Monday, October 4, 2010
Thursday, September 23, 2010
Sunday, September 12, 2010
Friday, August 20, 2010
Tuesday, July 27, 2010
Friday, May 28, 2010
- Thursday, June 17th: Fabulous Fermenting 101 Want to learn how to ferment your own food? Join us for a hands-on learning experience at Turner Farm with Jennifer and Jordan from Fab Ferments to learn about the health benefits and culture of lacto-fermented vegetables. This is a beginners hands-on workshop teaching the basic fundamentals you will need to make your own raw cultured veggies! Everyone will go home with three quart jars of fermented food. Jars will be provided, but please bring a harvest basket, cutting board, knives and a pounding instrument. Space is limited so reserve your spot by paying the class fee now! Cost is $30.
- Saturday, July 17th: Campbell County Backroads Farm Tour Slow Food Cincinnati will join the Campbell County Farmland Work Group for the Backroads Farm Tour Saturday, July 17th from 9 a.m to 5 p.m. This self-guided driving tour of 17 farms will illustrate the variety of fresh fruits and vegetables, honey, beef, wines, and horse farms that give Campbell County its special character. meet local farmers and experience farm life at its best. Visit their website in June for a map and full schedule. Admission is free.
- Saturday, August 28th: Farmers' Fair Come down to the Roebling Entertainment District in Covington for this all-day celebration of local food! The event will feature a Farmers' Market from 10-4, as well as food and wine tastings from local chefs and vineyards, cooking demonstrations, educational activities for the whole family, and featured speaker Ed Begley, Jr. Proceeds benefit Slow Food Cincinnati, as well as CORV (Central Ohio River Valley) Local Food Guide, the Northern Kentucky Chapters of the Future Farmers of America, and the Ohio Valley Foodshed Project. Please visit the Farmers' Fair website for the most up-to-date information or to volunteer for this wonderful event. Admission is Free.
- Sunday, September 12th: Cooking Class and Dinner at Granny's Garden Did you know we have the largest school garden program in the Midwest here in Cincinnati? Granny's Garden School serves all of Loveland's K-4th grader's, but when school's out, Slow Food gets to play! Join us for a cooking class to learn new techniques and recipes for seasonal ingredients you may not be used to preparing. After the class, we'll enjoy the fruits of our labor, of course! Details are still being ironed out, but we'll be sure to keep you posted.
But Wait, There's More! Keep an eye out for more info on these other exciting events later in the summer.
- Sustainable Sunday Join Park+Vine, Slow Food Cincinnati, and the Miami chapter of the Sierra Club for our next Sustainable Sunday. We'll meet at 11 a.m. at Park+Vine, stop by Coffee Emporium for a fuel-up, then head out on a leisurely stroll along the river to Maribelle's for lunch. We'll plan to be back at P+V around 2 p.m. or so. Check our blog or facebook page, or P+V's facebook page or twitter for final details and to learn how to RSVP.
- Berry Picking Spend a day with your Slow Food friends picking fresh, delicious berries. Because berries are so dependent on the weather, this event will likely be short notice, but open to all. We'll send out an email and update our blog to let you know when and where to meet us!
- Coffee Shop Talks Let's sit down with a cup of coffee and a local producer or grower to get to know more about what makes their business Slow. Please let us know who you'd like to see featured in these talks.
- Member Meeting at Brylan's Coffee Cafe All registered Slow Food Cincinnati members are invited to join us for our membership meeting, which will be held sometime in July at the lovely Brylan's Coffee Cafe in Newtown, where we will discuss the future direction of our chapter.
- Event Survey We have some ideas brewing, but we'd like to hear what you think of them. Please take our brief survey to help us plan future events.
We'd love to hear from you. Please take the time to fill out our brief event survey to help us determine what types of events we should host in the future-- we're not having fun unless you're having fun! If you are interested in volunteering to help with events or if you have event ideas, please email Laura at firstname.lastname@example.org.
