September Annual Membership Campaign


We invite you to join an international community committed to good, clean & fair food for all.  Why become a member?

To CONNECT with other people who care about the same kinds of things you care about. You receive discounts and special invitations to local, national and international events, including Terra Madre and Salone del Gusto.

To LEARN more about good, clean and fair food and the slow food movement. You receive an exclusive print magazine that showcases what is happening in the Slow Food movement locally, nationally and internationally. You have access to special members-only offers and previews.

To ENGAGE in helping to make a more good, clean and fair food system. You receive opportunities to get involved in national campaigns and local activities and projects.

To SUPPORT an organization that shares your values and is working to make the kind of change in the world you want to see. Your membership card proclaims your commitment to Slow Food values. You ARE the Slow Food Movement!

By becoming a member of Slow Food USA, you not only help support Slow Food Urban San Diego (SFUSD) projects in San Diego, and Slow Food projects across the world, you can you enjoy discounts and special offers from our Member Benefit Partners.

Photo credit: L. Joy

Locally, our school garden programs introduce youth to urban gardens and farms to help educate them on healthy eating practices and where our food comes from. We help local farmers and fishermen strengthen their knowledge, skills and connections to Slow Food practices by sponsoring their participation in important national and international programs and conferences, such as the Slow Food School Garden Program, and Terra Madre. We help schools connect their lunch programs to local farms.

Farm-to-table cooking classes. Photo by: L. Joy

Our annual Good Food Community Fair connects our community to organizations who advocate for positive food policies, as well as local farmers, artisans and chefs who support Slow Food principles. Our Ark of Taste projects identify, promote and protect heritage foods in danger of extinction. And, through programs like Slow Sips, we offer film screenings, guest lectures, and other community gatherings that educate and celebrate the bounty of food! These are just a few of the projects and programs you are supporting through your membership. Join us today!

Ark of Taste apples. Photo by A. Dominguez.

Why We Need You

  1. Your membership dues provide a stable, sustainable source of revenue for the organization, allowing it to be powered by – and accountable to – everyday people.
  2. Members are a source of political capital. Our growing membership demonstrates to decision makers the huge number of people who support Slow Food values.
  3. Members are the lifeblood of the Slow Food Movement. You provide on-the-ground action, whether through a commitment to living Slow Food values or your participation in local projects and activities such as those described above.


Our mission as an international grassroots membership organization is good, clean and fair food for all.

Good Our food should be tasty, seasonal, local, fresh and wholesome.

Clean Our food should nourish a healthful lifestyle and be produced in ways that preserve biodiversity, sustain the environment and ensure animal welfare - without harming human health.

Fair Our food should be affordable by all, while respecting the dignity of labor from field to fork.

For All Good, clean and fair food should be accessible to all and celebrate the diverse cultures, traditions and nations that reside in the USA.


About Us Food is the cornerstone of culture and community, and directly relates to the future of our planet. A better, cleaner and fairer world begins with what we put on our plates - and our daily choices determine the future of the environment, economy and society. If you care about local farmers, ranchers, fishers, animal welfare, the joy of a shared meal, preserving food culture, protecting the environment or avoiding GMOs, we have a place for you at our table.

Who We Are Slow Food Urban San Diego is part of Slow Food USA and the global Slow Food network of over 100,000 members in more than 150 countries. Through a vast volunteer network of local chapters, youth and food communities, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.

SFUSD Slow Sips featuring Slow Meat experts. Photo by S. Shoffler

What We Do Slow Food USA has over 12,000 members nationwide from over 200 local chapters and 40 campus chapters that coordinate local activities, projects and events. Working together with members and supporters across the nation, we:

Care We preserve and share local foods and food cultures. We defend and advocate     policies that promote holistic alternatives to the industrial system. Through tastings, workshops and social opportunities, we explore and celebrate the Slow life.

Cultivate We develop leaders in communities who model joy and justice. We champion local, culturally significant heritage foods, customs and recipes - and bring these experiences into farms, markets, restaurants and homes. We teach the next generation how to grow, prepare and share food responsibly.

