Sunday, December 20, 2009
Tuesday, December 15, 2009
January 24, 2010 at 5 p.m.
Pate campagne with pork liver and pistachios
Grilled fennel sausages
Hickory-smoked baby back ribs
Crispy fried pigs’ ears
Terrine of shanks and trotters
sherry gastrique and parsley
molasses and smoky navy beans
Mixed green salad
local lettuces, pancetta and poached farm egg
Scallopine alla Milanese
lemon and fried capers, Swiss chard
Pork tenderloin wrapped in peppered bacon
creamed spinach with fennel
Braised shoulder sugo
guanciale, preserved local tomatoes, rosemary pappardelle
Warm apple tart
Monday, December 14, 2009
Slow Food Katy Trail members Sarah
and Hew McElroy hosted a holiday
Sunday, December 13 for more than
30 SFKT guests. As you can see, the food was beautiful, bountiful and chock-full of delicious local ingredients.
Wonderful winter greens starred in a variety of salads; eggs and cream did the strata, quiche and frittata mighty proud; pumpkins, squash, apples and pecans showed up in all kinds of dishes; and persimmon mousse snuggled in between layers of gingerbread and whipped cream in a trifle.
A deep bow to our hosts for sharing their beautiful and festive home with us!
Sunday, December 6, 2009
Sunday, November 29, 2009
For more information or to buy the film:
More information on the Dervaes family project:
Sunday, October 25, 2009
Eric and Joanna Reuter of Chert Hollow Farm hosted 16 Slow Food Katy Trail members for a farm tour and dinner on Sept. 16.
They talked about their diversified organic-farming methods as we explored the fields of beautiful amaranth, heirloom beans, tomatoes, corn and greens. After meeting the goats and chickens, we were treated to a delicious Southern meal prepared from ingredients grown and produced on-farm.
The menu featured a tasting platter of black cherry tomatoes, sheepnose pimento, Costata Romanesco squash, Fin de Bagnol green beans,Burmese okra, Poona Kheera cucumber, Lina Sisco's Bird Egg and Hutterite soup beans and farm-fresh cheeses.
Next came the Hoppin' John, which was prepared with heirloom cowpeas, onions, garlic, hot peppers, tomatoes, mixed greens and fresh cheese.
From there we moved on to a mess of greens
(collard, mustard, kale and beet greens sauteed with garlic and vinegar). Then came three batches of cornbread, each made with a different variety of corn (White Hickory King, Mandan Bride and Arikara White). All were delicious--especially when drizzled with local honey and sorghum.
The fried green-heirloom tomatoes and okra--breaded with freshly ground cornmeal and delicately pan fried--made all of us swoon.
A beautiful apple-pecan cake made with farm eggs and yogurt and Missouri-produced apples, pecans, honey and wheat flour competed for our taste buds next to a luciously smooth custard made from farm eggs and milk and topped with Missouri cherries, farm-grown rhubarb and gooseberries.
Eric and Joanna strive to live by the principles they market: a dedication to local foods through self-sufficiency and avoidance of processed foods. They are working to integrate vegetables, fruit, grains, livestock, poultry, dairy, and more into a self-sufficient farm that respects the traditions of their ancestors while making use of appropriate innovations. Maintenance of diversity is one of their basic principles of farming, as evidenced by their focus on heirloom vegetables and heritage breeds, including a number of Slow Food Ark of Taste varieties. They intend to earn a decent living while feeding themselves and visitors with the freshest and best food possible, sourced on-farm as most farms once did.
Drop by their stand at the Columbia Farmers Market and say hello. If you get there early enough, you may be able to get some of their cornmeal which they've been grinding on site.
Our Time-for-Lunch Labor Day event at Ragtag Cinema/Uprise Cafe drew 100 parents, teachers, students and others who are concerned about the nation's school-lunch program. After viewing the movie, Fresh, panelists discussed with the audience their thoughts about how to get better food in local schools. We then gathered on the patio where we enjoyed fresh crepes, brats, heirloom-tomato bruschette and watermelon.
We gathered signatures for petitions and encouraged everyone to write their local congressmen and women about the need for fresh, local food in our schools.
Greystone Farm Annual Quarry Party and Picnic August 2
We swam in Tim and Julie Walker's beautiful quarry, ate the best potluck picnic food in mid-Missouri (including Greystone's delicious brats and ribs), churned fresh Missouri- peach gelato, played volleyball and hitched up the wagon to tour the farm.
Thursday, September 10, 2009
Slow Food Katy Trail is part of a growing movement that needs you. On Labor Day, more than 20,000 people came together across the country to show their support for getting real food in school. You are helping us send a powerful message to decision makers that this is a movement of people who think it's time to change what kids eat at the lunch table. Thank you to so many of you who already support us through your participation and membership.