Tuesday, May 11, 2010
A reminder about some upcoming events:
We still have a few spots left for our Beer and Cheese pairing event that will be hosted at Park + Vine this Friday at 7PM. RSVP with email@example.com if you are interested, $15 for Slow Food members and $20 for non-members
Also, Farm Sanctuary President and Co-founder Gene Baur and will be speaking about his national best-seller, Farm Sanctuary: Changing Hearts and Minds about Animals and Food at Xavier next weekend:
Saturday, May 22, 2:00 - 3:30 p.m.
Albers Hall Room 103, Xavier University, Cincinnati, Ohio
Free and open to the public.
Thursday, April 15, 2010
- Join us for a day of hunting the elusive morel mushroom at Flying J Farm in Johnstown, Ohio (outside of Columbus). The hunt starts at noon with a potluck to follow at 4PM. Please bring a dish with mushrooms in it to share. Contact Katie@slowfoodcincinnati.org if you are interested in carpooling.
- If you are staying in town on May 1st, be sure to visit Brigitte, our Education Chair, at Granny’s Garden Plant Sale as she will surely cook up something tasty! This is also a great way to support a wonderful organization. Visit www.grannysgardenschool.com for more information.
- We all know that a good wine and cheese pairing can be an eye-opening experience...if done right. Though what about beer and cheese? Abbe Turner from Lucky Penny Farm and Grant McCracken, a Certified Ciceronetm, will tell us why beer & cheese deserves a place at your table and keys to pairing them effectively. The cost is $15 for Slow Food USA member and $20 for non-members which includes 5 beer and cheese tastings. Only those 21 or over are allowed. Space is limited so please email Laura at firstname.lastname@example.org to RSVP by May 1st.
- If you want to learn more about the meat that you consume, this is a perfect opportunity. Learn how animals are raised humanely and without the use of antibiotics or hormones. We will meet at a state park beforehand for a delicious cookout featuring Vista Grande buffalo. The cookout starts at 11AM and the tour will last from 1PM – 3PM. There will be a nominal fee to cover the cost of the food and space is limited so please email Laura at email@example.com to RSVP by May 10th.
Wednesday, March 31, 2010
Thursday, March 11, 2010
Tuesday, March 2, 2010
Join Slow Food Cincinnati, the Miami Group of the Sierra Club and other local foodies for Sustainable Sunday starting 11 a.m. Sunday, March 21 at Park + Vine, 1109 Vine Street. Plan on a leisurely 3- to 5-mile stroll with a stop at Coffee Emporium before heading up the steps of Mt. Adams to The Rookwood Bar and Restaurant for lunch. The walk ends around 2 p.m. or so at Park + Vine. Vegan options abound.
Space is limited to 25. Pay as you go.
RSVP 513-721-7275 or firstname.lastname@example.org before March 20.
Tuesday, February 23, 2010
For questions, contact miriam at email@example.com
Monday, February 1, 2010
- 1.5 lbs parsnips, peeled and chopped
- 2-3 tbsp butter or canola oil
- 1 onion, thinly sliced
- 2 apples, peeled, cored and thinly sliced
- 1 tsp curry powder (but I used at least twice this much)
- 1/4 cup yogurt
- 2 tbsp chopped cilantro
- salt and pepper
- Steam parsnips until barely tender, about 7 minutes. Melt butter in a medium skillet and saute onion and apple with the curry powder over medium heat, stirring frequently, for about 10 minutes. Add the parsnips and season with salt and pepper and cook for 5 minutes more. Turn off heat and add yogurt, chutney and cilantro and serve with Dried Fruit Chutney.
- 1.5 cups whole dried apricots, chopped
- 1/2 cup golden raisins
- 1/4 cup currents
- 1/4 cup dried cherries or cranberries
- 3.5 cup apple juice or water
- 1/2 cup apple cider vinegar
- 2 tbsp minced fresh ginger
- 1/2 tsp fennel or anise seeds (I ground all spices, but you could also add whole)
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds
- 1/4 tsp red pepper flakes
- pinch salt
- balsamic vinegar to taste
- Put everything but the balsamic vinegar in a heavy saucepan and bring to a boil. Lower the heat and simmer until the fruit is soft but not mushy and the liquid is reduced to a syrup, about 45 minutes. Stir in 1/2 tsp or so balsamic vinegar to taste. Can store in the refrigerator for many weeks.