Connect Conviviality is central to our mission. We are a global community, connecting people to the land and to each other through local projects, educational events, and shared meals. We become catalysts for change by sharing the joy of Slow Food and prioritizing wholesome living over convenience.

Community and conviviality at our Slow Sips events. Photo by S. Shoffler

For more information on becoming a member click here!


New Member Benefit Parter Brings Local Seafood to Locals

Friendly THDM fishermen. Photo credit: S. Shoffler One year ago, the Tuna Harbor Dockside Market opened near San Diego's Seaport Village offering local seafood caught by local fishermen. This area used to be a busy seafood dock during the heyday of our fair city's tuna fishery. In recent years, gift and ice-cream-type shops have dotted our Downtown waterfront. But since last year, every Saturday morning, THDM has brought the fishing culture back to our community. THDM is an open-air seafood market. They sell local seafood caught by San Diego fishermen. The only non-local products are those that San Diego fishermen catch off other parts of California, because that's where the fish are swimming.

Here fishy fishy!

Most of the seafood they sell has never been frozen and may have been caught just the night before. The fishermen sell their harvest themselves. Like Farmers Markets, THDM offers San Diego the opportunity to get closer to our food sources. They plan to sell aquafarmed seaweed direct from local aquafarmers in the future.

Red Sea Urchin

"The key to fishing sustainably, is fishing a variety of species," says Pete Halmay, sea urchin fishermen and THDM Board of Directors. Likewise, broadening our palates is important. Most Americans eat just a few types of seafood - shrimp, tuna, salmon. But eating seafood that is local and in season lowers our carbon footprint and supports local economies. It also means we aren't putting so much pressure on any one population.

Because the fishermen and aquafarmers sell the seafood themselves, you can chat them up. By the way, these folks love to talk. Must be something about long days and nights at sea. Ask them about what they are selling. How did they catch or harvest it? What's their favorite way to cook it?

Fish cutting station at THDM. Photo credit: S. Shoffler

And for those who don't care to clean or filet their own fish, THDM has a free cleaning station. Please tip these guys.

SFUSD members get a 10% discount at most vendors at the THDM. To learn more, visit: www.thdocksidemarket.com

More than Honey and Sweet Sips Networking

Honey tasting.

Big thanks to everyone who came out for our Sweet Sips networking event in July at Local Habit. Mead tastings by Golden Coast Mead, honey tastings offered by Wild Willow Farms and local beekeepers from the San Diego Beekeepers Society and special honey-based dishes by Chef Jimmy. A sweet time, indeed.


And thanks to all who joined us for the re-screening of the More than Honey documentary. This is an amazing, intriguing, beautiful and quirky film. Please see it if you haven't already.

For those of you interested in learning more about bees and what you can do locally, here are a few great local resources:

San Diego Beekeeping Society holds classes and meetups to encourage responsible beekeeping. Lots of expert members there. You can find a list of beekeepers on their website who perform live bee removals and other bee resources in the county.

Wild Willow Farm is a non-profit organization offering beekeeping classes (also farming classes). The instructor is very knowledgeable about bee issues locally and globally and can tell you about hosting a hive on your property.


Girl Next Door Honey offers beekeeping classes and workshops, one-on-one consulting, a host-a-hive program and performs live bee removals.

If you need to remove bees from your property, please consider live removal by one of these folks or those listed on the Beekeeping Society website. Bees are important to our food supply and need a helping hand. Stay tuned for future bee-related events.


Join the SFUSD Board of Directors

Slow Food Urban San Diego is soliciting applications for our Board of Directors. If you are interested in joining our Board, please email a brief bio and letter of interest indicating the position in which you are interested in to info@slowfoodurbansandiego.org by October 15th. In-person interviews will be scheduled in late October. Join us in supporting good, clean & fair food in our community. Positions up for election are described below. SFUSD-logo-horizontal

Members of the Board serve up to two two-year terms in any one position, and newly elected Board Members will serve during 2016-17, beginning in January 2016. To be eligible, you must have or obtain a Slow Food membership. 

