Slow Food Katy Trail and Broadway Brewery helped local-food lovers celebrate the season with a Local Spring Food and Beer Dinner at the brewery on April 18.
Walker Claridge and his crew cooked up an incredible meal for 60 guests. A fabulous tribute to local food, the event showcased the bounty of edibles available to mid-Missourians in early spring. Guests also got a tour of the brewery and learned how beer is made "down under" Broadway.
Part of the proceeds from the dinner went to help fund our Slow Food-in-Schools efforts.
Stay tuned for details about an Italian-themed fundraiser/dinner to help send local food-community delegates to the international Terra Madre conference in Italy in October. A casual pasta-and-wine supper is scheduled for June 13 and a vegetarian feast is slated for July 24. Both are at the Wine Cellar and Bistro.
Slow Food Katy Trail will wrap up the second year of its Harvest-of-the-Month program with Lee School third graders in May. A field trip and lunch is scheduled for the children at Pierpont Farms.
We also provided seven days of delicious organic snacks to West Boulevard Elementary School students during MAP testing in April. Volunteers prepared and bagged 900 individual snacks. For less than 34 cents per child per day, children enjoyed freshly peeled carrot sticks, peanut butter and whole-wheat crackers, almonds, fig newtons, bananas, brown-rice cakes, and sunflower-seeds and raisins.