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DTSTART;TZID=America/Los_Angeles:20180623T170000
DTEND;TZID=America/Los_Angeles:20180623T193000
DTSTAMP:20260513T061441
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:20260513T061441
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:20260513T061441
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:20260513T061441
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:20260513T061441
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:20260513T061441
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:20260513T061441
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:20260513T061441
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180301T190000
DTEND;TZID=America/Los_Angeles:20180301T210000
DTSTAMP:20260513T061441
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180201T190000
DTEND;TZID=America/Los_Angeles:20180201T210000
DTSTAMP:20260513T061441
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:20260513T061441
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:20260513T061441
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:20260513T061441
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171118T100000
DTEND;TZID=America/Los_Angeles:20171118T140000
DTSTAMP:20260513T061441
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:20260513T061441
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:20260513T061441
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:20260513T061441
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:20260513T061441
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:20260513T061441
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:20260513T061441
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
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170910T170000
DTEND;TZID=America/Los_Angeles:20170910T193000
DTSTAMP:20260513T061441
CREATED:20170814T215556Z
LAST-MODIFIED:20170901T204535Z
UID:6505-1505062800-1505071800@www.oldsf.bmkt.net
SUMMARY:Open House — Slow Salon: Cider and Hops
DESCRIPTION:This event is postponed and rescheduled for Sunday\, September 10. \nReason is the excessively high temperatures today at the location\, predicted to be 103F at 5pm. Also air quality is poor because of the wildfires in the region. \nhttp://www.pressdemocrat.com/news/7367251-181/northern-california-wildfire-smoke-clouds \nWe decided this was the responsible decision to make but apologize for any incovenience it causes. \nEvent Team \n**** \nTheme of the Summer 2017 Slow Salon: Cider and Hops\, New Kids on the Block? Not Really. \nOur Summer 2017 Open House\, the Slow Food Russian River Slow Salon\, on September 1\, 2017\, 5-7:30pm on a farm outside Sebastopol\, is a convivial get-together for Slow Food members and supporters. Please bring a beverage\, and a side dish or an appetizer or a dessert. Tickets are $10-20 to help cover the expenses of running the chapter. Children are free. Address will be emailed to ticket holders. \nMeet at the Slow Salon other supporters of the Slow Food mission\, and celebrate together the bounty of the Summer for good\, clean and fair food\, for all. \nHear from Slow Food Leaders about upcoming events and ongoing projects and see how you can plug in. Learn about interesting activities from partner organizations. Ask your questions and provide your ideas for projects and events the chapter may take on. \n \nTo become a Slow Food member click here. To check your membership status click on the link “update subscription preferences” at the bottom of the latest email message you received from Slow Food Russian River \nThis event bring together cider and hops and is hosted by Francis Hourigan and Mike Stevenson\, owners of Warm Spring Wind Hop Farm. See this article in the Press Democrat. Mike will give a tour of their farm. He is the founder of the NorCal Hop Growers Alliance. \nRyan Johnston\, orchardist & cidermaker of Ethic Ciders\, will pour samples of their cider and talk about this new cidery founded by Ned and Michelle Lawton. \nDetails to follow
URL:https://www.oldsf.bmkt.net/event/open-house-slow-cider-and-hops/
LOCATION:CA
CATEGORIES:Open House—Slow Salon
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/08/Featured-Image.jpg
ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170907T190000
DTEND;TZID=America/Los_Angeles:20170907T210000
DTSTAMP:20260513T061441
CREATED:20170523T002224Z
LAST-MODIFIED:20170727T164758Z
UID:6001-1504810800-1504818000@www.oldsf.bmkt.net
SUMMARY:Book Group: Letters to a Young Farmer: On Food\, Farming\, and Our Future\, by Martha Hodgkins (ed.)
