SFUSD

Fisherpoetry & The Art of Storytelling

IMG_2126.JPG

By Nick Mendoza

You’ve probably never heard of the annual FisherPoets Gathering, but this unique event, with community at its heart, has been growing in size and popularity since its founding 20 years ago. Indeed, one might raise an eyebrow at the idea of fishermen and fisherwomen from across the country ascending a stage to perform prose, music, and storytelling for three days, but sink into the essence and quality of what takes place at FisherPoets and you’ll quickly be reminded of something. Fishing, like storytelling, is as old as mankind. Subsequently, this community is very talented at both.

“Fishing, like storytelling, is as old as mankind.”
IMG_2141.JPG

Held each February in Astoria, Oregon, where the mighty Columbia River meets the even mightier Pacific Ocean, FisherPoets delivers exactly what the name promises—and so much more. Astoria is a picturesque coastal community with a legendary maritime history. A dozen or so venues around the town host each evening’s readings (a bit like SXSW, but also nothing like SXSW). These venues range from cluttered local bars, where rowdy patrons loudly knock their glasses in approval, to a spacious Cannery Museum, to the grand and regal Liberty Theater. All of them fill to capacity for each evening session. The performers and patrons of FisherPoets are as diverse in character as the venues that host them. On stage and in the crowd are the weathered faces and worn XTRATUF boots of fishers who have seen their fair share of rough seas and Alaskan winters.

IMG_2129.JPG

You also notice the crowd sporting their smart glasses and Patagonia vests, who made the trip out from Portland or Seattle to soak up the essence of FisherPoets. In this way, I feel the event is the best kind of coming-together of community. For many fishers, coastal-dwellers, and Tall Ship sailors that have attended the gathering for decades, this is a chance to share and reconnect with their people. They discuss last season’s catch and predictions for next year, but they also take this time to organize and stand together against existential threats to their livelihoods and the fish they depend on. This year, for example, many attendees wore “No Pebble Mine!” t-shirts and planned action against a proposed mining operation that would threaten one of the most important remaining salmon runs on earth. For the newcomers, lured in by the charm and mystique of this world, it is an opportunity to know your fishermen, and to better understand the lives of hardworking people who bring food to our table—their joys, their emotions, their trials and tribulations.

“It is an opportunity to know your fishermen, and to better understand the lives of hardworking people who bring food to our table—their joys, their emotions, their trials and tribulations.”
IMG_4522.JPG

The first poem I experienced at FisherPoets, arriving late Friday night, was read by a 20 year old woman from Bristol Bay, AK, born and raised on a salmon Troller. In beautiful prose, her poem described how her fisher-mother “gave her daughters to the sea.” To this day, the hair on my neck still stands on end when I recall the last line of her poem, which asks the question: “Did my mother really give her daughters to the Sea, or did she give the Sea to us?” Those wouldn’t be the last shivers I’d feel that evening. Shortly after, there was a Coast Guard veteran with a 15 minute, heart pounding account of 7-seconds in his helicopter that were almost his last—a close call during the rescue of a cargo ship in a raging gale.

You could have heard a pin—or a fishing hook—drop in the room of 200 patrons as he described the gyrations of his aircraft as its blades skimmed the surface of Force 5 seas, kissing that line at which ‘all is lost’ before miraculously stabilizing, elevating, and ascending to safety. The only thing I could hear was my own elevated heart rate, drumming behind my ears. My emotions would continue to be piqued in three dozen readings and performances I attended over the weekend.

IMG_2136.JPG

When I take a broader lens in considering why a gathering like FisherPoets is so special and so important, it brings me to a realization. These spaces, where people can come together to share openly, listen patiently, let go cathartically, and empathize thoughtfully, are increasingly rare. It breaks stereotypes, opens hearts, and all at once serves as the cement of a broad fishing community, a foundation for its persistence, and a friendly window in from the outside. There is a lesson for all of us at FisherPoets.

