a knack for native plants. There is an overwhelming abundance of tenacious and fascinating life forms in the Tijuana River Valley which she seeks to help others discover and enjoy together. On her interpretive walks, the group will explore the ecosystem for living treasures, and participants will discuss and interact with wildlife while taking an easy stroll along the path.
The International Year of Pulses #iyp2016
The 68th UN General Assembly declared 2016 the International Year of Pulses (IYP). An International Year designation provides an unprecedented opportunity to raise awareness and to celebrate the role of beans, chickpeas, lentils and other pulses in feeding the world. Even more importantly, it will be a galvanizing moment to draw together key actors to further the contributions pulses make to health, nutrition, and sustainability. The Year will create a unique opportunity to encourage connections throughout the food chain that would better utilize pulse-based proteins, further global production of pulses, better utilize crop rotations and address the challenges in the trade of pulses.
From event website:
MULTI-COURSE HYPER LOCAL FARM TO FORK DINNER WITH SMALL BATCH BEER PAIRING
Grab a farm fresh libation, wander the field and watch the sunset. Dinner served family style straddling the old and the new.
Drinks, Bites & Sunset 4-5
Kathryn Rogers of Vivacious Dish
Kathleen Wise of Rustic as Cluck
Christina Ng of Chinitas Pies
Welcome drink by Golden Coast Mead
Beer Pairing by Home Brewing Co.
Coffee by Dane Coffee Roasters
Music by Bayou Brothers
*Non alcoholic drinks will be available as well.
NO TICKETS WILL BE SOLD AT THE DOOR.
Community Health Improvement Partners (CHIP) will be hosting their fourth annual Good Food Showcase on Friday, December 2, 2016 from 1 – 4 p.m. at Coastal Roots Farm, 441 Saxony Road, Encinitas, CA 92024. Every year the showcase makes it easy for good food producers and distributors to connect with the institutional market, help expand our local economy and encourage more consumption of fresh, healthy fruits and vegetables. The Showcase was formerly known as the Let’s Go Local! Produce Showcase and has helped connect hundreds of institutional purchasers with dozens of local producers and growers. Join us as we work together towards a healthy, sustainable, and thriving regional food system!
If you are interested in selling your good foods, want to buy more local and sustainable foods, or are an advocate for healthful and sustainable food systems, this is the event for you! You will meet hundreds of institutional buyers, restaurants, businesses and individuals from the greater San Diego region seeking locally-grown produce and other good food products.