To keep building momentum and change our food system, we are counting on you to be part of our local chapter. If you're not yet a member, you can join the organization with a donation of any amount through September 30. Give more if you can and less if you can’t. The point is—we want you with us. Membership normally starts at $60, so please visit http://www.slowfoodusa.org/growthemovement so you can take advantage of this offer and join today.
Your support will help legislators take notice of our cause, and your involvement in our chapter will make a difference. Please join us.
Slow Food Katy Trail
Wednesday, September 2, 2009
Slow Food Katy Trail invites you to explore a diversified Missouri organic farm through a special tour and dinner. Participants will tour the farm with the owners, learning about its integrated organic methods, then enjoy a light meal inspired by Southern cuisine and prepared primarily from ingredients grown and produced on-farm.
Eric and Joanna Reuter founded Chert Hollow Farm in 2006 as a diversified homestead farm raising fresh produce for market while feeding its owners year-round. The farm earned Organic Certification for produce in 2009. Eric and Joanna strive to live by the principles they market: a dedication to local foods through self-sufficiency and avoidance of processed foods. They are working to integrate vegetables, fruit, grains, livestock, poultry, dairy, and more into a self-sufficient farm that respects the traditions of their ancestors while making use of appropriate innovations. Maintenance of diversity is one of their basic principles of farming, as evidenced by their focus on heirloom vegetables and heritage breeds, including a number of Slow Food Ark of Taste varieties. They intend to earn a decent living while feeding themselves and visitors with the freshest and best food possible, sourced on-farm as most farms once did.
The proposed menu reflects a time when farms still supported themselves, and visitors could be assured that any food offered was sourced from the farm with pride. All but a few basic ingredients such as oil, vinegar, and spices will be harvested and/or produced on-farm for this meal, which will be prepared by Eric & Joanna. They chose a Southern theme this year to reflect Missouri’s heritage and as an American cuisine traditionally rooted in fresh ingredients and local flavors. Food will be served in a tasting format, one item at a time as it is prepared, to ensure that each is enjoyed fresh. This meal will be vegetarian-friendly, as meat on Chert Hollow Farm is seasonally available and butchering does not happen until later in the fall.
THE PROPOSED MENU
(Menu items subject to change based on availability.)
Our take on a classic bean dish prepared with heirloom cowpeas, onions, garlic, hot peppers, tomatoes, mixed greens, and more; topped with fresh cheese from the farm’s goats.
A simple tasting of heirloom dried beans, allowing their excellent flavor to be enjoyed.
Nothin’ but cornbread
Southern-style cornbread, using only fresh-ground farm-grown cornmeal, leaveners, farm-made yogurt, farm-fresh eggs, and salt. Served with Missouri honey, sorghum, or farm-made jams. Baked in cast-iron.
Mess of greens
Mix of collards, mustard, kale, beet, and more, sautéed with garlic and vinegar.
Fried green tomatoes and okra
Fresh heirloom green tomatoes and okra breaded with freshly ground farm-grown cornmeal and lightly pan-fried in a cast-iron skillet.
Mint iced tea
Freshly brewed iced tea made with three varieties of mint.
To be determined.
This event is a trial of a new initiative by Slow Food Katy Trail to help support membership for farmers who uphold the principles of Slow Food. The suggested $15 donation will pay for an annual membership for Chert Hollow Farm, and additional funds will go toward SFKT’s other work. 16 slots are available; contact Bernadette Dryden to reserve yours at firstname.lastname@example.org.
This event will be held Wednesday evening, September 16. The tour will start at 6 p.m., with the first food becoming available at 7 p.m. Please RSVP by Tuesday, September 8 . Beverages other than water and fresh tea will be on a BYOB basis. Chert Hollow Farm is located 12 miles/20 minutes north of Columbia, and carpooling is encouraged. Directions will be provided to confirmed attendees.
Friday, July 31, 2009
Slow Food Katy Trail—the mid-Missouri chapter of Slow Food USA—will show the movie, "Fresh" (see movie synopsis below), on Labor Day, Sept. 7 at 4 p.m. at Ragtag Cinema in Columbia. It will be one facet of the 4 to 7 p.m. event that will help shed light on the state of our nation's school lunch program.
This event is being held in conjunction with Slow Food USA 's national campaign, "Time for Lunch," to garner support for the federal Child Nutrition Act reauthorization. We want Congress to make the act a stronger mandate for real foods in schools. The act dictates all the regulations for public school food, including the money the federal government provides for school lunches. The "Time for Lunch" campaign is about showing Congress that Americans throughout the country care about providing real food to our school children.
We also will be showing a film short from the Appleton, Wisconsin school system that highlights its success with real food in schools. A panel discussion, led by local food activists, will follow the films.
Afterward, we'll socialize in the Uprise cafe and patio with fresh watermelon, sweet and savory crepes, heirloom-tomato bruschette and bratwurst bites—all local, of course. We also will have a variety of food-related activities for young children, supervised by adults, while the movies are being shown. We will get the children to write letters to legislators, and have information for adults to use to contact their legislators about the Child Nutrition Act.
