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DTSTART;TZID=America/Los_Angeles:20180128T150000
DTEND;TZID=America/Los_Angeles:20180128T180000
DTSTAMP:20260513T070653
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
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ORGANIZER;CN="Slow Food Russian River":MAILTO:russianriverca@slowfoodusa.org
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171210T153000
DTEND;TZID=America/Los_Angeles:20171210T173000
DTSTAMP:20260513T070653
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/
CATEGORIES:Holiday Party
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171207T190000
DTEND;TZID=America/Los_Angeles:20171207T210000
DTSTAMP:20260513T070653
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/
CATEGORIES:Book Group
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171118T100000
DTEND;TZID=America/Los_Angeles:20171118T140000
DTSTAMP:20260513T070653
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
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ORGANIZER;CN="Slow Food Russian River Apple Core":MAILTO:info@slowfoodrr.org
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20171117T170000
DTEND;TZID=America/Los_Angeles:20171117T193000
DTSTAMP:20260513T070653
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/
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:20260513T070653
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:20260513T070653
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:20260513T070653
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:20260513T070653
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:20260513T070653
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:20260513T070653
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/
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:20260513T070653
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
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/05/Letters-to-a-Young-Farmer-On-Food-Farming-and-Our-Future-by-Martha-Hodgkins.jpg
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:20260513T070653
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:20260513T070653
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:20260513T070653
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:20260513T070653
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/
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:20260513T070653
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:20260513T070653
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:20260513T070653
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
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/04/joycegoldsteinwithinsidethecaliforniafoodrevolution.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170522T120000
DTEND;TZID=America/Los_Angeles:20170522T130000
DTSTAMP:20260513T070653
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170515T120000
DTEND;TZID=America/Los_Angeles:20170515T130000
DTSTAMP:20260513T070653
CREATED:20170409T025500Z
LAST-MODIFIED:20170409T025500Z
UID:5725-1494849600-1494853200@www.oldsf.bmkt.net
SUMMARY:Piccolo: Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Four
DESCRIPTION:For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Acknowledgements\, Chapters 33-41\, (pp. 202-281). \nChapter 33 starts: “Once upon a time in the dim dawn of oral history\, there was no Williams-Sonoma international bazaar of kitchen and tableware in every mall\, no De Gustibus famous chefs cooking classes at Macy’s\, no Food Network\, no chefs hotter than rock stars. James Beard taught a few classes on television in the fifties. You could buy springform pans and madeleine molds at a few high-end kitchen shops or from snarly Fred Bridge’s professional cookware hideaway. There were cooking classes of course\, Dione Lucas\, Grace Chu\, and Helen Worth\, whose method was to teach one student at a … ” \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-life-delicious-excess-gael-greene-four/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170508T120000
DTEND;TZID=America/Los_Angeles:20170508T130000
DTSTAMP:20260513T070653
CREATED:20170409T022607Z
LAST-MODIFIED:20170409T022607Z