Chard, Shiitake Mushroom, and Brown Rice Salad
- 4 heads of Chard, stems removed, 1/2 inch julienned
- 1 pound Shiitake Mushrooms
- 4 cups of cooked brown rice
- 1 1/2 cups sesame seeds
- 1/4 cup sesame oil
- 1/4 cup pure olive oil
- 1/2 cup honey
- 1/2 cup shoyu soy sauce
- 1/2 cup rice wine vinegar
- 1 T freshly grated ginger
- 1 T chopped garlic
- 3/4 cup sliced scallions
- red pepper flakes tt
- salt tt
- black pepper tt
-Toss cooked mushrooms in with chard and scallions. Add the cooked brown rice
-Season to taste with soy sauce, honey, rice wine vinegar. Add more sesame oil, pepper flakes, sesame seeds, etc. if needed. Enjoy!
by Mark Bittman
- 1 cup all-purpose flour, more as needed
- 1/2 teaspoon salt
- 1/2 cup finely grated fresh Parmesan cheese
- 4 tablespoons unsalted butter
- 1/4 cup cream or half-and-half, more as needed
- Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).
Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it doesn't come together, add teaspoon of cream at a time until it comes together. Make sure it isn't too wet or sticky.
Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Cut the crackers at preferred size; I cut mine to 1 inch squares with a pairing knife, docked each cracker with fork, sprinkled ground pepper and bake them 1 inch apart on the prepared baking sheet.Bake until browned, 10- 12 minutes. Cool on a rack; serve warm or at room temperature. Crackers can be stored in a tin for few days.
Local Food Sources:
Fab Ferments: Kombucha and Kraut
Blue Jacket Dairy: Silverlake Chevre and Arrowhead herbed goat cheese
Claddagh Farms (at Findlay Market): Blackberry Jalapeno preserves (was together with the cheese)
Snowville Creamery: for the cream in the parmesan crackers
Backyard Orchard: Apples for applesauce
Turner Farms: Parsnips
Dojo Gelato: Custom 5 spice gelato with orange zest
Wednesday, January 27, 2010
Just a quick thanks to everyone involved with the kick-off party tonight. Thank you to Park + Vine, who graciously hosted us, to Switch Lighting and Design, who muscled in a gigantic light in a pinch, to everyone who helped make and supplyfood and drink for our crowd, and to all the great people who showed up to connect with good food in our fair city.
We were really glad to see so many people together and excited about supporting a great food culture here. Some of the conversations that were facilitated were great and exactly what we need. We will be posting and sending out some follow-ups about discussions at the meeting, but we just wanted to say thanks again for making the event a success.
Monday, January 25, 2010
When: Wednesday, January 27, 6:00PM
Where: Park + Vine
1109 Vine Street
Cincinnati, OH 45202
Please join Slow Food Cincinnati for our 2010 Kickoff Meeting at Park+Vine downtown! We are excited to meet Slow Food Cincinnati Members and food enthusiasts alike for an evening of delicious local food and beverages, conversation, and information about our group. The event is free of charge, however we welcome any donations to offset the costs of refreshments.
Please bring your appetite, ideas, and interest in supporting good, clean, fair food. We look forward to seeing you soon!
For more information on becoming a registered Slow Food member, please visit www.slowfoodusa.org. We welcome both Slow Food members and non-members to this event.
Facebook Event Page
Tuesday, January 5, 2010
the SW chapter of OEFFA (Ohio Ecological Food and Farming Association)
will be showing "Fresh", a movie that details "new thinking about what we're eating", followed by a panel discussion with local growers , with local popcorn, microgreens and cider being served.
OEFFA members free, $3 for non-members
RSVP by Friday, 1/15/10
Contact: Sally Godschalk at firstname.lastname@example.org or 561-7400
The Civic Garden Center is located at 2715 Reading Rd., Cincinnati, OH. 45206
Across from the old Bethesda Oak Hospital
Learn more about the film Fresh at http://www.freshthemovie.com/