Join Slow Food Sacramento board members and members for Terra Madre Day! Terra Madre Day is an international hoilday where Slow Food chapters around the world come together to share a meal and celebrate food traditions and agirucltural diversity. Come to the table and bring your favorite traditional dish.
Join us for our next book club meeting to discuss the book Cake: a Slice of History by Alysa Levene. Please bring a dish to share for dinner. To find out more information, please contact Kathleen Albani at firstname.lastname@example.org.
Cake: a Slice of History by Alysa Levene: Alysa Levene looks at cakes both ancient and modern, from the Fruit Cake, to the Pound Cake, from the ubiquitous birthday cake to the Angel Food Cake, all the way up to competitive baking shows on television and our modern obsession with macaroons and cupcakes. Along the way, she shows how cakes are so much more than just a delicious sugar hit, and reflects on how and why cakes became the food to eat in times of celebration. Cake reflects cultural differences, whether it is the changing role of women in the home, the expansion of global trade, and even advances in technology.
Join us for our next book club meeting to discuss the book Bruno, Chief of Police by Martin Walker. Please bring a dish to share for dinner. To find out more information, please contact Kathleen Albani at email@example.com.
Bruno, Chief of Police by Martin Walker: A Recipe for Success: Take a rural commune in the heart of the Dordogne and a one-man police department by the name of Bruno.• Add a brutal murder with the hallmarks of a racial crime against immigrant workers from North Africa.• Season with clues that point to unsettled feuds from the Nazi legacy of the Second World War.• Serve with Gallic charm in all good bookshops as the first book in a brilliant crime fiction series.Set in the street markets, cobbled squares, vineyards and farmland of the Dordogne area of France.
Bruno, Chief of Police features Captain Bruno Courrèges, a man as charming and eccentric as he is wise. A formidable investigator, Bruno must rise to the challenge when the head of an Algerian family is murdered and the peace of Bruno’s beloved village of St. Denis is shattered. Racism is the obvious conclusion, and the son of a local doctor who is caught playing sex games surrounded by Nazi paraphernalia is the immediate suspect. But Bruno knows his people well and sees a more complex explanation lurking in the memories and unsettled feuds of the German occupation.This addictively readable novel, filled with the sights and sounds—and politics—of the French countryside, launches a stunning new crime fiction series.
Join us for our next book club meeting to discuss the book Hippie Food: How Back to the Landers and Revolutionaries Changed the Way We Eat by Jonathan Kauffman. Please bring a dish to share for dinner. To find out more information, please contact Kathleen Albani at firstname.lastname@example.org.
Hippie Food: How Back to the Landers and Revolutionaries Changed the Way We Eat by Jonathan Kauffman: Traces the origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream. Food writer Jonathan Kauffman (San Francisco Chronicle) goes back to the 1960s and 1970s to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets.
Join us for our next book club meeting to discuss the book The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael Twitty. Please bring a dish to share for dinner. To find out more information, please contact Kathleen Albani at email@example.com.
The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael Twitty: Culinary historian, Twitty, offers a fresh perspective on one of our most divisive cultural issue, race, in this memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom, Southern food is integral to the American culinary tradition. Twitty takes readers to the white-hot center of the fight over the origin of Southern cuisine, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.
Join us for our next book club meeting to discuss the book The Food Explorer: The Adventures of the Globe-Trotting Botanist Who Transformed What America Eats by Daniel Stone. Please bring a dish to share for dinner. To find out more information, please contact Kathleen Albani at firstname.lastname@example.org.
The Food Explorer: The Adventures of the Globe-Trotting Botanist Who Transformed What America Eats by Daniel Stone: The true adventures of David Fairchild, a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes–and thousands more–to the American plate.
A street food inspired mini festival benefiting Slow Food Sacramento.
Join Slow Food Sacramento and Canon for an afternoon food festival featuring the slow side of street food with Ark of Taste ingredients, live music, kids area, craft cocktails and informative lectures and demos.
EARLY BIRD DEAL: Buy your tickets in advance and you'll receive one extra food ticket AND be entered to win a $100 gift card to Canon. Need not be present to win.
Music, lectures, and festival are all free to attend
Your $40 all access ticket includes street food from six five restaurants ($30 for students)
$10 kids tickets includes build-your-own bite kids station and vegetable tasting
Canon East Sacramento, Nixtaco Mexican Kitchen, Pizza Supreme Being, VEG/Thai Basil, Binchoyaki Izakaya Dining, Savory Cafe
Guest Lectures and Demos:
12:30 pm - Niche Bread Co.
