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DTSTART;TZID=America/Los_Angeles:20181209T153000
DTEND;TZID=America/Los_Angeles:20181209T183000
DTSTAMP:20260513T053123
CREATED:20181111T195738Z
LAST-MODIFIED:20181208T163203Z
UID:8338-1544369400-1544380200@www.oldsf.bmkt.net
SUMMARY:2018 Holiday Party
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nYou’re Invited!\nTo our Slow Food Russian River\n2018 Holiday Party & Cookie Exchange\nCe-lebrate good food\, c’mon!♪♫♬\nOne of our most loved traditions at Slow Food Russian River is to gather with our Slow Food members and supporters to share good food and cheer.   \nOur celebration always +/- coincides with Terra Madre Day\, the international day of celebration with all our friends across the globe to promote the diversity of food traditions and remind each other of our love for the planet and our determination to defend its future and our philosophy of good\, clean and fair food for all.  Let’s cook up a better future. \nTo protect our environment and to shine a light on the link between food and climate change\, this year\, Terra Madre Day\, December 10\,  is focused on Food for Change\, Slow Food’s international campaign to highlight the role of food and cooking as a cause\, victim\, and potential solution to climate change. \n\n \nPlease join us on Dec 9th\n3:30-6:30pm\nTop of Swain Woods\n7403 Palm Ave.\nSebastopol\, CA\nWe will provide hot cider (we are known for our juicing capabilities)\, punch\, and some other beverages \nPlease bring your favorite beverage\, and savory or sweet finger food to share… it’s a chance to use a family recipe.\nBring home-made cookies in dozens for a cookie exchange to give forward to friends and family during this holiday season. \n$10-15 \nTickets \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nThanks to Our Sponsors\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/2″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/2″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Spirit Works Distillery is based in Sonoma County\, Sebastopol at The Barlow. Except for its Straight Rye Whiskey\, the spirits are handcrafted from organic Californian wheat from the Central Valley\, that they mill\, mash\, ferment\, distill\, and bottle in their own distillery. Distillery tours are Friday-Sunday at two times\, 2 pm and 5 pm. The tour includes an in-depth look at the path the grain takes through the production facility to become a Spirit Works Distillery product. The tour concludes with a full tasting of Spirit Works Distillery spirits. Sign up here.[/vc_column_text][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/2018-holiday-party/
LOCATION:Top of Swain Woods\, 7403 Palm Ave\, Sebastopol\, CA\, 95472\, United States
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181209T153000
DTEND;TZID=America/Los_Angeles:20181209T183000
DTSTAMP:20260513T053123
CREATED:20181109T184241Z
LAST-MODIFIED:20181109T230131Z
UID:8142-1544369400-1544380200@www.oldsf.bmkt.net
SUMMARY:Cookie Swap\, and Book Group: American Cookie\, by Anne Byrn
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]The December 2018 meeting of the SFRR Book Group coincides this year with the Slow Food Russian River 2018 Holiday Party\, on December 9th. It includes an American Cookie Swap. Preferably cookies made with California Grain and other local and regional ingredients.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]About the Cookie Swap \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]About California Grain \nThe California Grain Campaign is led by small-scale farmers who are growing a diversity of identity-preserved\, whole grains. This is the one place to read about the farmers and the grains they grow — and how you can get them to your table! Order the California Grain Catalog 2017. \nThe 20% by 2020 Campaign wants to ensure that small-scale California grain farmers can get their whole grain to eaters\, and for eaters to have easy access to healthful\, local whole grain products. The obvious site that brings together local producers and eaters is the farmers’ market. \nThe Campaign works with California farmer’s market organizations to require a minimum of 20% locally grown whole grain in products sold in those markets by 2020. That means that in 2020\, you can bite into a farmers’ market pretzel and 20% will be delicious locally grown\, whole grain. More…[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]About the Author \nAnne Byrn is known to millions of fans through her Cake Mix Doctor\, Dinner Doctor\, and American Cake cookbooks. Her newest book is called American Cookie\, which is a history of the favorite cookies and small sweet bites in America with recipes. When Anne is not in her Nashville kitchen\, she is in the garden. Visit her online at www.annebyrn.com. There she writes: “I’m a Nashville gal who loves to cook and talk about it\, too!” More…[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Anne Byrn writes \n“Today’s cooks should take note that baking cookies is a part of our American heritage before we forget how good it feels to pull a sheet pan of decorated sugar cookies from the oven. Do we want to completely wipe the crumbly\, soft texture of a home-baked tea cake or thumbprint cookie from our minds? In our marbled kitchens\, there is ample space to roll out pastry for lemon squares\, or to pipe meringue onto jam-topped Marguerites like women did in the 1830s\, and even improve our gingerbread skills.”  More…[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Publisher’s Blurb \nFrom the beloved author of the bestselling Cake Mix Doctor series and American Cake comes a delicious tour of America’s favorite treats\, cookies\, and candies\, American Cookie. Each of America’s little bites—cookies\, candies\, wafers\, brittles—tells a big story\, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie\, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake\, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history. Early colonists brought sugar cookies\, Italian fig cookies\, African benne wafers\, and German gingerbread cookies. Each of the 100 recipes\, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle\, comes with a lesson that’s both informative and enchanting. More… \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Southern Kitchen writes “Anne Byrn’s newest cookbook will have you itching to pull out pounds of butter\, brown sugar and more \nHer streamlined shrimp and grits have changed the way we make seafood brunch. Her classic Southern cornbread has become a regular in our cast iron rotation. And her pot roast? Well\, let’s just say we’re waiting impatiently for cooler weather to come around before we start eating it again on the regular. \nAnne Byrn’s Southern Kitchen column\, Taste of a Place\, has generated some of our most popular recipes and stories since last spring. Byrn’s voracious appetite for American culinary history has educated all of us on what it is we’re really eating when we eat Southern food. And now she’s expanded her expertise to one of the most iconic of desserts — the cookie.” More…\n[/vc_column_text][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/cookie-swap-and-book-group-american-cookie-by-anne-byrn/
LOCATION:CA
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/10/American-cookie-combo.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181104T150000
DTEND;TZID=America/Los_Angeles:20181104T193000
DTSTAMP:20260513T053123
CREATED:20180915T023738Z
LAST-MODIFIED:20181023T001446Z
UID:8052-1541343600-1541359800@www.oldsf.bmkt.net
SUMMARY:Heritage Turkey Sunday Supper 2018
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Our November 4 event\, Heritage Turkey Sunday Supper\, benefits farmers\, students\, and local youth agriculture. \nWe will be celebrating our food and ag community with celebrity emcee/auctioneer Liam Mayclem\, a meal by an all-star team of local chefs\, auctions and great music.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nHeritage Turkey Sunday Supper 2018\nJulie Atwood Events and Slow Food Russian River invite supporters of agriculture and lovers of extraordinary food to gather for the Heritage Turkey reception\, dinner and auctions on Sunday\, November 4\, 2018\, at Atwood Ranch in Glen Ellen. The event begins at 3 p.m. Tickets are available on Eventbrite\, and start at $100 for individual tickets. Hosted and sponsored tables of 10 are also available. Learn more at heritageturkeysupper.eventbrite.com. \nThe Heritage Turkey Sunday Supper benefits programs that support the tradition of family agriculture and prepare young people for local careers: Sonoma County 4-H Heritage Turkey Project youth farmers\, Slow Food Russian River\, and Sonoma County Farm Trails Agriculture Scholarships. Have a preview of the terrific auction lots.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/3″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n \n[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/3″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n \n[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/3″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]During the “Farmyard Reception\,” guests will mix and mingle with the kids and their turkeys\, and dozens of local chefs\, purveyors\, vintners and brewers. They’ll also be able to bid on one-of-a-kind items in the silent auction. Dinner will be a four-course family-style meal prepared by a team of celebrated local chefs including Daniel Kedan of Backyard\, John Stewart and Duskie Estes of Zazu Kitchen & Farm\, Bryan Jones\, recently retired Executive Chef at St. Francis Winery\, WOW Executive Chef Robb Ledesma\, and Pastry Chef Condra Easley of Pâtisserie Angelica. Members of the Sonoma County 4-H Heritage Turkey Project will show their prized birds during a live auction. Diners will have a chance to bid on a Heritage Breed Turkey to serve at their Thanksgiving meal\, as well as on some unique and exciting culinary experiences. \nThe Sunday Supper is the culmination of months of hard work focusing on the preservation of Heritage Breed Turkeys and other delicious heritage foods being brought back to our local markets. Young members of the agricultural community buy their own feed and raise the young turkeys to maturity for the Thanksgiving market. Some of the project members have raised breeding pairs and hatched their own healthy birds. The project\, launched by Slow Food Russian River in 2006\, has brought awareness to the community and to farmers of all generations about the value of biodiversity and the support necessary for the future of farming. The Heritage Breeds Club has raised more than 2\,400 turkeys to date. \nSlow Food Russian River is committed to maintaining a diverse food supply by supporting the producers. Eight Heritage Turkey breeds are part of the Slow Food “Ark of Taste\,” a collection of delicious and culturally significant foods that are in danger of extinction. By promoting awareness about these foods\, they remain in production. Catherine Thode\, Slow Food Russian River project leader\, says\, “We’re not just raising heritage turkeys\, we’re helping to raise a new generation of farmers. Our goal is to educate them – and the public – about ethical animal stewardship\, the need for diversity and our Slow Food values of Good\, Clean and Fair food.” \nEmmy Award-winning radio and TV personality Liam Mayclem will preside over the evening. Best known as the host of “Eye on the Bay” on CBS KPIX 5 and as “The Foodie Chap” celebrating San Francisco Bay Area culinary stars daily on KCBS Radio\, Liam will bring his special brand of charm and panache to the auction stage. \n“The Sunday Supper celebrates community\, our beautiful landscapes\, bountiful farms and ranchland\, and the people who grow the food and make the products that nourish both body and spirit\,” says host Julie Atwood\, who is the event planner and a longtime supporter of youth agriculture in Sonoma County. “The generosity of our chefs and guests will help honor the legacy of the pioneers and nurture the next generation and the future of agriculture.”[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]About Sonoma County Farm Trails Agriculture Scholarships: Through a fiscal partnership with Slow Food Russian River\, Sonoma County Farm Trails provides scholarships for students interested in pursuing a career in agriculture. Scholarships are for both local colleges and on-farm experience. \nAbout Julie Atwood Events: Julie Atwood Events focuses on philanthropy and collaboration with deserving communities through elite events supporting agriculture\, at-risk children and seniors\, and community emergency and disaster preparedness. \nAbout Slow Food Russian River: Slow Food Russian River is a local chapter of Slow Food International. A worldwide organization\, Slow Food endorses a global food system that values good\, healthy food\, clean environments\, fair pay\, and food justice for all. Slow Food Russian River works locally to support biodiversity and youth agriculture through its projects such as Heritage Turkey\, the Sebastopol Gravenstein Apple Presidium\, School Gardens and our participation in Snail of Approval of Slow Food in Sonoma County.[/vc_column_text][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/heritage-turkey-sunday-supper-2018/
LOCATION:Atwood Ranch\, 12099 Sonoma Highway\, Glen Ellen\, CA\, 95442\, United States
CATEGORIES:Fundraising Dinner,Slow Meat
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/09/2018-turkey-event-mini-postcard.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181101T190000
DTEND;TZID=America/Los_Angeles:20181101T210000
DTSTAMP:20260513T053123
CREATED:20181007T010506Z
LAST-MODIFIED:20181120T004557Z
UID:8137-1541098800-1541106000@www.oldsf.bmkt.net
SUMMARY:Book Group: Renewing America's Food Traditions\, by Gary Nabhan (ed.)
