A message from our Board
Dear Slow Food Urban San Diego Supporter,
As you enter into this season of giving thanks and enjoying food, please consider supporting Slow Food Urban San Diego in our efforts to teach the children of our community about good, clean and fair food for all. We need your help to continue our programming in schools and in the community focusing on instilling in our children the slow food values:
“Good” – enjoying the pleasures of healthy and delicious food
“Clean” – gardening for sustainability
“Fair” – producing food that respects economic and social justice
Your support will enable us to continue our programming in schools and at local events including the Slow Food School Gardens and Edible San Diego for Kids. The Slow Food School Garden Curriculum provides lessons for taste education and basic cooking skills. The activities center around cooking and eating with the goal for students to customize and enjoy what they have grown. The lessons promote critical thinking and involve hands on actions by the students.
We believe in the power of this work to build our community and empower the next generation to continue the mission of good, clean and fair food for all. As Alice Waters has said,
“Edible education reaches and nourishes children deeply. It recognizes their worth and their power. It connects them to each other and to nature. It teaches them one of the fundamental values of democracy: that we are all dependent upon one another.”
Your donation will help us to do this work by enabling us to purchase some of the following items for our programming:
Our goal is to raise $5000 to fund tabling kits for taste education and a new printing of Edible San Diego for Kids.
You can make your donation by clicking on the “Donate” button at the top of this page. If you would like to make a donation as a gift, please make a note in the comments when you make your donation and we will send you a gift certificate to present as your gift. We appreciate your support in this important work!
SFUSD is a 501c3 non-profit organization. All or part of your donation may be tax deductible as a charitable contribution. Please check with your tax adviser.
In Gratitude, Slow Food Urban San Diego
Slow Food Urban San Diego is excited to announce the arrival of the Winter 2015/6 issue of Edible San Diego for Kids. This issue is all about dairy and meat. It features articles written by and for San Diego kids, a delicious recipe and a gardening activity.
This issue is appropriate for 4th through 6th grade independent readers. It may also be worked into lesson plans for younger students or sent home for reading with their families.
Edible San Diego for Kids is produced by Slow Food Urban San Diego's Education Committee in collaboration with Edible San Diego.
If you are interested in having copies delivered to your school, please email LisaJoy@slowfoodurbansandiego.
See past issues here.
From constructing raised beds for planting sweet potatoes to weeding garden boxes in preparation for the summer harvest, it was a productive day in the garden for the more than 50 volunteers who joined Slow Food Urban San Diego at Roosevelt Middle School on April 18. Volunteers, including children, families, community leaders and a team from Navy Logistics, came together to help prepare the community and school gardens for planting.
The Roosevelt school gardens are home to educational classes and community activities that allow students and local residents to development a deeper sense of self, their relationship with nature, our community, and our world.
-contributed by Kathryn Rogers
Slow Food Urban San Diego is excited to announce the arrival of the Spring 2015 issue of Edible San Diego for Kids. This issue is all about seafood. It features articles written by San Diego kids and a delicious seafood recipe that kids can help make at home. There's also a gardening activity (hint: what squiggly crawlers help soil to stay healthy?). This issue is a bit more advanced that our first two, so we recommend it for 4th through 6th grade students.
Edible San Diego for Kids is produced by Slow Food Urban San Diego's Education Committee in collaboration with Edible San Diego. If you are interested in having copies delivered to your school, please email christina@
You can see the issue online here.
This issue was made possible by the generosity of Chipotle!
This November Slow Food Urban San Diego's Market Bucks program provided 30 local seniors with a farmer's market tour, $10 worth of free produce and a cooking demonstration featuring a fall salad trio. Thirty members of Serving Seniors' Feeling Fit Club joined Slow Food for a tour of the Little Italy Mercato and a bag of fresh produce from Suzie's Farm, courtesy of our generous Market Bucks donors.
Following the tour, one of Slow Food's resident chefs provided a cooking demonstration of nourishing and nutritious salads featuring the fresh produce each senior took home.
The participating seniors loved exploring the Mercato, and learning about the fresh, local food available in their neighborhood and how to easily prepare it at home. Thank you to everyone who purchased market bucks to help us provide fresh produce for this program and to our partners at the Little Italy Mercato, Serving Seniors and Suzie's Farm. We look forward to hosting this event again in the future!