Education Committee Chair The Education Committee provides the San Diego community with education and enrichment opportunities and supports campus and school chapters. The Committee supports existing programs, including the School Garden program, Edible for San Diego Kids, Farm-to-School, as well as educational programming for families and adults. The Chair oversees the Education Committee, which meets monthly, striving to engage and include Slow Food Urban San Diego’s membership as much as possible.

Farm Liaison / Ark of Taste Liaison The Farm Liaison works to link Slow Food Urban San Diego with the local farming community and recommends strategies for the Chapter to advocate for and support farmers. The Farm Liaison sits on the Slow Food California Ark of Taste Committee (~2 conference calls a month and review of applications to the Ark) and to support Ark of Taste Programming and recognition in San Diego. The Farm Liaison may form a committee.

Membership Coordinator The Membership Coordinator oversees all things membership. S/he maintains and updates the Chapter’s membership list and leads in recruiting and retaining members; reports membership status at each board meeting; organizes membership drives and leads in planning Slow Food Urban San Diego’s “Slow Sips” events. The Membership Coordinator also maintains relationships with our Member Benefit Partners and continues to build the Member Benefit Program. The Membership Coordinator may develop and coordinate additional programs to build the Chapter membership and may form a committee.

Outreach / Food Justice Committee Chair The Outreach / Food Justice Committee spreads the word about Slow Food and collaborates with relevant community partners to promote sustainable food production and urban farming. The Committee represents SFUSD at community events and coordinates with the Membership Chair to develop and coordinate programs to build Chapter membership. The Committee also liaises with the Slow Food University Chapters, the SD Food Systems Alliance, and the Slow Food California Policy Committee, which meets monthly via conference call. The Chair oversees this committee and identifies community events and partnerships that best support the SFUSD mission and programs.

The Fund Development Chair The Fund Development Chair creates, maintains and updates an inventory of resources of potential donors and sponsors; develops and implements a fund-raising campaign to be supported by the Board. The Fund Development Chair may form a committee.

Secretary The Secretary records minutes during monthly Board Meetings, administers annual elections and coordinates a schedule of interviews for Board positions.

Treasurer 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, as well as presenting a Treasurer’s report at monthly board meetings. A working knowledge of Quickbooks is desired but training by the outgoing treasurer will be provided if necessary.

Vice Chair/Chair-elect The Vice Chair works with the current Board 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 2017 for at least a one-year term.

Communications Committee Chair The Communications Committee facilitates Chapter communications through website maintenance, newsletters, social media and networking and ensures consistency of communications to members, media and the community. The Committee oversees marketing and getting the word out regarding Chapter activities. The Communications Chair oversees the committee and supports the Chapter Co-Leaders in tracking Slow Food California, Slow Food USA and Slow Food International activities of interest and in sharing SFUSD activities with other Slow Food entities. Strong writing, editing and communications skills required.

Sincerely, Slow Food Urban San Diego Board of Directors


Potluck Picnic in the Park!

Our May Potluck Picnic in the Park was a success! Slow Foodies gathered at Pioneer Park in Mission Hills to break bread, and dips, and fresh fruit salads, not to mention poke, cheeses, ceviche and more. Thanks to everyone who came out and shared their dishes. Please stay tuned for the next one! Have a suggestion for location? Email us at info@slowfoodurbansandiego.org. FullSizeRender_4

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Julia Child's Beef Bourguignon ~ Boeuf a la Bourguignonne


1/2 pound bacon, chopped 1 tablespoon olive oil 3 pounds lean stewing beef (cut into 2" chunks) 2 carrots, sliced 1 onion, chopped 1 teaspoon salt 1/4 teaspoon pepper 3 cups full-bodied red wine 2 - 3 cups beef stock 1 tablespoon tomato paste 2 cloves garlic, smashed 5 - 8 twigs of fresh thyme 1 bay leaf 2 tablespoons flour and 2 tablespoons butter, mashed together (for thickening the sauce at the end)

For the brown-braised onions 1/2 bag frozen white pearl onions, defrosted and patted dry 1 1/2 tablespoons butter 1 tablespoon olive oil 1/2 cup beef stock or beef broth Salt and pepper 5 sprigs of thyme 5 sprigs parsley

For the sautéed mushrooms 1 pound mushrooms, quartered 3 tablespoons butter 1 tablespoon olive oil Salt and pepper


Gather and prep your ingredients prior to cooking. Chop the bacon, chop the beef (or have the butcher do this for you to save time!), chop the veggies, smash the garlic, wash your herbs, uncork the wine. Having all your ingredients ready to go will help the preparation run smoothly.