DESCRIPTION:The Slow Food Russian River Book Group will be discussing Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods\, by Gary Paul Nabhan (ed.)\, with a foreword by Deborah Madison (Chelsea Green Publishing\, 2008) \nThe Book Group meets the first Thursday of the month\, 7 – 9pm\, usually in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nPlease RSVP on Meetup or by email and spread the word about this Book Group. Location revealed after RSVP. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout the Editor\nGary Paul Nabhan is an Agricultural Ecologist\, Ethnobotanist\, Ecumenical Franciscan Brother\, and author whose work has focused primarily on the plants and cultures of the desert Southwest. He is considered a pioneer in the local food movement and the heirloom seed saving movement. \nPublishers Blurb of Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods \nRenewing the Food Traditions of North America is a dramatic call to recognize\, celebrate\, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. It offers us rich natural and cultural histories as well as recipes and folk traditions associated with one hundred of the rarest food plants and animals in North America. In doing so\, it reminds us that what we choose to eat can either conserve or deplete the cornucopia of our continent. \nIn addition\, it offers a eulogy to a once-common game food that has gone extinct–the passenger pigeon–to underscore how rapidly a food species can be depleted if its habitat is destroyed and harvesting pressures are ignored. Rather than dwelling on the tragic losses\, it highlights the success stories of food recovery\, habitat restoration\, and market revitalization which chefs\, farmers\, ranchers\, fishermen\, and foresters have recently achieved. Through such food parables\, editor Nabhan and his colleagues build a persuasive argument for eater-based conservation. \nImplementing that call to action\, the Renewing America’s Food Tradition collaborative involves some of the country’s most inspiring and effective non-profit organizations in targeting hundreds of rare and neglected foods unique to North America for such restoration and recovery. They have been compiled into the first-ever comprehensive list of the wild and domesticated food varieties that are threatened or endangered in North America\, including heirloom seeds\, fruits\, and nuts; heritage breeds of livestock and poultry; fish and game; and wild-foraged plants. In addition\, this book offers a tool-kit to engage those who wish to personally support and participate in such recoveries\, and a list of food festivals held across the continent to honor and enjoy some of the country’s most iconic foods\, from crab cakes to maple syrup and file gumbo. \nOrganized by food nations named for the ecological and cultural keystone foods of each region–Salmon Nation\, Bison Nation\, Chile Pepper Nation\, Cornbread Nation\, among others–this book offers you an altogether fresh perspective on the culinary traditions of North America. After savoring this book\, you will never look at the geography of food–or the necessity of conserving the biocultural foundation of culinary diversity–the same way again. \nBibliographic details \n\nTitle\n\n\n\nRenewing America’s food traditions: saving and savoring the continent’s most endangered foods\n\n\n\n\n\nSubjects\n\n\n\nCooking\, American\n\n\nEndangered plants — United States\n\n\nEndangered species — United States\n\n\n\n\n\nNotes\n\n\n\nIncludes bibliographical references and index.\n\n\n\n\n\nContents\n\n\n\nForeword / Deborah Madison — Introduction / Gary Paul Nabhan — TheFood Nations of North America — About RAFT’s Founding Partners — 1. Acorn nation — 2. Bison nation — 3. Chestnut nation — 4. Chile pepper nation — 5. Clambake nation — 6. Cornbread nation — 7. Crabcake nation — 8. Gumbo nation — 9. Maple syrup nation — 10. Moose nation — 11. Pinyon nut nation — 12. Salmon nation — 13. Wild rice nation — Epilogue: gone but not forgotten; the continentwide extinction of the passenger pigeon — Appendix 1. RAFT List of Foods at Risk in North America — Appendix 2. RAFT Toolkit for Community-Based Conservation and Evaluation of Traditional Foods.\n\n\n\n\n\nSummary\n\n\n\n“Renewing America’s Food Traditions is a beautifully illustrated and dramatic call to recognize\, celebrate\, and conserve the great diversity of foods that gives North America its distinctive culinary identity and reflects our multicultural heritage. It offers us rich natural and cultural histories as well as recipes and folk traditions associated with the rarest food plants and animals in North America. In doing so\, it reminds us that what we choose to eat can either conserve or deplete the cornucopia of our continent.” “While offering a eulogy to a once-common game food that has gone extinct – the passenger pigeon – the book doesn’t dwell on tragic losses. Instead\, it highlights the success stories of food recovery\, habitat restoration\, and market revitalization that chefs\, farmers\, ranchers\, fishermen\, and foresters have recently achieved. Through such “food parables\,” editor Gary Paul Nabhan and his colleagues build a persuasive argument for eater-based conservation.”–Jacket.\n\n\n\n\n\nPublisher\n\n\n\nWhite River Junction\, Vt. : Chelsea Green Pub. Co.\n\n\n\n\n\nCreation Date\n\n\n\n©2008\n\n\n\n\n\nFormat\n\n\n\nxiv\, 304 pages : illustrations (chiefly color)\, color maps ; 23 cm.\n\n\n\n\n\nContributors\n\n\n\nGary Paul Nabhan \n\n\nAshley Rood \n\n\nDeborah Madison \n\n\n\n\n\nLanguage\n\n\n\nEnglish\n\n\n\n\n\nIdentifier\n\n\n\nISBN : 9781933392899\n\n\nISBN : 1933392894\n\n\nDewey : 641.5973\n\n\nLC : TX715 .R42157 2008\n\n\n\n\n\nOCLC Number\n\n\n\n190620179\n\n\n\nBook Review \nAn Unlikely Way to Save a Species: Serve It for Dinner\, by Kim Severson New York Times\, April 30\, 2008 \n“The Makah ozette potato\, a nutty fingerling with such a rich\, creamy texture that it needs only a whisper of oil\, is one of the success stories. It is named after the Makah Indians\, who live at the northwest tip of Washington state and have been growing the potatoes for more than 200 years.” \n  \nA Talk with Gary Paul Nabhan \nA talk with Gary Paul Nabhan\, Arab-American writer and food and farming advocate. Nabhan spoke at a fundraising event to support opportunities for undergraduate English majors at Arizona State University. “Seeding the Future” is sponsored by ASU’s Department of English in the College of Liberal Arts and Sciences\, to benefit students majoring in English by funding opportunities for research\, presentations\, and travel during their undergraduate experience at ASU. Nabhan is the author of “Where Our Food Comes From\,” “Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods\,” “Arab/American: Landscape\, Culture\, and Cuisine in Two Great Deserts\,” and more. He is perhaps best known in the southwest for his 1982 book\, “The Desert Smells Like Rain.” \nOn Goodreads\nJan 31\, 2017 Dave:\nI really like the idea of this book. I was hoping there’d be a little more to it though. When you first open it you realize that each “food nation” only focuses on a handful of foods. It doesn’t exactly do the best job of summarizing traditional diets or bioregional lifestyles. There’s some interesting history\, nice photos and recipes that encourage people to try unfamiliar ingredients but putting all the emphasis on the most endangered foods rather than the most practical wasn’t the best choice in my opinion. Including a list of endangered varieties and breeds is great. We definitely need to reverse the trend of growing only “the best” variety of each crop wherever it grows most productively and shipping it thousands of miles to consumers. We really do need to bring back the plants and animals that are most hardy to our local conditions. However\, we need a clearer picture of what fully localized economies look like and this book falls way short of that\, unfortunately. More \nSlow Food USA blog post about this book: NEW ANALYSIS OF AT-RISK FOODS IN NORTH AMERICA\, Apr. 20\, 2008 \n 
URL:https://www.oldsf.bmkt.net/event/book-group-renewing-americas-food-traditions-by-gary-nabhan-ed/
LOCATION:Top of Swain Woods\, 7403 Palm Ave\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Book Group
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181028T150000
DTEND;TZID=America/Los_Angeles:20181028T180000
DTSTAMP:20260513T053123
CREATED:20180928T233613Z
LAST-MODIFIED:20181030T235933Z
UID:8105-1540738800-1540749600@www.oldsf.bmkt.net
SUMMARY:Slow Salon with Applause For Apples
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nSlow Salon: Applause for Apples – In Praise of the First Fruit\nJoin other members and supporters of Slow Food Russian River for the Fall 2018 Slow Salon\, Applause for Apples – In Praise of the First Fruit. The theme is Biodiversity in Apples and the occasion is the closing of our Sebastopol Community Apple Press\, the day before the event\, Saturday October 27th. \n• Members: Free or give a donation to support the work of Slow Food Russian River for biodiversity in our food system. \n• Non-member Supporters: Give a donation to support the work of Slow Food Russian River for biodiversity in our food system[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Food: Please bring a appetizer or dessert for 6 and/or a beverage.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nProgram for Applause for Apples\nSlow Food members will give brief personal stories on: \n• How I traveled the world in support of food-diversity (Ian McFaul)\n• How I became an apple grower and where am I going with this (Laura Cheever)\n• How I planted and took care of my home orchard (Keith Borglum) Keith’s Handout Home Orchard Resources\n• How I went back to school and learned all about growing apples (Carole Flaherty)\n• How I brought my cider business to the next level (Jolie Devoto-Wade of Golden State Cider)[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Thank you to our sponsor\, Golden State Cider\, for their generous pour. See also our photo essay about the company by Michael Elinson. \n  \n \n[/vc_column_text][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/slow-salon-with-applause-for-apples/
LOCATION:Private Home in Occidental
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ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181013T090000
DTEND;TZID=America/Los_Angeles:20181013T130000
DTSTAMP:20260513T053123
CREATED:20180805T191608Z
LAST-MODIFIED:20180930T201014Z
UID:7919-1539421200-1539435600@www.oldsf.bmkt.net
SUMMARY:Honoring the Whole Animal
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text css=”.vc_custom_1538336511995{background-color: #9fd677 !important;}”]There is NO ENTRY FEE.  Often special events have entry fees and parking fees.  We don’t.  The 4-H animals are free to enjoy.  All the vendors will be selling their stuff.   It would be a perfect place to purchase Christmas gifts – handmade by local artists. \nKids of all ages.  “Whenever I had animals at the farmers market kids of all ages loved it” says Paula Downing\, organizer of the event and former manager of the Sebastopol Farmers’ Market.  “So few kids have any relationship with farm animals.   My strongest memory is of a teenage girl petting an Angora bunny and being astounded that her sweater was made from bunny hair.”\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” column_border_radius=”none”][vc_column_text]\nHonoring the Whole Animal\nSaturday\, October 13th\, 2018 \n\n\nSanta Rosa Community Farmers’ Market\n1351 Maple Avenue\n1351 Maple Avenue\, Santa Rosa\, CA 95404\n\n\n9 am – 1 pm ♥ Admission is FREE \nAt our upcoming event “Honoring the Whole Animal” meet and fall in love with \n♥ Sonoma County small and dedicated meat producers (pork\, chicken\, duck\, beef\, lamb). Inform yourself what eating clean\, responsibly raised local meat and dairy means for your health and well being. Learn of the connection between grass-fed-and-finished as opposed to feedlot-fed animals\, soil health\, and climate change \n♥ Local talented wool and fiber artists. Learn all about the local Fibershed Movement \n♥ Our cheese\, ice cream\, and yogurt makers.  Get the opportunity to taste dairy produced right here in Sonoma County. \n♥ Talk to 4-H kids who will show their bunnies\, turkeys\, sheep\, and pet them\, (the animals\, not the kids 🙂 ) \nEducation – learn to make sausage\, spin\, knit\, weave \nTasting – meatballs\, artisan cheeses\, ice cream \nRiding and petting – ponies\, sheep\, cows \nMuch MORE  \nBrought to you by Slow Food Russian River with support by the Agricultural Community Events Farmers Market\, Farm Trails\, and Sonoma County 4-H. \nParticipating producers include Bodega Pastures\, Olivet Ranch\, Heartfelt Farm\, Wild Oat Hollow\, Heather’s Custom Meats\, Green Start Farm\, The Bone Broth Company\, Strauss Creamery\, Wyammy Ranch\, Wats Treen (Woodware for Spinners\, Reenactors & Householders\, Tom Spittler)\, and more TBA[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” column_border_radius=”none”][vc_column_text]\n \n[/vc_column_text][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/honoring-the-whole-animal/
LOCATION:Santa Rosa Community Farmers’ Market\, 1351 Maple Avenue\, Santa Rosa\, CA\, 95404\, United States
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/08/featured-image.jpg
ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181004T190000
DTEND;TZID=America/Los_Angeles:20181004T210000
DTSTAMP:20260513T053123
CREATED:20180212T025611Z
LAST-MODIFIED:20180222T223752Z
UID:7225-1538679600-1538686800@www.oldsf.bmkt.net
SUMMARY:Book Group: The New Food Activism\, by Alison Alkon and‎ Julie Guthman (eds.)
DESCRIPTION:The Slow Food Russian River Book Group will be discussing The New Food Activism: Opposition\, Cooperation\, and Collective Action\, by Alison Alkon and Julie Guthman (eds.) (University of California Press\, 2017). \nThe Book Group meets the first Thursday of the month\, 7 – 9pm\, usually in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nPlease RSVP on Meetup and spread the word about this Book Group. Location revealed on Meetup. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout the Editors \nAlison Hope Alkon is Associate Professor of Sociology and cofounder of the master’s degree program in food studies at the University of the Pacific. She is the author of Black\, White\, and Green: Farmers Markets\, Race\, and the Green Economy and coeditor of Cultivating Food Justice: Race\, Class\, and Sustainability. \nJulie Guthman is Professor of Social Sciences at the University of California\, Santa Cruz. She is the author of Agrarian Dreams: The Paradox of Organic Farming in California and Weighing In: Obesity\, Food Justice\, and the Limits of Capitalism. \nPublishers Blurb of The New Food Activism: Opposition\, Cooperation\, and Collective Action \nThe New Food Activism explores how food activism can be pushed toward deeper and more complex engagement with social\, racial\, and economic justice and toward advocating for broader and more transformational shifts in the food system. Topics examined include struggles against pesticides and GMOs\, efforts to improve workers’ pay and conditions throughout the food system\, and ways to push food activism beyond its typical reliance on individualism\, consumerism\, and private property. The authors challenge and advance existing cont. \nBibliographic details \n\n\n\nTitle\n\n\n\nThe new food activism: opposition\, cooperation\, and collective action\n\n\n\n\n\nOther Titles\n\n\n\nNew Food Activism\n\n\n\n\n\nSubjects\n\n\n\nFood security — United States\n\n\nSustainable agriculture — Social aspects — United States\n\n\nOrganic farming — United States\n\n\nFood — Political aspects\n\n\nFood consumption — United States\n\n\nSocial justice — United States\n\n\n\n\n\nDescription\n\n\n\nIntroduction / Alison Hope Alkon and Julie Guthman — Taking a different tack: pesticide regulatory reform activism in California / Jill Lindsey Harrison — How canadian farmers fought and won the battle against GM wheat / Emily Eaton — How midas lost its golden touch: neoliberalism and activist strategy in the demise of methyl iodide in California / Julie Guthman and Sandy Brown — Resetting the good food table: labor and foodjustice alliances in Los Angeles / Joshua Sbicca — Food workers and consumers organizing together for foodjustice / Joann Lo and Biko Koenig — Farmworker-led food movements then and now: the united farmworkers\, the coalition of Immokalee workers\, and the potential for farm labor justice / Laura-Anne Minkoff-Zern — Collective purchase: food cooperatives and their pursuit of justice / Andrew Zitcer — Collectivizing markets to strengthen communities: cooperative social practices\, self-determination\, and the struggle for food justice in Oakland and Chicago / Meliza Figuoera and Alison Hope Alkon — Urban agriculture\, food justice\, and neoliberal urbanization: rebuilding the institution of property /Michelle Glowa — Boston’s emerging food solidarity economy / Penn Loh and Julian Agyeman — Grounding the US food movement: bringing land into food justice / Tanya M. Kerssen and Zoe W. Brent — Conclusion: a new food politics / Alison Hope Alkon and Julie Guthman.