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!

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Dec
7
Mon
Local Fisheries Celebration @ Manchester Grand Hyatt
Dec 7 @ 3:00 pm – 6:00 pm

San Diego Local Fisheries Event: Celebrating Passage of AB226, Pacific to Plate

REGISTER

California Governor Jerry Brown has signed new legislation this October to streamline the permitting and operation of direct, local fishermen’s markets in California. Dubbed the “Pacific to Plate” bill and sponsored by Speaker Toni Atkins (D-San Diego), AB 226 allows fishermen’s markets to operate as food facilities, vendors to clean their fish for direct sale, and multiple fishermen to organize a market under a single permit. The process to develop a bill started a result of the success of the Tuna Harbor Dockside Market in San Diego which opened on August 2, 2014 and initially received temporary permitting to test out the viability of the local seafood market. In its first months, the market averaged an impressive 350 customers and 1.1 tons of seafood sold each week, generating about $15,000 in direct sales.

This policy win for local fisheries statewide was an outcome of a collaborative effort led by County of San Diego Department of Environmental Health between the founders of Tuna Harbor Dockside Market, County Supervisor Cox and his staff, Port Commissioner Bob Nelson, the Unified Port of San Diego, California Sea Grant, NOAA, California Restaurant Association, The Maritime Alliance, California Coastal Conservancy, the local media, and Speaker Toni Atkins. AB 226 was introduced by Atkins in February 2015 and received unanimous support in the California Assembly and Senate. It was a win-win for both California’s thriving local food movement and small business owners.

Peter Halmay, Member of Fishermen’s Market Working Group, expects the new permits will lead to more fishermen transferring their direct sales from small, off-boat operations to bustling markets in California’s coastal communities. “I see one in Ventura, Santa Barbara, Half Moon Bay – all of them have some form of market. All of [these fishermen] will be able to look at this legislation and say, ‘Hey, we exist.’”

The San Diego Food System Alliance is thrilled about the presence of a local fishermen’s market which connects consumers directly to the fishermen and their catch, as well as the policy win which supports fishermen’s markets statewide. Please join us in celebrating the bill and the local fisheries industry in San Diego!

Program

Registration   3:00-3:15pm
Opening Remarks by Supervisor Greg Cox and Peter Halmay, Member of Fishermen’s Market Working Group 3:15-3:30pm
Panel Discussion: Sustainable seafood: Strategies for all of us   3:30-4:30pm
Food + Networking   4:30-6:00pm

General Admission: $20 (includes food + drinks!)

Participating Fishermen: 
Kelly Fukushima, Pete Halmay, David Haworth, Richard Yoder

Participating Chefs: 
Chef Graham Kent, Chef Cynthia Quinonez (Scripps Mercy), Executive Chef Sutti Sripolpa (Manchester Grand Hyatt), Chef Rob Ruiz (The Land & Water Company)

Panel Discussion

Sustainable seafood: Strategies for all of us

Moderator: Dr. Theresa Sinicrope Talley, Coastal Specialist, California Sea Grant Extension Program, Scripps Institution of Oceanography at UC San Diego

Definitions of “sustainable seafood” often focus on the guidelines and regulations for fisheries and aquafarms that are set by international groups, domestic government agencies, and external groups (e.g., NGOs, Certifications) because they are predicted to lead to sustainability, such as limiting catch amounts, and reducing by-catch and environmental impacts. Many day to day decisions made by producers and consumers influence the actual types and amounts of seafood produced and so also strongly influence sustainability. We therefore propose that, within the regulatory bounds, there are many strategies that producers, consumers and others within our local food system can take to contribute to sustainability. These strategies may include actions that diversify the seafood produced in fisheries and farms, shorten seafood supply chains, encourage transparency in food sources and pathways, and that support and increase interactions with local fisherman and aquafarmers. It therefore makes sense that we inform and empower people throughout the whole food system to make their own decisions about sustainability tactics. With this panel of people working across the food system, we will begin a conversation of the types of strategies that consumers, producers, and others in the food system can follow in making informed sustainability decisions.

