Congratulations to A to Z Wineworks for their high-profile mention in this week’s Splendid Table radio show. Sante!
Wine wizard Josh Wesson goes after those much maligned and overlooked pink beauties: roses. Here are some of his recommendations to try:
- A to Z Oregon Rose of Pinot Noir. About $14
- Yalumba Y Series Limited Release Sangiovese Rose. About $10
- Domaine Sorin Cotes de Provence Rose. About $10
Slow Food Eugene Invites You To A Slow Pig Roast Picnic On The Farm
This is the event that we have all been waiting for–A Pig Roast at one of Lane County’s premier organic farms. David Hoyle of Creative Growers Farm is opening his gate to Slow Food Eugene and friends. We will have an afternoon to explore Oregon’s wonderful bounty of farm raised pork, produce from the field, and our own conviviality. There to prepare this magnificent repast will be Adam Bernstein of Adam’s Place Restaurant in Eugene.
Make It Family Style
The menu includes one of David’s farm raised pigs, grilled, fresh vegetables right from the field, and an Bernstein special, zabaglione for dessert. Beer from Ninkasi will be on sale. We will have wine from Territorial Vineyards for $5 to $6 per glass. Soft drinks will be provided with the dinner ticket.
This is a family-style picnic, so bring your own table cloth and place settings. We’ll have the tables, chairs, and lots to eat and drink. Come at 4:30pm and join David for a tour of the farm. The heirloom tomato appetizers hit the table around 5pm.
Because this is a family-style event, we would like everyone to chip in and help clean up at the end. The Creative Growers Farm is a working farm. We should be good guests, by helping pick up after ourselves before we leave.
Ticket Prices And Information
To make our event affordable, we are keeping our prices as low as we can. Tickets for adults are $25. Tickets for kids from 5 to 12 are $5. Little, bitty kids 4 and under are free.
Tickets are available at Newman’s Fish Market, Long’s Meat Market, and Pepperberries in Sheldon Plaza.
We also want to raise some much needed money for our friends at the School Garden Project. We are requesting that attendees bring an additional, voluntary, sliding scale contribution of $5 to $20 per person.
If you can help out or have questions about the event, contact Ed Durkee at 501-1208.
Click here for more details and directions to the farm.
Other items this month:
- Upcoming events
- volunteer opportunities
School gardens are a major initiative for Slow Food USA, and Slow Food Eugene has a long-running partnership with the School Garden Project of Lane County. From the SGP website:
The School Garden Project provides the following services for local schools:
Teaching students in school gardens
Organizing garden work parties
Assisting with garden construction
Recruiting volunteers to help
Consulting on site choice and design
Organizing a garden committee
Advising on curriculum integration
Sponsoring teacher in-services and UO School Garden seminars
Obtaining donations of gardening materials from local businesses
Providing a lending library of gardening tools, books, and videos
Maintaining an email listserve and website
Slow Food Eugene is proud to add the Willamette Food & Farm Coalition’s Food On – Farm to Cafeteria program to our list of partner organizations. From the website:
……Food On – Farm to Cafeteria was created to promote locally produced foods in cafeterias of K-12 schools, colleges, universities, hospitals, nursing homes, businesses, and other institutions. We will offer schools and other institutions the tools to connect with farms though their own or other distributors, special event planning, promotional material, and community outreach. We help make the connections: helping communities, schools and private business understand that the bottom line involves more than just financial profits. The costs of tomorrow – long term health care costs, quality of life, food security and our local landscape must be accounted for in today’s bottom line.
… As a project of the Willamette Farm and Food Coalition, Food On wants to work in partnership with school districts, food service providers, parents, students, community members, farmers and food distributors to create the best possible Farm to Cafeteria program here in Lane County…. more >>
Congrats to local farmer Keith Cooper (Sweet Briar Farms), who got a call in December asking for a rush shipment of his Duroc heritage-breed premium leaf lard for a lard rendering demonstration on the Martha Stewart show!
FYI from Linda Brewer, Oregon State University Small Farms Program. Please pass this along to farmers & any other interested parties. Best,
The 7th annual Extension Small Farms Conference is scheduled for Saturday, February 17, 2007, from 9:30 AM to 5:00 PM. The one-day conference will be held on the Corvallis campus of Oregon State University at the LaSells Stewart Center. The keynote speaker, Dr. Marion Nestle of New York University, will examine what individuals, agribusiness, and the government can do to build a better food system Lucy Norris, of the Hartman Group, Inc. is the capnote speaker and will focus on understanding consumers. Find registration materials on-line at: <http://smallfarms.oregonstate.edu/> or call the Benton County Extension Office at 541-766-3556 or toll free at 1-800-365-0201.