\n\n\nIncludes bibliographical references and index.\n\n\nElectronic reproduction. Ann Arbor\, MI\n\n\n\n\n\nRelated Titles\n\n\n\nPrint version: New food activism. Oakland\, California : University of California Press\, [2017]\n\n\n\n\n\nPublisher\n\n\n\nOakland\, California : University of California Press\n\n\n\n\n\nCreation Date\n\n\n\n2017\n\n\n\n\n\nFormat\n\n\n\n1 online resource ( viii\, 336 pages).\n\n\n\n\n\nContributors\n\n\n\nAlison Hope Alkon editor.\n\n\nJulie Guthman editor.\n\n\nProQuest (Firm)\n\n\n\n\n\nLanguage\n\n\n\nEnglish\n\n\n\n\n\nIdentifier\n\n\n\nISBN : 9780520965652\n\n\nISBN : 0520965655\n\n\nDewey : 338.1/973\n\n\n\n\n\nInstitution Zone MMS ID\n\n\n\n991008426314202921\n\n\n\n\n\nNetwork Zone MMS ID\n\n\n\n991067832955102901\n\n\n\n\n\nGenre (old)\n\n\n\nElectronic books\n\n\n\n\n\n\n\nSource\n\n\nCalifornia State University\n\n\n\nContents of The New Food Activism \nPreface \n1 • Introduction 1\nAlison Hope Alkon and Julie Guthman \nPart One: Regulatory Campaigns \n2 • Taking a Different Tack: Pesticide Regulatory-Reform Activism in California\nJill Lindsey Harrison \n\nPesticide drift—the offsite\, airborne movement of pesticides away from their target location—has become an increasingly controversial issue at the urban–agricultural interface\, particularly in the wake of the large-scale drift incidents that have occurred every year or two since 1999 in California’s southern San Joaquin Valley (Harrison 2011). In each of these large-scale incidents\, up to several hundred workers and residents of farmworker communities have been exposed to highly toxic airborne soil fumigants and/or aerially applied insecticides. These events produce serious acute illness (nausea\, vomiting\, eye and skin irritation\, difficulty breathing) and contribute to the many chronic diseases these… \n\n3 • How Canadian Farmers Fought and Won the Battle against GM Wheat\nEmily Eaton \n\nOn May 10\, 2004\, agricultural giant Monsanto conceded defeat to a coalition of organizations opposing the introduction of transgenic Roundup Ready (RR) wheat in Canada by announcing that it would “discontinue breeding and field level research of Roundup Ready wheat” (Monsanto Company 2004). The withdrawal of RR wheat from North America marked a significant victory for the global movement against genetically modified (GM) crops. One of the world’s most powerful agrochemical companies had decided to abandon commercialization of a crop that it had spent years and significant resources developing and advancing through the Canadian and American regulatory systems. Moreover\, this… \n\n4 • How Midas Lost Its Golden Touch: Neoliberalism and Activist Strategy in the Demise of Methyl Iodide in California\nJulie Guthman and Sandy Brown \n\nIn march 2012\, after more than a decade of seeking regulatory approval for the soil fumigant Midas—registered brand name for methyl iodide—Arysta LifeScience\, the largest privately held agrochemical company in the world\, withdrew it from the United States and other markets. Midas was designed to replace methyl bromide\, a fumigant favored by strawberry growers in California and tomato growers in Florida that was destined for phaseout in compliance with the international Montreal Protocol on Substances that Deplete the Ozone Layer. Methyl iodide was touted as a suitable alternative because it shares important qualities with methyl bromide\, in terms… \n\nPart Two: Working For Workers \n5 • Resetting the “Good Food” Table: Labor and Food Justice Alliances in Los Angeles\nJoshua Sbicca \n\nIn a 2013 public service announcement (PSA) created by the Food Chain Workers Alliance\, titled Guess Who’s Coming to Breakfast\, the son of an interracial couple asks where bacon comes from\, to which they respond\, “It came from the store.” The next moment\, a Black woman walks through the front door and says\, “Wrong again.” Those who have been following the past several decades’ explosive growth of interest in food politics might expect to learn about the farm the pig was raised on\, and the environmental hazards created by corporate-owned factory farms. But this PSA pushes viewers beyond typical food… \n\n\nAdd\n\n6 • Food Workers and Consumers Organizing Together for Food Justice\nJoann Lo and Biko Koenig \nThe popular food movement has made serious inroads into changing the ways our nation thinks about the food we produce\, purchase\, and consume. However\, it often finds its highest expression as a form of individualized consumer politics—voting with your fork—in which the purchasing decisions of individual consumers are lauded as the primary tool for making changes in the food system. As demonstrated in chapter 1\, this politics of consumption elevates the choices of eaters while remaining blind to how front-line communities are engaged in social change processes. In particular\, consumer-centric models ignore the variety of ways that workers… \n7 • Farmworker-Led Food Movements Then and Now: United Farm Workers\, the Coalition of Immokalee Workers\, and the Potential for Farm Labor Justice\nLaura-Anne Minkoff-Zern \n\nIn critical discussions concerning food-movement activism\, the overwhelming emphasis on consumer engagement is often scorned for drawing energy away from the growth of a more politically motivated food movement—one that\, ideally\, would better highlight worker rights\, food access\, and food justice more broadly. Although much food activism is indeed aimed at addressing the needs of relatively wealthy consumers (as suggested in chapter 1)\, this narrative overlooks the historical and present-day instances of consumer-based initiatives aimed at improving working conditions in the fields. In this chapter\, I will outline the history of these initiatives and discuss what the recent success… \n\nPart Three: Collective Practices \n8 • Collective Purchase: Food Cooperatives and Their Pursuit of Justice\nAndrew Zitcer \nShopping for food is an everyday spatial practice. People animate city streets and suburban shopping centers by performing habitual acts of consumption\, loading carts and cars with the things that nourish them and the people they love. Though these activities may be routine\, even banal\, the scale of consumer power they invoke is vast: personal consumption in the United States totaled more than $12 trillion in 2014 (Bureau of Economic Analysis 2014). Depending on how consumers manage their resources\, these banal acts have the potential to either reproduce or transform existing social and economic relations (Hilton 2008). \n9 • Cooperative Social Practices\, Self-Determination\, and the Struggle for Food Justice in Oakland and Chicago\nMeleiza Figueroa and Alison Hope Alkon \n\n\nFor more than two decades now\, academics and activists have engaged in debates about how food movements and alternative food systems should best respond to the challenges of a corporate food regime that is environmentally\, socially\, and\, for all but the most elite actors\, economically destructive (Altieri 2009\, Bell 2010\, McMichael 2009\, Perfecto et al. 2009\, Shiva 1991). Farmers and entrepreneurs have developed alternative food systems that emphasize the ethics and quality of their local\, organic\, artisanal\, and fair trade goods\, while activists have worked to create support for these products and their distribution networks (Goodman et al. 2012\, Hinrichs… \n\n\n10 • Urban Agriculture\, Food Justice\, and Neoliberal Urbanization: Rebuilding the Institution of Property\nMichelle Glowa \n\nUrban agriculture has arisen as a popular strategy in food movements to build alternatives to industrial food systems. Food justice advocates embrace gardening as one strategy in larger battles to address affordability and access to healthy food\, community self-determination\, and racial and economic inequality. And in the San Francisco Bay Area\, the geographic focus of this chapter\, urban agriculture has gained tremendous popularity\, with hundreds of gardens dotting the landscape. Today’s urban agriculture is situated within a national history in which gardening has been popularized at moments of crisis or social need but only as a form of temporary and… \n\n11 • Boston’s Emerging Food Solidarity Economy\nPenn Loh and Julian Agyeman \nA food justice movement with a difference has been quietly blossoming in Boston. It is springing forth from Roxbury and Dorchester\, two adjoining lower-income neighborhoods of color\, where for decades residents have been organizing and struggling for community control over development. This movement encompasses a variety of initiatives to take back land; to grow\, process\, distribute\, and sell food; and to repurpose organic wastes. It is driven by desires for a more just\, sustainable\, and democratic local food economy. \nOne poignant example is the Garrison-Trotter Farm in Roxbury\, which broke ground in July 2014. This farm was the first to… \n12 • Grounding the U.S. Food Movement: Bringing Land into Food Justice\nTanya M. Kerssen and Zoe W. Brent \n\nAcross the United States—the wealthiest country in the world—people are clamoring for healthy\, affordable food and for the resources to produce it. Over the past two decades\, the U.S. food movement has grown dramatically and has steadily incorporated a broad spectrum of issues\, from labor and environmental struggles to calls for food security\, food justice\, and local\, organic\, non-GMO\, and cruelty-free food. Once concerned primarily with the interests of consumers\, the diverse communities and organizations that make up the U.S. food movement are increasingly drilling down to the deeper capitalist foundations and political–economic contradictions of our food system…. \n\nConclusion \n13 A New Food Politics\nAlison Hope Alkon and Julie Guthman \n\nIn 2006\, when collecting data for her bookBlack\, White\, and Green\, Alison spoke with Kirk\, a manager at the first entirely organic farmers’ market in the United States. Like most of the market’s vendors and customers\, he was white\, college-educated\, and politically progressive. Kirk described the farmers’ market as a way to advocate for a healthy environment while working around\, rather than challenging\, an unresponsive state: \nI think that people continue to work on the government\, but the government hasn’t shown us anything good for an awfully long time. Democrat or Republican\, they still don’t get it.… With the… \n\nContributors\nIndex \nAudio/Video \nJulie Guthman on the Farm To Table Talk Podcast \nAlison Alkon on Farmers Markets\, Food Justice\, and Green Economy \nRecommendations/Reviews \n“A convincing roundup that demonstrates that the food movement is (finally) coming of age\, The New Food Activism is a chronicle of a dozen important victories around agriculture\, justice\, public health\, and more\, which points the way toward a future in which food is increasingly a focus of crucial rights movements. A must-read for food organizers and their allies.”—Mark Bittman\, food columnist and author of How to Cook Everything \n“People want to eat ethically\, and to do that\, they need to care about the well-being of workers throughout the food system. This book highlights a promising direction for food activism\, one that puts the lived experience of those who grow\, cook\, and serve our food at the center of its call for systemic transformation.”— Saru Jayaraman\, author of Forked: A New Standard for American Dining \n“The New Food Activism is one of the most important books on food this century. It is required\, inspiring\, and challenging reading for every student of food\, every ‘foodie\,’ as well as every grower\, worker\, and eater in today’s food system. In this groundbreaking book\, the authors develop a powerful critique of our food system and our mainstream food movements. In the process\, they provide diverse\, inspiring examples of food activism that foreground race and class equity while pushing against industrial\, corporate control of our food. This unique book and the food campaigns it analyzes are critical to the possibility of true food justice. This book nourishes new realities in our food system.”— Seth Holmes\, author of Fresh Fruit\, Broken Bodies: Migrant Farmworkers in the United States
URL:https://www.oldsf.bmkt.net/event/book-group-the-new-food-activism/
LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/02/foodactivismwithwalmartprotest.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180906T190000
DTEND;TZID=America/Los_Angeles:20180906T210000
DTSTAMP:20260513T053123
CREATED:20180620T172358Z
LAST-MODIFIED:20180825T222320Z
UID:7594-1536260400-1536267600@www.oldsf.bmkt.net
SUMMARY:Book Group: In Memoriam Anthony Bourdain\, 1956–2018
DESCRIPTION:For this Book Group meeting\, we will commemorate Anthony Bourdain\, 1956–2018\, by discussing some of his writings\, and a few obituaries. At our Book Group session\, we will watch some of the work he did for television. \nPlease prepare a dish using a Bourdain recipe or otherwise inspired by him. \nReading suggestions (thank you for the helpful input\, Peg) \nReading by Anthony Bourdain\n• Kitchen Confidential: Adventures in the Culinary Underbelly. \n• A Cook’s Tour: In Search of the Perfect Meal.\n•The Nasty Bits. \n• No Reservations: Around the World on an Empty Stomach. \n• Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook.  \nTo prepare: I suggest you pick one and find a passage or story in it that you can talk about. \nReading about Anthony Bourdain\nCollier Meyerson\, Elias Rodriques\, The Church of Food\, On Anthony Bourdain\, 1956–2018. n+1\, June 12\, 2018. \nArun Gupta\, Anthony Bourdain (1956–2018)\, Jacobin\, June 11\, 2018 \nAlison Alkon\, Anthony Bourdain\, America’s gastrodiplomat. New Food Economy\, June 12th\, 2018 \n\nNiraj Chokshi\, ‘Tony Was a Symphony’: Friends and Fans Remember Anthony Bourdain. New York Times\, June 8\, 2018 \n\n\nPatrick Radden Keefe\, Anthony Bourdain’s Moveable Feast. New Yorker\, February 13 & 20\, 2017 Issue \nTo prepare: Pick one or more and have something to share about it. \n\nWhat to watch during our session\nA list from which to choose: Anthony Bourdain Awards IMDb \n 
URL:https://www.oldsf.bmkt.net/event/in-memoriam-anthony-bourdain-1956-2018/
LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/06/Anthony-Bourdain-1956–2018.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180721T160000
DTEND;TZID=America/Los_Angeles:20180721T190000
DTSTAMP:20260513T053123
CREATED:20180610T033309Z
LAST-MODIFIED:20180717T153314Z
UID:7518-1532188800-1532199600@www.oldsf.bmkt.net
SUMMARY:Storytelling on Sparrow and Crow Farm
DESCRIPTION:The Slow Food Book Group is on summer break but we’d love for you to join us for a picnic and storytelling afternoon at Sparrow and Crow Farm. \nWe’ll share a meal together under Natalie’s redwood trees and informally exchange stories of food\, farming\, and our relationship to the land. \nThen\, while we enjoy coffee and dessert\, we’ll hear storytelling by local food writer Jonah Raskin. \nYou are also encouraged to formally share a story\, prose\, or poem (hopefully one you’ve created) during this storytelling time\, however\, please contact me with your plans before the event so we can make sure enough time is available and I can coordinate the order. \nWhat to bring: a dish to share and a favorite beverage \nCost: There is no charge for this event\, but a basket will be available if you would like to make a donation to Slow Foods Russian River as a thank you for coordinating the Book Club series. \nWho: Attendees don’t need to be current members of the Slow Food Book Group or Slow Food\, so feel free to invite a friend who has an interest in food and farming. \nWhere: We will send you the address of Sparrow and Crow Farm after your RSVP \nRSVP to natalie@sparrowcrowfarm.com We are limiting this event to 20 people\, so please RSVP early!  Directions and parking details will be provided after we hear you can attend.