Slow Sips at The Rose @ The Rose Wine Bar
Dec 7 @ 5:00 pm – 7:00 pm

Slow-Sips-Dec2015

Join us for some end-of-year fun! Champagne and local wine specials and pairings just for Slow Sippers, plus happy hour appetizer specials.

Dec
14
Mon
SFUSD Education Committee Meeting
Dec 14 @ 5:30 pm – 7:00 pm
Monthly meeting of SFUSD’s Education Committee. Contact LisaJoy@slowfoodurbansandiego.org for more info.
Dec
19
Sat
Free Compost Workshop @ Ocean Knoll Educational Farm
Dec 19 @ 12:00 pm – 2:00 pm

Come join us for a free 2 hour workshop that covers the basics of both traditional composting, as well as vermicomposting (composting with worms). In our workshops we cover the following topics:

  • What is composting and why it is so important
  • What tools and materials you’ll need
  • Which items are compostable and which are not
  • Harvesting and using your compost

Register now! Space is limited.

Winemakers’ Seminar: Filtration, Stabilization and Bottling @ Curds and Wine
Dec 19 @ 1:00 pm – 3:00 pm

In association with San Diego Amateur Winemakers’ Society, Curds and Wine will be hosting bi-monthly home winemakers’ seminars. These seminars are held every even numbered month on the third Saturday at 1 pm. Seminars are given by Lum Eisenman, a winemaking guru that we are lucky to have in the San Diego area. Lum will share his expertise on various winemaking techniques and issues. This month Lum will discuss “Filtration, Stabilization and Bottling”.

These seminars are free, but limited to 20 people. If you are interested in participating, please RSVP.

Jan
11
Mon
SFUSD Education Committee Meeting
Jan 11 @ 5:30 pm – 7:00 pm
Monthly meeting of SFUSD’s Education Committee. Contact LisaJoy@slowfoodurbansandiego.org for more info.
Jan
18
Mon
SFUSD Communication Committee Meeting
Jan 18 @ 7:00 pm – 8:30 pm

Monthly meeting of the Communications Committee. Contact Sarah@slowfoodurbansandiego.org for more info.

Jan
19
Tue
Seed Saving Hacked – Free Webinar
Jan 19 @ 6:00 pm – 8:00 pm

Urban Farm U Free Webinar: “Seed Saving Hacked: Why Seeds Matter,
Why Saving Them is Easy & How to Save Your Own”

Reserve Your Spot Here

We’re Going To Show You…

  • How to save your own seeds even though we are conditioned to think we can’t.

  • How to save seeds from tomatoes, peppers, peas, beans and lettuce.

  • The interesting events that led up to the patenting and ownership of 78% our seeds by only 3 companies.

  • Two simple things you can do to help take back control of our seeds and why this is important.

Faculty: Bill McDorman is Executive Director and cofounder of the Rocky Mountain Seed Alliance (RockyMountainSeeds.org), SeedSave.org and Seed School.  Bill has been teaching seed saving for decades and is dedicated to educating communities about the value of seed saving and local seeds as the foundation of local food.

Register Now

Jan
26
Tue
SFUSD Food Justice Committee Meeting @ Valencia Park / Malcolm X Library
Jan 26 @ 6:00 pm – 8:00 pm

Food Justice Committee Meeting

Bringing together community leaders and stakeholders interested in building relationships and supporting collaboration towards equitable access to good, clean and fair food for all San Diegans.
We will be looking at:
1. What does Food Justice mean in Urban San Diego?
2. How can we work together to advance this vision?
This meeting is open to the public.

Contact Kathryn@slowfoodurbansandiego.org for more info.

Winter Harvest Dinner @ CUCINA enoteca Del Mar
Jan 26 @ 6:30 pm – 8:30 pm

Winter Harvest Dinner @ CUCINA enoteca Del Mar

Join Chef Joe and Chef Rosa at CUCINA enoteca Del Mar for a delicious, seasonal dinner celebrating our local farms and the bounty of the winter harvest.

What | Meet-n-mingle with your local farmers, enjoy displayed hors d’oeuvres and family-style dinner.
Where | 2730 Via de la Valle, Del Mar, CA 92014
When | Tuesday, January 26, 2016 | 6:30pm
Cost | $60 per person + sales tax (includes service fee)

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