Slow Food Sacramento

A Chapter of Slow Food USA

Browsing Posts published by Slow Food Sacramento

By Elaine Corn
Thursday, September 23th, 2010

Today our “Back to School” series checks in with a special booster club in Davis. But it’s not for the football team. It’s for school lunch. As Capital Public Radio’s Elaine Corn reports the real boost in this club comes from a renowned cook.

Elaine Corn: Georgeanne Brennan’s thick hair is tucked under a net. She roams the Davis school district’s Central Kitchen with a plastic spoon. Several dishes destined for a dozen lunchrooms are ingenious combinations of US commodities and local vegetables… Read more »

By Christian Madera
Thursday, September 16th, 2010

While climate change remains a major societal issue still waiting to be addressed at a national level, more and more Americans are looking to see what they can do to make a difference, however small. Thanks to the popularity of books like The Omnivore’s Dilemma and documentaries like Food, Inc., interest in locally produced food as a way to both be healthier and friendlier to the planet has surged. In addition, there is growing interest in urban agriculture as an economic development and community revitalization strategy – with the potential to provide jobs, greenery, and healthy food to many inner-city neighborhoods that lack all three… Read more »

By Nancy Brands Ward
Thursday, June 24 2010

It’s the easiest thing in the world to step into Georgeanne Brennan’s nearby farmhouse kitchen.

The award-winning cookbook writer’s seven students keep up a friendly banter as they prepare a Sunday meal on day two of her “Provence in California” cooking class. It all starts with a glass of chilled rosé to accompany pizzas smothered in cheese, homemade pork sausage, garden vegetables and herbs baked outdoors in a wood-burning oven. It continues with a leg-of-lamb feast served with homemade zinfandel on a table set in the French country style with brightly colored linens under an ancient walnut tree located just outside the kitchen door.

There’s no resisting the symphony of aromas that beckons from inside as cumin and coriander seeds toast in a pan next to spring garlic sautéing in olive oil on an adjacent burner. The smell of beets… Read more »

by Rick Kushman
Wednesday, June 23 2010

One of the good things about the Sacramento restaurant community is that it really is a community. And the cooperative spirit is showing up in that most elegant of items: compost.

I know. How romantic. It’s why people go to culinary school.

Seriously, what makes this a cool story is that 10 of the big-name restaurants on the local scene have joined in a handful of environmental programs, and the biggest effort – the composting project – wouldn’t have worked without most of them playing along.

That’s because to make compost, you need a certain amount of, you know, garbage.

And not just any garbage. We’ll get to that… Read more »

The Food Movement, Rising
by Michael Pollan
June 1, 2010

It might sound odd to say this about something people deal with at least three times a day, but food in America has been more or less invisible, politically speaking, until very recently. At least until the early 1970s, when a bout of food price inflation and the appearance of books critical of industrial agriculture (by Wendell Berry, Francis Moore Lappé, and Barry Commoner, among others) threatened to propel the subject to the top of the national agenda, Americans have not had to think very hard about where their food comes from, or what it is doing to the planet, their bodies, and their society.

Most people count this a blessing. Americans spend a smaller percentage of their income on food than any people in history—slightly less than 10 percent—and a smaller amount of their time preparing it: a mere thirty-one minutes a day on average, including clean-up… Read more »

Published Monday, May. 17, 2010

The peeling paint, chain-link fences and abandoned lots in central Oak Park belie what’s beyond a modern wood fence at the end of a driveway on Seventh Avenue.

Through the gate is a backyard oasis where two rows of seed potatoes have just been nestled into the ground. Sage, oregano and thyme grow in pots. And a two-story chicken coop houses five hens who don’t seem to mind that their eggs continually disappear.

This is the yard of Paul Towers, state director of the nonprofit Pesticide Watch, illicit chicken owner and grass-roots activist who believes everyone should be able to eat fresh food and drink clean water… Read more »

waterboyrestaurant.com
2000 Capitol Avenue,
Sacramento, CA 95811
(916) 498-9891

We’re a cozy restaurant in Midtown Sacramento providing really great service and cooking delicious food since 1996. We feature a monthly changing menu, inspired mostly by the beautiful cuisines of northern Italy and southern France. We also feature a terrific wine list with lots of interesting options and a full bar featuring classic cocktails and aperitifs.

tulibistro.com
2031 S Street,
Sacramento, CA 95814
(916) 451-8854

Since 2007, Tulí Bistro is a neighborhood restaurant which provides guests an ever-changing variety of seasonal dishes under the leadership of Chef/Owner Adam Pechal. In a modern yet casual atmosphere, Tulí’s skilled chefs engage and educate diners from behind the exhibition line as they cook, always happy to discuss the ingredients, techniques, and sources of food involved in creating every meal. Not only are Tulí’s ingredients high-quality and ecologically sound, but Tulí takes pride in making nearly every component of a dish in-house: from handcrafted pasta, to rich stocks, savory sauces, and fresh salad dressings. Tulí’s menu highlights Sacramento Valley produce; indeed, to Chef Pechal it is unthinkable to not eat seasonally and from local farms in an area as agriculturally rich and diverse as the Central Valley. Tulí’s beef, pork, and chicken suppliers have been carefully chosen by Chef Pechal as well, and are what he considers the very finest available: humanely raised, certified organic, less-processed, and non-GMO. Beyond the restaurant, Tulí often takes its cuisine on the road as well, either providing services as Tulí Catering with its mobile smoker and wood-fired oven, or donating its food and time to the community.

taylorsmarket.com
2924 Freeport Blvd.,
Sacramento, CA 95818
(916) 443-5154

Both Taylor’s Market and Taylor’s Kitchen are committed to the fundamentals of the Slow Food Movement. Since its inception Taylor’s Kitchen has focused on serving meals prepared from the freshest local sources available. Chef Robert Lind creates his menus weekly focusing on the freshest most sustainable meats and produce our vendors offer. A few of the local vendors we use are 5 Dot Ranch, Superior Farms, Faurot Ranch, Del Rio Farms, and Vega Farms. All these vendors share the same philosophy and commitment as Taylor’s when it comes to freshness, sustainability and minimizing the impact upon our environment.

sellands.com
5340 H Street,
Sacramento, CA 95819
(916) 736-3333

Open since 2001, Selland’s Market Café is a neighborhood gathering place serving handcrafted foods made with love by the Selland Family. Many tried and true, home-style family recipes grace the menu with its wide array of hot and cold prepared foods, sandwiches, salads, pizzas and desserts. Selland’s offers a full service bakery, a wine shop, dine in or take out, and catering for any number of people – from 2 to 2000! As with all the Selland Family’s restaurants, including The Kitchen and Ella Dining Room and Bar, they shop the local Farmers Markets and work with local and regional purveyors for much of their ingredients. Selland’s has been serving the Sacramento community for 10 years now not only through their quality food and wine, but also with numerous donations and community outreach. Selland’s Wine Steward David Scott Baker founded GRAS (Green Restaurant Alliance Sacramento), which aims to make Sacramento a leader in the green restaurant industry, and Selland’s is a founding restaurant member as well. The Selland Family is committed to the principles of Slow Food, as they are committed to great food, family, friends, and taking the time to enjoy life. Join them at Selland’s for lunch or dinner, pick up food for home, or try their catering, and slowly savor the best things in life – food, family and friends.