Please join us for great local food, provocative documentary films and stimulating discussions. Use this opportunity to become part of the grassroots campaign that we hope will change forever the food being served in our nation's schools.
Only 75 tickets are available, and will be sold in advance at the Ragtag Cinema box office beginning Aug. 12. They are $10 each for adults and children older than 12; admission is free for children under 12, but movie is not included. Even if you aren't able to attend, you can effect change by writing your legislators. Please see the Slow Food USA Web site to sign the REAL FOOD AT SCHOOL petition and to learn more about how you can help:
For additional information on Slow Food Katy Trail activities, please visit us at: slowfoodkatytrail.blogspot.com
About "Fresh," the movie:
FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Among several main characters, FRESH features urban farmer and activist, Will Allen, a 2008 MacArthur’s “Genius Award” fellow; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan’s book, "The Omnivore’s Dilemma"; and supermarket owner, David Ball, who is creating a new market model for our family farmers. FRESH’s focus on these inspiring individuals and their initiatives throughout the country provides the audience with actionable solutions. FRESH is a call to action.
Monday, July 20, 2009
This is one of our favorite Slow Food events. We are always treated to wonderful food, camaraderie, a beautiful quarry to swim in and an all-around great way to spend a summer Sunday. Last but not least, it's always a pleasure to experience a farm from which so many wonderful local products emanate!
Please join us!
Sunday, AUGUST 2
Swimming, hiking, boating, volleyball, birding, appetizers & beverages
begin at 2:00 pm
followed by barbeque & potluck at around 4:30 pm
plates and silverware for you and your family members, chairs and swimming gear including
floating devices. We'll supply the boat, cups, napkins, beverages and various grilled meats.
Please RSVP if coming so that we have
enough beer, brats, ribs and burgers!
660-248-3949 or email@example.com
From Columbia & places east of Columbia--Take I-70 west to exit 121 (Midway/Hwy. 40). Go right (west) onto Hwy. 40 to Hwy. 240. Go right (north) onto Hwy. 240 to Hwy. P. Go left (west) onto Hwy. P to Hwy. DD. Go right (north) onto Hwy. DD to CR 425 (first gravel road). Go left (west) onto CR 425 and drive 2 miles until you see the "Greystone Farm" sign on your left.
From Boonville & places west of Boonville--Take I-70 to Boonville exit 101 (Hwy. 5). Go north on Hwy. 5 through Boonville & over the Boonslick Bridge. Stay on Hwy. 5 through New Franklin (jog left at the stop sign next to the caboose). Continue north on Hwy. 5 to CR 426. Go right (east) onto CR 426. At the "T" in the road, go right onto CR 425 and continue 1/8th of a mile to the "Greystone Farm" sign straight ahead.
Once all visitors see the "Greystone Farm" Sign: Go between the two stone posts & down the lane watching for signs to the quarry. The road is bumpy & our pets, livestock & wildlife abound so please drive slowly!
Saturday, June 27, 2009
Mike Odette of Sycamore puts the finishing touch on the evening's dessert trio: chocolate tart with crème anglaise, crème caramel and macerated fresh fruits.
Slow Food Katy Trail hosted its first Farm-to-Table "dinner in the vineyard" on June 14 in a century-old tobacco barn set among the beautiful vineyards at Les Bourgeois near Rocheport. The 100 attendees celebrated local food, the farmers and artisans who raise and produce it, and the chefs who cook with it. Proceeds from the dinner help fund Slow Food Katy Trail's "Slow Food-in-Schools" projects with local school children.
Donating their time, creativity and precious day off from the restaurant business was a "dream team" of the area's best chefs. Cooking together for the first time were: Craig Cyr of The Wine Cellar & Bistro, Mike Odette of Sycamore, Ben Clay of Les Bourgeois Blufftop Bistro and Brook Harlan of the Columbia Area Career Center Culinary Arts program.
All the farmers/artisans/chefs took brief turns at the mic to talk about how they raised and produced their food and how the dishes were created.
Les Bourgeois staff conducted a winery tour and a trip through the vineyards via hay wagons before dinner, while the John G. Stewart trio filled the air with jazz favorites.
In attendance and donating food and drink to the dinner were:
Dennis and Merritt Van Landuyt of Troutdale Farm (trout for the trout ceviche)
Susie Everhart of Susie's Grass Fed Meats (lamb for the main dish)
Walker Claridge and Kimberly Griffin of the Root Cellar (salad greens, vegetables and fruits for several dishes)
Alan McClure of Patric Chocolate (chocolate for the chocolate tart)
Cory Bomgaars of Les Bourgeois Vineyards and staff (wine which accompanied each course)
Julie Walker of Greystone Farm (eggs for the salad and desserts)
Jenn and Ken Muno of Goatsbeard Farm (variety of goat cheeses for the cheese course)
Lee Eckel of Lakota Coffee Co. (coffee)
Mark and Rita Newman of Newman Farm in Myrtle couldn't attend, but donated Berkshire pork for the main dish. Ron and Courtney Rottinghaus of Uprise Bakery also couldn't attend, but made special loaves of Epi bread for the occasion.