The conference includes 9 concurrent sessions, covering a range of topics of interest to growers who market their production directly to the public, for farmers’ markets managers, and for community food advocates.
· Novel Crops for Niche Marketing
· Women and Small Farms: Exploring an Oregon Women’s Agriculture Network
· Soil Fertility Management
· Farm to Cafeteria: How Small Farms Can Sell to Big Institutions
· Farmers’ Markets: Finding Your Best Fit
· Explore Diverse Direct Marketing Opportunities
· Conversation with Marion Nestle
· Organizing Community Support for Local Agriculture
· Debit and Food Stamp Electronic Programs: What You Should Know
Pre-registration is $30 or $50 for two registering together, and includes lunch; $40 at the door.
This event is sponsored by Oregon State University Extension Service; Oregon Department of Agriculture; Wait and Lois Rising Lectureship Fund and Department of Horticulture, OSU College of Agricultural Sciences; Western SARE; Extension Family and Community Development Program, OSU College of Health and Human Sciences.
Linda J. Brewer
Faculty Research Assistant
Extension Small Farms Program
Oregon State University
203 Ballard Hall
Corvallis, OR 97331-3549
It’s Time for Slow Food Eugene’s Annual Meeting
Here are the details:
DATE: January 30, 2007
TIME: 7 pm
PLACE: Eugene Water & Electric Board Community Room (500 East 4th Avenue, Eugene)
Let’s get Slow Food Eugene off to a great start in 2007! The annual meeting is the best place for members to weigh in on the direction of the organization for the coming year. At our meeting, we will:
- Elect officers (We are looking for candidates to serve as Secretary, Public Relations Coordinator, and Events Coordinator.)
- Brainstorm and select events for the coming year
- Present our annual gift to the School Garden Project
- Discuss additional ideas for social action
- Hear about Terra Madre 2006 from our own delegates
Anyone interesting in becoming an leader of Slow Food Eugene should contact Tom Barkin. His contact information is listed below.
Here are some of the events that we held in 2006:
- Cheese potluck
- Pasta making at Pasta Plus
- Pizza making class and tour of Hideaway Bakery
- Pot luck dinner featuring the foods of Greece, Turkey, and the countries of the former Yugoslavia
- A potluck book group talking about our favorite food oriented books
- A day at Sweetwater Farm and Nursery
- The Slow Sunday Dinner fund raiser prepared by chefs from Iraila, Koho Bistro, Marche, and Adam’s Place
Slow Food Eugene also had informational booths at the Eugene Saturday Market, Oregon Truffle Festival, and the KLCC Garden Tour.
The annual meeting is a Slow Food event, so that means we eat. If you are inclined, bring a dozen cookies or other snack to share. Copies of recipes are appreciated. We’ll supply the coffee and beverages.
Nonmembers, particularly those considering joining Slow Food, are welcome to attend the annual meeting, although they cannot vote.
If you can’t come to the meeting, but still want to offer some suggestions for 2007 activities, volunteer to join the leader committee, or volunteer to help out on an event, send an email to Tom Barkin at firstname.lastname@example.org.
For those preferring the telephone, call Tom at 541-343-2619.
Visit our web site for more information.
Slow Food Eugene | 2190 Charnelton Street | E
ugene | OR | 97405
another timely seasonal feature from our friends at NPR:
Anthropologist Suggests Ways to Stop Wasting Food
Morning Edition, November 27, 2006 · If you’re feeling guilty about all the food you ate on Thanksgiving, don’t dwell on it. Instead, anthropologist Timothy Jones would like you to think of all the food you wasted! Jones says Americans throw away nearly half the food they grow.
This was a nice feature for Thanksgiving, 2006:
Oregon School Cafeteria Makes It from Scratch
Third-grader Devina Boughton holds a carrot harvested from her school’s garden. photo by Jane Greenhalgh NPR © 2006
Morning Edition, November 23, 2006 · Thanksgiving is a time to savor good food, something you don’t expect to find in a school cafeteria. In fact, most schools across the country serve reheated, premade food that is trucked in from central kitchens. Daily offerings are often uninspiring: chicken sticks, macaroni and cheese, and pizza.
But there is a move in some parts of the country to bring real cooking back to school kitchens. Last year, Abernathy Elementary School in Portland, Ore., bought a second-hand stove and a big mixer and started cooking all its food from scratch… more>>
Check out the recipes for Pumpkin and Sage Risotto & “Last of Summer” Provencale Soup.
Related story: Kids’ Nutrition and the Trickle-Up Effect