UID:5722-1494244800-1494248400@www.oldsf.bmkt.net
SUMMARY:Piccolo: Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Three
DESCRIPTION:For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Acknowledgements\, Chapters 24-32\, (pp. 138-201). \nChapter 24 starts: “Press junkets and free meals were strictly forbidden to New York magazine citics and contributing editors. But there was not way I could refuse … ” \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-three/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170504T190000
DTEND;TZID=America/Los_Angeles:20170504T210000
DTSTAMP:20260513T070653
CREATED:20170116T232350Z
LAST-MODIFIED:20170217T175903Z
UID:5435-1493924400-1493931600@www.oldsf.bmkt.net
SUMMARY:Book Group: Biting the Hands that Feed Us Thru Failing Food Regulations\, by Baylen J. Linnekin
DESCRIPTION:The Slow Food Russian River Book Group will be discussing a book about failing food regulations\, Biting the Hands that Feed Us: How Fewer\, Smarter Laws Would Make Our Food System More Sustainable (Island Press\, 2016) by Baylen J. Linnekin\, with a foreword by Emily Broad Leib. \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 Biting the Hands that Feed Us: How Fewer\, Smarter Laws Would Make Our Food System More Sustainable\nFood waste\, hunger\, inhumane livestock conditions\, disappearing fish stocks—these are exactly the kind of issues we expect food regulations to combat. Yet\, today in the United States\, laws exist at all levels of government that actually make these problems worse. Baylen Linnekin argues that\, too often\, government rules handcuff America’s most sustainable farmers\, producers\, sellers\, and consumers\, while rewarding those whose practices are anything but sustainable. \nBiting the Hands that Feed Us introduces readers to the perverse consequences of many food rules. Some of these rules constrain the sale of “ugly” fruits and vegetables\, relegating bushels of tasty but misshapen carrots and strawberries to food waste. Other rules have threatened to treat manure—the lifeblood of organic fertilization—as a toxin. Still other rules prevent sharing food with the homeless and others in need. There are even rules that prohibit people from growing fruits and vegetables in their own yards. \nRead more… \nReviews\nFrom the Hit and Run blog on Reason.com \nBaylen Linnekin writes about “food freedom” at Reason every Saturday (check out his archive here). His new book\, Biting the Hands that Feed Us: How Fewer\, Smarter Laws\, is drawing strong notices for its mix of libertarian brio and familiarity with the artisanal food scene. Biting the Hands that Feed Us exposes many absurdities in current food law\, while celebrating ethical entrepreneurs\,” says Whole Foods’ John Mackey. “This witty\, incisive book will outrage and ultimately inspire you.” And here’s Booklist\, “His book cleverly and precisely decries how the federal government’s rules and restrictions regarding food are a serious disservice to producers and consumers alike.” \nRead more… \n\n“Makes a strong case that the biggest issues facing our nation’s food supply are ones deserving bipartisan solutions—and that those solutions might actually entail fewer\, better food laws instead of a spate of new ones.” (Huffington Post)\n“Applies a critical eye to the unintended consequences of many rules and regulations…Linnekin doesn’t just rely on stats\, he tells the personal stories of small-business owners who’ve been harmed by various rules.” (Politico)\n“Linnekin mixes his mastery of history and law with a great sense of humor and frustration at a regulatory and cultural system that is completely at odds with itself. This is the book to give to your farmer-market friends who love Whole Foods\, mandatory GMO labeling\, and dictating what is good not just for themselves but everyone in society.” (Reason)\n“Promoting a libertarian take on the regulation of organic food\, this engaging book presents a fresh perspective on a popular topic…With example after example\, Biting effectively makes the case that organic farmers should be allowed to do what they do best\, with less regulation and oversight…Regardless of their political affiliation\, many audiences will find this book fascinating.” (Foreword)\n“A seasoned food lawyer and law professor\, [Linnekin] keeps an eagle eye out for the head-smacking inanities that creep into the regulatory language…Linnekin’s book is must reading for anyone affected by food regulations.” (Acres U.S.A.)