Flat Branch Pub and Brewing donated beer.
Please see more photos from the event at:
Saturday, June 13, 2009
Only a tornado would alter our plans now!
See all you lucky ticket holders on Sunday,
The snails at Slow Food Katy Trail
Thursday, June 4, 2009
The fresh ingredients will be from the market farmers, of course. All proceeds benefit the Culinary Arts Department students, who are attending a national competition in Kansas City later this month.
Tuesday, June 2, 2009
Slow Food Katy Trail hopes to host a food film festival sometime this year (when we get some of our other big projects behind us), but if you get a chance to see these meanwhile, please take advantage of the opportunity.
Many of us were enlightened by the sneak preview of "Food Inc." at the True/False Film Festival in February, but it is opening nationwide this month. Don't miss it; it will change forever how you think about food. For more info, visit: www.foodincmovie.com/
Here's another one that should be of interest to all. Info is from the Epicurious Website:
Are We Running Out of Fish? New Movie Tackles the Issue
The Movie: The End of the Line
The Thesis: We've eaten all the fish. All gone by 2048.
(Officially: "The World's First Documentary About the Devastating Effect of Overfishing"
In Theaters: World Ocean Day, June 8, 2009
The Book: The End of the Line: How Overfishing Is Changing the World and What We Eat by Charles Clover
Finally, we've been hearing some buzz about "Fresh." I haven't seen it, but food writer Lauren Salkeld had this to say last week about it:
Last night I attended a screening and panel discussion for "Fresh," Ana Sofia Joanes's excellent new film about our food system. "Fresh" examines the many problems caused by the industrialization of the food system (think mad cow, obesity, pollution) and features individuals attempting to re-invent the way we produce and eat food, including Michael Pollan, author of The Omnivore's Dilemma and In Defense of Food; Joel Salatin, founder of Virginia's Polyface Farm and author of several books on sustainable farming; and Will Allen, founder of Growing Power, a Milwaukee-based nonprofit organization working to provide equal access to high-quality, affordable food in urban communities. (Allen is also a 2008 MacArthur fellow.)
At the risk of sounding preachy, I want to encourage everyone to see this film. If you're not familiar with these issues, "Fresh" is a great introduction to the movement. And, even if you've already read The Omnivore's Dilemma and feel like you know everything there is to know about industrial food, I think the individuals and organizations featured in "Fresh" will re-inspire you to take action with your food dollars and maybe even do something more. Check the "Fresh" Web site for a list of additional screenings and panel discussions being held in early June.
Sunday, May 24, 2009
"Our theme is simple, fresh and local--using the freshest ingredients and local products whenever possible," says Kate. "In addition to our breakfast and lunch menu, we have daily specials," which are listed on the Web site. (www.cherryhillmarketcafe.com)
Last week, this snail visited with several other SFKT members who were eating there alfresco. My informal survey among the diners garnered a big thumbs-up for the curried tofu salad, Jenn's Ham & Roasted Pepper sandwich and a reuben called "The Don of Cherry Hill."
The cafe kitchen closes at 2 p.m., but the market is open later. Its deli case features local meats and cheeses and other items such as salads, olives and baked beans. Offerings change daily.
Click on the site's market page for an idea of what is stocked on the shelves.
Monday through Friday hours are 7 a.m. until 6 p.m., and Saturday hours are 8 a.m. until 4 p.m.
We're thrilled to have another "Slow" eatery in town, so let's show them our support!
Monday, May 18, 2009
Sorry, but we're sold out of tickets!
Slow Food Katy Trail invites you to its first Farm-to-Table, A Dinner in the Vineyard.
This June 14 feast-–at 4 p.m. in Les Bourgeois Vineyards–will celebrate local farmers and the food they produce. Come dine with Slow Food members, friends, farmers and cooks as we toast the beginning of summer and the bounty of local food we all love.
Les Bourgeois is graciously hosting our celebration in its vineyards south of I-70 and providing all the wine. A charming tobacco barn set among 22 acres of Chardonel, Vignoles and Vidal will provide the backdrop for mid-Missouri's four most talented chefs to work their magic.
Cooking together for the first time will be: Craig Cyr of The Wine Cellar & Bistro, Mike Odette of Sycamore, Ben Clay of Les Bourgeois Blufftop Bistro and Brook Harlan of the Columbia Area Career Center Culinary Arts program.
These four wonderful cooks are donating all their time and efforts for this feast and are so excited about doing so! Wait until you see the menu, and you'll know how hard they've worked to contact local farmers to procure products and devise delicious ways to use them. Of course, we wouldn’t think of having a feast without beautiful music. John G. Stewart will contribute his talents on jazz guitar.