Nick Mendoza is the CEO and Founder of OneForNeptune, which makes healthy, sustainable white fish jerky that is traceable back to the fish, fisher, and fishery where it was caught.

Waste Not, Want Not

Screen Shot 2019-03-19 at 2.22.13 PM.png

by Natalie Nemeth

Wasting food wastes everything. Water, energy, money, land, labor, and love are all expensive resources needed to produce food, yet in the world’s abundance, there is tremendous waste, with one third of the world’s food is wasted. Shockingly, 40% of food produced in the United States is sent straight to landfills.

California is no exception, contributing about 30 million tons of waste each year to its landfills; of which more than 30% is organic, which could be composted or used to produce renewable energy. Greenhouse gas emissions resulting from the decomposition of organic waste in landfills has been identified as a significant source of emissions contributing to global climate change. Food waste has to stop. A more imaginative and sustainable food system allows for every human to be justly fed.

waste 3.png
waste 4.png

Acting as a vehicle of change, the Resource Management Group, Inc. is a commodities solution company headquartered in San Diego specializing in helping customers reduce their environmental impact by closing the “Grave to Cradle” loop to create a circular economy, with the philosophy of “Recycle First, Landfill Last.”

This year, San Diego has announced a formal launch of massive education and outreach efforts to prepare the county for California’s new recycling law. The mandatory commercial organics recycling law (AB 1826) was signed in 2014 to help achieve California’s aggressive recycling and greenhouse gas emission goals. Beginning in 2016, San Diego set a standard that public entities like schools, hospitals, stores, restaurants, industrial businesses, for-profit and nonprofit organizations, residential units with 5 or more units, and others must recycle their organic waste with full implementation to be realized in 2019. 

RMG offers the only sanitized solution to food waste diversion designed to help businesses comply with (AB) 1826 and recycle the food received according to the EPA Food Recovery Hierarchy – focusing on partnering with local food recovery non-profits and local farms to provide nutrient rich animal feed. Wanting to maintain the integrity of working locally, RMG only distributes their compost to two facilities, a non-profit hog farm in Escondido and AgriService, Inc. in Oceanside. Any additional material is composted into high-quality soil, providing a base for strong plants to capture CO2 from the atmosphere. Working together, everyone from all levels of life can positively contribute to creating a circular economy, ensuring commitment to a more sustainable future.

waste 6.png

Change is necessary within all levels of society; from individual through corporate levels to help curate a more sustainable food culture.  Value, integrity, ingenuity and dignity must return to the food value chain. There must be a reduction in food waste, a transformation of unavoidable food waste, turning it into valuable products and active engagement with industry and consumers to change habits and behavior.  

There are ways we can ignite and fuel the fire of change. By remembering simple tricks to find the best life for food, together we can divert massive amounts of food waste. Easy methods include simply eating, storing, sharing and freezing food! When you eat your food, did you think of the most creative way to use all your ingredients? Or even make a checklist before going to the market to prevent buying a surplus of ingredients?

When storing your food, keep all your food labeled and in airtight containers to delay waste of food and to visually remind you of what food you have! Share your food or even make leftovers! If you have excess food, why not share it, whether it be at work, school or home – be a friend.

If you find your food is reaching the end of its shelf life, or you have excess amounts of food, why not freeze it? These are all simple and easy ways to extend the life of food and prevent generation of food waste. Pass these tricks on to help make a circular flow of food!   

food waste 7.png

So…will you make the promise?

Share

December Metro Mixer - SOLD OUT

This event has SOLD OUT
December Metro Mixer
Wednesday, December 16
5:30pm-7:30pm
Vela Restaurant
Hilton San Diego Bayfront
Slow Food Urban San Diego Metro Mixer Save the Date!
Wednesday, December 16, 5:30 p.m. at Vela Restaurant in the Hilton San Diego Bayfront.
We're celebrating our first year as a Slow Food chapter and Slow Food International 20th Anniversary and we would like to thank everyone for their continued support and participation.  Please save the date, December 16, to join us for a free farm-to-table mixer at Vela Restaurant, coupled with a Super Food Drive for the San Diego Food Bank.  
Sign up at www.slowfoodurbansandiego.org to be included in our invitation email list. 
To attend: RSVP to the invitation that is emailed.