\n“Provocative…Linnekin leaves the reader with guiding principles of how we can transform food policy in a direction that promotes—not inhibits sustainability.” (Civil Eats)\n\n“Equal parts tragedy and comedy\, Biting the Hands that Feed Us exposes many absurdities in current food law\, while celebrating ethical entrepreneurs. This witty\, incisive book will outrage and ultimately inspire you.” (John Mackey co-founder and co-CEO\, Whole Foods Market)\n“A well-researched\, fascinating investigation into how misguided government rules hinder our dreams for a future of sustainable\, local food in America. From the unintended consequences of well-meaning rules to sheer manipulation of the system by Big Food\, Linnekin shows again and again how small farms and family businesses lose out. Biting the Hand That Feeds Us reveals how the simple act of bringing food to market\, has\, under a thicket of regulations\, become a Herculean task. For anyone interested in the farm-to-table movement\, this book is a must-read.”(Nina Teicholz author of the New York Times’ bestseller The Big Fat Surprise)\n“As Biting the Hands that Feed Us explains in an accessible and entertaining way\, too often our legal system not only fails to protect us\, but even undermines our efforts. While I don’t always agree with Baylen Linnekin\, I appreciate his willingness to challenge assumptions about food regulations. His book is an important contribution to the food policy discourse.” (Michele Simon author of Appetite for Profit and executive director\, Plant Based Foods Association)\n“If you ever wondered why local\, sustainable\, innovative food is either expensive or difficult to find\, Linnekin lays out the reason brilliantly: a plethora of antagonistic government rules. A must-read for all who desire the ultimate personal liberty: the right to choose our food.” (Joel Salatin third generation farmer\, Polyface Inc. and author of Folks\, This Ain’t Normal)\n\nBibliographic Information\n\nAuthor Linnekin\, Baylen. author.\nTitle Biting the hands that feed us : how fewer\, smarter laws would make our food system more sustainable / Baylen J. Linnekin.\nImprint Washington D.C. : Island Press\, [2016]\nDescript xxi\, 257 pages ; 24 cm\nContents Unsafe at any feed — “Big food” bigger thanks to “big government” — Wasting your money wasting food — I say “tomato\,” you say “no” — There are good food rules.\nNote Includes bibliographical references (pages 201-247) and index \nSummary “Food waste\, hunger\, inhumane livestock conditions\, disappearing fish stocks–these are exactly the kind of issues we expect food regulations to combat. Yet\, today in the United States\, laws exist at all levels of government that actually make these problems worse. Baylen Linnekin argues that\, too often\, government rules handcuff America’s most sustainable farmers\, producers\, sellers\, and consumers\, while rewarding those whose practices are anything but sustainable.Bitting the Hands that Feed Us introduces readers to the perverse consequences of many food rules. Some of these rules constrain the sale of ‘ugly’ fruits and vegetables\, relegating bushels of tasty but misshapen carrots and strawberries to food waste. Other rules have threatened to treat manure–the lifeblood of organic fertilization–as a toxin. Still other rules prevent sharing food with the homeless and others in need. There are even rules that prohibit people from growing fruits and vegetables in their own yards. Linnekin also explores what makes for a good food law–often\, he explains\, these emphasize good outcomes rather than rigid processes. But he urges readers to be wary of efforts to regulate our way to a greener food system\, calling instead for empowerment of those working to feed us (and themselves) sustainably”–Amazon.com\nSubject Food supply — Government policy — United States.\nFood supply — Environmental aspects — United States.\nFood supply — Law and legislation — United States.\nFood industry and trade — Government policy — United States.\nFood industry and trade — Environmental aspects — United States.\nFood law and legislation — United States.\nSustainable agriculture — Government policy — United States.\nLivestock — Moral and ethical aspects — United States.\nNutrition policy — United States.\nFood consumption — United States.\nISBN 9781610916752 (hardcover)\n1610916751 (hardcover)\nLC CARD # 2016938036\nStandard # Island Pr\, C/O Chicago Distribution Center 11030 S Langley Ave\, Chicago\, IL\, USA\, 60628 SAN 202-5280