URL:https://www.oldsf.bmkt.net/event/storytelling-on-sparrow-and-crow-farm/
LOCATION:Sparrow and Crow Farm\, Fulton\, CA
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/06/chicken.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180624T150000
DTEND;TZID=America/Los_Angeles:20180624T180000
DTSTAMP:20260513T053123
CREATED:20180610T163932Z
LAST-MODIFIED:20180625T210042Z
UID:7489-1529852400-1529863200@www.oldsf.bmkt.net
SUMMARY:2018 Summer Gathering
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Join us to celebrate the beauty and bounty of early summer in Sonoma County at our 2018 Summer Gathering on Sunday\, June 24\, 3-6 pm. \nThis is a free event but you need to get a ticket and will have the opportunity to support the work of the chapter by a donation. \n \nMembership: Please check your membership status in the footer of the newsletters you receive from us (where it says “update subscription preferences”). If you need to renew or wish to join do so with  Slow Food USA and mention that your affiliation is with Slow Food Russian River. Link here. \nOur aspirations for this meeting are to have fun\, enjoy each other AND\, of great importance\, to have in-depth conversation about the following: \n• What brought you to Slow Food Russian River?\n• What events and projects do you want to see in the future?\n• What energy\, ingeniousness\, expertise can you lend to our mission of bringing good\, clean and fair food to all who eat? \nOn this beautiful Sunday afternoon\, our unabashed goal is to lure/entice/seduce/beguile/cajole more of you to participate in the heart of our work. \nA potluck dinner will follow a discussion of the Calendar of events for the remainder of 2018\, the chapter current needs and how you might plug in\, and a fun exercise of what brought you to Slow Food Russian River. \nPlease bring your own table service\, plate\, silverware\, glass and napkin. Please bring a side dish\, appetizer\, or dessert to share. The chapter is providing a winery pour\, beer and cider too. We will also supply a main dish for the potluck\, a cucumber or lemon water dispenser and non alcoholic drinks. \nBring a friend who is interested in learning more about Slow Food Russian River.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nOur Sponsors\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/3″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n \n[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/3″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n \n[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/3″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/2018-summer-gathering/
LOCATION:2018 Summer Gathering\, 6300 Vine Hill School Rd\,\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Summer Meeting
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/06/summer-gathering-web.jpg
ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180623T170000
DTEND;TZID=America/Los_Angeles:20180623T193000
DTSTAMP:20260513T053123
CREATED:20180618T172648Z
LAST-MODIFIED:20180627T163534Z
UID:7559-1529773200-1529782200@www.oldsf.bmkt.net
SUMMARY:Honoree Dinner at Estero Cafe in Valley Ford
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Please join the Board of Directors of Slow Food Russian River for dinner to celebrate the contributions of these outstanding Slow Food members for their contributions to the work of our chapter. \nThe Honorees \n• Julie Atwood – All-around Supporter\n• Bob Burke – Our Apple Press Guy\n• Sue Deevy – Former Leader and Current Apple Gal\n• Jim Reichardt – The Duckman\n• Paula Shatkin – Our Apple Queen\n• Catherine Thode – The Turkey 4-H Gal \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]The Venue \nEstero  Cafe\n14450 CA-1\,\nValley Ford\, CA 94972 \nEstero Cafe on Facebook \nEstero Cafe is a Snail of Approval restaurant of Slow Food in Sonoma County\, a joint project of Slow Food Russian River and our sister chapter\, Slow Food Sonoma County North. We award the Snail of Approval to select local restaurants that embrace Slow Food principles: Good\, Clean and Fair food. \nThe Menu \n• Appetizers – Local fruit and cheese\n• Entrée – Lamb burgers with goat cheese\, or Vegetarian Option\, a house made veggie burger\n• Salad\n• Tea/Lemonade\n• Dessert \nBYO: Bring our own beverages to share at your table. \nThis will be a heart-warming evening. \nPlease RSVP with Paula Downing who can be emailed at hotpeppers (at) pon.net. Let her know if you wish the vegetarian option.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”-300″ overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]The Honorees[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”3/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Julie Atwood \nJulie Atwood is\, simply stated\, a great woman who has been doing consistent work for the agricultural community with immense love for many decades. She is also a horse lover – a character trait that deserves great honor all by itself.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”3/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Bob Burke \nBob Burke is a zealous\, enthusiastic lover of apples and apple farmers. He is rather a “mad professor” in that he is the creative\, energizing force behind our free Community Apple Press\, free apples for visiting tourists at the Sonoma County Airport among other projects. You can find him faithfully operating our free apple press at Luther Burbank Farm and the Gravenstein Apple Fair.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”3/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Sue Deevy \nSue Deevy was a faithful\, devoted member of our SFRR Leadership Team for many years.   She continues to work as a dedicated member of our Apple Core\, using her decades of experience in the food industry to keep us going forward as a force for good in support of local apples and apple farmers.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”3/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Jim Reichardt \nJim Reichardt is Liberty Duck.   He inherited a love of ducks from his ancestors and continues bringing good\, clean and fair duck to appreciative eaters throughout the country.   He was a member of the SFRR Leadership Team for over a decade bringing great fun\, inspiration and love to all those who cross his path.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”3/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Paula Shatkin \nPaula Shatkin has been a dedicated\, committed\, inspired member of our SFRR leadership team for 16 year. An advocate for local biodiversity\, she started the Gravenstein Apple Presidium\, the first Slow Food Presidium project in California\, and one of only five Presidia in the U.S.\, and continues to lead the work of our Apple Core on behalf of saving local apples and apple farmers. \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”3/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Catherine Thode \nCatherine Thode has been our connection with local 4-H youth who raise turkeys for our heritage turkey project.   Willi Bird Turkeys began as a 4-H project several decades ago. Catherine may just be the woman responsible for creating another Willi Bird in our community.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nThe Dinner Programme\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nOur Six Honorees at the Slow Food Russian River Honoree Dinner\, June 23\, Estero Cafe\, Valley Ford\, CA\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/6″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nJulie Atwood \n[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/6″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nBob Burke \n[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/6″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nSue Deevy \n[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/6″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nJim Reichardt \n[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/6″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nPaula Shatkin \n[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/6″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nCatherine Thode \n[/vc_column_text][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/honoree-dinner-at-estero-cafe-in-valley-ford/
LOCATION:Estero Cafe\, 14450 CA-1\, Valley Ford\, CA\, 94972
CATEGORIES:Slow Dinner
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/06/estero-cafe-positive-impact-crawl-nl.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180616T093000
DTEND;TZID=America/Los_Angeles:20180616T123000
DTSTAMP:20260513T053123
CREATED:20180520T203106Z
LAST-MODIFIED:20180611T135419Z
UID:7425-1529141400-1529152200@www.oldsf.bmkt.net
SUMMARY:2018 Children Strawberry Feasts Forever
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]With regret Slow Food Russian River had to CANCEL this event.\nWe apologize for your disappointment. \nTicket holders will be reimbursed\, as will people who gave a donation. \nThank you all. \n**** \n\nExplore local strawberries with a variety of fun children activities\n2018 Children Strawberry Feasts Forever\nSaturday\, June 16\, 9:30am – 12:30pm\nFlatbed Farm (follow Flatbed Farm on Facebook)\n13450 Highway 12\, Glen Ellen\, CA\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n\n\n\n\n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSpace is limited and this event will sell out so get your ticket today!  Only kids can buy tickets but parents and other guardians can give a donation. \n  \n\n\n\n\n\n\n\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” top_padding=”-100″ overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text css=”.vc_custom_1526935514410{margin-top: -10px !important;}”]\n\n\n\n****** \nHi Kids\, \nDid you know that there are many kinds of strawberries\, looking and tasting all a bit different? \nFor this event you’ll be at Flatbed Farm in Glen Ellen\, CA collecting strawberries on the field and tasting different varieties\, some grown at other farms in Sonoma County. \nThere will be strawberry activities and delicious bites showing you how you can cook with strawberries. You will get a Passport to the different destinations on the farm. Don’t forget to ask the border guard to stamp your passport as proof you did the activity. \nStrawberry Patch \nStrawberry Art \nTasting Four Varieties \nSweet & Savory \nAssembling Your Own Treat \n Sounds of the Farm \nStrawberry Run \nAnd you will learn the important strawberry words so you can talk like a strawberry farmer. \nWe will be on a working farm; sturdy closed toed shoes and sun protection are highly recommended.  Parents: plan to carry small children as the farm is not very stroller or wheelchair accessible.\n\n\n\n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”padding-5-percent” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][carousel script=”carouFredSel” autorotate=”true” easing=”linear”][item id=”1526871501-1-71″ tab_id=”1526871739298-6″ title=”Item”][vc_column_text css=”.vc_custom_1526874109793{margin-right: 10px !important;margin-left: 10px !important;}”][/vc_column_text][/item][item id=”1526871501-2-78″ tab_id=”1526871739657-4″ title=”Item”][vc_column_text css=”.vc_custom_1526874185528{margin-right: 10px !important;margin-left: 10px !important;}”][/vc_column_text][/item][item id=”1526871501-3-6″ tab_id=”1526871739949-6″ title=”Item”][vc_column_text css=”.vc_custom_1526874202047{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526873250303-0-7″ tab_id=”1526873250309-1″][vc_column_text css=”.vc_custom_1526874219044{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526873871849-0-6″ tab_id=”1526873871852-8″][vc_column_text css=”.vc_custom_1526874241932{margin-right: 10px !important;margin-left: 10px !important;}”][/vc_column_text][/item][item title=”Item” id=”1526874309421-0-6″ tab_id=”1526874309425-4″][vc_column_text css=”.vc_custom_1526874385873{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526874390332-0-6″ tab_id=”1526874390336-3″][vc_column_text css=”.vc_custom_1526874445426{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526874492414-0-2″ tab_id=”1526874492418-2″][vc_column_text css=”.vc_custom_1526874555660{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526874558016-0-0″ tab_id=”1526874558019-9″][vc_column_text css=”.vc_custom_1526874651872{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526874688254-0-0″ tab_id=”1526874688258-7″][vc_column_text css=”.vc_custom_1526874774523{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526874809753-0-9″ tab_id=”1526874809757-0″][vc_column_text css=”.vc_custom_1526874866035{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526874869587-0-7″ tab_id=”1526874869590-7″][vc_column_text css=”.vc_custom_1526874963574{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526874967113-0-6″ tab_id=”1526874967115-1″][vc_column_text css=”.vc_custom_1526875024066{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526875084250-0-5″ tab_id=”1526875084253-8″][vc_column_text css=”.vc_custom_1526875148276{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][item title=”Item” id=”1526875588662-0-6″ tab_id=”1526875588668-2″][vc_column_text css=”.vc_custom_1526875694682{margin-right: 10px !important;margin-left: 10px !important;}”]\n \n[/vc_column_text][/item][/carousel][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/2018-children-strawberry-feasts-forever/
LOCATION:Flatbed Farm\, 13450 Sonoma Highway 12\, Glen Ellen\, CA\, 95442\, United States
CATEGORIES:Children Event
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/05/Strawberry-Feasts-featured-1.jpg
ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180607T190000
DTEND;TZID=America/Los_Angeles:20180607T210000
DTSTAMP:20260513T053123
CREATED:20180402T162034Z
LAST-MODIFIED:20180521T025222Z
UID:7285-1528398000-1528405200@www.oldsf.bmkt.net
SUMMARY:Book Group: What we eat when we eat alone\, by Deborah Madison and Patrick McFarlin
DESCRIPTION:The Slow Food Russian River Book Group will be discussing What We Eat When We Eat Alone: Stories and 100 Recipes\, by Deborah Madison and Patrick McFarlin (Gibbs Smith\, 2009) on Thursday\, June 7\, 7-9 pm. \nDeborah Madison writes on her website: Not all meals are shared\, recipes don’t always matter\, nor does all the knowledge we may have about cooking and eating. What We Eat When We Eat Alone sneaks a look at our solitary doings in the kitchen when no one else is there to watch or comment and uncovers an often humorous glimpse of unfettered human activity. What We Eat When We Eat Alone grew out of Patrick McFarlin’s habit of questioning chefs and food writers about their solitary practices when we were traveling as part of Oldways Preservation and Trust’s food think tank. More… \nThe Book Group meets the first Thursday of the month\, 7 – 9pm\, usually in Sebastopol. It’s a convivial dinner. Please bring a side dish or dessert for four and a beverage. \nTo RSVP and get directions please email the SFRR Book Group <sfrrbookgroup@gmail.com> If you have not attended the Book Group before please tell a bit about yourself. Same if you wish to receive the newsletter of the Book Group. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout Deborah Madison\nDeborah Madison is the author of nine cookbooks and countless articles on food\, cooking\, and farming. Her books have been honored with two Julia Child Cookbook of the Year awards and four James Beard awards\, among others. Deborah is a longtime active leader in slow food and she sits on the board of the Seed Savers Exchange. She lives in Galisteo\, New Mexico\, with her husband\, Patrick McFarlin. \nAbout Patrick McFarlin\nPatrick McFarlin is a journeyman painter and graphic designer. His fine art has been shown in New York\, San Francisco\, Houston\, Scottsdale\, and Santa Fe\, among other cities. He is the creator of Pat’s Downtown Club\, featured on CBS Sunday Morning. He has received numerous awards and fellowships for his painting. He works out of his studio in Santa Fe\, New Mexico. \nPublishers Blurb\nPublishers Blurb of What we eat when we eat alone\, by Deborah Madison and Patrick McFarlin \nRenowned vegetarian cookbook auhor Deborah Madison set out to learn what people chew on when there isn’t anyone else around. The responses are surprising—and we aren’t just talking take-out or leftovers. This is food-gone-wild in its most elemental form. \nIn a conversational tone\, What We Eat When We Eat Alone explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food. \nThe book is illustrated with the delightful art of Patrick McFarlin\, and each chapter ends with recipes for those who dine alone. \nReviews of What we eat when we eat alone\n• ‘What We Eat When We Eat Alone’ by Deborah Madison\, By Mary MacVean\, July 08\, 2009 | 12:00 AM LA Times \n\n• Host Liane Hansen discusses the quirks of solo dining with Deborah Madison and Patrick McFarlin\, the author and the illustrator of the new book\, What We Eat When We Eat Alone. NPR\, July 5\, 2009\, 8:00 AM ET (Weekend Edition Sunday) \n• Linda Falkenstein in Isthmus | Madison\, Wisconsin\, January 27\, 2010: Cookbooks are so often about the ideal we have of food. From Julia Child’s Mastering the Art of French Cooking onward\, cookbooks have given us the means to elevate what we serve at home. Then there’s the reality. If you’re solo — if you live alone or if you find yourself single while your usual living and dining partner is away on a business trip — and the kitchen is suddenly yours alone\, what do you cook? More… \n  \n 
URL:https://www.oldsf.bmkt.net/event/what-we-eat-when-we-eat-alone/
LOCATION:CA
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/04/What-we-eat-when-we-eat-alone-by-Deborah-Madison-and-Patrick-McFarlin.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180503T190000
DTEND;TZID=America/Los_Angeles:20180503T210000
DTSTAMP:20260513T053123
CREATED:20180303T042336Z
LAST-MODIFIED:20180303T043034Z
UID:7256-1525374000-1525381200@www.oldsf.bmkt.net
SUMMARY:Book Group: Foodopoly\, by Wenonah Hauter