Cooks Confab: Street Food!

Cooks Confab: Street Food!
At Little Italy Mercato
Saturday, December 5, 2009
9am-1pm
From hot dogs and tacos to ceviche and pizelle, what's not to like? Each Confab chef will be set up in a stall and slinging the street food they love...100% of proceeds will be donated to ARTS-- A Reason To Survive. We also encourage you to bring along a new or gently-used musical instrument or unwrapped toy for the kids at ARTS.

streetfood.jpg

Sustainable Agriculture: A Necessary Transition

Lecture
December 1, 2009
6:30pm-8:30pm
San Diego Natural History Museum
San Diego, CA 92101
Please Join SFUSD at the San Diego Natural History Museum
Sustainable Planet: Food Lecture Series hosted by Loren Nancarrow.
December 1, 6:30-8:30
 
Dave Hensen, Executive Director , Occidental Arts and Ecology Center.
With a growing human population, climate changes, water insecurity, erosion of good soils, peak oil, and dramatic losses in biological diversity all upon us at once, how will we feed ourselves tomorrow?
Tickets: $5.00 www.sdnhm.org : Sustainable Planet

Local Thanksgiving Dinner

Thursday, November 19, 2009 at 6 p.m.


International House

UCSD 9500 Gilman Drive

La Jolla, CA 92037

858-534-2230


$15 for Slow Food members, $25 for non members and $5 for students

Join us for an early Thanksgiving dinner at UCSD's International House.  Share a memorable meal with members of the Slow Food community and students from UCSD and the Art Institute.  Local pastured turkeys from Womach Ranch will be prepared by Chef Jeff Jackson of A.R. Valentien; other delicious dishes, all using local produce and ingredients, will be cooked communally by Slow Food volunteers and students.  Tickets for this delicious local feast are only $15 for Slow Food members, $25 for non members and $5 for students.  We hope you'll share a meal with us!  Proceeds from this dinner will go to the student Slow Food on Campus chapters at UCSD and the Art Institute.  

Reserve your seat by purchasing a ticket here.

Presentation and Book-Signing with Su-Mei Yu of Saffron Restaurants

Thursday, November 12, 2009
at  6 p.m.

International House, UCSD
9500 Gilman Drive
La Jolla, CA 92037
858-534-2230

Su-Mei Yu, award-winning cookbook author and chef-owner of the local restaurants Saffron Noodles & Sate and Saffron Thai Grilled Chicken, will be speaking about and signing copies of her latest book, The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living.

Based on the Thai concept of "food as medicine," the book's collection of recipes and remedies shows readers how to revolutionize their diets and use their personal "home element" to cook and eat with optimum health, beauty and spiritual well-being in mind.  Join us for a fascinating presentation and discussion, plus a book-signing , at UCSD's International House.

Celebrity Chef Cook Off at Fixtures Visions for Living

Saturday, November 7, 2009

from 10 a.m. to 3 p.m.

Fixtures Visions For Living
9340 Dowdy Drive
San Diego, CA 92126
858-966-3600

Tickets $25.00 for adults. Kids 11 and under are free.

Join local celebrity chefs, including Paul McCabe of Kitchen 1540, Jason Knibb of Nine-Ten Restaurant, Jeff Jackson of The Lodge at Torrey Pines, Antonio Friscia of Stingaree and Christian Graves of Jsix Restaurant as they square off against home cooks in The First Big Green "Egg Fest." 

Using more than 20 Big Green Eggs, the world's best ceramic smoker and grill, the chefs will offer their spins on delicious Thanksgiving meals, all prepared with locally grown or farmed ingredients. This fun, family-friendly celebration will feature food, music and other activities. A $25 entrance fee includes all that you can eat!  