URL:https://www.oldsf.bmkt.net/event/book-group-biting-the-hands-that-feed-us-failing-food-regulations/
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/2017/01/biting-the-hands-that-feed-uswithAuthor.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170501T120000
DTEND;TZID=America/Los_Angeles:20170501T130000
DTSTAMP:20260513T070653
CREATED:20170409T020759Z
LAST-MODIFIED:20170409T021007Z
UID:5717-1493640000-1493643600@www.oldsf.bmkt.net
SUMMARY:Piccolo: Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Two
DESCRIPTION:For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Acknowledgements\, Chapters 11-23\, (pp. 56-137). \nChapter 11 starts: “I was a decade ahead of America’s sensuality explosion in the fifties and leaped into the foodie vanguard in the sixties. I didn’t know much\, but I already knew that Vienne was not Vienna\, and there were six flavors of mustard from Fauchon aging in my fridge\, where everyone else stocked feeble ballpark yellow. I would not have predicted that in a few years great armies of New Yorkers would be trotting off to France carrying New York\, determined to order the dishes I loved in Lyon and Mougins\, or that the young and affluent New Yorker would soon be as obsessed with cooking and great dining as I. ” \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-life-delicious-excess-gael-greene-two/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170428T170000
DTEND;TZID=America/Los_Angeles:20170428T193000
DTSTAMP:20260513T070653
CREATED:20161226T223413Z
LAST-MODIFIED:20170427T204521Z
UID:5356-1493398800-1493407800@www.oldsf.bmkt.net
SUMMARY:Open House — Slow Salon\, Friday\, April 28\, 2017
DESCRIPTION:Our April 2017 Open House\, the Slow Food Russian River Slow Salon\, on April 28\, 2017\, 5-7:30pm in Sebastopol\, is a convivial get-together for Slow Food members and supporters. Please bring a beverage\, and an appetizer or dessert. Tickets are $10 to help cover the expenses of running the chapter. Children are free. Address with ticket sale. \nMeet at the Slow Salon other supporters of the Slow Food mission\, and celebrate together the onset of the dry season and the bounty of the county 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. \nTheme of the April 28 Slow Salon: Food waste\, and how to reduce it\, and reduce its impact.\nRoy Smith of Green Goose Farm will talk about pigs and how they can build soil and improve the Nutrient Cycle\n“A nutrient cycle (or ecological recycling) is the movement and exchange of organic and inorganic matter back into the production of living matter\,” says Wikipedia. We agree. \nTerry Harrison of CAFF and of the Sonoma County Compost Coalition will talk about the political state of composting in Sonoma County.\nSonoma County produces over 100\,000 tons of organic materials annually. Due to the closure of Sonoma Compost\, this valuable resource is now being hauled out of county. Compost is vital for our soil health\, carbon farming\, food production\, and water conservation. We need to bring organics recycling infrastructure back to Sonoma County. That’s where the Sonoma County Compost Coalition comes in with action. \nA few Slow Food Supporters will prepare dished using a recipe from these books about “Using The Whole Vegetable/Animal.”\n• Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food (2015) by Dana Gunders. Francis Hourigan of Warm Spring Wind Farm will prepare a dish from this book for the Slow Salon. \nDana is a Senior Scientist at the Natural Resources Defense Council (NRDC) and one of the first to bring to light just how much food is wasted across the country through her 2012 report Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill.  