DESCRIPTION:The Slow Food Russian River Book Group will be discussing Foodopoly: The Battle Over the Future of Food and Farming in America\, by Wenonah Hauter (William Morrow\, 2018) on Thursday\, May 3\, 7-9 pm. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm\, usually in Sebastopol. It’s a convivial dinner. Please bring a side dish or dessert for four and a beverage. \nTo RSVP and get directions please email the SFRR Book Group <sfrrbookgroup@gmail.com> If you have not attended the Book Group before please tell a bit about yourself. Same if you wish receive the newsletter of the Book Group. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout Wenonah Hauter \nWenonah Hauter is the founder and executive director of Food & Water Watch and Food & Water Action Fund. Wenonah has three decades of experience campaigning and writing on food\, water\, energy and environmental issues. She has trained and mentored hundreds of organizers and activists across the country and worked at the national\, state and local levels to develop policy positions and legislative and field strategies to secure real wins for communities and the environment. \nFrom 1997 to 2005 she served as Director of Public Citizen’s Energy and Environment Program\, which focused on water\, food and energy policy. More… \nPublishers Blurb of Foodopoly by Wenonah Hauter \nIn the tradition of the bestselling The World According to Monsanto\, Foodopoly tells the shocking story of how agricultural policy has been hijacked by lobbyists\, driving out independent farmers and food processors in favor of companies such as Cargill\, Tyson\, Kraft\, and ConAgra. “A meticulously documented account of how we have lost control of our food system” (Steve Gliessman\, professor emeritus of agro-ecology\, UC–Santa Cruz)\, the book demonstrates how the impacts ripple far and wide\, from economic stagnation in rural communities at home to famines in poor countries overseas. In the end\, author Wenonah Hauter argues that solving this crisis will require a complete structural shift\, a grassroots movement to reshape our food system from seed to table—a change that is about more… \nReviews of Foodopoly by Wenonah Hauter \nBook Review: “Foodopoly\,” by Wenonah Hauter | Civil Eats \n  \n  \n  \n 
URL:https://www.oldsf.bmkt.net/event/book-group-foodopoly-wenonah-hauter/
LOCATION:CA
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/03/Wenonah-Hauter-with-cover.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180405T190000
DTEND;TZID=America/Los_Angeles:20180405T210000
DTSTAMP:20260513T053123
CREATED:20180210T181357Z
LAST-MODIFIED:20180326T022812Z
UID:7214-1522954800-1522962000@www.oldsf.bmkt.net
SUMMARY:Book Group: Hippie Food\, by Jonathan Kauffman
DESCRIPTION:The Slow Food Russian River Book Group will be discussing Hippie Food: How Back-to-the-Landers\, Longhairs\, and Revolutionaries Changed the Way We Eat\, by Jonathan Kauffman (William Morrow\, 2018) on Thursday\, April 5\, 7-9 pm. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm\, usually in Sebastopol\, but for this session in Rohnert Park. It’s a convivial dinner. Please bring a dish for four and a beverage. \nTo RSVP and get directions please email the SFRR Book Group <sfrrbookgroup@gmail.com> If you have not attended the Book Group before please tell a bit about yourself. Same if you wish receive the newsletter of the Book Group. \nMembership \nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout Jonathan Kauffman \n\n\n\n\n\n\nJonathan Kauffman grew up in a liberal Mennonite family in Indiana in which headcheese\, scrapple and sauerkraut had been ditched in favor of lentil casseroles and tofu stirfries. (No one could have convinced his parents to give up pie\, however.) \nHe fell in love with restaurants after filling in a few shifts on the dishwashing station at a small bistro in St. Paul\, Minnesota\, back when the balsamic vinegar and sheep’s milk cheese the cooks used were the strangest things he had ever tasted. After college\, he moved to San Francisco and cooked for a number of years\, then left the kitchen for the more lucrative world of journalism. \nJonathan reviewed restaurants in the Bay Area and Seattle for 11 years as the staff critic at the East Bay Express\, the Seattle Weekly\, and SF Weekly. In 2015\, he joined the food section at the San Francisco Chronicle\, where he broadly covers the intersection of food and culture. \nHis reporting and criticism have won awards from the James Beard Foundation\, the California Newspaper Publishers Association\, the International Association of Culinary Professionals\, and the Association of Food Journalists\, among others\, and his articles have been anthologized in several editions of Best Food Writing. \nJonathan has contributed regularly to Tasting Table\, San Francisco magazine\, Wine & Spirits\, and Lucky Peach (RIP)\, and has spoken on numerous radio programs and public events. More… \n\n\n\n\n\n\n\n\n\nPublishers Blurb of Hippie Food\, by Jonathan Kauffman \nAn enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements\, charismatic gurus\, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. \nFood writer Jonathan Kauffman journeys back more than half a century—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. Impeccably researched\, Hippie Food chronicles how the longhairs\, revolutionaries\, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food. \nFrom 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 quotidian whole-foods staples—including sprouts\, tofu\, yogurt\, brown rice\, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast\, through Oregon\, Texas\, Tennessee\, Minnesota\, Michigan\, Massachusetts\, and Vermont\, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country. \nA slick mix of gonzo playfulness\, evocative detail\, skillful pacing\, and elegant writing\, Hippie Food is a lively\, engaging\, and informative read that deepens our understanding of our culture and our lives today. \nReviews \nThe Far Out History Of How Hippie Food Spread Across America\, NPR January 23\, 2018 \nBibliographic Details \n\n\n\n\nTitle Hippie food: how back-to-the-landers\, longhairs\, and revolutionaries changed the way we eat\n\n\nAuthor\n\n\n\n Jonathan Kauffman author\n\n\n\n\n\nSubjects\n\n\n\nFood habits — United States — History — 20th century\n\n\nNatural foods — United States — History\n\n\nNatural foods industry — United States — History\n\n\n\n\n\nDescription\n\n\n\nFruits\, seeds\, and (health) nuts in Southern California — Brown rice and the macrobiotic pioneers — Brown bread and the pursuit of wholesomeness — Tofu\, the political dish — Back-to-the-landers and organic farming — Vegetarians on the curry trail — Food co-ops\, social revolutionaries\, and the birth of an industry.\n\n\n“An enlightening narrative history–an entertaining fusion of Tom Wolfe and Michael Pollan–that traces the colorful origins of once unconventional foods and the diverse fringe movements\, charismatic gurus\, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century–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. Impeccably researched\, Hippie Food chronicles how the longhairs\, revolutionaries\, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food. 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 quotidian whole-foods staples–including sprouts\, tofu\, yogurt\, brown rice\, and whole-grain bread–were introduced and eventually became part of our diets. From coast to coast\, through Oregon\, Texas\, Tennessee\, Minnesota\, Michigan\, Massachusetts\, and Vermont\, Kauffman tracks hippie food‘s journey from niche oddity to a cuisine that hit every corner of this country. A slick mix of gonzo playfulness\, evocative detail\, skillful pacing\, and elegant writing\, Hippie Food is a lively\, engaging\, and informative read that deepens our understanding of our culture and our lives today.” —\n\n\nIncludes bibliographical reference (pages 293-332) and index.\n\n\nText in English.\n\n\n\n\n\nPublisher\n\n\n\nNew York\, NY : William Morrow\, an imprint of HarperCollins Publishers\n\n\n\n\n\nCreation Date\n\n\n\n2018\n\n\n\n\n\nFormat\n\n\n\n344 pages ; 24 cm.\n\n\n\n\n\nLanguage\n\n\n\nEnglish\n\n\n\n\n\nIdentifier\n\n\n\nISBN : 9780062437303\n\n\nISBN : 0062437305\n\n\nDewey : 394.1/20973\n\n\n\n\n\nOCLC Number\n\n\n\n1019909301\n\n\n1002685991
URL:https://www.oldsf.bmkt.net/event/book-group-hippie-food-by-jonathan-kauffman/
LOCATION:Private Home in Rohnert Park\, Rohnert Park\, CA\, United States
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/02/Hippie-Food-How-Back-to-the-Landers-Longhairs-and-Revolutionaries-Changed-the-Way-We-Eat-by-Jonathan-Kauffman.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180324T134500
DTEND;TZID=America/Los_Angeles:20180324T144500
DTSTAMP:20260513T053123
CREATED:20180323T064307Z
LAST-MODIFIED:20180323T064352Z
UID:7273-1521899100-1521902700@www.oldsf.bmkt.net
SUMMARY:Worth Our Weight apprentices demonstrating their Knife Skills
DESCRIPTION:Slow Food Russian River is sponsoring apprentices from Worth Our Weight so they can attend the screening of the film Knife Skills at the Sebastopol Documentary Film Festival on Saturday\, March 24\, 2018\, 12:15pm (in the Shorts Program 3) Rialto Cinemas #7. (Details below) \nAfter the screening the students of Worth Our Weight will give a demonstration of their knife skills and hand out samples of their creations\, under the portico in front of Taylor Maid Organic Coffee\, California Sister Floral Design & Supply\, and Reframe Hair Gallery\, 6790 McKinley St #180\, Sebastopol. We thank these local businesses for their community support. \nWorth Our Weight apprentices are young people from 16-24 who have faced major challenges in their lives\, including foster care\, difficulties with the law\, homelessness\, and significant family disruption. It provides culinary and food service training. \nThe film Knife Skills is an 2018 Oscar-nominated documentary about a Cleveland restaurant that trains and employs former inmates. \nWorth Our Weight\nWOW was founded in 2006 by chef Evelyn Cheatham. She was named a “Woman of the Year” by U.S. Rep. Mike Thompson on March 1\, 2016. \nThe goal of the Worth Our Weight is to transform at-risk young adults into food industry professionals in a 12-week boot-camp type training and place them into jobs. We take twelve apprentices per session\, who have faced major challenges in their lives\, including abandonment\, foster care system\, legal difficulties\, homelessness and significant family disruption. Apprentices can live at the W.O.W. house for a nominal fee or on their own. \nThe Worth Our Weight program includes training in professional cooking\, sustainable farming\, and life skills\, developing their appreciation of high-quality food prepared by chefs and food service professionals. \nWe hold our apprentices to the highest standard of excellence and for many\, this is the first time they have had that experience. These young adults rise to meet these expectations. Under the leadership of Executive Director Evelyn Cheatham\, WOW emphasizes responsibility\, accountability and teamwork\, skills that produce success in any field apprentices may choose going forward. \nTuition for this award-winning culinary apprentice program is $1200. Some partial and full scholarships are available. \nIf you would like to sponsor an apprentice\, your $1200 donation can truly change the life of the recipient!
URL:https://www.oldsf.bmkt.net/event/worth-our-weight-apprentices-demonstrating-their-knife-skills/
LOCATION:Portico\, 6790 McKinley St #180\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Film Event
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/03/worthourweight-students-02.jpg
ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180324T121500
DTEND;TZID=America/Los_Angeles:20180324T140000
DTSTAMP:20260513T053123
CREATED:20180226T172244Z
LAST-MODIFIED:20180227T221626Z
UID:7234-1521893700-1521900000@www.oldsf.bmkt.net
SUMMARY:FILM: Knife Skills\, Sponsored by Slow Food Russian River
DESCRIPTION:The Film: Knife Skills\nSlow Food Russian River is proud to sponsor the Academy Award® nominated documentary Knife Skills\, directed by Thomas Lennon\, as part of the 11th Annual Sebastopol Documentary Film Festival. Two screenings: Saturday\, March 24\, 2018\, 12:15pm (in the shorts program 3) Rialto Cinemas #7 & Sunday\, March 25\, 2018\, 1:15pm\, Rialto Cinemas #8 (as part of the Oscar Nominees program). \nTickets for Knife Skills\nIndividual Tickets for the film are $15 (General Admission) and $12 for members of the Sebastopol Documentary Film Festival. Membership has perks! Highly Recommended. Use the Membership Code you receive to reap the benefits. Festival Passes are $250 (General Admission) and $225 (Members). \nIMPORTANT: Please show up at least 15 minutes before the screening! The thing is that tickets guarantee a seat only until 15 minutes prior to the start of all films and presentations. Fifteen minutes prior to showtime\, empty seats will be resold\, believe it or not. Worse\, late-coming ticket holders will have to queue in the Wait Line to be admitted with their ticket. \nThere are three ways to purchase tickets or passes: \n• Online for this film here (Saturday\, March 24th\, 12:15 PM Shorts Program 3 – Wildland\, Knife Skills at Rialto 7) or here (Sunday\, March 25th\, 1:15 PM Oscar Nominees – Knife Skills & Negative Space Rialto #8) and in general at https://sebastopolfilmfestival.org/portfolio-item/tickets-and-passes/ \nYou can purchase tickets for individual films via the schedule to discover films and events throughout the festival weekend. \n• In Person at Sebastopol Center for the Arts (SCA)\n282 South High Street\nSebastopol\, CA 95472 \n• By Telephone at 707-829-4797 x303 ($5 surcharge per phone order)\nHours: Tues-Fri\, 10am – 4pm\, Sat-Sun 1-4pm \nSynopsis of Knife Skills\nWhat does it take to build a world-class French restaurant? What if the staff is almost entirely men and women just out of prison? What if most have never cooked or served before\, and have barely two months to learn their trade? \nKnife Skills follows the hectic launch of Edwins restaurant in Cleveland. In this improbable setting\, with its mouth-watering dishes and its arcane French vocabulary\, we discover the challenges of men and women finding their way after their release. We come to know three trainees intimately\, as well as the restaurant’s founder\, who is also dogged by his past. These men and women all have something to prove\, and all struggle to launch new lives\, an endeavor as pressured and perilous as the ambitious restaurant launch of which they are a part. More… \n  \nFrom the Press\nAn Oscar-Nominated Documentary About Fine Dining and Life After Prison\, by Sarah Larson. The New Yorker\, Culture Desk\, February 6\, 2018 \nAs Thomas Lennon’s forty-minute Oscar-nominated documentary short “Knife Skills” begins\, it’s opening night at Edwins\, a new French restaurant in Cleveland. Just before showtime\, a sharp-dressed proprietor in a pink necktie talks to his staff in the dining room. “This is going to be the most anticipated restaurant opening that Cleveland’s seen\,” he tells them. “And it happens today in about ten minutes.” He’s earnest\, happy\, and intense\, with a kind look in his eyes; they’re nervous but excited\, in chef’s whites and the vest-based formal wear of the dining room. The cause for the anticipation is hinted at by two title cards: one that tells us that Edwins aims to be the best classic French restaurant in the United States\, and another that tells us that Edwins is staffed by people recently released from prison. In the kitchen that night\, as pressure builds\, a French chef with a heavy accent yells\, “I need zhose rabbits\, now!” The film cuts to six weeks earlier\, as Edwins\, which is both a culinary school and a restaurant\, welcomes its first class. More… \n  \nAbout the Director\nThomas Furneaux Lennon (born 1951) is a documentary filmmaker. His films\, broadcast on PBS and HBO\, have won an Academy Award and have been nominated for the Oscar four times. He has also received two George Foster Peabody Awards\, two national Emmys and two DuPont-Columbia Journalism awards. With filmmaker Ruby Yang\, he mounted a vast multi-year AIDS prevention campaign seen over a billion times on Chinese television. Together they made a trilogy of short documentary films about modern China\, including The Blood of Yingzhou District\, which won an Oscar in 2007\, and The Warriors of Qiugang\, nominated in 2011\, which profiles an Anhui Province farmer’s multi-year campaign to halt the poisoning of his village water by a nearby factory. Three weeks after the Oscar nomination\, the local government of Bengbu\, in Anhui\, announced a 200 million yuan (US$30 million) clean-up of the toxic site shown in the film. He produced two historical series on PBS: The Irish in America: Long Journey Home (1998) and Becoming American: The Chinese Experience with Bill Moyers (2003). The Battle Over Citizen Kane (1996) co-written with the late Richard Ben Cramer\, marked his first Oscar nomination and was adapted into a fiction film\, RKO 281\, starring John Malkovich and Melanie Griffith. More…
URL:https://www.oldsf.bmkt.net/event/knife-skills/
LOCATION:CA
CATEGORIES:Film Event
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/02/knife-skills-still.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180309T170000
DTEND;TZID=America/Los_Angeles:20180309T190000
DTSTAMP:20260513T053123
CREATED:20180307T011513Z
LAST-MODIFIED:20180307T085502Z
UID:7269-1520614800-1520622000@www.oldsf.bmkt.net
SUMMARY:The Art and Taste of Crafted Meat
DESCRIPTION:Slow Food Russian River and\nZazu Kitchen + Farm\nare pleased to host an event\nshowcasing the art and taste of\nCrafted Meat\nFriday\, March 9\, 2018\n5:00 – 7:00PM\nZazu Kitchen + Farm at The Barlow\n6770 McKinley St #150\, Sebastopol\, CA 95472\n\nJoin us for Happy Hour\nand conversation with\nHendrik Haase\nAuthor & Culinary Curator\nand\nJohn Stewart & Duskie Estes \nThe King & Queen of Porc \n$30 Tickets include Beer & Bite:\nRussian River Blind Pig\nSalsiccia & Gnocchi Fritto with Fennel \nCrafted Meat Tickets \n\n 
URL:https://www.oldsf.bmkt.net/event/art-taste-crafted-meat/
LOCATION:Zazu\, CA\, 95472\, United States
CATEGORIES:Meat Event