DESCRIPTION:The Slow Food Russian River Book Group will be discussing Letters to a Young Farmer: On Food\, Farming\, and Our Future\, (Princeton Architectural Press\, 2017)\, edited by Martha Hodgkins for the Stone Barns Center for Food and Agriculture. \nAbout Martha Hodgkins and the Stone Barns Center for Food and Agriculture: \nThe Stone Barns Center for Food and Agriculture “is a nonprofit organization on a mission to create a healthy and sustainable food system. We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem. In our quest to transform the way America eats and farms\, we convene change makers\, train farmers\, educate food citizens and develop agroecological farming practices.” \nMartha Hodgkins.is communications director at Stone Barns Center. Her commitment to sustainable agriculture grew out of her work in conservation and a deep respect for wildlands and the natural world.  “At Stone Barns Center\, Martha works to connect people not only with our work\, but also with the larger issues surrounding food and agriculture today.” \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 Letters to a Young Farmer: On Food\, Farming\, and Our Future\nPublishers Summary: Letters to a Young Farmer is for everyone who appreciates good food grown with respect for the earth\, people\, animals\, and community. Three dozen esteemed writers\, farmers\, chefs\, activists\, and visionaries address the highs and lows of farming life—as well as larger questions of how our food is produced and consumed—in vivid and personal detail. Barbara Kingsolver speaks to the tribe of farmers—some born to it\, many self-selected—with love\, admiration\, and regret. Dan Barber traces the rediscovery of lost grains and foodways. Michael Pollan bridges the chasm between agriculture and nature. Bill McKibben connects the early human quest for beer to the modern challenge of farming in a rapidly changing climate. Congresswoman Chellie Pingree probes the politics of being a young farmer today. Farmer Mas Masumoto passes on family secrets to his daughter—and not-soon-forgotten stories to us all. Other contributors include Temple Grandin\, Verlyn Klinkenborg\, Wendell Berry\, Rick Bayless\, and Marion Nestle. \nLetters to a Young Farmer is both a compelling history and a vital road map—a reckoning of how we eat and farm; how the two can come together to build a more sustainable future; and why now\, more than ever before\, we need farmers. \nReviews of Letters to a Young Farmer: On Food\, Farming\, and Our Future\nInterview in SFWeekly:. More… \nFrom Goodreads: “.” More… \nMore Reviews\n\nBibliographic Information\nCorp Author Stone Barns Center for Food and Agriculture.Corp Author Stone Barns Center for Food and Agriculture.Title Letters to a young farmer : on food\, farming\, and our future / Stone Barns Center for Food & Agriculture ; Martha Hodgkins\, editor ; illustrations by Chris Wormell.\nImprint New York : Princeton Architectural Press\, [2017]\nEdition First edition.\nDescript 175 pages : illustrations ; 22 cm \nContents: Barbara Kingsolver — Amigo Bob Cantisano — Wes Jackson — Chellie Pingree — Verlyn Klinkenborg — Karen Washington — Joan Dye Gussow — Raj Patel — Barbara Damrosch — Gary Paul Nabhan — Mary Berry — Dan Barber — Will Harris — Anna Lappe — Joel Salatin — Bill McKibben — Ben Burkett — Amy Halloran — Nephi Craig — Wendell Berry — Alice Waters — Eliot Coleman — Brian Richter — Michael Pollan — Fred Kirschenmann — Nancy Vail and Jered Lawson — Temple Grandin — Wendy Millet — Mary-Howell Martens — Rick Bayless — Danielle Nierenberg — Allan Savory — Marion Nestle — Richard Wiswall — Nicolas Jammet — Mas Masumoto. \nNote Includes bibliographical references. \nSummary: Letters to a Young Farmer is both a compelling history and a vital road map – a reckoning of how we eat and farm; how the two can come together to build a more sustainable future; and why now\, more than ever before\, we need farmers. \nSubject Agricultural literature — United States.Alt Author Hodgkins\, Martha\, editor.Alt Title On food\, farming\, and our futureISBN 9781616895303 (paperback alkaline paper)1616895306 (paperback alkaline paper)Standard # 40026945752LC CARD # 2016013820Standard # Chronicle Books Llc\, C/O Hachette Book Group USA 53 State st 9th Fl\, Boston\, MA\, USA\, 02109 SAN 200-2205
URL:https://www.oldsf.bmkt.net/event/book-group-letters-to-a-young-farmer/
LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Book Group
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ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20170812
DTEND;VALUE=DATE:20170814
DTSTAMP:20260513T061441
CREATED:20170808T153059Z
LAST-MODIFIED:20170809T005352Z
UID:6516-1502496000-1502668799@www.oldsf.bmkt.net
SUMMARY:Free apple juice from Slow Food Russian River at the 44th Gravenstein Apple Fair
DESCRIPTION:Slow Food Russian River will be at the Gravenstein Apple Fair on Saturday and Sunday\, August 12th and 13th\, 2017 with our booth and free apple juice. \nThe 44th fair will be held from 10am-6am under the shade of oaks in Ragle Park\, Sebastopol\, CA. \nFor tickets go to https://www.eventbrite.com/e/gravenstein-apple-fair-tickets-31854289036 \nLike in previous years we will be serving cups of Gravenstein Apple juice\, pressed at the spot\, free to the public. We will also be selling bottles of juice\, to support the work of our Apple Core to protect and enhance our local apple growers and orchards\, our Gravenstein Apple Presidium project. \nCelebrating the best of Sonoma County with local chefs\, farmers\, artists\, entertainers\, craft cider & beer makers\, and winemakers\, the Gravenstein Apple Fair is produced by Sonoma County Farm Trails at Ragle Ranch Regional Park\, 500 Ragle Road\, Sebastopol. Parking on the soccer fields. Free bike storage. \nFarm Trails was founded back in 1973\, before the advent of Farmers’ Markets\, CSAs and campaigns to shop locally. Over the years\, the organizing mission has remained the same: to ensure the economic viability of Sonoma County agriculture by instilling an appreciation of agriculture as a vital part of our community. Slow Food Russian River is a proud member of Farm Trails.
