It’s been some time since Slow Food co-hosted a dinner and we are thrilled to announce that Monday, October 17, Chef Jason Tilford, of Milagro Modern Mexican, will help us preserve food traditions as he takes Slow Food St. Louis on a culinary tour of Mexico. The five course dinner will begin at 6:30PM and […]
Our friends at EarthDance have announced their organic farming apprenticeships for the 2012 season. Get all the information at their website. There will also be a series of info sessions for those with questions on October 11 and 20.
Watch the short film, The Art of Food, which explores the Slow Food St. Louis Farmer Biodiversity Grant Program. The program has awarded nearly $20,000 to local, sustainable farmers supporting the cultivation of more than 200 heirloom produce varieties and heritage breed animals.
If you’re still holding out on buying your tickets to the Sixth Annual Art of Food, the menu is shaping up nicely. Now’s the time to buy! www.artoffoodstl.com Maude’s Market | Michelle Blodget 1 Cantaloupe ‘Shooters’ with Grilled Fig and Basil Compote 2 Roasted Vegetable Tartine with Sweet Corn Puree and Crispy Leeks” Kakao Chocolate […]
Inspired by a curiosity about society’s careless habit of sending food straight to landfills, the multi award-winning documentary DIVE! Living Off America’s Waste follows filmmaker Jeremy Seifert and friends as they dumpster dive in the back alleys and gated garbage receptacles of Los Angeles’ supermarkets.
The Senate Appropriations Committee just announced that they would vote on Wednesday whether or not to slash the Value-Added Producer Grant program. Please call Missouri Senator Roy Blunt to let him know you oppose cutting this program. This competitive grants program helps farmers develop new businesses, build markets, and increase profits. Such enterprises increase farm […]
The national Slow Food organization has declared a Day of Action on Saturday, September 17, in order to challenge the nation to come together, share a meal, and converse about what needs to change with the food in our country. Your challenge is to “take back the value meal” by cooking a “slow food” meal for $5 or less per person!
SloWednesday: Garlic Harvesting & Curing
Wednesday, June 10 – Help St. Louis achieve independence from imported garlic as we enter the harvesting phase of Crop Sourcing: Project Garlic, and learn lessons and lore on garlic harvesting and curing.
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