All proceeds will benefit Slow Food Katy Trail's Slow Food-in-Schools projects. Even though we don't tout these important projects nearly often enough (we're too busy actually getting them done!), we do want you to know the great things we are doing with schoolchildren to raise their local-food awareness. Please see our blog below to get a taste of all we've accomplished during the last year with Lee Elementary School third graders.
Other details about the dinner:
Cost per person is $75
Slow Food members received the first opportunity to purchase the very limited number of tickets (only 65 will be sold). Just a few days ago we opened ticket sales to the public. Sales will be made only through the Brown Paper Tickets Website: http://www.brownpapertickets.com/event/66627)
2 p.m.–Tour of the winemaking facility at Les Bourgeois (optional)
3 p.m.–Vineyard tour (optional)
4 p.m. –Dinner
Please see the menu below.
Pate, chorizo, andouille, pickled vegetables, nuts and bread
Chefs' handcrafted meats and vegetables
Missouri nut growers
An Inspired Beginning
Marinated and herb-roasted pork and lamb
Newman Farm heritage Berkshire pork
Susie's Grass Fed Meats lamb
Swingin' Alongside the Main
Sweet peas and potatoes
The Root Cellar
All the Lovely Lettuces
Seasonal mixed greens with Les Bourgeois wine vinaigrette
The Root Cellar
The Pride and Joy of Happy Goats
A variety of cheeses
Gilding the Goats' Lilies
Rhubarb-cherry chutney and seasonal compote
Chocolate tart with crème anglaise
Macerated fresh fruits
Greystone Farm eggs
An assortment of Les Bourgeois wines will complement all the courses
Tuesday, May 5, 2009
Julie Walker of Greystone Farm (above) "brings the farm to school" as she talks about chickens and eggs with Lee School third graders. During the same "Harvest-of-the-Month" session, chef Brook Harlan (right) makes two kinds of omelets for the budding Epicureans.
A student in Ann Mehr's art class (top right) shows off her Thomas Hart Benton-inspired tempera (egg yolk) painting.
Slow Food Katy Trail is completing the first year of its Slow Food-in-Schools project with Lee Expressive Arts Elementary School in Columbia. What an incredible experience it has been!
In case you're not familiar with the project, here's a history and timeline of our efforts:
January 2008 Slow Food Katy Trail met with Lee students, teachers and its principal and decided upon a three-pronged schoolyard-garden and farm-to-table collaborative project with Lee School third graders: raise-bed gardening; field trips to local farms; and "Harvest-of-the-Month" sessions.
April 2008 We provided funds to build six-raised bed gardens behind the school. Slow Food members, teachers, parents and other volunteers helped construct the beds and fill them with soil. We also provided seeds for planting. Just before the children leave for the summer, we show them how to prepare a delicious salad with the many varieties of lettuces they raised.
May 2008 Goatsbeard Farm in Harrisburg hosted the children at the farm (during three separate field trips), showing them how goats are milked and cheese is made. The children tried their hands at making cheese; frolicked with the goats; and enjoyed an outdoor lunch of fresh goat cheeses, Uprise bread and fresh fruit. For many, it was their first trip to a real farm.
Monthly since September 2008
Our “harvest-of-the-month” sessions have introduced the children to a locally raised or crafted food each month. Not only do these sessions enlighten and delight the children, but they strengthen the connection between local farmers and the community.
Slow Food Katy Trail pays local farmers to bring their tomatoes, sweet potatoes, popcorn, honey, eggs, wheat, cheese and so forth to the school every month. The farmers discuss life on the farm with the children and how they grow or produce their products. The children study the various foods in different areas of the curricula such as history, art and science.
Local chefs and Slow Food volunteer cooks come to the school each month, in conjunction with the farmers' visits, to turn the food into delicious and nutritious treats for the children. All the children participate in the cooking.
It's been highly, highly successful; the children love meeting the farmers, eating and preparing the fresh food, the demonstrations and doing the food art projects.
The overall goal is to help children develop a desire and appreciation for fresh, local foods. Judging from the children's comments, smiles and attitudes (and feedback from teachers and the principal), I'd say we have succeeded!
A special thanks to all the Slow Food volunteers and farmers who have generously donated their time and energy to help get this project off the ground. Take a bow! Also a big thanks to teachers Ann Mehr and Carissa Seek and principal Teresa VanDover for believing in this mission.