Dana’s work to reduce food waste has been covered on CNN\, NBC\, The New York Times\, Wall Street Journal\, Fox Business\, NPR\, Last Week Tonight with John Oliver\, Dr. Oz\, Munchies and many other outlets.  She now works with policymakers\, food companies\, foundations\, and local governments and leads NRDC’s food waste team.  Along the way\, she realized a key reason people waste food is that they don’t have the right knowledge at their fingertips. Thus was born the Waste-Free Kitchen Handbook. \nReviews of Waste-Free Kitchen Handbook on Goodreads \n• Root-to-Stalk Cooking: The Art of Using the Whole Vegetable Paperback (2013) by Tara Duggan. Carolyn Harrison of Community Alliance with Family Farmers North Bay will prepare a dish from this book for the Slow Salon. \nTara Duggan is a James Beard award–winning journalist and cookbook author. A longtime staff writer and The Working Cook columnist at the San Francisco Chronicle\, Tara has published work in the New York Times\, Food&Wine\, Sunset\, Chicago Tribune\, Denver Post\, Toronto Star\,  and California. Her books include Root to Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed\, 2013)\, The Blue Bottle Craft of Coffee (Ten Speed\, 2012)\, The Working Cook and Waffles. Tara did a cooking segment on the nationally broadcast CBS Early Show and teaches cooking classes at San Francisco’s Ferry Plaza Farmers Market. \nReviews of Root-to-Stalk Cooking on Goodreads \n• Scraps\, Wilt & Weeds: Turning Wasted Food into Plenty (2017) by Mads Refslund & Tama Matsuoka Wong. Poet and writer Jonah Raskin will cook a dish from this book for the Slow Salon. \nSCRAPS\, WILT & WEEDS features 100 recipes by Mads Refslund\, one of the initial partners at Noma\, the world-renowned Danish restaurant\, using local ingredients in a sustainable\, no-waste fashion. Using scraps from vegetables\, fruits and animal proteins–food that would normally go to waste–Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible\, including potato peels\, cauliflower stems\, or fish skins\, but also ingredients that are passed over as too young\, like green strawberries\, or too old\, like stale bread\, wrinkly potatoes or bolted herbs.\n\nReview of Scraps\, Wilt & Weeds by food blogger Mary Catherine\n\n • The Whole Beast: Nose to Tail Eating (2004) by Fergus Henderson. Rebecca Black of Green Goose Farm will prepare a dish from this book for the Slow Salon.\n\nThe Whole Beast: Nose to Tail Eating is a certified “foodie” classic. In it\, Fergus Henderson — whose London restaurant\, St. John\, is a world-renowned destination for people who love to eat “on the wild side” — presents the recipes that have marked him out as one of the most innovative\, yet traditional\, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift\, and that literally represent Henderson’s motto\, “Nose to Tail Eating” — be they Pig’s Trotter Stuffed with Potato\, Rabbit Wrapped in Fennel and Bacon\, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent\, there are also splendid dishes such as Deviled Crab; Smoked Haddock\, Mustard\, and Saffron; Green Beans\, Shallots\, Garlic\, and Anchovies; and to keep the sweetest tooth happy\, there are gloriously satisfying puddings\, notably the St. John Eccles Cakes\, and a very nearly perfect Chocolate Ice Cream.\n\nReviews of The Whole Beast on Goodreads
URL:https://www.oldsf.bmkt.net/event/open-house-slow-salon-friday-april-28-2017/
LOCATION:Private Home in Sebastopol\, Address with RSVP\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Open House—Slow Salon
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2016/12/7403palm.jpg
ORGANIZER;CN="SFRR Membership Cie":MAILTO:sfrrmembershipcommittee@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170424T120000
DTEND;TZID=America/Los_Angeles:20170424T130000
DTSTAMP:20260513T070653
CREATED:20170408T212536Z
LAST-MODIFIED:20170409T014912Z
UID:5691-1493035200-1493038800@www.oldsf.bmkt.net
SUMMARY:Piccolo: Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, One