URL:https://www.oldsf.bmkt.net/event/free-apple-juice-at-the-44th-gravenstein-apple-fair/
LOCATION:Ragle Park\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Apple Core Event
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/08/sfrr-at-Grav-Apple-Fair.jpg
ORGANIZER;CN="Slow Food Russian River Apple Core":MAILTO:info@slowfoodrr.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170806T100000
DTEND;TZID=America/Los_Angeles:20170806T130000
DTSTAMP:20260513T061441
CREATED:20170805T160922Z
LAST-MODIFIED:20170806T140655Z
UID:6470-1502013600-1502024400@www.oldsf.bmkt.net
SUMMARY:Apple Press at the Sebastopol Farmers Market for the 2017 Season
DESCRIPTION:The Apple Press at the Sebastopol Farmers Market for the 2017 Season\nSlow Food Russian River will bring the Apple Press at the Sebastopol Farmers Market and serve free samples of Gravenstein Apple juice. Yea! \nWe invite you to taste freshly pressed\, luscious apple juice. Drop by and say hi! \nSebastopol Farmers Market’s Honor the Gravenstein Apple Celebration\nDominique Cortara\nSlow Food Russian River’s own Dominique Cortara will be making her famous Gravenstein Apple Pies for this Sunday’s Market at add to the fun around the Apple Press at the Sebastopol Farmers Market for the 2017 Season.    \nHave a piece and if you want to take home an entire pie for yourself you can order one by emailing dominique@dominiquesweets.com. \nDominique is the owner of Dominique’s Sweets. She says that her mission is to provide an out of this world experience to her customers when they bite into beautiful\, affordable and wholesome products\, made by hand and from local ingredients. \nDominique’s Sweets supports our community\, our local farmers and our local producers so we can become economically independent as we follow our dreams. Her apple pies fit our Apple Press at the Sebastopol Farmers Market beautifully. \nDon’t miss Paula Downing’s interview with Dominique. Paula is the semi-retired market manager at the Sebastopol Farmers Market. We recommend you like the market on Facebook. \n*Why do we call her “our own”? As a local chef with deep roots in the farming community\, Dominique is super supportive of the Slow Food vision. She has been on the Board of Slow Food Russian River and lent her cooking genius to numerous events of Slow Food Russian River\, such as the two strawberry events\, Strawberry Feast Forever and Strawberry Feasts at Glen Oak Ranch. \nMarianna Gardenhire\n \nGuest Chef Marianna Gardenhire from Backyard Restaurant Is Serving Luscious Apple Crumble with Ice Cream. \nChef Marianna Gardenhire began her restaurant career in San Francisco in 2002. Four years later\, she decided to combine her two loves: fine art and cooking by attending The Culinary Institute of America in St. Helena\, California. Over the next few years\, she established herself as an executive pastry chef at The General’s Daughter in Sonoma and at Cafe Rouge in Berkeley and P/30 in Sebastopol. With a leap of faith (and a ton of love and support) she opened Backyard\, in 2012\, with her co owner and husband\, Chef Daniel Kedan. Together they strive to bring the bounties of their surroundings to every dish. \nAmanda Hopkins\nAmanda Hopkins from The Garden Art Studio After School Program will be face painting and teaching your children how to make apple bird feeders and apple prints.In addition\, Margaret\, also from the Garden Art Studio After School Program\, will be doing face painting.  \nSee her ideas on our Facebook page. \n  \n  \n  \n  \n  \n 
URL:https://www.oldsf.bmkt.net/event/apple-press-at-the-sebastopol-farmers-market-for-the-2017-season/
LOCATION:Sebastopol Farmers Market
CATEGORIES:Apple Core Event
ORGANIZER;CN="Slow Food Russian River Apple Core":MAILTO:info@slowfoodrr.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170805T090000
DTEND;TZID=America/Los_Angeles:20170805T150000
DTSTAMP:20260513T061441
CREATED:20170805T144927Z
LAST-MODIFIED:20171015T231101Z
UID:6405-1501923600-1501945200@www.oldsf.bmkt.net
SUMMARY:Sebastopol Community Apple Press 2017 Season
DESCRIPTION:Slow Food Russian River operates the Sebastopol Community Apple Press during apple season – from August through October. Use of the press is a free community service. This all happens at the Luther Burbank Gold Ridge Experiment Farm in Sebastopol.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. \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. \nSign Up to Volunteer with our Apple Core at the Free Community Apple Press\n\n\nThe Apple Core is the group within Slow Food Russian River that supports our Save the Gravenstein Campaign.  You do not need to be an official member of Slow Food to join the Apple Core. With time you may become one since we are all friends. \nVolunteering within the Apple Core can take many forms\, from tinkering with our equipment – foremost our beloved apple press from Correll Cider Press – to providing information to the public about our local apple culture; from helping children press and taste apple juice to keeping track of reservations and sign-ups; from applying for grants and other forms of fundraising to taking photos and videos\, and writing blog posts and news bulletins.  \nAt the Community Apple Press\, volunteers create a safe and fun environment for patrons of the press to press their juice. Sign up for a shift that fits your schedule online. \n\n\n\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/