ATTACH;FMTTYPE=image/png:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/03/craftedmeat.png
ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180301T190000
DTEND;TZID=America/Los_Angeles:20180301T210000
DTSTAMP:20260513T053123
CREATED:20180205T175023Z
LAST-MODIFIED:20180205T190159Z
UID:7150-1519930800-1519938000@www.oldsf.bmkt.net
SUMMARY:Book Group: A Taste of Paris\, by David Downie
DESCRIPTION:  \n  \nThe Slow Food Russian River Book Group will be discussing A Taste of Paris: A History of the Parisian Love Affair with Food\, by David Downie (St. Martin’s Press\, September 26\, 2017) \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nPlease RSVP on Meetup and spread the word about this Book Group. Location revealed on Meetup. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nAbout David Downie\nDavid D. Downie (born 1958 in San Francisco) is a multilingual Paris-based American nonfiction author\, crime novelist and journalist who writes most often about culture\, food and travel. \nA graduate of the University of California\, Berkeley\, Downie took a master’s degree in Italian from Brown University in Providence\, Rhode Island\, where he was a Kenyon Scholar and University Fellow. After working in the early 1980s as a translator\, interpreter and press officer in Milan\, he moved to Paris. His writing reflects an abiding interest in French and Italian culture\, politics\, food and language. \nHis articles have appeared in about 50 publications\, print and online\, including The Los Angeles Times\, San Francisco Chronicle\, Bon Appétit\, Gourmet\, Gastronomica\, The Art of Eating\, Australian Financial Review\, Salon.com\, Epicurious.com and Concierge.com. He has acted as Paris correspondent\, contributing editor or European editor for a number of publications\, including Appellation\, Art & Antiques and Departures. His writing has also appeared in anthologies\, among them The Collected Traveler volumes on Paris\, Southwest France and Central Italy. More… \nPublishers Blurb of A Taste of Paris\, by David Downie\nA Taste of Paris is a delectable culinary history of the gastronomic capital of the world\, written by David Downie\, the critically acclaimed author of Paris\, Paris: Journey Into the City of Light and A Passion for Paris: Romanticism and Romance in the City of Light. \nIn his trademark witty and informative style\, David Downie embarks on a quest to discover “What is it about the history of Paris that has made it a food lover’s paradise?” Long before Marie Antoinette said\, “Let them eat cake!” (actually\, it was brioche)\, the Romans of Paris devoured foie gras\, and live oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two part meal featuring hare stew\, eel soup\, and honeyed wine; during the last great banquet at Versailles a year before the Revolution the gourmand Louis XVI savored thirty-two main dishes and sixteen desserts; yet\, in 1812\, Grimod de la Reynière\, the father of French gastronomy\, regaled guests with fifty-two courses\, fifteen wines\, three types of coffee\, and seventeen liqueurs. \nFollowing the contours of history and the geography of the city\, Downie sweeps readers on an insider’s gourmet walking tour of Paris and its environs in A Taste of Paris\, revealing the locations of Roman butcher shops\, classic Belle Epoque bistros serving diners today and Marie Antoinette’s exquisite vegetable garden that still supplies produce\, no longer to the unfortunate queen\, but to the legendary Alain Ducasse and his stylish restaurant inside the palace of Versailles. Along the way\, readers learn why the rich culinary heritage of France still makes Paris the ultimate arbiter in the world of food. \nMargaret Quamme reviews in Booklist \nStarting with the years during which the Romans dominated the little town that would grow into Paris\, he moves through the ages\, lingering affectionately in the eighteenth century and tossing in literary references as well as more strictly food-related ones. While Downie may not be temperamentally suited for writing a strictly chronological history\, most readers will enjoy his free associative jumps into seemingly unrelated areas of French history and life\, and no one will mistake his love for his adopted country. Booklist\, August 1\, 2017\, Vol.113(22)\, p.16(1) \nTHE SALT – NPR \n‘A Taste Of Paris’: How The City Of Light Became The City Of Food\nNovember 8\, 2017 • In his new book\, food historian David Downie takes readers on a gourmet jaunt through time to reveal how the French capital became a gastronomic powerhouse. (Hint: You can thank Rome.) Listen… \nWandering Educators \n“I’ve long loved [David Downie’s] books on Paris\, for their illumination of a city so many people love. He is a consummate researcher\, his books brimming with details I’d never known before\, but he’s also a storyteller – I can’t put his books down. So let me share his new book (as always\, I stayed up WAY too late reading it)\, A Taste of Paris: A History of the Parisian Love Affair with Food.  More… \nMiranda Seymour\, France’s Love Affair With Food\, New York Times\, Feb 2\, 2018 \nIn a book that skillfully combines culinary history with reports from some of the city’s most tasteful arrondissements\,[David Downie] adopts the conceit of a historian’s walking tour\, conflating past with present in gorgeous style. More… \nKIRKUS \nThe author … offers capsule reviews—not always favorable—of some of Paris’ 10\,000 restaurants. He is not a fan of pretension\, noise\, corporate ownership\, stratospheric prices\, or what he calls “karaoke cuisine\,” characterized by “industrial sauce\,” microwaved entrees\, “multiple courses for under $20\,” and “pink and familiar decor.” His disdain is especially harsh regarding “super-bobo” eateries with “could-be-anywhere cooking.” More…
URL:https://www.oldsf.bmkt.net/event/book-group-a-taste-of-paris-by-david-downie/
LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2018/02/David-Downie-A-Taste-of-Paris.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180201T190000
DTEND;TZID=America/Los_Angeles:20180201T210000
DTSTAMP:20260513T053123
CREATED:20171001T032437Z
LAST-MODIFIED:20180122T172841Z
UID:6728-1517511600-1517518800@www.oldsf.bmkt.net
SUMMARY:Book Group: What She Ate\, by Laura Shapiro
DESCRIPTION:The Slow Food Russian River Book Group will be discussing What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Viking\, 2017)\, by Laura Shapiro. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \n  \nAbout Laura Shapiro\nLaura Shapiro was an award-winning writer at Newsweek for more than fifteen years. Her articles have appeared in many publications\, including The New York Times\, Rolling Stone\, Granta\, and Gourmet. She is at work on a book about how women’s attitudes toward food in the late ’40s to early ’60s presaged the cultural and culinary revolutions to come. More… \nPublishers Blurb of What She Ate\, by Laura Shapiro\nSix  “mouthwatering” (Eater.com) short takes on six famous women through the lens of food and cooking\, probing how their attitudes toward food can offer surprising new insights into their lives\, and our own. Everyone eats\, and food touches on every aspect of our lives—social and cultural\, personal and political. Yet most biographers pay little attention to people’s attitudes toward food\, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food\, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love\, work\, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time\, and most are still famous in ours; but until now\, nobody has told their lives from the point of view of the kitchen and the table.It’s a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth\, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis\, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt\,  First Lady and rigorous protector of the worst cook in White House history; Eva Braun\, Hitler’s mistress\, who challenges our warm associations of food\, family\, and table; Barbara Pym\, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown\, the editor of Cosmopolitan\, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.
URL:https://www.oldsf.bmkt.net/event/book-group-what-she-ate-by-laura-shapiro/
LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/09/What-She-Ate-by-Laura-Shapiro.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180128T150000
DTEND;TZID=America/Los_Angeles:20180128T180000
DTSTAMP:20260513T053123
CREATED:20171227T190830Z
LAST-MODIFIED:20180124T234641Z
UID:7127-1517151600-1517162400@www.oldsf.bmkt.net
SUMMARY:2018 Annual Meeting
DESCRIPTION:All Good\, Clean and Fair Food Lovers are invited to get together for conviviality\, conversation\, and a delicious meal prepared by Isa Jacoby at our 2018 Annual Meeting where we will lay out the year ahead.  \nBring appetizers and desserts\, beverages (alcoholic or otherwise). Bring your own plates\, napkins\, utensils\, glassware. And bring a friend and learn about the impact of Slow Food to help create a healthier food system and how you can be a part of our international movement. \nSunday\, January 28\, 2018\n3 – 6 pm\nSebastopol Subud Hall \nFree but you need to RSVP\n\nWe will cover these topics at our 2018 Annual Meeting\n• Recap of our work for 2017 and looking forward to 2018 projects including reports about and discussion of: \n • Steele Lane School Garden\n• Gravenstein Apple Presidium and Sebastopol Community Apple Press\n• 4-H Turkey Project\n• Book Group\n• Snail of Approval Project in partnership with Slow Food Sonoma County North\n• Slow Food Nations\, Denver\, July 13-15\, 2018\n• Strawberry Event 2018 (photos of 2017)\n• Cider Event\n• Media Team\n• Treasurer’s Report \n •  Election of Leadership Team for 2018 \n • Opportunities to get involved as a provisional leader\, or as a volunteer at an event or on a project: Sign-up at the meeting! \nAbout Slow Food Russian River\n\n\n\n\nWe are Slow Food Russian River\, Sonoma County\, California\, a SFUSA chapter of Slow Food\, the international organization dedicated to a biodiverse food system that provides Good Food\, Healthy Food\, Clean Environment\, Fair Pay\, and Food Justice. \nWe are located in Sonoma County\, California\, in an area covering Santa Rosa\, Rohnert Park and Cotati\, and further toward the Pacific Ocean\, with towns and hamlets in West County\, such as Sebastopol\, Freestone\, Valley Ford\, Bodega and Bodega Bay\, Occidental\, Graton\, Forestville\, Guerneville\, Jenner\, Duncan Mills\, Rio Nido. \n\n\n\n\n\n\n\n\nSonoma County is well known for the wealth and breadth of its agricultural heritage and its open spaces. Our grapes and wines\, our apples\, cider and Eau de Vie de Pomme\, our barley\, hops\, and beers\, our sheep\, goats and cows\, and milk\, yoghurts\, and cheeses\, the wools and meats\, charcuterie. \nTo check your membership status see the footer of your copy of our latest newsletter (“update subscription preferences “). \nTo become a member of Slow Food Russian River sign up at Slow Food USA and give “Russian River” as your desired chapter affiliation.
URL:https://www.oldsf.bmkt.net/event/2018-annual-meeting/
LOCATION:Subud Hall\, 234 Hutchins Ave\, Sebastopol\, CA\, 95472\, United States
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/12/annualmeeting2017.jpg
ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171210T153000
DTEND;TZID=America/Los_Angeles:20171210T173000
DTSTAMP:20260513T053123
CREATED:20171121T035108Z
LAST-MODIFIED:20171121T052103Z
UID:7102-1512919800-1512927000@www.oldsf.bmkt.net
SUMMARY:2017 Holiday Party
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nYou’re Invited!\nTo our Annual Slow Food Russian River\nHoliday Party\nCe-lebrate good food\, c’mon!♪♫♬\nOne of our most loved traditions at Slow Food Russian River is to gather with our Slow Food members to share good food and cheer.  Our celebration always coincides with Terra Madre Day\, the international day of celebration with all our friends across the globe to promote the diversity of food traditions and remind each other of our love for the planet and our determination to defend its future and our philosophy of good\, clean and fair food for all.  Let’s cook up a better future. \n. \nHere in our community\, we are experiencing extraordinary loss and challenges – what better time to gather together.\nPlease join us on Dec 10th \n3:30-5:30pm\nVanguard Properties in the Barlow\n6770 McKinley #120\nSebastopol\, CA\nWe will provide Hot Cider (we are known for our juicing capabilities)\, \nwine\, beer\, and hard cider plus food donations from the newly opened The Kitchen restaurant of  \nHip Chick Farms \nPlease bring an appetizer or sweet to share… it’s a chance to share a family recipe.  \n$10 \nTickets \n[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/2017-holiday-party/
LOCATION:CA
CATEGORIES:Holiday Party
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/11/holidayparty2bblacksnail.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171207T190000
DTEND;TZID=America/Los_Angeles:20171207T210000
DTSTAMP:20260513T053123
CREATED:20170928T232512Z
LAST-MODIFIED:20171106T183604Z
UID:6684-1512673200-1512680400@www.oldsf.bmkt.net
SUMMARY:Book Group: Coming to My Senses: The Making of a Counterculture Cook\, by Alice Waters
DESCRIPTION:The Slow Food Russian River Book Group will be discussing Coming to My Senses: The Making of a Counterculture Cook\, by Alice Waters\, with Cristina Mueller & Bob Carrau. (Clarkson Potter\, 2017) \nAbout Alice Waters\nAlice Waters was born on April\, 28\, 1944\, in Chatham\, New Jersey. She graduated from the University of California at Berkeley in 1967 with a degree in French cultural studies before training at the International Montessori School in London. Her daughter\, Fanny\, was born in 1983.Chez Panisse Restaurant opened in 1971\, serving a single fixed-price menu that changed daily. The set menu format remains at the heart of Alice’s’ philosophy of serving the most delicious organic products only when they are in season. Over the course of three decades\, Chez Panisse has developed a network of local farmers and ranchers whose dedication to sustainable agriculture assures Chez Panisse a steady supply of pure and fresh ingredients.In 1996\, in celebration of the restaurant’s twenty-fifth anniversary\, Alice created the Chez Panisse Foundation. The Edible Schoolyard at Berkeley’s Martin Luther King Jr Middle School is the foundation’s primary beneficiary. More… \n\nThe Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation.The Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com. You will receive the address of the private location in Sebastopol Town. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nSummary of Coming to My Senses: The Making of a Counterculture Cook\nProvided by publisher:\n\nThe long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America’s most influential restaurant.When Alice Waters opened the doors of her “little French restaurant” in Berkeley\, California in 1971 at the age of 27\, no one ever anticipated the indelible mark it would leave on the culinary landscape—Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor\, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.  Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest\, she was drawn into a bohemian circle of charismatic figures whose views on design\, politics\, film\, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories\, recipes\, photographs\, and letters\, Coming to My Senses is at once deeply personal and modestly understated\, a quietly revealing look at one woman’s evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food. \nExcerpts in Eater edited by Daniela Galarza\nhttps://www.eater.com/2017/9/8/16271196/alice-waters-coming-to-my-senses-memoir-excerpt \n  \nReviews of Coming to My Senses: The Making of a Counterculture Cook\nAlice Waters got us to eat healthy. What more can she teach us in her new book? by Karen Heller. Washington Post\, September 8\, 2017 \nAlice Waters on Sex\, Drugs and Sustainable Agriculture\, by Kim Seversonaug\, New York Times\, August 22\, 2017 \nAlice Waters on free speech\, acid and the making of a counterculture cook\, by Contributing Editor\, Nosh/BerkeleySide\, September 6\, 2017 \nAlice’s Restaurant. A new memoir recounts the making of Chez Panisse\, by Melanie Rehak. Book Page\, Sept/Oct/Nov 2017 \n\nBibliographic Information\n\nComing to my senses : the making of a counterculture cook \nAuthor: Alice Waters; Cristina Mueller; Bob Carrau\nPublisher: New York : Clarkson Potter/Publishers\, [2017] ©2017\nEdition/Format: Print book : Biography : English : First editionView all editions and formats\nDatabase: WorldCat\nSummary:\n“It has been four and a half decades since Alice Waters opened the doors of Chez Panisse\, the ‘little French restaurant’ in Berkeley\, California\, that has been at the leading edge of the American culinary revolution ever since. Fueled in equal parts by naïveté and a relentless pursuit of beauty and pure flavor\, Alice transformed our relationship with food\, fine dining\, and what it means to eat well. \n\nSubjects \n• Waters\, Alice.\n• Chez Panisse.\n• Restaurateurs — United States — Biography.\n\n• Waters\, Alice.\n• Chez Panisse.\n• Restaurateurs — United States — Biography.\n• Women cooks — United States — Biography.\n• BIOGRAPHY & AUTOBIOGRAPHY / Culinary.\n• BIOGRAPHY & AUTOBIOGRAPHY / Women.\n• COOKING / Individual Chefs & Restaurants.\n• Restaurateurs.\n• Women cooks.\n• United States.\n\nGenre/Form: Autobiographies\nBiography\nNamed Person: Alice Waters; Alice Waters\nMaterial Type: Biography\nDocument Type: Book\nAll Authors / Contributors: Alice Waters; Cristina Mueller; Bob Carrau\nFind more information about:\nISBN: 030771828X 9780307718280\nOCLC Number: 966392946\nDescription: xi\, 306 pages : illustrations ; 22 cm\nContents: Natural history —\nMother and Dad —\nQueen of the garden —\nWhen the tide rushes in —\nFrom the beach to Berkeley —\nC’est si bon! —\nPolitics is personal —\nSummers of love —\nLearning by doing —\nFood and film —\nTerroir —\nPagnol —\nOpening night —\nAfterword: La famille Panisse.\nResponsibility: Alice Waters\, with Cristina Mueller & Bob Carrau.