1:00 pm - Grabishfarm
1:30 pm - Naturally Ella
2:00 pm - V. Miller Meats
3:00 pm - Pressure Lounge
Slow Food means Good, Clean, Fair Food for ALL!
Join Slow Food Sacramento for a friendly gathering where Slow Food Sacramento scholarship recipients share their recent experiences at Slow Food Nations and Terre Madre.
Enjoy the evening in the Community Room at Arden Dimick Library with drinks and nibbles provided.
Free of charge with RSVP
Come to the table for an intimate evening celebrating our season in food. Chef Brenda Ruiz will serve a multi-course meal built on the Sacramento region's authentic fall food products--fish, field and fowl. Of course, we'll also share plenty of Slow Food-approved wine and beer to wash it down.
Named a Slow Food USA 2018 Snailblazer for her work in Policy Advocacy, Chef Ruiz has worked in some of Sacramento's top restaurants--The Waterboy, Freeport Bakery, The Kitchen, and Biba Ristorante. Highly regarded among her peers for her skill and work ethic, she's known for combining her love of the culinary arts with her passion for supporting the work of charitable organizations. Ms. Ruiz serves on the Executive Advisory Committee of Slow Food Sacramento, as Director of the School Garden Coalition and Chair of Youth and School Projects.
Join local butcher Eric Miller as he demonstrates how to break down a mulefoot hog. Mulefoots are a heritage breed of hogs, with the distinction of having an uncloven hoof, similar to that of a mule. It is believed that they were brought to the Gulf Coast by the Spanish in the 1500s. They are considered a critically endangered breed.
Local breeder Amy Grabish of Grabishfarm will be on hand to talk about raising Mulefoots.
V Miller Meats focuses on whole animal butchery and narrowing the gap between consumers and their food source. Pork cuts will be available for purchase at the end of class!
Digest art and food at a snail's pace at the Crocker Museum. Begin with an in-depth look at select works of art in the museum’s permanent collection, exploring each piece through close examination and discussion. Then sit for a family-style, farm-to-fork meal prepared by Chef Matt Woolston of Supper Club, recipient of Slow Food Sacramento’s Snail of Approval award. Chat about our region's good, clean and fair food with honored guest, Ed Roehr, Slow Food Sacramento board member, chef/owner of Magpie Cafe, and one of five lead chefs of the 2018 Tower Bridge Dinner. With-wine option includes two pairings. Space is limited. Purchase tickets through the Crocker Museum, lead host of this event.
Purchase your ticket here.
Join us for our next book club meeting to discuss the book Chasing the Harvest: Migrant Workers in California Agricultur by Gabriel Thompson. Please bring a dish to share for dinner. To find out more information, please contact Kathy Albani at email@example.com.
The breweries are locked in for Snail of Approval Track 7's 3rd Annual Invitational + Competition on Sunday, May 20! A few more have joined the amazing line-up for this year’s bash, and they have almost 40 of the top breweries in the Western United States facing off with their very best IPAs and Specialty IPAs.
IPA enthusiasts, mark your calendars: this is an event to not be missed. Many of the breweries will be bringing specialty beers not regularly on the market to share.
Must be 21+ to attend with valid ID. No dogs please.
Slow Food is sponsoring this event.
Join us for the May meeting of the Slow Food Book Club. Please bring a dish to share for dinner. We will be discussing the book Jambusters by Julie Summers. I hope you can join us! To find out more information, please contact Kathy Albani at firstname.lastname@example.org.
Join us for a morning of planting at Fruitridge Collaborative with Yisrael Family Farm and Sol Collective. Adults will learn the basics of seed starting and children will have garden-related activities. Our Chef's Collaborative and older children will work together to create a delicious lunch.
Join Slow Food Sacramento and Sacramento State's One World Initiative--Community for a friendly gathering and casual discussion of our common ground, led by UC Davis soil scientist, Jessica Chiartis.
Enjoy the evening in the Community Garden at Capitol Public Radio with drinks and pizza provided by The Sacramento Chef's Alliance.
Free of charge with RSVP.
There are lots of Barbara Lynch recipes online and the library has her cookbook. Readers will bring dishes for a potluck dinner and our host will provide beverages.
Join our book club mailing list for more information. To be added, message Kathleen@slowfoodsacramento.com