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:20170804T183000
DTEND;TZID=America/Los_Angeles:20170804T210000
DTSTAMP:20260513T061441
CREATED:20170511T213803Z
LAST-MODIFIED:20170717T225633Z
UID:5937-1501871400-1501880400@www.oldsf.bmkt.net
SUMMARY:Film Night: American Wine Story\, Film Screening & Wine Tasting
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]\nAmerican Wine Story\, Film Screening & Wine Tasting\nIf you finally discovered\nyour true calling\nwould you have the courage\nto start over? \nHere’s your chance to go behind-the-scenes of a documentary film about the American wine industry and meet two of its stars. Slow Food board members Peg Champion and Brad Whitworth are hosting a special Slow Food private screening in their Windsor home of an American Wine Story. You’ll have a chance to taste the wine from Cartograph Wines\, one of the wineries featured in the film\, and hear firsthand from Cartograph’s owners\, Alan Baker and Serena Lourie\, about their wines and the making of the movie. \nThis screening is a fundraising event for Slow Food Russian River. Attendance is limited to the first 25 people to sign up. Your $50 ticket includes small appetizers paired with tastings of Cartograph Wines. \n6:30pm Arrival with a welcome glass of wine and specially paired appetizer\n6:45pm The Slow Food Story\, and an introduction to an American Wine Story\n7:00 – 8:20pm Film screening\n8:20pm Q&A and winetasting by Alan Baker and Serena Lourie of Carthograph Wines in Healdsburg. Details will be posted here\, and emailed to ticket holders\, as they become available. The street address for the screening will be emailed to ticket holders. \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]\nSynopsis of American Wine Story\n \nAfter an upstart winemaker’s untimely death\, his sister steps in to try to save his fledgling winery for his eight-year-old son. American Wine Story blends this with other tales of risk and reinvention for those who are born again into the wine industry. This feature documentary is about the transformative power of a humble beverage to fuel passion and reshape lives. \nThe documentary follows dozens of winemakers and aficionados from across the country to learn what drives them and traces American wine history in the process. The film leaves audience members with a dash of inspiration to follow their own American Dream or\, at the very least\, pause and consider “the story behind the bottle” the next time they pull a cork. \nPress Responses[/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]\nAbout Alan Baker and Serena Lourie of Cartograph Wines\n \nAlan Baker and Serena Lourie founded Cartograph to pursue their passion for wine after enjoying successful careers in other fields — he in public radio and she in health care and venture capital (see their bios LINK for the full story). \nIn 2008\, Alan was working at the Crushpad custom-crush operation in San Francisco\, making Pinot Noir under his Cellar Rat Cellars label. Serena\, on hiatus from her job in health care\, came to Crushpad to learn the craft of winemaking and wound up working with Alan. During that first season making three Pinots together\, they discovered that they shared two things: a similar palate and the dream of pursuing a life in winemaking. \nAfter a long shift at Crushpad in November 2008\, Alan and Serena sat on the curb outside and hatched a plan to make that dream come true. Shortly thereafter\, they moved to Healdsburg\, toting two barrels — 50 cases — of the Pinot they’d made at Crushpad. That wine became the first release under the Cartograph label\, with the front of each bottle showcasing a map of the winding road that brought the couple together to create Cartograph Wines. \nTwo years later\, they opened their first tasting room in a shared space\, and moved in 2013 to their own space one block north of the main plaza in Healdsburg. In 2014\, Cartograph was featured in the American Wine Story documentary\, which showed at several film festivals and is available online via LINK vhx.tv and Itunes. In 2016\, Cartograph purchased its first vineyard. \nWhile Alan’s focus is sourcing great fruit and making the wine\, Serena runs the tasting room and manages the business. Cartograph now produces 1\,300 cases of wine annually\, mainly Pinot Noir\, and including aromatic whites in the style of the Alsace region of France. \nAlan and Serena’s goals are to make wines that impress with nuance and subtlety\, and to show how elegant wine can be when the winemaking process involves sourcing from impeccable vineyards and using a light hand in winemaking. More… \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]\nAbout Slow Food Russian River\nSlow Food Russian River is a vibrant USA chapter of Slow Food International. A worldwide organization\, Slow Food is dedicated to a global food system that provides Healthy Food\, a Clean Environment\, Fair Pay\, and Food Justice for all. We work locally\, with an eye on the global. \nWe are active in Sonoma County\, California\, in an area including Windsor\, Santa Rosa\, Rohnert Park\, Cotati and West County\, toward the Pacific Ocean. Towns and hamlets in West County include Sebastopol\, Freestone\, Valley Ford\, Bodega\, Bodega Bay\, Occidental\, Graton\, Forestville and – along the Russian River – Guerneville\, Jenner\, Duncan Mills and Rio Nido. \nSlow Food Russian River’s signature project is the Gravenstein Apple Presidium\, supporting apple growers and cider makers in Sonoma County.