Preheat your oven to 325 degrees.

Start by thoroughly patting the beef dry using paper towels. Damp beef will not brown properly but rather steam and turn an icky shade of gray when cooked.

In a large dutch oven pot, heat the olive oil over medium heat. Add to this your bacon and cook for several minutes, until the bacon is browned and has released most of its fat. Use a slotted spoon to remove the bacon, leaving the fat in the pan.

Over medium-high heat, brown the beef in the bacon fat for one or two minutes on each side. Do not overcrowd the pan. The beef should quickly develop a nice caramelized brown on the surface. Turn the beef to brown on all sides, then remove with a slotted spoon and set aside. Repeat until all of the beef has been browned. If your meat is not browning properly the pan is either over crowded, not hot enough, or your meat is too damp. Use caution when browning the meat as the hot fat tends to spatter at times.

Once all of the beef is browned, lower the heat to medium and add the carrots and onions to the hot pan. Cook for five minutes or until they develop a golden brown color. Then, carefully pour out the excess bacon drippings, leaving the veggies in the pan.

Add the beef and bacon back into the pot. Add to that the tomato paste, thyme, garlic, bay leaf, wine and beef broth. Stir to combine. Cover and place back in the oven to cook for 3 to 3 and ½ hours.

While the beef is cooking, prepare the onions and mushrooms

For the onions:

Heat the butter and oil in a skillet over medium heat. Add the onions and cook for about 10 minutes, occasionally shaking the pan to allow the onions to roll around in the pan and brown on all sides. Add to the onions the beef stock and fresh herbs. Allow to come to a simmer, lower the heat, cover and simmer slowly for about 20 - 30 minutes. Check the pan towards the end of the cooking time. Most of the liquid should have evaporated and formed a brown glaze around the onions. Season with salt and pepper, remove the herbs, then set aside.

For the mushrooms:

Heat the butter and oil in a sauté pan over medium-high heat. When the foam from the butter begins to subside (an indication that the butter is hot enough according to Julia) add the mushrooms and cook for about 5 to 10 minutes, stirring frequently. Season with salt and pepper, remove from heat and set aside.

Once the beef has finished cooking remove from the oven. Run the stew through a strainer separating the meat, herbs and veggies from the liquid sauce. Place the meat back in the pot, you don't need to add the veggies and herbs but if some get mixed in that's okay it will just add texture to the stew. Place the separated sauce in a pan and allow to rest for a few minutes. Excess fat with rise to the surface, use a spoon to collect and discard about half to three fourths of the fat. You should be left with 2 to 3 cups of sauce. Season to taste with salt and pepper. Add to the sauce the mashed butter and flour mixture and stir with a wire whisk over medium heat, bring to a simmer and stir until slightly thickened and smooth.

Now you are ready to combine all the ingredients, add to the meat in the pot the thickened sauce, brown-braised onions and sautéed mushrooms. Warm over medium heat and stir to combine all the ingredients.

Beef Bourguignon can be served over buttered noodles, mashed potatoes or simply with a sliced baguette.

You tube of Julia Child making Boeuf Bourguignon

A History of Carnitas

CarnitasHistoryApr15 Last month Slow Food minded folks from San Diego and Mexico gathered together for an unforgettable evening in the Valle de Guadalupe. MEAT San Diego, Chef Javier Plascencia and La Cocina de Doña Esthela joined forces to present "A History of Carnitas". Attendees enjoyed live Norteño music, wines from Hacienda la Lomita, beer from Agua Mala and of course a whole pig carnitas cookout. The chefs prepared the carnitas in the traditional fashion, utilizing the whole pig which was locally raised in San Diego. A portion of the proceeds of the event will go to support sending Slow Food Urban San Diego's official 2015 Slow Meat delegate to Slow Food's Slow Meat conference in Denver, Colorado. This delegate will bring back knowledge learned at the conference and help find ways to make positive changes in San Diego's meat industry and culture. Fore more of the delicious details on the evening check out Chef Javier Plascencia's video recap!