Tuesday, April 14, 2009
This week their Barista Cafe will be open at the Career Center kitchen
(rooms 141 and 136) Tuesday through Thursday 6:45 to 9:15 with an
assortment of espresso and coffee drinks. Here are the offerings:
$1.00 Espresso, single
$1.75 Espresso, double
$2.50 Espresso, triple
$3.00 Espresso, quadruple
$2.00 Macchiato, double
$2.75 Macchiato, triple
$3.25 Macchiato, quadruple
$1.75 Small Cappuccino - 8 oz
$3.25 Large Cappuccino - 16 oz
$1.75 Small Latte - 8oz
$3.25 Large Latté - 16oz
$2.50 Café au Lait - 16oz
$0.50 Extra flavor shot
Brook Harlan, Culinary Arts
Columbia Area Career Center
Rock Bridge High School
4203 S. Providence Rd.
Columbia, MO 65203
Ph. (573) 214-3158
Ph. (573) 214-3100
Fax. (573) 214-3109
Sunday, April 5, 2009
11 a.m. to 2 p.m.
(directions will be provided to current members or those who want to become members at the brunch)
Please bring your favorite seasonal brunch dish and join other SFKT members as we toast spring, our recent chapter successes and a slate of exciting upcoming events.
A big THANK YOU goes out to member Mary Lou O'Brien, who has graciously offered to host the brunch in her historic Rocheport home.
In addition to being able to visit with fellow members and taste their delectable creations, this brunch also will be a time to hear about what we've accomplished since we began our chapter more than five years ago. There also will be opportunities that day to:
1) renew your membership or join our chapter for the first time
2) elect chapter officers
3) sign up for committee work (we continue to need people with some
good energy for the cause—for tasks small and large)
4) learn about our successful partnership with Lee School third graders in
our first Slow Food-in-Schools project
5) hear reports from our treasurer about fundraising efforts/financial affairs
6) reserve your spot for our first "dinner-in-the-vineyard," a June 14 event
where four local chefs will collaborate with SFKT, Les Bourgeois Winery
and local farmers to present an unforgettable local, seasonal feast in a
beautiful outdoor setting
We'll try to keep the business end of things lively, interesting and brief, while taking care of some necessary details. Bring your hiking shoes to walk the trail afterward!
Meanwhile, visit the farmers market next Saturday and dream of the local-food possibilities for your brunch creation: muffins with pecans; smoked trout and asparagus frittata; herbed sausage and shitake strata; mixed lettuce salad with fresh chives and goat cheese; Uprise ciabatta or rolls; and baby spinach-, garlic tops-and-cheese egg casserole. SFKT will provide beverages.
RSVP by April 15 to:
Monday, March 30, 2009
Everybody’s asking: “what’s up with H.R. 875 ( a bill proposed in response to recent large-scale and well-publicized food safety problems)? Why am I getting hysterical emails and phone calls?” On this matter we direct you to our trusted colleagues.
1. Food and Water Watch breaks down the bill clearly and effectively, letting us know what it does and doesn‘t do. Their verdict=don’t panic, but do pay attention.
“There is plenty of evidence that one-size-fits-all regulation only tends to work for one size of agriculture – the largest industrialized operations. That’s why it is important to let members of Congress know how food safety proposals will impact the conservation, organic, and sustainable practices that make diversified, organic, and direct market producers different from agribusiness. And the work doesn’t stop there – if Congress passes any of these bills, the FDA will have to develop rules and regulations to implement the law, a process that we can’t afford to ignore.
But simply shooting down any attempt to fix our broken food safety system is not an approach that works for consumers, who are faced with a food supply that is putting them at risk and regulators who lack the authority to do much about it.”
2. Tom Philpott, over at Grist urges those of us in the sustainable food movement to resist baseless hysteria and focus on what’s there, quoting the Organic Consumer Association and saying “Quite sensibly, the OCA wants Congress to avoid “one-size-fits-all legislation.” Regulations that make sense for a 1000-acre spinach farm could push a diversified operation that includes spinach in its crop mix out of business. Sustainable-food advocates should oppose H.R. 875 until it adds scale-appropriate language. But effective opposition does not mean indulging in fictional rants about it. There’s no evidence that the bill aims to end farming; insisting that it does destroys credibility.”
Monday, March 23, 2009
I'll begin with a humble one I discovered in St. Louis a few weeks ago--Banh Mi So #1-
Saigon Gourmet. This small Vietnamese restaurant at 4071 S. Grand, has won my heart (and, from pictures hanging on the wall there, the hearts of Robin and Jean Carnahan and Claire McCaskill, as well). It's a casual spot with just a few tables, but the kitchen turns out some wonderful food.
The Truong family, who opened their restaurant in 1994, take pride in using fresh ingredients and carefully preparing each dish to order. Since a sign in the restaurant window claimed they had been voted as having the best spring rolls in town, the choice for appetizers was a no-brainer. Of course, the Goi Cuon (spring rolls) were delicious--light, fresh and crunchy, with a little tilapia tucked in amidst the vermicelli, lettuce and mint. The Bun Thit Nuong Cha Gio (charbroiled pork noodle bowl) was equally well crafted. I also loved the Mung Bean Pudding, a creamy tapioca and mung bean combination crowned with a creamy coconut topping. Sounds odd to the American palate, but trust me on this one--you'll love it if you are a tapioca and coconut fan.
