Salone del Gusto, Terra Madre and the International Congress in Italy

Salone del Gusto and Terra Madre, Slow Food’s biennial international food fair and sustainability conference concluded last week in Turin, Italy.  This year, the event was attended by Slow Food Urban San Diego’s Co-Leader, Candice Woo and the chapter’s Co-Founder, Donna McLoughlin, who were among the 200,000+ attendees – including Slow Food leaders, activists, educators and farmers – who participated in educational sessions focused on animal welfare, health, social issues and food waste and attended taste workshops featuring wine, craft beer, cheese and artisan food.  Among the speakers at the event’s opening ceremony were Alice Waters, Slow Food’s vice president, famed restaurateur and founder of the Edible Schoolyard and Nikki Henderson, Executive Director of the People’s Grocery in Oakland.

The week in Turin also hosted the International Congress, a global Slow Food gathering of 650 delegates from 95 different countries, including two delegates from Southern California.  The key event purpose was to help define the future of the organization and was led by Carlo Petrini, the founder of Slow Food and the non profit’s current president, who was re-elected for another term.  Petrini spoke about his next goals for Slow Food, or “Slow Food 2.0”, including increasing the number of food gardens being created by Slow Food chapters in Africa, expanding the work to protect biodiversity of food products around the world and growing Slow Food’s network, which is currently comprised of 1,500 international chapters.

Speakers from countries across the globe, including China, Israel, Brazil and Somalia, gave presentations on issues concerning their local food communities and U.S. delegate Michael Dimock, Slow Food Russian River founder and President of Roots of Change, proposed a motion and received the delegation’s support of the goal of Proposition 37, the Label GMO ballot initiative in California, which Slow Food Urban San Diego also supports.

 

– By Candice Woo

Slow Food Urban San Diego hosts the first Southern California Regional Chapter Dinner

Slow Food Urban San Diego was honored to host a regional chapter dinner that included leaders and board members from Slow Food Orange CountySlow Food Temecula and Slow Food San Diego North County. Our guest for the evening was Michael Dimock, President of Roots of Change and Slow Food Russian River board member. Special Thanks to Chefs Jeff Jackson, Kara Snyder and the staff at The Lodge at Torrey Pines.

In Case You Missed It… Fermentation!

by Erin Batty

May 10th was standing room only at the Triangle building, and emails and calls continue to filter in requesting information about ginger-beer, raw milk cheese, water kefir, and the like.  I think this calls for another fermentation class!

Little did I know that fermenting is a passion shared by so many Urban San Diegans.  But to my pleasant surprise, the lacto-fermentation class sold out and a sizeable donation was generated for Seeds at City Urban Farm.  Thank you to all who attended for your interest, enthusiasm, and participation!

Lacto-fermented foods are uniquely nourishing to the body and open the door to a world of complex flavors.  Enhance your sandwich with Stogsdill’s kraut, suit your salad with fermented dressings, make a snack of pickled vegetables, or pair your potatoes with homemade ketchup.  There are endless possibilities for fermented foods, if only there were more hours in the day to try them all!

Pickled carrots are elementary.  Who is ready to step it up a notch at the next fermentation workshop?

In the meantime, enjoy this surprisingly simple recipe for delicious homemade ketchup…