Holiday Deliciousness from Chef Jenn

Baked Spiced Pumpkin Pudding

Serves 6 to 8 Pudding

  • 1 ¾ cups Pumpkin puree*
  • ½ cup Granulated sugar
  • ¼ tsp Vietnamese cinnamon
  • 1/8 tsp Kosher salt
  • ¼ tsp Ground ginger
  • 1/8 tsp Freshly grated nutmeg
  • 1/8 tsp Ground clove
  • 1 cup Whole milk
  • ½ cup Heavy cream
  • 2 large Eggs, lightly beaten
  • 3 large Egg yolks

Whipped Cream

  • ½ cup Chilled whipping cream
  • 1 ½ tbsp Sugar
  • ½ tsp Vietnamese cinnamon

Preheat oven to 350° Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a double boiler. Cook for another 10 to 15 minutes, stirring frequently. The mixture will thicken and get a bit darker. Remove the bowl from the double boiler. In a separate bowl whisk together whole eggs, egg yolk, milk and heavy cream; slowly whisk in one cup of the warm pumpkin mixture to temper the eggs. Then with an electric mixer (or food processor) combine egg and milk mixture into the pumpkin puree.

Pour into ovenproof 6-ounce pudding cups or ramekins and place onto a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean.

While they bake, combine whipping cream, sugar and cinnamon in the bowl of an electric mixer. Whip until peaks just begin to form.

When the puddings are cooked through, transfer to a cooling rack on the counter, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Serve with gingersnap cookie.

Pumpkin Puree

Makes 2 to 2 ½ pounds

  • 1 (4 to 6 lb) Pumpkin
  • Kosher salt

Heat the oven to 400 degrees F.

Boil (or microwave) the pumpkin for 10 minutes (till just soft enough that you can easily indent the skin with your finger). Cut off the stem and cut in half. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop (reserve seeds for another use). Cut into 8 wedges and sprinkle the flesh with kosher salt; lay flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

For more delicious recipes and classes visit Chef Jenn's website! 

3rd Annual Loving Local Music & Local Food Event

Slow Food Urban San Diego is thrilled to be one of the beneficiaries of this year's Loving Local Music & Local Food event alongside Blues Lovers United on Sunday August 10th.

Enjoy a beautiful waterfront view while enjoying Snake Oil Cocktails and appetizers. Later on dinner guests will later enjoy a four course sit down dinner while listening to the swinging music of the Whitney Shay Quartet, and the blues and Cajun sounds of the Bayou Brothers with Michele Lundeen and Dane Terry.

Guests will have the opportunity to connect with a caring community while enjoying simple, sustainable and elegant food, music and drinks graciously donated and prepared by some of the most sustainable people in our community. Every ticket holder, sponsor, and supporter is an in-tune partner for the success of Loving Local Music & Local Food. Last years event was a sell out, so don't delay getting your tickets.

Loving Local Music & Local Food have graciously offered our Slow Food Urban SD members a discounted ticket price on both the general admission and VIP tickets. Be sure to get your tickets early as this event is sure to fill up fast!


$40 Cocktail Party Tickets: 21 tickets left!

  • Welcome cocktail
  • Enjoy appetizers and two drink tickets during the cocktail portion of the benefit
  • Mix, mingle and take the opportunity bid on fabulous silent auction items
  • Listen to the sounds of the Bayou Brothers


$100 General Admission Tickets: 37 tickets left!

  • Welcome cocktail
  • Enjoy appetizers and two drink tickets during the cocktail portion of the benefit
  • Mix, mingle and take the opportunity bid on fabulous silent auction items
  • Listen to the sounds of the Bayou Brothers
  • Four course sit down dinner paired with local wines and finished with organic coffee
  • Enjoy the Whitney Shay Quartet
  • You'll leave with a treat!


$165 VIP Tickets: only 16 seats left!