[/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_gallery type=”flexslider_style” images=”6270\,6269\,6268\,6265\,6263\,6262\,6261\,6260\,6259\,6258\,6257\,6256\,6254\,6255\,6264\,6251\,6252\,6253\,6250\,6247\,6248\,6249\,6267\,6246″ onclick=”link_no”][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/film-night-american-wine-story/
LOCATION:CA
CATEGORIES:Film Event
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/05/aws.jpg
ORGANIZER;CN="Slow Food Russian River Film Group":MAILTO:sfrrfilmgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170619T173000
DTEND;TZID=America/Los_Angeles:20170619T200000
DTSTAMP:20260513T061441
CREATED:20170518T155748Z
LAST-MODIFIED:20170608T154212Z
UID:5968-1497893400-1497902400@www.oldsf.bmkt.net
SUMMARY:Origin Stories and New Horizons: Apple Farmers and Cider Makers Dinner
DESCRIPTION:Apple Farmers and Cider Makers Dinner: A Conversation About Apples in Sonoma County\nSlow Food Russian River invites you to a delicious Apple Farmers and Cider Makers Dinner and panel discussion at the Union Hotel in Occidental. \nMonday\, June 19th\, at the Union Hotel in Occidental\, from 5:30 to 8:00pm \n5:30pm appetizers and drinks\n6:00pm panel\n7:00pm dinner \nOur own Gaye LeBaron\, famed county historian\, writer and teacher will lead a panel of local farmers and cider makers in discussion about the history and future of the Sonoma County apple industry. \nOn the panel: Ted Richardson\, apple farmer at organic Bella Ridge Farm\, Stan DeVoto\, apple farmer at organic Devoto Gardens & Orchards\, Ryan Johnston\, cider maker at Ethic Ciders; and Ellen Cavalli and Scott Heath\, owners and cider makers at Tilted Shed Ciderworks. \n \nBackground: Change is coming to the Sonoma County apple industry\, – after years of decline – through the emergence of a local craft cider industry. \nIn the last odd five years we have counted over ten new craft cider makers in the region. Where there was only Ace Cider\, established in 1993\, we now see: Golden State Cider\, Tilted Shed Ciderworks\, Sonoma Cider\, Horse & Plow\, Ethic Ciders\, Devoto Orchards Cider\, Dutton Estate Winery\, Wind Gap Wines\, Leaky Barrel Cider\, Apple Garden Farm\, Specific Gravity Cider\, Troy Cider\, Radio Coteau\, Gowan’s Heirloom Cider\, Foxcraft Hard Cider\, Drew Wines\, and Coturri Winery.  \nThe panel will address how the apple industry got where it is and what needs to be done to take advantage of this new demand for locally grown apples. \n• What are the main markets you grow for? What does putting in more cider varieties look like and is that feasible as a business model? Biggest opportunities and challenges?\n• New trees or grafting on old stock – what should folks consider if they want to transition? Irrigation or dry-farmed?\n• What varieties with cider interest grow well here? What varieties do you wish there were more of? How much do you need to be useful?\n• What does the general health of the apple industry look like from their vantage point? How has the increased demand for apples for cider changed things? Other major factors at play?\n• Your experience as an apple farmer over the years? What should people know about if they are thinking about getting into growing?\n• As a cider maker\, what are the biggest challenges to using only local fruit? \nFor over ten years Slow Food Russian River has promoted the local apple industry through campaigns of its Sebastopol Gravenstein Presidium. We have enlisted dozens of restaurants to feature the apple in dishes and desserts\, placed wooden boxes full of free Gravensteins all around Sebastopol and blanketed farmers’ markets with free samples of its juice. More recently we have promoted our local apple culture through the free Sebastopol Community Apple Press where people can press apples from their own backyard or bought at apple farms in the area\, and by supporting our new craft cider makers. This is the first of a number of activities about local cider. \n***** \nBio of Panalists \nRyan Johnston grew up in Occidental and has worked as an educator\, community organizer and ecological designer before joining the Ethic Ciders team last summer. With Ethic he weaves his passion for flavor\, craft and land stewardship as orchard manager and co-cidermaker. Ryan is a plant-lover and junior apple geek that believes that cider has a core role to play in bringing community together toward a more biologically diverse and delicious future. \nAfter 2 years of experimentation\, Ethic Ciders released it’s first ciders in 2017 with a commitment to respect the fruit\, heal the land and connect the community. Their 3 acre organic orchard on Occidental Rd grows 20 varieties of apples and is a test-bed for regenerative agriculture practices. 