DESCRIPTION:For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess\, by Gael Greene\, Acknowledgements\, Prelude\, Chapters 1-10\, (pp. xi-55). \nThe Prelude starts: “I could embellish the story and write that I was just pulling a par of crusty French baguettes out of the oven the fall afternoon of the momentous phone call. I like that image. But then how could you trust me? The unadorned truth is that I was more likely mashing an excess of Hellman’s mayonnaise and a dot of Dijon musterd into some canned tuna. (…) It was Clay Felker\, asking me to be the restaurant critic of his infant New York magazine\, just launched a few months earlier\, in April 1968\, and already provoking major buzz.” \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-one/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170423T160000
DTEND;TZID=America/Los_Angeles:20170423T190000
DTSTAMP:20260513T070653
CREATED:20170311T171622Z
LAST-MODIFIED:20170420T193210Z
UID:5608-1492963200-1492974000@www.oldsf.bmkt.net
SUMMARY:Making Welcome Real – A Fundraiser for Refugees
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]\nThe event is sold out. If you wish to contribute to this fundraiser please send a check with memo “Making Welcome Real” to:\nSlow Food Russian River\nP.O. Box 2746\nSebastopol\, CA 95473 \n***** \nMaking Welcome Real – A Fundraiser for Refugees\nSlow Food Russian River is hosting a fundraiser buffet dinner for recent Refugee Immigrants: Making Welcome Real – Sunday\, April 23\, 2017 from 4-7 pm. \nThe event will be held at the beautiful Laguna de Santa Rosa Foundation’s Heron Hall\, located at 900 Sanford Road\, Santa Rosa. \nWe are featuring a buffet menu of both Syrian and Afghani cuisine presented by local chef\, Nawar Laham owner of the Santa Rosa’s East West Cafe\, and chef Ali Akbar Raufi a recent immigrant from Afghanistan who has settled in the East Bay. \nWine\, beer and other beverages will be available for purchase. \nSpeakers will be presenting on the current status of refugees in the Bay Area. \nMusic by Vince Delgado\, Coralie Russo and Jana Mariposa \n \nIn these challenging times Slow Food Russian River recognizes that refugees immigrating to the Bay Area in pursuit of safety and new beginnings for their families leave behind friends\, families and employment.  They come with virtually nothing. \nWe wish to help make the transition into American life successful for some of those families by raising funds for Welcome Boxes containing items necessary for setting up kitchens and households.  \nWe are working with the following organizations in getting these boxes to the families in need of them.   \n• IRC – International Rescue Committee\n• JFCS – Jewish Family Community Services – East Bay\n• No One Left Behind \nAt the event\, there will be other opportunities to give monetary donations\, such as contributing towards the purchase of  welcome boxes or backpacks with school supplies for children.   \nCome join us for a delightful evening of delicious middle eastern food\, conversation and fellowship. Let us welcome our new pilgrims into this great nation.  \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]\n \n[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1/2″ 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]
URL:https://www.oldsf.bmkt.net/event/making-welcome-real-a-fundraiser-for-refugees/
LOCATION:Laguna Environmental Center Heron Hall\, 900 Sanford Road
CATEGORIES:Fundraising Dinner
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/03/refugee-chefs-fb.jpg
ORGANIZER;CN="Marcia Lavine":MAILTO:mf.lavine (at) gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170422T090000
DTEND;TZID=America/Los_Angeles:20170422T120000
DTSTAMP:20260513T070653
CREATED:20170320T015423Z
LAST-MODIFIED:20170420T195020Z
UID:5621-1492851600-1492862400@www.oldsf.bmkt.net
SUMMARY:March with Other Grav Lovers in the 2017 Apple Blossom Parade