Please make sure to email: yourneighboroncall@gmail.com immediately after purchase to confirm your VIP Table Seats.

  • Valet Parking & Premiere Seating
  • Early check-in (3:00 PM)
  • Welcome cocktail
  • Enjoy appetizers and unlimited drinks during the cocktail portion of the benefit
  • Special cheese table during the cocktail reception from Venissimo Cheese
  • Mix, mingle and take the opportunity bid on fabulous silent auction items
  • Listen to the sounds of the Bayou Brothers
  • You will be dining with one of our VIP Table Hosts
  • Four course sit down dinner paired with local wines and finished with organic coffee
  • Enjoy the Whitney Shay Quartet
  • You'll leave with a treat

Here is a list of our VIP table hosts with seats still available:

Dwane Brown - KPBS News Anchor (3 seats left!)

Randy & Marie Jones - Restaurateur and 2 time All Star, Cy Young winning former Padres Pitcher (3 seats left!)

Cathryn Beeks - ListenLocalsd.com and The Homegrown Hour on KPRi & Troy Johnson - San Diego Magazine Food Critic and Food Network guest judge (8 seats left!)

Dave Good - Writer and San Diego Reader music critic & Lafayette - Legendary Blues Guitarist (2 seats left!)

Looking forward to seeing you there!!

Five Local Food Gift Ideas for This Holiday Season!


The Holiday Season is here!  Consider supporting these local food purveyors and artisans when purchasing your gifts this year!

1) Give the gift of good health by purchasing a CSA for a loved one: San Diego County is home to the largest number of organic farms of any county in the country and many of these farms have CSA programs: Suzies Farm, Sage Mountain Farm, Specialty Produce and Seeds@City all offer great CSA programs in the Urban San Diego area!

2) Everybody Loves Cheese!  Consider giving a cheese making class or cheese sampling to your loved ones through Venissimo Cheese or Curds and Wine

3) San Diego is one of the brewing capitals of the world: Why not give the gift of Brewing Knowledge to your favorite aspiring home brewer this year? The Homebrewer, White Labs and Ballast Point's Home Brew Mart offer resources, kits and classes for brewers of all levels!

4) Visit your local farmers markets and pick up some artisan food products for the foodies close to you! Know a Salumi Afficianado: don't miss Albert's nitrate-free and naturally fermented masterpieces for the MeatMen.  Obsessed with Salt? Visit the Salt Farm. And don't forget about digestion! Give your friends a healthy dose of probiotics with sauerkraut from edible alchemy or Happy Pantry.

5) Indulge your loved ones' sweet teeth with locally prepared indulgences: PubCakes, The Cravory and Caxao Chocolate and Tea Shop all offer goodies sure to satisfy the most discerning of sweet palettes.


Join Slow Food Urban San Diego at the first annual Good Food Community Fair!

When: Sunday October 27th, 10am-2pm

Location: San Diego Public Market, 1735 National Avenue, San Diego, California 92113

As a celebration of Food Day, San Diego organizations in the Good, Clean & Fair Food communities are gathering for a day of learning, sharing & fun!

Join us at the San Diego Public Market to meet and mingle with San Diegans working towards a sustainable & delicious San Diego.

This is a free community event open to the public. There will be prizes a schnazzy Slow-photobooth and of course...food!

Participating Good Food Community Fair partners include: The 1:1 Movement,Alchemy, California Rare Fruit Growers, San Diego Chapter, Catalina Offshore Products, Edible San Diego, Feeding America San Diego, Jack Ford, Front Burner FundGolden Coast MeadSan Diego Food BankJeanne's Garden Program for Children, Leah's Pantry & EatFresh.org, Meals4Hunger, Olivewood Gardens and Learning Center, Peace Garden, Project New Village, San Diego Community Garden Network, San Diego County Farm Bureau, San Diego Hunger Coalition, San Diego Public Market, San Diego Unified School District's Farm to School Program, Seeds@City Urban Farm, Slow Money SoCal, Specialty Produce, Starlite, Totes Upcycled, UC San Diego Pediatrics - School Wellness Program, Susie's Farm, Veg-Appeal, Whole Foods Market Hillcrest, Wild Willow Farm & Education Center

Looking forward to seeing you there!!