100% of the apples for Ethic’s inaugural cider releases were sourced from organic Sonoma County orchards. \nScott Heath is co-owner\, cidermaker\, orchardist\, and graphic designer of Tilted Shed Ciderworks. He studied with UK cider expert Peter Mitchell\, and has a certificate in cider sensory evaluation from the UK’s National Association of Cider Makers. Scott is a Master Printer of intaglio art (etchings)\, and his woodcut prints and illustrations grace our labels. \nEllen Cavalli is co-owner\, sales and marketing director\, and self-anointed cider evangelist of Tilted Shed Ciderworks. She also helps with the cidermaking work and managing the farm. A longtime book and magazine editor\, she uses her communication skills to spread the word of cider. \nScot and Ellen started Tilted Shed Ciderworks in 2011 out of an obsessive love for apples and cider. All of our apples are organically grown within 35 miles of our cidery\, primarily in west Sonoma County. At our Sebastopol farm\, we have planted 100 varieties of traditional cider apples and perry pears—a pomological research station on the edge of the Pacific. As cider evangelists\, we are devoted to making ciders of individuality\, integrity\, artistry\, and elegance. It’s thrilling to explore our unique terroir and the transformative powers of fermentation\, and experience how our ciders shapeshift over time. \n  \n 
URL:https://www.oldsf.bmkt.net/event/apple-farmers-and-cider-makers-dinner/
LOCATION:Union Hotel Restaurant & Cafe  \, 3731 Main Street\, Occidental\, CA\, 95465\, United States
CATEGORIES:Apple Core Event
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/05/applesforcider-in-orchard.jpg
ORGANIZER;CN="Slow Food Russian River Apple Core":MAILTO:info@slowfoodrr.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170617T093000
DTEND;TZID=America/Los_Angeles:20170617T123000
DTSTAMP:20260513T061441
CREATED:20170501T115316Z
LAST-MODIFIED:20170527T191926Z
UID:5892-1497691800-1497702600@www.oldsf.bmkt.net
SUMMARY: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″][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]\nExplore local strawberries with a variety of fun children activities\nChildren Strawberry Feasts Forever\nSaturday\, June 17\, 9:30am – 12:30pm\nFlatbed Farm (follow Flatbed Farm on Facebook)\n13450 Highway 12\, Glen Ellen\, CA\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=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nHARVEST\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=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nEXPERIENCE\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=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nLEARN\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=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\nGROW\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]\nCelebrate and explore many cultivars of strawberries at Flatbed Farm in Glen Ellen. Children will be collecting strawberries in the field\, discovering and tasting different varieties of their favorite fruit.\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=”1/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n• Delicious bites showing how to cook with strawberries\n• Kid’s comparative tasting\n• Strawberry games\n• Engaging educational activities for children\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]\nSpace is limited and this event will sell out so register today! \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_gallery type=”flexslider_style” images=”6048\,6047\,6046\,6044\,6043\,6042\,6041\,6040\,6039\,6038\,6037\,6036\,6035\,6034″ onclick=”link_no”][/vc_column][/vc_row]
URL:https://www.oldsf.bmkt.net/event/children-strawberry-feasts-forever/
LOCATION:Flatbed Farm\, 13450 Sonoma Highway 12\, Glen Ellen\, CA\, 95442\, United States
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/05/Children-Strawberry-Feasts-Forever-June-17-@-9-30-am-12-30-pm02.jpg
ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170601T190000
DTEND;TZID=America/Los_Angeles:20170601T210000
DTSTAMP:20260513T061441
CREATED:20170409T155639Z
LAST-MODIFIED:20170409T155639Z
UID:5732-1496343600-1496350800@www.oldsf.bmkt.net
SUMMARY:Book Group: Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness\, by Joyce Goldstein
DESCRIPTION:The Slow Food Russian River Book Group will be discussing Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (Univerity of California Press\, 2013)\, by Joyce Goldstein\, with Dore Brown. \nAfter we read this book we can participate in any conversation about regional food history! \nAbout Joyce Golstein: “Goldstein came to cooking while in graduate school at Yale\, where she not only received a master’s in fine arts but also threw impromptu dinners. Indeed\, she jokes\, hers was not the idealized childhood of learning to cook at her mother’s knee. “Nobody in my family could cook\,” she says of growing up in Brooklyn. “It was all gray meat and gray vegetables. But both my parents worked\, so I was lucky to eat out a lot. We went to Peter Luger’s and French restaurants. I cleaned