The woman at the table next to me raved about the dish she was eating--Tofu Xao Xa Curry (tofu stir-fried with coconut milk, lemongrass and curry). She said, "Everything here is delicious. We've been coming here every week for years." Now I know why. Check it out for lunch when you find yourself in the big city. To whet your appetite, visit:www.banhmiso1.com
Sunday, March 15, 2009
If you saw "Food Inc." at the recent True/False festival, I know you are so appreciative that farmers such as Julie exist to save us from having to purchase eggs from the likes of the producers shown in the film. So let's help her out!
P.S. Delicious lunch included!
Dear Slow Food Katy Trailers (Yuck, Yuck)!
These projects are usually difficult, dirty, time-consuming jobs that are the nature of raising the small-scale, labor-intensive, animal & environmentally responsible way. They require lots of elbow grease and stick-to-it-iveness. They are a great way for those of you who value the food we raise to learn about the nature of farming this way. You will be rewarded with an education, a day outside working with your body & your mind, and a first-rate meal I will prepare with as many of my own products and other local foods as possible.
Let me be frank. This will be one of the dirtiest jobs you will ever do. You will need to wear old, crummy work clothes and shoes that will get some chicken manure on them. Your arms will get sore. Do Not Volunteer if you have an allergy to DUST or HARD WORK. Do volunteer if you have lots of elbow grease and want to feel like you've done a gratifying day of physical labor out on the farm paying homage to the hens that work hard to provide wonderful eggs!
's My Way). We can begin the cleanout around 1:00 pm--the hens are mostly done laying by then. We will be removing the nest pads, cleaning and remaking those that need to be, removing the
Saturday, March 7, 2009
Richard will fire up his wood-burning, hand-built oven early Saturday morning, March 21, to have it ready for pizza baking by noon. He will supply pizza dough, sauce, cheese, a hot oven and some basic vegetarian toppings.
Exotic, rare and beautiful
veggie toppings or sauces are the province of the guests. We ask that each guest pay $10 to cover the costs of the fabulous freshly ground wheat and other ingredients. Beer, wine, juice and mineral waters included.
This is a wonderful opportunity to make and taste some of the best pizza you've had since that last trip to Italy or New York.
Don't delay. Limited to 30 participants
RSVP by March 17 to: firstname.lastname@example.org
Photos are of last year's event and courtesy of Dan Hemmelgarn.
Thursday, March 5, 2009
by Slow Food USA intern Laura Kate Morris
“If you have a garden and a library, you have everything you need” – Cicero
Perhaps you’ve grown your own vegetables in a community garden, infusing them with the terroir of your soil, eating them at your kitchen table. But that is only part of the circle – what about the seeds? Nearly all seeds available today have been shipped from states (if not countries) away, and at the end of the season are lost back to the soil. What if, in the spirit of sustainability, we closed that circle of seed, plant, table… and back to seed?
The Hudson Valley Seed Library in Accord, NY, is trying to do just that. It brings together rare and regional open-pollinated seeds, a sustainable business model, local artists, the conservation of traditional skills, and … your local library? I spoke with the founder of HVSL for further insight into how anyone could possibly fit so many ideas into a tiny packet of seeds.
Co-created by Ken Greene and Doug Muller to support their homesteading habit, the company is committed to staying small and growing food without fossil fuels. Choosing to raise their seeds by hand, HVSL shies away from a bigger size that would require specialized seed-cleaning equipment, tractors, and machinery. They look toward a sustainable, community-focused model and away from the nationalized corporation. (To start finding out more about the corporate seed world, check out this post on Civil Eats.) The Seed Library operates in part like your local library, substituting seeds for books. You can become a member, “check out” the items of your choice, enjoy and learn from them (in this case, grow them and save them), and return them at the end of the season.
Greene also holds workshops teaching the skills of seed saving which, like many heirloom breeds of livestock and varieties of plants, are in danger of being lost if they are not promoted. The Seed Library acts as a forum for skill sharing and to motivate preservation of regional heirlooms in the hands of local gardeners. Focusing on regionality, their goals include selling 100% locally grown seed within 5 years and strengthening the gene pool of rare and local varieties. Saving seed traditionally encourages the plants’ optimal performance by selecting for characteristics that do well in a specific region.
Overlapping with Slow Food, the HVSL also focuses on showcasing genetic diversity to consumers, encouraging us to expand our palates and eschew the generalizations of the corporatized supermarket. The Seed Library’s collection includes heirloom varieties on the Ark of Taste, vegetables featured by Seed Savers Exchange, and others found only in the Hudson Valley. “Hank’s X-Tra Special Baking Bean” is one, re-discovered in Ghent, New York, and now back in production via the Seed Library (check out its great background story). If that weren’t enough, thirteen of the seeds are showcased in “Art Packs” designed by local artists to celebrate the diversity that is a part of these culture of these plants.