Apple Days are here!

Apple season is here, hurrah!! Like many people we are super excited for all things appley. Apple picking, hot apple cider (once this weather cools down!) and of course apple recipes!

A big THANK YOU to Chef Jenn for sharing this delicious recipe with us!

Apple Galette Serves 8 to 10

Galette Dough 1 ½ cups All-purpose flour ¼ cup Cornmeal ½ tsp Kosher salt 1 tbsp Sugar ½ cup + 2 tbsp Unsalted butter, cut into small pieces and chilled 4 to 5 tbsp Ice water 1 tsp Lemon juice


5 or 6 Apples, peeled and sliced (approximately 5 cups); I like a combinataion of Braeburns, Golden Delicous and Empire 3 tbsp Unsalted butter 1 tbsp Lemon juice ¼ cup Sugar ½ tsp Vanilla Extract Pinch Kosher salt 1 Egg yolk 1tbsp Water 2 tbsp Sugar

In a mixer, with the paddle attachment, combine flour, kosher salt, corn meal and sugar. Paddle to combine.

Add cold butter, all at once. Mix on low speed till the mixture resembles cornmeal with some large chunks. Using a fork, stir in lemon juice and 1 tablespoon of ice water at a time. After the fourth tablespoon test the dough. Squeeze dough in your hand, if the dough does not hold together or looks dry add the additional 1 tablespoon of water (or more if needed).

Turn out dough onto a piece of plastic wrap, gather together to form a disk. Wrap well in plastic wrap and refrigerate for at least 1 hour.

For the filling- in a sauté pan melt butter over medium low heat. Add apples and cook they start to become tender.

In a bowl combine apples, lemon juice, sugar, ginger, vanilla and salt.

Preheat oven to 400° F.

Line a cookie sheet with parchment paper.

On a lightly floured surface, roll out the dough into a 14 to 5 inch circle.

Transfer the dough to the parchment lined cookie sheet.

With a slotted spoon ladle the filling into the center of the dough, leaving a 2 inch dough boarder around the filling.

Fold the dough over the edge of the fruit filling, toward the center, pleating and overlapping as necessary. In a bowl stir together egg yolks and water. Brush onto the edges of the dough and sprinkle with 2 tablespoons sugar.

Bake for 45 to 50 minutes, or until golden brown.

Let rest for at least 10 minutes before serving.


For a full list of upcoming classes with Chef Jenn, including Vegan and Urban Farm classes go to http://www.chefjenncooks.com/


Slow Food Urban San Diego is Seeking Dedicated Board Members


Slow Food Urban San Diego is seeking dedicated volunteers for the 2014 Board of Directors:

Co-Chair, Youth Education

The Education Committee Co-Chair (Youth Education) works with the Adult Education Co-Chair to hold monthly Education Committee meetings, striving to engage and include Slow Food Urban San Diego’s Membership as much as possible.  The Youth Education Chair supports school and campus chapters of Slow Food, continue work with our Farm-to-school tour program and spearhead Slow Food Urban San Diego’s participation in Slow Food USA’s Back to School Garden Campaign in September and October.

Co-Chairs (2), Outreach

The Outreach Co-Chairs identify community events and partnerships best suited for SFUSA participation, and represent Slow Food Urban San Diego at these events.  They develop and coordinate programs to build the Chapter membership in coordination with Membership Chair and other responsibilities as defined by the Board. We are seeking one Co-Chair for a one-year term to focus on outreach to community organizations and another candidate to fill a two-year term focusing on outreach to university chapters and to work closely with the Youth Education Chair.

Co-Chair, Membership

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.

Farm Liaison/Ark of Taste Delegate

The Farm Liaison works to link Slow Food Urban San Diego with the local farming community and recommends strategies for the Chapter to advocate for and support farmers.  The Farm Liaison is asked to sit on the Slow Food California Ark of Taste Committee (~2 conference calls a month and review of applications to the Ark) and to support Ark of Taste Programming and recognition in San Diego.

Chair-elect/Vice Chair

The Chair-elect works with the Co-Chairs 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 2015 for a one-year term.