my plate in restaurants.” \nUsed copies are available from Amazon resellers. \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 Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness\nSummary provided by publisher: “In this authoritative and immensely readable insider’s account\, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present\, when farm-to-table\, foraging\, and fusion cuisine are part of the national vocabulary. Goldstein’s interviews with almost two hundred chefs\, purveyors\, artisans\, winemakers\, and food writers bring to life an era when cooking was grounded in passion\, bold innovation\, and a dedication to “flavor first.” The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens\, women in leadership positions\, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining\, she explains\, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author’s view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that\, in addition to access to fresh produce\, the region also shared a distinctly Western culture of openness\, creativity\, and collaboration. Wonderfully detailed and engagingly written\, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. “. \nReviews of Inside the California Food Revolution\nInterview in SFWeekly: Goldstein is probably the perfect candidate to document this movement given her history as a restaurateur (Square One)\, chef and author. Her worthwhile effort describes many of the key places (Stars\, Chez Panisse\, Zuni) and players — Alice Waters\, Wolfgang Puck\, Susan Feniger and Mary Sue Milliken\, Mark Franz\, Narsai David\, Traci Des Jardins\, Bill Niman\, et al. She is able to dig deep on the local and national ramifications: from open kitchens to service and menu style\, peer within these pages. SFoodie caught up with Goldstein to find out the how and why behind her exciting book. Goldstein will be cooking a course for the CUESA 11th annual Sunday supper on October 20. More… \nFrom Goodreads: “While initially daunted by the small and dense-looking text\, I fortunately started reading and was quickly drawn into the enthrallingly detailed story of the key decades of California food culture (1970-2000.) Goldstein provides wonderful interviews and reflections from a variety of pioneer cooks\, restauranteurs\, farmers and food producers who transformed how we eat in America. It is also refreshing to have this important story told from the the perspective of Californians\, rather than the rather snarky tone that eastcoasters seem to use when discussing Californian food.” More… \nMore Reviews\n“Goldstein convincingly presents a case for California cuisine as a vital force in strengthening connections among food\, chefs and diners in ways that have transcended region.”\n(Kirkus Reviews 2013-09-01)”An engaging history of a culinary revolution that has had enormous influence over the entire country.”\n(Library Journal 2013-08-01) \n“When the time came for a definitive record of California cooking\, UC Press knew the exact person to pen it. After almost 200 interviews with chefs\, critics\, food artisans\, iconoclast winemakers and restauranteurs\, the doyenne has tracked a 30-year shift in design\, casualization and style.”\n(C Magazine 2013-09-01) \n“A book for anyone who loves to eat and who wants to understand why eating has gotten so delicious.”\n(Miriam Morgan San Francisco Chronicle 2013-09-13) \n“As a chef and writer\, Joyce brings an insider’s eye to chronicling the shift to local\, foraged\, farm-to-table\, and fusion cooking. If you want to fill in what you missed and where Californian cuisine is heading next\, read about it.”\n(Super Chef Blog 2013-09-11) \n“A lot of interesting anecdotes. . . . Indeed\, for anyone who wonders what those wild early days were all about\, ‘Inside the California Food Revolution’ will be a valuable resource.”\n(Los Angeles Times Daily Dish 2013-10-21) \n“Insightful and compelling . . . . As engaging as it is educational.”\n(Restaurant Hospitality 2013-10-01) \n“Lively history told by someone who was part of it always makes for the most engaging books\, and award-winning restaurateur and author Joyce Goldstein certainly qualifies as one in the vanguard of a culinary revolution no one saw coming in America–and certainly not in California–that transformed the way Americans eat.”\n(Mariani’s Virtual Gourmet Newsletter 2013-12-01) \n“Lively history told by someone who was part of it always makes for the most engaging books\, and award-winning restaurateur and author Joyce Goldstein certainly qualifies as one in the vanguard of a culinary revolution no one saw coming in America–and certainly not in California–that transformed the way Americans eat.”\n(Mariani’s Virtual Gourmet Newsletter 2013-12-01) \n“…This volume is highly readable and a valuable introductions to an event that has changed American views about food and eating.”\n(DM Gilbert CHOICE Magazine 2014-03-01) \n\n\nBibliographic Information\nAuthor: Goldstein\, Joyce Esersky.\nTitle: Inside the California food revolution : thirty years that changed our culinary consciousness / Joyce Goldstein ; with Dore Brown.\nImprint Berkeley : University of California Press\, [2013]Descript x\, 348 pages : illustrations ; 24 cm.