Note – you do not have to be a member of the library to buy seeds – they have an online catalogue - and, if you are a member, there are no late fees! Find out more here.
Other small, independent seed companies, perhaps in your area!
Southern Exposure - Grows 45% of their offered seed and with their regional growers, makes for a whopping 70% of regional seed that they offer (located in Virginia).
Territorial Seed - Grow 20% of their offered seed (located in Oregon).
High Mowing Seeds - Grows 30% of their offered seed (located in Vermont).
Organic Seed Sourcing - a listing of small seed companies around the country.
Monday, March 2, 2009
If you saw the movie and feel moved to action, here is a simple way to voice your opinion. Go to
http://fooddeclaration.org/ and send a message to our policymakers. This declaration was signed at Slow Food Nation last September in San Francisco by all the heavyweights in the food-activist movement, including Michael Pollan, Alice Waters, Marion Nestle, Daniel Imhoff and Wendell Berry.
It's a beautifully written document that will inspire you to make a difference! Of course, we encourage you to join the Slow Food movement, as well. We're working hard locally, nationally and internationally to promote food that is good, clean and fair.
Join our local chapter (Slow Food Katy Trail) today at http://www.slowfoodusa.org/
Sunday, February 22, 2009
We will be having a Mardi Gras Buffet at Rock Bridge High School this coming Tuesday,
February 24th; please see the menu that follows.
We will also be making more Andouille on a pre-order basis. Please
e-mail email@example.com by Friday February 20th at 5:00 pm.
Please specify if you would like Hot or Regular and how many pounds of
each. Andouille orders can be picked up Monday or Tuesday at the Career
Center (Tuesday Sausage can be picked up between 11:00 am and 1:00 pm in
front of the planetarium during the lunch buffet). It is $5/lb and
checks can be made to CACC Culinary.
We will also have some other items all made by the Culinary Arts II and
Baking and Pastry classes for sale at the lunch.
Chicken and Andouille Gumbo - $5/qt
Kings Cakes - $10/ea
Chorizo Sausage - $5/lb
Italian Sausage - $5/lb
Beef Jerky - $2/pkg
Sliced Bacon - $2.50/pkg
Andouille - $5/lb (if we haven't run out with pre-orders)
Menu TUESDAY 2/24/09
10:50 * 1:00
Served in front of Planetarium
Cajun Sampler Meal Deal
***Chicken and Andouille Gumbo, Macque Choux, Shrimp Étouffée, Boudin
(pork and rice sausage) and Mini King Cake***
Vegetarian Cajun Sampler Meal Deal
***Gumbo z*herbs, Macque Choux, Red Beans and Rice, Jambalaya and
Mini King Cake***
a la carté
Chicken and Andouille Gumbo or Gumbo z*herbs
(pork and rice sausage)
Vegetarian Red Beans and Rice
Mini King Cake
If you have any questions please feel free to e-mail or call us at
Thanks - Brook
Brook Harlan, Culinary Arts
Columbia Area Career Center
Rock Bridge High School
4303 S. Providence Rd.
Columbia, MO 65203
Ph. (573) 214-3158
Ph. (573) 214-3100
Fax. (573) 214-3109
Saturday, February 21, 2009
We've been too busy with fundraisers, our Slow Food in Schools project at Lee School and members' events to update our nascent blog,
but stay tuned--we'll catch up some day! Meanwhile, take a look at some delicious photos taken by Michael Stonacek, a photojournalism student who documented our Feb. 7 chocolate- and wine-tasting event at the Wine Cellar & Bistro.
Tuesday, January 20, 2009
The Wine Cellar & Bistro
505 Cherry St., Columbia, Missouri
Have an early dinner at home or at a local eatery, and then come join us for a special evening. We'll be celebrating two of humankind's greatest accomplishments—turning cocoa beans into chocolate and grapes into wine.
Slow Food member Alan McClure, local artisanal chocolate maker and owner of Patric Chocolate, will sample four of his delicious creations. He'll also enlighten us about chocolate making, including a discussion of why micro, bean-to-bar dark chocolates are in a different class from mass-produced bars.
Just two years old, Patric Chocolate already has garnered accolades from many national epicureans. There are just a handful of such chocolate makers in the country, and we're so lucky to have one right here in Columbia!
After the chocolate tasting and talk, we will re-taste the chocolates with wine and port. Sommelier Sarah Cyr, co-owner of The Wine Cellar & Bistro, will discuss the pairings as she pours special selections to go with the chocolates.
Bringing the event to a delicious close will be a special Patric Chocolate dessert made by chef-owner Craig Cyr, who will chat with us about his creation.
After dessert and coffee, Alan will have all his chocolate products for sale, so you'll have to shop no further for your chocolate-lover valentine!
Don't delay. Seating is limited to 30 participants, with preference given to Slow Food members.
Slow Food members, $25 ~ non-members, $35
Contact firstname.lastname@example.org for more information.