URL:https://www.oldsf.bmkt.net/event/book-group-coming-senses-making-counterculture-cook-alice-waters/
LOCATION:CA
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/09/comingtomysenses.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171118T100000
DTEND;TZID=America/Los_Angeles:20171118T140000
DTSTAMP:20260513T053123
CREATED:20171115T191637Z
LAST-MODIFIED:20171116T011056Z
UID:7088-1510999200-1511013600@www.oldsf.bmkt.net
SUMMARY:Press Apples with "Holidays Along the Farm Trails"
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nPress Apples with Holidays Along the Farm Trails\nCome press apples with Holidays Along the Farm Trails! Rain or Shine. \nSlow Food Russian River will be at the Luther Burbank Experiment Gardens in Sebastopol with their old fashioned apple press. The fresh apple juice will be available for $10/half gallon\, bring your own container or purchase one for $1.00 \nThe apples will be from Walker Apples or Hales Apple Farm. No need to bring your own.\nStroll through the historic gardens of Luther Burbank while observing trees and shrubs he planted\, and see why he was as famous in his day as Thomas Edison and Henry Ford. Printed guide available.[/vc_column_text][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/press-apples-with-holidays-along-the-farm-trails/
LOCATION:Luther Burbank’s Gold Ridge Experiment Farm\, 7777 Bodega Ave\, Sebastopol\, CA\, 95472\, United States
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/11/kids-pressing-apples-at-the-Sebastopol-Community-Apple-Press.jpg
ORGANIZER;CN="Slow Food Russian River Apple Core":MAILTO:info@slowfoodrr.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171117T170000
DTEND;TZID=America/Los_Angeles:20171117T193000
DTSTAMP:20260513T053123
CREATED:20171101T032103Z
LAST-MODIFIED:20171111T180808Z
UID:7020-1510938000-1510947000@www.oldsf.bmkt.net
SUMMARY:Beans\, Beer\, Bangers
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n@ Tierra Vegetables\nEnjoy Fogbelt Sonoma Pride Ale with a great bean stew and cornbread from heritage beans and corn grown at this very farm land where we gather\, Tierra Vegetables Farm in the Larkfield-Wikiup\, NE of Santa Rosa. An option to add a sausage from Franco’s Sausages Old World Sausages. Beer and sausages are on sale at the event. Bean stew and cornbread included in ticket. \nAlthough Tierra Vegetables did not suffer much direct damage from the October Tubb Fire it lost over half of its customer base due to the heavy loss of property in Wikiup and the Mark West Creek area. Let us support this important community resource in NE Santa Rosa. \n \nNet proceeds from this event will support Tierra Vegetables and its cultivation of heritage beans and corn. \n\nTierra Vegetables is committed to producing food and fiber products of the highest quality through sustainable farming practices. At the Tierra Vegetables Farm Stand\, located inside the Big White Barn on the farm\, these farmers sell only what is grown and produced on this very farm land – locally grown and locally produced means you can be assured of fruits and vegetables that are freshly picked\, flavorful and nutritious\, and of the highest quality possible. \n\nSonoma Pride Ale – a Zin infused Gose _ donated by Fogbelt Brewing Company. They are a Sonoma County microbrewery\, taproom and a hop farm located in Santa Rosa\, CA. Fogbelt works with other local small farmers to bring hops back to Sonoma County agriculture. In 2016 it helped to launch the NorCal Hop Growers Alliance to support and promote small scale hop farming in the North Bay. \nToscana sausages are from famed Franco’s Old World Sausages\, with mace\, coriander\, black pepper and Zinfandel\, and pork from Snake River Farm. Read Michele Anna Jordan’s write-up in the Press Democrat. Franco Dunn’s career as a professional chef in Sonoma County started in 1983 with Jordan Winery where he was Executive Chef for five and a half years. He lived in Italy for two and a half years where he worked in fourteen different restaurants. Among these were two Michelin three star restaurants\, a two star\, and a one star\, and many excellent trattorias. Franco has been making sausages for 30 years\, and considers himself a sausage anthropologist.[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][/vc_column_text][vc_column_text][/vc_column_text][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/beans-beer-bangers/
LOCATION:CA
ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171102T190000
DTEND;TZID=America/Los_Angeles:20171102T210000
DTSTAMP:20260513T053123
CREATED:20170927T195348Z
LAST-MODIFIED:20171030T192905Z
UID:6627-1509649200-1509656400@www.oldsf.bmkt.net
SUMMARY:Book Group: Land Justice: Re-imagining Land\, Food\, and the Commons\, with Caitlin Hachmyer
DESCRIPTION:The Slow Food Russian River Book Group will be discussing Land Justice: Re-imagining Land\, Food\, and the Commons\, edited by Justine M. Williams and Eric Holt-Giménez (Food First Books/Institute for Food and Development Policy\, 2017). \nWe welcome contributor Caiti Hachmyer\, food movement activist and farmer at Red H Farm in Sebastopol\, CA to talk about her chapter\, Land Access\, Social Privilege\, and the Rise of Indigenous Leadership (pp. 112-124). [Download for study purposes.]\nAbout Caiti Hachmyer and the Institute for Food and Development Policy\nCaitlin Hachmyer has been recognized as a leader in ecological land stewardship locally by The Farmers Guild\, nationally by American Farmland Trust\, and internationally by the Food and Agriculture Organization of the United Nations. As a farmer\, researcher\, writer and activist\, Caiti has long been interested in the way that women\, sometimes quietly and with out recognition\, lead the food movement. Organizing and hosting an annual conference\, Foundations and the Future: Celebrating Women’s Leadership in the Food Movement\, has been one way to explore\, recognize\, and celebrate that leadership. In 2009\, Caiti founded Red H Farm\, an agroecologically managed vegetable production in Sebastopol\, CA. \nThe Institute for Food and Development Policy\, better known as Food First\, works to end the injustices that cause hunger through research\, education and action. Informed by a vast network of activist-researchers\, Food First’s analysis and educational resources support communities and social movements fighting for food justice and food sovereignty around the world. Food First gives you the tools to understand our global food system\, and to build your local food movement from the ground up. \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com for the address. The Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nSummary of Land Justice: Re-imagining Land\, Food\, and the Commons\nPublishers Summary: In recent decades\, the various strands of the food movement have made enormous strides in calling attention the many shortcomings and injustices of our food and agricultural system. However\, the movement for fairer\, healthier\, and more autonomous food is continually blocked by one obstacle: land access. \nWith prefaces from leaders in the food justice and family farming movements\, the book opens with a look at the legacies of white-settler colonialism in the southwestern United States. \nUltimately\, the book makes the case that to move forward to a more equitable\, just\, sustainable\, and sovereign agriculture system\, the various strands of the food movement must come together for land justice. \nTable of Contents \nIntroduction by Eric Holt-Giménez \n  \nReview of Land Justice: Re-imagining Land\, Food\, and the Commons\nDuring the few quiet spells that punctuated the weeks of exhilarating but exhausting summer work on our farm\, I eagerly sought out space to indulge in a powerful new book by Food First. Land Justice: Re-imagining Land\, Food\, and the Commons in the United States was released in June 2017. Each writer in this anthology rewarded my time with deep thought-provoking narratives. Cont. Book Review by Patti Naylor\, WFAN Board Member. \nBibliographic Information\nTitle Land justice : re-imagining land\, food\, and the commons in the United States / edited by Justine M. Williams and Eric Holt-Giménez ; with prefaces by\, Winona LaDuke\, LaDonna Redmond\, George Naylor. \nImprint Oakland\, CA : Food First Books/Institute for Food and Development Policy\, [2017]\nDescript xxii\, 283 pages : illustrations ; 23 cm \nNote Includes bibliographical references and index.Subject Land tenure — United States.Commons — United States.Alt Author Williams\, Justine M.\, 1985- editor.Holt-Giménez\, Eric\, editor. \nAlt Title Re-imagining land\, food\, and the commons in the United States \nISBN 9780935028041 paperback0935028048 paperback\nLC CARD # 2016058790\nStandard # Perseus Distribution Services\, 1094 Flex Dr\, Jackson\, TN\, USA\, 38301-5070 SAN 631-760X \nSupplemental Reading\nRead the latest Backgrounder of Food First\, The Capitalism in our Food\, by Marion Nestle who says: \n“Recognizing the uncomfortable politics behind our food system is essential if we are really going to produce food that is more sustainable\, less wasteful\, and healthier for body and soul — and in ways that fairly compensate everyone involved.” \nMarion Nestle is Paulette Goddard Professor\, of Nutrition\, Food Studies\, and Public Health\, Emerita\, at New York University\, which she chaired from 1988-2003 and from which she retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She holds honorary degrees from Transylvania University in Kentucky (2012) and from the City University of New York’s Macaulay Honors College (2016). She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California\, Berkeley. Her blog is Food Politics.