\nSeries California studies in food and culture ; 44.\nContents: Thirty Years of Food Revolution: A Historical Overview — One Revolution\, Two Ways: Northern versus Southern California — Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts — Women Chefs and Innovation: The New Collaborative Kitchen — New Flavors: Upscale Ethnic\, Eclectic\, and Fusion Food — New Menus: The Daily Menu and the Story behind the Food — Restaurants Reimagined: Transformations in the Kitchen and Dining Room — A New World of Fresh Produce: Reviving the Farm-to-Table Connection — Custom Foods: Chefs Partner with Purveyors and Artisans — Merging the Worlds of Wine and Food: Common Cause — Afterword: The Continuing Evolution of California Cuisine.\nNote Includes bibliographical references and index.\n\nSubject Cooking — California — History.\nRestaurants — California — History.\nCooking — California style.\nAlt Author Brown\, Dore\, 1956-\nISBN 9780520268197\n0520268199\nLC CARD # 2013014798
URL:https://www.oldsf.bmkt.net/event/book-group-inside-the-california-food-revolution-thirty-years-that-changed-our-culinary-consciousness-by-joyce-goldstein/
LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Book Group
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ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170522T120000
DTEND;TZID=America/Los_Angeles:20170522T130000
DTSTAMP:20260513T061441
CREATED:20170409T032734Z
LAST-MODIFIED:20170409T032734Z
UID:5728-1495454400-1495458000@www.oldsf.bmkt.net
SUMMARY:Piccolo: Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Five and Last
DESCRIPTION:For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Acknowledgements\, Chapters 42-51\, (pp. 282-357). \nChapter 51 ends: “I can’t wait to taste the food of the third generation of great American chefs. I can’t wait to see what madness young rebels are cooking up in Spain. I’m ready to explore the rustic backlash in France. I fully expect to go on eating and critiquing forever and that on my deathbed my last words will echo those of Brillat-Savarin’s sister\, who cried\, “Bring on dessert. I’m about to die.” \nGael Green’s Website \nOur Piccolo is a quick\, short\, Book Group meeting at a local coffee house on Mondays\, noon – 1pm. We’re meeting at Acre Coffee in Montgomery Village\, Santa Rosa. \nThe selections are from light\, chatty\, gossipy storytelling. \nNo need to RSVP. Just drop by for a piccolo. \n*** \nNY Times about Insatiable: Tales From a Life of Delicious Excess\nTHIRTY years ago\, in her steamy novel “Blue Skies\, No Candy\,” Gael Greene used the language of food to show men “what sex could feel like to a woman.” In “Insatiable: Tales From a Life of Delicious Excess\,” her frank and funny new memoir of her life and loves and the decades she spent as New York magazine’s restaurant critic\, she explains her approach to that early fiction: “I used all the senses\, all the sensory words I used to describe food — the taste and smell of it\, the sound and heat.” She was stunned when male critics scolded her: “I truly thought there was an audience out there ready to discover a woman’s sheer carnal joy.” Nonetheless\, notoriety was her friend. When the Metropolitan Transportation Authority banned the subway ads for the novel’s paperback edition — which showed a woman undoing a man’s zipper — half a million copies sold in one week. More… \nGoodreads: 3.01 · Rating Details · 532 Ratings · 127 Reviews \nRating Details:\n5: 9% (48)\n4: 24% (130)\n3: 34% (181)\n2: 23% (126)\n1: 8% (47)\n67% of people liked it\nAll editions: 3.01 average rating\, 532 ratings\, 127 reviews\, added by 960 people\, 320 to-reads\nThis edition: 3.0 average rating\, 475 ratings\, 121 reviews\, added by 852 people \n\nBibliographic Description of Insatiable: Tales From a Life of Delicious Excess\nAuthor Greene\, Gael.\nTitle Insatiable : tales from a life of delicious excess / Gael Greene.\nImprint New York : Warner Books\, 2006.\nEdition 1st ed. \nDescript xiii\, 368 p.\, [8] p. of plates : ill. ; 24 cm\nNote Includes index.\nSummary In 1968\, Gael Greene became restaurant critic of the fledgling New York magazine. She’d never written a restaurant review in her life\, but she was a passionate foodie\, and dining in great restaurants on someone else’s dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate\, the chefs who turned cooking into an art form\, and the food and wines that launched a culinary revolution.–From publisher description.\nSubject Greene\, Gael.\nFood writers — United States — Biography.\nGastronomy.\nISBN 0446576999\nStandard # 9780446576994\nLC CARD # 2005034429\nStandard # BRO-copy20060531-153 BRO-cust20060609-153 BRO-cust20060614-153
URL:https://www.oldsf.bmkt.net/event/piccolo-insatiable-tales-from-a-life-of-delicious-excess-by-gael-greene-five-and-last/
LOCATION:Acre Coffee @ Montgomery Village Shopping Center\, Montgomery Village Shopping Center\, 2365 Midway Drive\, Santa Rosa\, CA\, 95405\, United States
CATEGORIES:Book Group
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/04/insatiable.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
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END:VCALENDAR