Slow Food Sacramento

A Chapter of Slow Food USA

Browsing Posts published by Slow Food Sacramento

By Lisa Abend
Friday, October 29th, 2010

At midday on Oct. 23, some 300 young people sat down to eat in a shopping mall in Turin, Italy. But instead of the usual food-court fare of burgers and Cinnabons, lunch for these mostly 20-somethings consisted of rice-and-broccoli salad, stewed sweet potatoes and hand-chopped beef tartare — all of it served on recyclable paper plates draped with raw kale leaves. If that seems a surprisingly wholesome meal for the setting, that’s kind of the point: the “eat-in,” organized by the Youth Food Movement — an arm of the Slow Food organization — was devised in part as a protest against fast food. “By doing this and by making Slow Food work, we’re saying no to the industrial food that most people are forced to eat,” says Gabriel Vidolin, a 21-year-old Brazilian chef who helped prepare the meal… Read more »

By Rick Kushman
Wednesday, October 20th, 2010

For some people, this won’t be the most appetizing symbol, but lots of Sacramento restaurants are happy to earn a snail.

Specifically, a Snail of Approval from Slow Food Sacramento – see, snails are very, very slooooow so, uh, you get it – and this week the local group took the program out of its shell and awarded Snails to 13 area restaurants.

Is this a big deal? I’m saying yes. It shows both the growth of the Slow Food movement in this region and the growing sophistication of the local dining scene. Plus, you have to admit, the name is kind of cute… Read more »

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.