Apply by November 7th to firstname.lastname@example.org
|Slow Food Urban San Diego is seeking qualified and passionate volunteers for our 2015/2016 term. Terms, unless otherwise noted, are two years with the option to re-apply for a second term. The following positions are up for re-elections:
Co-Chair, Adult Education
The Education Committee Co-Chair for Adult Education works with Education Co-Chair for Youth/Family to hold monthly Education Committee meetings, striving to engage and include Slow Food Urban San Diego's Membership as much as possible. The Adult Education Committee Chair is expected to organize two classes annually geared towards adult taste and cooking education.
Chair, Food Justice
The Food Justice Chair holds monthly committee meetings and organizes Slow Bucks, a program which provides free local produce to low-income seniors. The Food Justice Chair is also the liaison to the Slow Food California Policy Committee, which meets monthly via conference call.
Good Food Community Fair Chair
The Good Food Community Fair Chair is responsible for producing our annual event, The Good Food Community Fair, in conjunction with Food Day in October. This position also leads other events as determined by the Board.
The secretary takes minutes during board meetings and administers annual elections.
The Communications Chair holds monthly committee meetings and oversees the newsletter, blog, website and social media.
The Treasurer maintains the books for the organization, handles expense reimbursements, accounts payable, and annual filings. The treasurer is responsible for leading the budgeting process and providing financial guidance to the Board. This position presents a Treasurer's report at monthly board meetings. A working knowledge of Quickbooks is required but training by the outgoing treasurer will be provided if necessary.
The Membership Co-Chair maintains and updates the membership list and reports membership status at each board meeting. Membership co-chairs share the responsibility of organizing membership drives in accordance to Slow Food USA directives and take the lead in planning Slow Food Urban San Diego's Annual Membership meeting. Membership Co-Chairs may develop and coordinate additional programs to build the Chapter membership.
The Volunteer Coordinator handles the volunteer database, organizes volunteers for Slow Food and partner events and organizes one volunteer appreciation event annually.
The Chair-elect works with the Co-Chair to administrate the Slow Food Urban San Diego Board of Directors and maintain chapter standing. Candidates must have served on the Slow Food Urban San Diego Board for a minimum of one year and agree to assume the Board Chair position in 2016 for a one-year term.
The Chair administrates the Slow Food Urban San Diego Board of Directors and maintains chapter standing. Candidates must have served on the Slow Food Urban San Diego Board for a minimum of one year. This is a one year term.
If you are interested in applying to the the Slow Food Urban San Diego Board of Directors, please email a brief bio and letter of interest indicating the position in which you are interested to email@example.com by November 7th. In-person interviews will be scheduled the second and third weekends in November.
Slow Food Urban San Diego Board of Directors
We are so very honored to have been selected to be a beneficiary of Little Italy's Napizza Community nights! Every Tuesday in November from 3pm-9pm 10% of each check will be donated to support Slow Food Urban San Diego. Sourcing ingredients from local and organic farms to make their handcraft pizzas and salads Napizza uses Slow Food principals when crafting their delicious dishes. Procedes from Community Nights at Napizza will go right back to support school garden programs, educational efforts and other good food work in the San Diego Urban community! We hope to see you there for this delicious fundraiser!
Slow Food USA today announced a new partnership with Chipotle Mexican Grill to create or support approximately 100 schools gardens in 10 metropolitan areas across the country. Through hands-on discovery and an innovative school curriculum, the organizations hope to cultivate a new generation of kids who care more about where food comes from and how it is prepared.
"This partnership will dramatically increase the impact that our National School Garden Program will have by extending our reach deeper into communities and offering greater access to gardens and food education to children across the country," said Richard McCarthy, executive director of Slow Food USA. "Chipotle is a company that is working to change fast food from the inside out, and we're thrilled to be working with them to take our Garden Program to the next level."
In the partnership’s first 15 months, Slow Food USA and Chipotle will work together to build or support school gardens in 10 metropolitan areas across the country, including Austin, Boston, Dallas, Denver, New York (Long Island and northern New Jersey), Louisville, Orange County, Phoenix, Miami and San Diego.
Slow Food Urban San Diego will provide a host of services to support the local school garden program, including customized curriculum, funding, labor, and other resources to match the needs of the individual schools and/or districts, with in-depth technical assistance from the Slow Food USA national staff. Chipotle will provide funding through micro grants, in-restaurant fundraisers and hands-on support.