For questions and information email info@slowfoodurbansandiego.org and look out for the application in the coming days.

Summer Shelling Beans

Hip hip hurray!! Summer is here at last, what better way to welcome it in than by cooking up some scrumptious seasonal produce based fare. We are loving all the fabulous varieties of shelling beans that are just now starting to come into season. Decorated with polka dots, strips and vivid colors that range from green, yellow and black to purple, pink and red shelling beans are as much a sight for the eyes as they are a treat for the tummy. For your cooking pleasure we have gathered up a few of our favorite shelling bean recipes. Enjoy!

A Berry Sweet Season!

Spring is here and in sunshiny Southern California that means the start of strawberry season! These perfectly sweet red berries are popping up everywhere these days, on salads at our favorite restaurants, over flowing their little green baskets at farmers markets and if you are lucky hanging on the strawberry plants in your very own yard.  Delicious with everything from home made shortcake to fresh cream, strawberries are also perfect for making jams and jellies. We have been swooning over Rachel Saunders recipe for "Children's Strawberry Jam" in her scrumptious Blue Chair Jam Cookbook. Rachel also provides some handy tips and tricks for jam making in general throughout her book, making preserving produce easy peasy!

Whether you keep it simple with strawberries and sugar or add in delectable accompaniments like rhubarb, herbs or balsamic making berry jam is the perfect way to preserve the sweet flavor of spring for months to come! Here are a few delicious iders for you to play with!




3rd Annual Slow Food Urban San Diego Food and Seed Swap!

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?
  • Seeds you are saving
  • Tightly sealed food stuffs (pickles, jam, sauces, etc)
  • Baked goods
  • Your surplus produce from your garden and/or fruit trees
  • Old cookbooks
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

Cost: Free!

RSVP on our Facebook event page!

Questions? Please contact Jenna Barnes at education@slowfoodurbansandiego.org

Delicious Fishes with Chef Jenn and Tommy Gnomes!

Last month our very own Slow Food Urban San Diego Education co-chair, the talented Chef Jenn Felmley teamed up with everyone's favorite fishmonger Tommy Gnomes of Catalina Offshore for one of their famous cooking classes at Great News Cooking School in Pacific Beach. Tommy graciously donated his teaching fee to Slow Food Urban San Diego (thank you Tommy!!) and as if that was not enough wonderfulness Chef Jenn and Tommy graciously decided to share one of the favorite recipes of the class with all our readers here on the blog. Enjoy!!

Baja Style Ceviche

Serves 4 to 6


  • 1 ½ lb          Firm fleshed white fish (rockfish, snapper, etc.), boneless and skinless
  • ¾ cup           Fresh squeezed lime juice
  • ½ cup           Fresh squeezed lemon juice
  • 1/3 cup        Beer (preferably a Mexican beer like Corona, Tecate or Dos Equis)
  •  1                  Jalapeno, seeded & diced
  • 1 cup           Green onion, sliced into thin slices
  • 1/4 cup        Cilantro leaves, chopped
  • 1 tbsp           Extra virgin olive oil
  • 1/4 cup        Tomato ketchup
  • ¼ cup           Clamato or tomato juice
  • ¼ cup           Lime juice
  • Salt & fresh ground black pepper
  • 1 1/3 cup     Cherry tomatoes (multi colored), halved or quartered
  • 1/2 cup        English Cucumber, finely diced
  •  Tortilla chips


Cut the fish into ¼ inch dice and place into a shallow non-reactive dish.

Combine lemon juice, lime juice and beer; pour over fish (liquid should generously cover the fish or else you will need to stir the fish every 10 minutes).

Marinade the fish in the liquid, refrigerated, for about 30 minutes (or until the fish is no longer pink and raw looking when broken apart).

In a large bowl, stir together jalapenos, green onions, cilantro, olive oil, ketchup, Clamato juice and lime juice.

Drain fish from the marinade.

Gently fold tomatoes, cucumbers, and fish into jalapeno mixture. Season with salt and pepper.

Serve with saltine crackers, good quality corn tortilla chips or tostadas.