DESCRIPTION:Walk with other Grav Lovers in the 2017 Apple Blossom Parade\nSlow Food Russian River invites you to walk with other Grav Lovers in the 2017 Apple Blossom Parade. \nOur goal is to keep the Gravenstein Apple and all of our Farmers in the spotlight. As we celebrate our beautiful apple blossoms and anticipate a bountiful\, healthy harvest\, let’s come together in proclaiming “THE GRAVENSTEINS ARE COMING”! \n \nThe Sebastopol Gravenstein Apple is on Slow Food’s Ark of Taste. The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods we keep them in production and on our plates. \nGravensteins are in danger of becoming broadly extinct because of many reasons\, the most observable of which are their difficulty to harvest and the alarming loss of land\, as many orchards are being converted to vineyards or rural estates. \nContact person to join the parade Doug Conover\nPhone # during the parade: 707-217-7221 \nHere are the details: \nWe are Division 3\, Entry 10. Staged near Bonnardel Ave and Wallace Str. \nThe parade starts at 10am\, so we will meet near the tennis court of Analy Highschool between 9:30am and 10am.  \nThe suggested apparel is green or anything Slow Food. Apple Blossoms are requested if any are still around. Those who wear a hat can get a bumper sticker attached to it when we meet. \n 
URL:https://www.oldsf.bmkt.net/event/march-grav-lovers-2017-apple-blossom-parade/
LOCATION:Launching Grounds Parade of the Annual Sebastopol Apple Blossom Festival\, Wallace Street\, Sebastopol\, CA\, 95472\, United States
CATEGORIES:Apple Core Event
ATTACH;FMTTYPE=image/jpeg:https://www.oldsf.bmkt.net/wp/wp-content/uploads/2017/03/appleblossomparade.jpg
ORGANIZER;CN="Slow Food Russian River Apple Core":MAILTO:info@slowfoodrr.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170417T120000
DTEND;TZID=America/Los_Angeles:20170417T130000
DTSTAMP:20260513T070653
CREATED:20170403T160038Z
LAST-MODIFIED:20170403T160038Z
UID:5688-1492430400-1492434000@www.oldsf.bmkt.net
SUMMARY:Piccolo: M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Seven
DESCRIPTION:For this (seventh) Piccolo we’re reading M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Chapter 8\, Golden State (pp. 267-288). \nThe chapter starts: “The seeds of the culinary ferment that distinguishes California today were sown during the years that spanned the founding of twenty-one missions from San Diego to Sonoma in the eighteenth century to the baptism of Robert Mondavi’s dramatic\, Mission-style winery in 1966.” \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*** \nLibrary Journal about M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\n\n\nReardon (Oysters\, LJ 10/15/84)\, whose articles have been published in the Los Angeles Times and Christian Science Monitor\, serves up a savory biographical repast about three women who revolutioned the culinary arts in America. Breaking the traditional mold of describing food merely in terms of process and presentation\, each brought forth unbridled artistic aspects previously unknown to the culinary scene. \nThe author recounts how M.F.K. Fisher’s culinary writings have reminded readers that food is not only a necessity but an art. She reveals how Julia Child\, the grande dame of televised cookery\, cultivated a renewed interest in French cuisine and gourmet foods for many Americans and how Alice Waters popularized the traditions of California cookery from her Chez Panisse restaurant in Berkeley\, California\, with her emphasis on fresh\, locally grown\, and seasonal ingredients. Reardon discusses mutual friendships and parallels in the lives of these three women. She emphasizes that\, with roots in California and strong influences from France\, each has instilled a new artistic spirit in American cookery. Recommended for general readers.\nMichael A. Lutes\, Univ. of Notre Dame Lib.\, Ind. \n\nBibliographic Description of Celebrating the Pleasures of the Table\nAuthor Reardon\, Joan\, 1930-\nTitle M.F.K. Fisher\, Julia Child\, and Alice Waters : celebrating the pleasures of the table / Joan Reardon.\nImprint New York : Harmony Books\, c1994.\nEdition 1st ed. \nDescript xvi\, 302 p. : ill.\, maps ; 25 cm.\nContents James Beard — Simone (Simca) Beck — Elizabeth David — Lindsey Shere — Julia Child.\nNote Includes bibliographical references (p. 293-297) and index.\nSubject Fisher\, M. F. K. (Mary Frances Kennedy)\, 1908-1992.\nChild\, Julia.\nWaters\, Alice.\nCooks — United States — Biography.\nFood writers — United States — Biography.\nAlt Title MFK Fisher\, Julia Child\, and Alice Waters.\nCelebrating the pleasures of the table.\nLC CARD # 94008650\nISBN 0517577488