URL:https://www.oldsf.bmkt.net/event/book-group-land-justice-re-imagining-land-food-and-the-commons-with-caiti-hachmyer/
LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/09/land-justice-book-and-launch.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171029T150000
DTEND;TZID=America/Los_Angeles:20171029T193000
DTSTAMP:20260513T053123
CREATED:20170802T134323Z
LAST-MODIFIED:20171105T170116Z
UID:6368-1509289200-1509305400@www.oldsf.bmkt.net
SUMMARY:CANCELLED: Heritage Turkey Sunday Supper
DESCRIPTION:[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nCANCELLED: Heritage Turkey Sunday Supper\n\n\nThis year’s Heritage Turkey Sunday Supper has been cancelled due to the extensive fires in Sonoma County. The event site is currently being used for evacuation\, rescue\, and recovery information. We will contact our ticket holders. The online auction continues. \n\n\nCOME JOIN OUR FAMILY TABLE! \nThe Sunday Supper celebrates community\, our beautiful landscapes\, bountiful farms and ranchland\, and the people who grow the food and make the products that nourish both body and spirit. Your generosity will help to honor the legacy of the pioneers\, and nurture the next generation; the Future of Agriculture. \n  \nSUNDAY\, OCTOBER 29\nSARALEE & RICHARD’S BARN AT THE SONOMA COUNTY FAIRGROUNDS \n3:00 PM – 4:30 PM\nFARMSTAND RECEPTION\nTURKEY & LIVE AUCTION PREVIEW\nSILENT AUCTION\nVisit with artisan farmers & makers\, enjoy appetizers\, ciders\, & fine wines[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]5:00 PM – 7:30 PM\nFOUR COURSE FAMILY-STYLE DINNER & LIVE AUCTION\nMenu prepared by an all-star team of noted Bay Area chefs: \nALMIR DA FONSECA\nOwner Flavor Source\nInstructor Culinary Institute of America \nROB HOGENCAMP\nChef/Owner Three Leaves Foods \nDANIEL KEDAN & MARIANNA GARDENHIRE\nChef/Owners Backyard \nRYAN & SAMANTHA RAMEY\nChef/Owners Estero Cafe \nLACI SANDOVAL\nChef/Owner Wind & Rye Kitchen \nJOSHUA SCHWARTZ\nExecutive Chef Del Dotto Vineyards \nJOHN STEWART\nSalumist/Owner Zazu Kitchen & Farm \nThe Sunday Supper features the best autumn foods our local farms and purveyors offer—including Heritage Turkey! \nMUSIC BY THE ADAM TRAUM TRIO \n  \n\nSUNDAY SUPPER BENEFICIARIES\nSonoma County 4-H Heritage Turkey Project\nLaunched in Sonoma County in 2006\, the Heritage Breeds Club has raised more than 2400 turkeys. The kids are in charge of the project; buying their own feed\, saving breeding pairs\, and hatching healthy birds. Chefs from all over the Bay Area have become fans and pitch in on Transformation Day. The project has brought awareness to our community\, and farmers of all generations\, about the value of biodiversity and supports the future of family farms. \nSlow Food Russian River\nThroughout the year\, we provide educational tours and events showcasing the best Sonoma County has to offer in good\, clean\, fair agriculture and food. Our projects include the Gravenstein Apple Presidium\, Community Cider Press\, School Garden Projects\, and\, in partnership with local 4-H clubs\, the Heritage Turkey Project. \nThe Saralee and Richard Kunde Ag Education Fund\nSaralee McClelland Kunde had a lifelong love of Sonoma County’s farmland\, animals\, and Ag heritage With her husband\, Richard\, she set a goal: to create the next generation of ag leaders by enhancing opportunities that teach local youngsters about agriculture and the types of careers that sustain and expand it. The fund is administered through the Sonoma County Fair Foundation\, in honor of Saralee\, “the fairy godmother of Sonoma County agriculture”. \nFarmers and Ranchers of the Southeast\nWe will share our blessings through opportunities to help and encourage farm families in the regions devastated by recent storms. \n \nIncluded: Tables are hosted by vintners & cider makers\, pouring their own special selections. In addition\, guests receive VIP parking & Preview\, Take-Home decor\, special treats\, & more! \nThe Heritage Turkey Project of Slow Food Russian River and partner the 4-H heritage breeds club of Sonoma County has brought awareness to our community\, our farmers\, and our future farmers about biodiversity. When you buy your food locally\, you support family farms and local farmland for future generations. If you’re interested in learning more about heritage breeds\, the Livestock Conservancy is a great resource. \nThe 4-H heritage breeds club was launched in 2006\, and they have raised approximately 200 birds per year since then. The kids are now in charge of the project and buying their own feed\, and some are saving breeding pairs and hatching healthy local birds\, while they learn more about breeding and raising turkeys. Jim “Duck Man” Reichardt continues to help with Turkey Transforming each year\, and chefs from all over the Bay Area purchase these delicious birds for their Thanksgiving menu. \n\nThe Heritage Turkey project is open to 4-H members 9 years of age or older with either a recommendation from their current club’s poultry leader or with intermediate poultry knowledge and experience with brooding young birds. For more information about the club please contact Catherine Thode cthode(at)pacbell.net and (707)829-0766. \n\nFor more information about the Heritage Turkey Project \, visit https://www.oldsf.bmkt.net/projects/heritage-turkeys/[/vc_column_text][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/heritage-turkey-sunday-supper/
LOCATION:Sonoma County Fairgrounds\, 1350 Bennett Valley Rd\, Santa Rosa\, California 95401\, Santa Rosa\, CA\, 95401\, United States
CATEGORIES:Fundraising Dinner,Slow Dinner
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/07/Heritage-Turkey-Sunday-Supper.jpg
ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171015T090000
DTEND;TZID=America/Los_Angeles:20171015T150000
DTSTAMP:20260513T053123
CREATED:20170805T144927Z
LAST-MODIFIED:20171014T195556Z
UID:6427-1508058000-1508079600@www.oldsf.bmkt.net
SUMMARY:Sebastopol Community Apple Press 2017 Season: OCT. 15 CANCELLED
DESCRIPTION:NB. Because of the continuing wildfires in the region the Community Apple Press will be closed this coming weekend\, Oct. 14-15. \n**** \nSlow Food Russian River operates the Sebastopol Community Apple Press at the Luther Burbank Gold Ridge Experiment Farm in Sebastopol during apple season – from August through October. Use of the press is a free community service. Address is 7781 Bodega Ave\, Sebastopol\, CA 95472. Map. \nReserve the Sebastopol Community Apple Press for the 2017 Season\nSign up to use the Sebastopol Community Apple Press for the 2017 season to press your apples into great tasting juice. \nAt the Sebastopol Community Apple Press\, Slow Food volunteers create a safe and fun environment where you can press your apples and drink the juice at the source or bottle it to take home.  \nFor the 2017 season the Community Apple Press is open on most weekends from August till October. If you wish to volunteer at the Press please sign up here. Volunteering is the way to go to participate in the local food movement. \nSome folks bring apples from their own backyard trees\, while others buy apples from one of our local apple growers. \nWhat Locally Grown Apples are Good for Juicing?\nThe Sonoma County Apple Season starts mid to late July with the Gravenstein Apple. This is a versatile apple that is eaten fresh\, or used in baking and cooking. Or\, as you will do at the Community Apple Press\, it is pressed into delicious apple juice\, to be enjoyed fresh or fermented into hard cider. \nThe Gravenstein has a short growing season and does not keep well. It is is a triploid (has 3 sets of chromosomes in the nucleus):it requires pollination from other trees\, and is a poor pollinator of other apples.  Apples in general do not breed true when planted as seeds and grafting is generally used to produce new apple trees. \nOther local apples fit for juicing include Baldwin (also known as ‘Calville Butter’\, ‘Felch’\, ‘Late Baldwin’\, ‘Pecker’\, ‘Red Baldwin’s Pippin’\, ‘Steele’s Red Winter’\, and ‘Woodpecker’) \nAlso the Blacktwig\, Golden Supreme\, Honeycrisp\, Jonagold\, Jonathan\, McIntosh (the official apple of Canada)\, Northern Spy\, Cripps Pink \nThen there are the Pink Pearl (developed in 1944 by Albert Etter\, a Garberville breeder)\, Rhode Island Greening (an old\, historic American apple variety and the official fruit of the state of Rhode Island). \nOr Rome Beauty\, Stayman Winesap (like the Gravenstein a triploid apple cultivar)\, and Winesap. \nAsk for these apples at grower stands and on our farmers market. Some grocery stores may also carry local apples\, including Oliver’s Markets\, Community Market\, Andy’s Market\, Whole Foods. \nOr check out these other local stores: Bill’s Farm Basket\, and Fiesta (Pacific Market).
URL:https://www.oldsf.bmkt.net/event/sebastopol-community-apple-press-2017-season-2017-10-15/
LOCATION:Luther Burbank’s Gold Ridge Experiment Farm\, 7777 Bodega Ave\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Apple Core Event
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/08/CAPSeason-2017.jpg
ORGANIZER;CN="Slow Food Russian River Apple Core":MAILTO:info@slowfoodrr.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171014T090000
DTEND;TZID=America/Los_Angeles:20171014T150000
DTSTAMP:20260513T053123
CREATED:20170805T144927Z
LAST-MODIFIED:20171014T195257Z
UID:6426-1507971600-1507993200@www.oldsf.bmkt.net
SUMMARY:Sebastopol Community Apple Press 2017 Season: OCT. 14 CANCELLED
DESCRIPTION:NB. Because of the continuing wildfires in the region the Community Apple Press will be closed this coming weekend\, Oct. 14-15. \n**** \nSlow Food Russian River operates the Sebastopol Community Apple Press at the Luther Burbank Gold Ridge Experiment Farm in Sebastopol during apple season – from August through October. Use of the press is a free community service. Address is 7781 Bodega Ave\, Sebastopol\, CA 95472. Map. \nReserve the Sebastopol Community Apple Press for the 2017 Season\nSign up to use the Sebastopol Community Apple Press for the 2017 season to press your apples into great tasting juice. \nAt the Sebastopol Community Apple Press\, Slow Food volunteers create a safe and fun environment where you can press your apples and drink the juice at the source or bottle it to take home.  \nFor the 2017 season the Community Apple Press is open on most weekends from August till October. If you wish to volunteer at the Press please sign up here. Volunteering is the way to go to participate in the local food movement. \nSome folks bring apples from their own backyard trees\, while others buy apples from one of our local apple growers. \nWhat Locally Grown Apples are Good for Juicing?\nThe Sonoma County Apple Season starts mid to late July with the Gravenstein Apple. This is a versatile apple that is eaten fresh\, or used in baking and cooking. Or\, as you will do at the Community Apple Press\, it is pressed into delicious apple juice\, to be enjoyed fresh or fermented into hard cider. \nThe Gravenstein has a short growing season and does not keep well. It is is a triploid (has 3 sets of chromosomes in the nucleus):it requires pollination from other trees\, and is a poor pollinator of other apples.  Apples in general do not breed true when planted as seeds and grafting is generally used to produce new apple trees. \nOther local apples fit for juicing include Baldwin (also known as ‘Calville Butter’\, ‘Felch’\, ‘Late Baldwin’\, ‘Pecker’\, ‘Red Baldwin’s Pippin’\, ‘Steele’s Red Winter’\, and ‘Woodpecker’) \nAlso the Blacktwig\, Golden Supreme\, Honeycrisp\, Jonagold\, Jonathan\, McIntosh (the official apple of Canada)\, Northern Spy\, Cripps Pink \nThen there are the Pink Pearl (developed in 1944 by Albert Etter\, a Garberville breeder)\, Rhode Island Greening (an old\, historic American apple variety and the official fruit of the state of Rhode Island). \nOr Rome Beauty\, Stayman Winesap (like the Gravenstein a triploid apple cultivar)\, and Winesap. \nAsk for these apples at grower stands and on our farmers market. Some grocery stores may also carry local apples\, including Oliver’s Markets\, Community Market\, Andy’s Market\, Whole Foods. \nOr check out these other local stores: Bill’s Farm Basket\, and Fiesta (Pacific Market).
URL:https://www.oldsf.bmkt.net/event/sebastopol-community-apple-press-2017-season-2017-10-14/
LOCATION:Luther Burbank’s Gold Ridge Experiment Farm\, 7777 Bodega Ave\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Apple Core Event
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/08/CAPSeason-2017.jpg
ORGANIZER;CN="Slow Food Russian River Apple Core":MAILTO:info@slowfoodrr.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171005T190000
DTEND;TZID=America/Los_Angeles:20171005T210000
DTSTAMP:20260513T053123
CREATED:20170909T215032Z
LAST-MODIFIED:20170923T200749Z
UID:6609-1507230000-1507237200@www.oldsf.bmkt.net
SUMMARY:Book Group: The Perfect Egg and Other Secrets\, by Aldo Buzzi
DESCRIPTION:The Slow Food Russian River Book Group will be discussing The Perfect Egg and Other Secrets (Bloomsbury\, 2004)\, by Aldo Buzzi. Illustrations by Saul Steinberg. Translated from the Italian by Guido Waldman from L’uovo alla kok: ricette\, curiosita (Adelphi\, 1979). \nAbout Aldo Buzzi: Aldo Buzzi (10 August 1910 – 9 October 2009) was an author and architect. Born in Como\, Italy\, Buzzi graduated from Milan School of Architecture in 1938. Though primarily an author of travel and gastronomy books\, he also worked as an architect; as assistant director\, scene writer\, and screenwriter for various film production companies in the former Yugoslavia\, and in Rome\, Italy\, and France. \nAbout Saul Steinberg: Saul Steinberg (June 15\, 1914 – May 12\, 1999) was a Romanian and American cartoonist and illustrator\, best known for his work for The New Yorker\, most notably View of the World from 9th Avenue. He described himself as “a writer who draws”. \nA few used copies are available from the Book Group coordinator at short notice ($8). \nTo RSVP email the Book Group at sfrrbookgroup@gmail.com.  The Book Group is open to anyone who can read\, loves cooking a dish\, and likes a good conversation. \nThe Book Group meets the first Thursday of the month\, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage. \nMembership\nTo be a member of the Book Group you don’t need to be a member of Slow Food\, although – of course – we hope that with time you will become one. \nSummary of The Perfect Egg and Other Secrets\nSummary provided by publisher: “The writer who never talks about eating\, about appetite\, hunger\, food\, about cooks and meals\, arouses my suspicion\, as though some vital element were missing in him.” Scholarly\, playful\, idiosyncratic\, and witty\, Aldo Buzzi’s The Perfect Egg is an excursion into the food that has obsessed\, provoked\, and intrigued the author through his life. A book of genial and highly refined chat\, enriched with personal anecdotes\, recipes\, and quotations from literature and history\, it is a tribute to the profound pleasures of food. Along the way\, the reader discovers recipes from Italy\, France\, Spain\, Germany\, and the United States\, related by Buzzi in a tone that is casual but delightfully attentive to detail. He writes about how to make lime soup\, what goes into an olla podrida\, varieties of futurist cuisine\, the difference between edible and inedible pigeons\, and the emotional resonance of overcooked pasta. And\, of course\, he reveals how to cook the perfect egg. \nReviews of The Perfect Egg and Other Secrets\nThe New Yorker: This collection of ruminations on cuisine and cookery offers the perspective of a refined palate wed to a lively intellect. Buzzi expounds upon the olla podrida beloved by Sancho Panza. More… \nFrom Goodreads: “Today I waited half an hour\, standing\, in about 500% humidity\, while feeling sick\, for a bus service that would only begin an hour later\, so I pulled out Aldo Buzzi’s The Perfect Egg and Other Secrets to cheer myself up. Look at that title\, aren’t you smiling already? His mind is so adorable and charming. The first secret is on a particularly perfect sopa de lima\, lime soup\, that he had in Yucatán\, Mexico. In the first paragraph\, these words: “The lima is a miniature tropical lemon\, perfectly round and the size of a golf ball\, green like a frog\, full of juice\, and it doesn’t taste like a lemon. Lima plural lime\, is the Italian word for the Spanish lima\, plural limas\, and the English lime\, plural limes.” .” More… \nReading of a chapter\n\nRupert Baker reads a piece entitled “Spaghetti Bolognese\, Overcooked” which will ring a bell with anyone who has a secret love of tinned rice pudding or soggy Weetabix. Audio \n\nBibliographic Information\nAuthor Buzzi\, Aldo.\nTitle The perfect egg and other secrets : recipes\, curiosities\, secrets of high- and low-brow cookery\, from watered salad to boarding-house pastina in brodo\, from Apicius to Michel Guérard\, from Alexandre Dumas to Carlo Emilio Gadda\, from the Curé de Bregnier to St. Nikolaus von Flüe / by Aldo Buzzi ; translated from the Italian by Guido Waldman ; with fourteen drawings by Saul Steinberg.\nImprint New York : Bloomsbury : Distributed to the trade by Holtzbrinck Publishers\, c2005.\n\nEdition 1st U.S. ed. \nDescript 150 pages : illustrations ; 19 cm \n\nNote Includes bibliographical references and index.\nSubject Cooking (Eggs)International cooking.\nISBN 1582346046 hardcover alkaline paper\nStandard # 9781582346045\nLC CARD # 2005014701
URL:https://www.oldsf.bmkt.net/event/book-group-the-perfect-egg-and-other-secrets-by-aldo-buzzi/
LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/09/aldo-buzzi-with-the-perfect-eggi.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
END:VCALENDAR