Slow Food Sacramento

A Chapter of Slow Food USA

Browsing Posts tagged education

Food Day 2014California State University of Sacramento will host its fourth annual Food Day Friday, October 24.

Food Day is a national movement created by the Center for Science in the Public Interest to encourage healthy, affordable and sustainably-produced food, as well as a grassroots campaign for better food policies.

California State University of Sacramento will be one of the many communities and campuses throughout the country celebrating the effort with cooking demonstrations and tastings; discussions with production team of the documentary on food insecurity, The View From Here: Hidden Hunger; Community Partners Information session; the grand reveal of Capital Radio Garden Project; film screenings; a book signing and discussion with special guest Bryant Terry; and all-day featured menus, food literature, and a Nutrition Club Jamboree throughout campus.

Please contact Kristin Kiesel kiesel@csus.edu for additional details and questions.

See more information on the #FoodDay2014 website: http://www.foodday.org/

Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.”

Mayumi Tavalero of Fork and Knife Creations will lead Slow Food Sacramento world cuisine enthusists on a 60-90 minute culinary tour around the world inside the impressive KP International Market in Racho Cordova.

See the Slow Food Sacramento Events page for more information on registration and event details!

Fermentation Fever was our latest Slow Food U class on Sunday, April 6, at the Sacramento Natural Food Co-op’s learning center. We were in good hands with our instructor, Janet McDonald, who teaches numerous classes at the Co-op and whose kitchen is filled with vats and crocks of various fermentation projects. Janet demystified the fermentation process, so the fifteen participants now feel comfortable experimenting with fermenting at home. One participant said, “It changed my life! I always wanted to pickle but I thought it was too hard and involved cooking. I found out it did not! Janet MacDonald was a terrific teacher.” Everyone went home with a jar a sauerkraut and a jar of fermented carrot pickles.

The goal of Slow Food U is to provide low cost education classes, taught by Slow Food Sacramento members or our partners in the community. We strive to keep the classes low cost so they are accessible to everyone. Past topics include Bacon Curing, Lemons Lemons Lemons, Thai cooking, Winter Gardens, bike tours of edible gardens, and Foraging Along the Parkway.

Please contact Karen Auwaerter if you have a class suggestion or if you would like to teach a class. karen@slowfoodsacramento.com