URL:https://www.oldsf.bmkt.net/event/piccolo-m-f-k-fisher-julia-child-alice-waters-celebrating-pleasures-table-joan-reardon-seven/
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/2017/03/pleasuresofthetableatpiccolonoon-1.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20170410T120000
DTEND;TZID=America/Los_Angeles:20170410T130000
DTSTAMP:20260513T070653
CREATED:20170403T153806Z
LAST-MODIFIED:20170403T153806Z
UID:5680-1491825600-1491829200@www.oldsf.bmkt.net
SUMMARY:Piccolo: M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Six
DESCRIPTION:For this (sixth) Piccolo we’re reading M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\, by Joan Reardon\, Chapter 7\, Required Reading (pp. 239 – 266). \nThe chapter starts: “Row after row of The Chez Panisse Menu Cookbook in one of Cody’s display windows in September 1982 emphasized the changes that more than a decade had brought about. Reviewing the book in The Nation [September 25\, 1982]\, David Sundelson referred to Chez Panisse as a “new privatism” turned inward rather than outward on public issues and commitments. And he wrote that “the counter culture has become the Counter Culture–the counter at the gourmet butcher\, the pastry shop\, the charcuterie … . The [Chez Panisse Menu] Cookbook shows how we have changed. ‘Aesthetics’ is the ruling term in its vocabulary; life must be pretty. ‘Understanding\,’ ‘philosophy\,’ and ‘ideology’ now apply only to the kitchen.” He volleyed the charge that Berkeley has always been serious\, “but in a braver time\, that He adds that Berkeley has always been serious\, “but in a braver time\, that seriousness was applied to the Vietnam War and not to an apricot soufflé.” \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*** \nLibrary Journal about M.F.K. Fisher\, Julia Child\, and Alice Waters: Celebrating the Pleasures of the Table\n\n\nReardon (Oysters\, LJ 10/15/84)\, whose articles have been published in the Los Angeles Times and Christian Science Monitor\, serves up a savory biographical repast about three women who revolutioned the culinary arts in America. Breaking the traditional mold of describing food merely in terms of process and presentation\, each brought forth unbridled artistic aspects previously unknown to the culinary scene. \nThe author recounts how M.F.K. Fisher’s culinary writings have reminded readers that food is not only a necessity but an art. She reveals how Julia Child\, the grande dame of televised cookery\, cultivated a renewed interest in French cuisine and gourmet foods for many Americans and how Alice Waters popularized the traditions of California cookery from her Chez Panisse restaurant in Berkeley\, California\, with her emphasis on fresh\, locally grown\, and seasonal ingredients. Reardon discusses mutual friendships and parallels in the lives of these three women. She emphasizes that\, with roots in California and strong influences from France\, each has instilled a new artistic spirit in American cookery. Recommended for general readers.\nMichael A. Lutes\, Univ. of Notre Dame Lib.\, Ind. \n\nBibliographic Description of Celebrating the Pleasures of the Table\nAuthor Reardon\, Joan\, 1930-\nTitle M.F.K. Fisher\, Julia Child\, and Alice Waters : celebrating the pleasures of the table / Joan Reardon.\nImprint New York : Harmony Books\, c1994.\nEdition 1st ed. \nDescript xvi\, 302 p. : ill.\, maps ; 25 cm.\nContents James Beard — Simone (Simca) Beck — Elizabeth David — Lindsey Shere — Julia Child.\nNote Includes bibliographical references (p. 293-297) and index.\nSubject Fisher\, M. F. K. (Mary Frances Kennedy)\, 1908-1992.\nChild\, Julia.\nWaters\, Alice.\nCooks — United States — Biography.\nFood writers — United States — Biography.\nAlt Title MFK Fisher\, Julia Child\, and Alice Waters.\nCelebrating the pleasures of the table.\nLC CARD # 94008650\nISBN 0517577488
URL:https://www.oldsf.bmkt.net/event/piccolo-m-f-k-fisher-julia-child-and-alice-waters-celebrating-the-pleasures-of-the-table-by-joan-reardon-six/
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/2017/03/pleasuresofthetableatpiccolonoon-1.jpg
ORGANIZER;CN="Slow Food Russian River Book Group":MAILTO:sfrrbookgroup@gmail.com
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