“With this new partnership, we want to give children access to a hands-on learning experience at their schools, to teach them how food is grown, and the importance of cooking and healthy eating,” said Mark Crumpacker, chief marketing and development officer at Chipotle.
Both Slow Food USA and Chipotle share a belief in making better food widely available. Slow Food USA is committed to good, clean and fair food for all, and Chipotle is changing the way people think about and eat fast food by using ingredients that are raised with respect for the land, the animals and the farmers. Separately, each organization has made significant strides in their respective areas, and together, they will work to improve the food culture in schools across the U.S.A.
ABOUT SLOW FOOD USA
Slow Food USA is part of the global Slow Food network of over 100,000 members in more than 150 countries. Slow Food is the only grassroots organization working locally, nationally and internationally to link the pleasures of the table with a commitment to community and the environment. With our National School Garden Program, we are teaching the next generation how to grow, prepare and share food responsibly. For more information, visit SlowFoodUSA.org.
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that—where possible—are sustainably grown and Responsibly Raised™ with respect for the animals, the land, and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and currently operates more than 1,600 restaurants including six ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates one Pizzeria Locale. For more information, visit Chipotle.com
Rejoice! It's Spring! Slow Food Urban San Diego and San Diego Seed Company are teaming up with Wild Willow Farm and Education Center for a Food and Seed Swap! Bring your tightly sealed home made-jams, baked goods, seeds and cookbooks for an afternoon of trading and recipe sharing. Stick around after the trade for a Spring Gardening class, tour of the farm and the Wild Willow Potluck. It's going to be a great day!
Please bring your best batch of jam, your Nonna's sauerkraut recipe, your uncle Willis's blue ribbon barbecue sauce and your surplus of backyard meyer lemons for trade and barter. Don't miss this wonderful day on the farm chalk-full of good food, good vibes and good folk.
Food and Seed Swap Schedule
Saturday April 27th
1pm: Check-in for the Food and Seed Swap
1:30-4pm: Swap goodies with others, learn new recipes, get seeds to plant in your garden, and get inspired to live the Slow Food way of life.
4-5pm: Spring Planting Basics class. Learn how to start your garden. There's nothing better than your own homegrown produce!
5:30pm: Farm tour of Wild Willow Educational Farm
6:15pm: Wild Willow Potluck- bring a dish to share and/or donation for the world famous wood-fired pizza!
What can I bring to the Food and Seed Swap?
Please be sure to label all ingredients.
Click here to download and complete the Swap Agreement Form. They will also be available to fill out the day of the event.
When: Saturday April 27th
Where: Wild Willow Farm and Education Center
2550 Sunset Avenue, San Diego 92154
RSVP on our Facebook event page!
Questions? Please contact Jenna Barnes at education@slowfoodurbansand
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…
Giant deli-style dill pickles, crusty sourdough baguettes, perfectly tart yet creamy yogurt, sweet and bubbly home-made root beer: all are delicacies enjoyed thanks to fermentation. Join Slow Food Urban San Diego on Thursday, May 10 from 6 - 8 PM for a hands-on celebration of lacto-fermentation. There will be a variety of foods to sample in addition to an open discussion about fermenting. Make your own pickled carrots (courtesy of Blind Lady Ale House) and see how easy it is to ferment for flavor, economy, and health. If you are experienced in the art, please bring your stories! Stogsdill’s Pickles, the community expert in vegetable ferments, will be in attendance and available to answer any questions. Cost to attend is $15 for members and $20 for the general public. All proceeds will be donated to Seeds@City Urban Farm. Please RSVP by Monday, May 7 to reserve your pickling jar!
[singlepic id=69 w=500 h=400 float=] Members from the Urban San Diego and USD chapters of Slow Food came together at Seeds@City for a tour, a lecture and some hands-on learning led by Head Farmer Paul Maschka. Paul's talk focused on the farming program at Seeds@City, farming methods, composting, soil, worms, bugs and how it all comes together to create the lush farm that exists in the urban setting at City College. Afterwards, everyone got to get their hands dirty cultivating soil, putting down irrigation tubes, and planting seeds that will produce colorful gourds. All in all, it was a fun-filled morning of education supporting this fantastic program at City College. Stay tuned for more events, and in the meantime Seeds@City welcomes volunteers on any Tuesday, Thursday or Saturday morning. For more information, visit: http://www.sdcity.edu/SeedsAtCity