Slow Food Sacramento

A Chapter of Slow Food USA

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The Slow Food Sacramento Book Club is a book club for readers who enjoy food-related literature, both non-fiction and fiction. The club meets at 6:30 pm on the second Thursday of every other month at one of our member’s homes.

Next meeting: August 14th at 6:30 pm

For more information, visit the August Book Club event page.

Food & Film Festival 2014

 

THIRD SACRAMENTO FOOD FILM FESTIVAL

TO BENEFIT CALIFORNIA FOOD LITERACY CENTER

Ten-day festival to include seven tastings and films

 SACRAMENTO – As food and wine pairings continue to rise in popularity, the farm-to-fork capital is offering a different kind of pairing: food and film. The 3rd Annual Sacramento Food Film Festival will take place March 20-30 and will include food, wine and beer pairings with seven films about food. Festival proceeds will benefit California Food Literacy Center, a Sacramento nonprofit providing food literacy education to local low-income children. 

            “This is a chance for guests to soak up the amazing food and drinks that Sacramento has to offer while also feeding their minds,” said Catherine Enfield, festival founder and food writer.

            The festival’s red carpet premier at Ten22 on March 20 features appetizers, drinks and screening of the award-winning movie, “Spinning Plates.” Cost is $40. On March 22, the festival continues at the Sterling Hotel, featuring a sneak preview of the highly anticipated, new Ruhstaller Nugget hop beer, bites from Adam Pechal and screening of “Beer Wars.” Cost is $30.  “Bottle Shock” will be screened at Lucca on March 25 and will include a four-course dinner based on the film. Cost is $40, and $50 if including a wine pairing. Sacramento Natural Foods Co-op offers a free event on March 26 to screen “Cafeteria Man” and will include appetizers, an appearance from the film’s star, Tony Geraci and a panel discussion with local leaders in food literacy education. Selland’s will offer a family spaghetti dinner on March 28 and screening of “Cloudy With a Chance of Meatballs” at McKinley Park’s Clunie Center. Cost is $15 for children, $25 for adults. Slow Food Sacramento will host a free screening of “The Slow Food Story” at the Guild Theater for free on March 29. The festival wraps up on March 30 with a sushi and uni tasting by Billy Ngo from Kru, and Q & A with the film’s producer, Alexander Finden, at Sunh Fish and screening of “Sweet, Sexy Ocean.” Cost is $35.

            For more information and to purchase tickets, visit www.sacfoodfilmfest.com

            “We are proud to be the beneficiary of such a creative event that not only gives people the opportunity to enjoy the amazing food of the Sacramento region, but also helps spread food literacy through the creative medium of film,” said Amber Stott, founding executive director, California Food Literacy. “We look forward to good food and good conversations.”

California Food Literacy Center was established in July 2011 to educate and inspire low-income children to eat healthy food. Students learn fruit and vegetable appreciation, how to read nutrition labels, basic cooking skills and environmental impacts of their food choices. The nonprofit also runs the Food Literacy Academy, which trains community members as food literacy teachers. To date, the nonprofit has 60 active volunteers and serves 2,400 kids annually. After just three months of food literacy education, 70 percent of students request the foods they have tasted in class, including broccoli, celery and oranges. Ninety-two percent of K-1st grade students say healthy food tastes good, and 88 percent of children understand how to read a nutrition label. To make a donation: www.californiafoodliteracy.org.

New in 2013 – Slow Food Sacramento initiates Slow Food U

What do lemons, bacon and pickles have in common? All will be featured in upcoming Slow Food U cooking classes. As Slow Food U Coordinator Karen Auwaerter explains, “While talking with several food producers during a recent Snail of Approval mixer, we realized the need, actually the opportunity, to learn how to prepare good, clean, fair food that is literally falling from the trees around us.”

Slow Food U is a new program to provide hands-on learning toward using the food bounty of our region. The seminars, to be taught by local culinary experts, will be limited to 6 to 20 participants depending upon available training space.

The first-ever Slow Food U event, Lemons in February, is coming soon! Details below.

Lemon Seminar – Saturday, February 23, 6-9pm

Kathleen Albiani, Culinary Instructor at the Art Institute, will conduct a hands-on seminar focused on using the Meyer lemons that are so plentiful this year. Items to be prepared include: lemon curd, preserved Moroccan lemons and a chicken and green olive tagine using the preserved lemons, lemon marmalade, and limoncello. The seminar will be held in Elk Grove and a list of items that participants should bring, such as small canning jars and appetizers for supper, will be provided upon signup. $16 plus ticket fee – Click HERE to sign up.

Our February selection is The Book of Salt by Monique Truong, a novel is set in Paris. This is a fictional memoir of the Vietnamese chef who cooked for Gertrude Stein and Alice B. Toklas at the famous apartment at 27 rue de Fleurus. We’re bringing the action back to California for our April meeting with Novella Carpenter’s book Farm City: The Education of an Urban Farmer. And for June, we’re looking to history to explore contemporary themes with John Steinbeck’s The Grapes of Wrath.

Our upcoming meeting dates:

·         April 11, 2013 – Farm City, Novella Carpenter

·         June 13, 2012 – The Grapes of Wrath, John Steinbeck

If you would like more information, please contact Kathleen Albiani at katonthyme@gmail.com

Ark of Taste Proposal: Chenin Blanc, Clarksburg AVA  It is widely known that 3 regions produce the finest Chenin Blanc: 1) the Loire Valley in Northern France, 2) South Africa, and 3) Clarksburg, California. This often maligned grape is now being ripped out, and replaced with our new favorite varietal, Chardonnay. Darrell Corti acknowledges the unique character of Chenin Blanc from Clarksburg.

Slow Food Committee

Join this committee to gather information and resources to file proposal for Slow Food Ark of Taste.  Desired completion of proposal in advance of Mr. Croce’s visit.  Please contact David Baker (GRASacramento@gmail.com) if you are interested in participating in this committee, which may include vineyard visits and sampling of local and imported chenin blancs.

http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/

http://www.digitalinevitable.net/chenin/