Event hosted by Fixtures Visions for Living at 9340 Dowdy Dr, San Diego.  For more info visit www.fixturesliving.com or call 858-966-3600.


Celebrate the Craft

Sunday, November 1, 2009

from 11:30 a.m. to 3 p.m.

The Lodge at Torrey Pines
11480 North Torrey Pines Road
La Jolla, CA 92037
858-453-4420

Tickets $65.00

Mark your calendars for the 7th annual Celebrate the Craft event at The Lodge at Torrey Pines.  This unparalleled afternoon of food and wine tasting showcases the craft of the best local farm-to-table chefs as they use their talents to highlight Southern California's bounty from regional farmers, fisherman and ranchers.

You'll also taste the creations of local food artisans, from bakers, chocolatiers and boutique wineries.  All this, set in the gorgeous Arts & Crafts backdrop of The Lodge at Torrey Pines, makes for a not to be missed afternoon.

Join us by clicking here to purchase tickets.

Cheese-Making Class with Peter Zien of AleSmith Brewing Co.

Saturday, October 17, 2009 from 1:30 p.m.


Fixtures Visions For Living
9340 Dowdy Drive
San Diego, CA 92126
858-966-3600

Cost:  $15 members / $25 non-members with advanced registration

We are thrilled to present this special opportunity for a hands-on cheese-making class led by award-winning brewer Peter Zien, owner of local AleSmith Brewing Co.  Already an accomplished craft cheese-maker, Peter has attended professional artisan cheese-making courses at Cal Poly San Louis Obispo and will be demonstrating and sharing his knowledge and techniques on Saturday, October 17. Class space is limited; purchase a $15 Slow Food Member / $25 Non-Member ticket.
To purchase your ticket Click Here.

Food Lecture with Slow Food USA Executive Director, Erika Lesser

Tuesday, October 6, 2009

from 6:30 p.m. to 8:30 p.m.

San Diego Natural History Museum
1788 El Prado, Balboa Park
San Diego, CA 92101
619-232-3821

Cost:  $5 advanced registration

Learn how Slow Food is growing a social movement in the U.S. and around the world to move us toward a food system that is good, clean and fair -- and to a society in which food is both a universal right and a pleasure.  The organization, and our local Slow Food Urban San Diego chapter, is working towards a world in which all people can eat food that is good -- for them, for the people who grow it, and for the planet. 
 
To purchase your ticket Click Here.

Reception for Erika Lesser, Executive Director of Slow Food USA

Monday, October 5, 2009

from 5:30 to 7:30 p.m. 

The Grill at The Lodge at Torrey Pines

Cost: $15 for members

Please join us for a special member reception to meet and welcome Erika Lesser, Executive Director of Slow Food USA.  Erika has worked for Slow Food USA since its founding in 2000, and also spent a year working at Slow Food's international headquarters in Italy for the University of Gastronomic Sciences, before returning to New York in 2004 to take on her current position. A native of Boston, Erika graduated from Brown University with a BA in Italian Studies and Art History, and worked in the food and nonprofit sectors while earning a MA in Food Studies from New York University. Erika also serves on the boards of Community Food Security Coalition and Slow Food International.

Erika is in San Diego to speak about Slow Food: Growing a Social Movement to Change the Food System, part of the San Diego Natural History Museum's Sustainable Planet Series.  Click Here to purchase tickets to her lecture on Tuesday, October 6 at 6:30 p.m.  She will also be featured on KPBS' These Days program on Tuesday morning. 

Enjoy a private evening with Erika and other San Diego Slow Food members.  Join us on Monday, October 5 from 5:30 to 7:30 p.m. at The Grill at The Lodge at Torrey Pines.  Acclaimed chef Jeff Jackson and the chefs from The Grill will be preparing farm-to-table bites and featuring local drink specials.

The Grill at The Lodge at Torrey Pines is located in the bottom floor of the hotel, adjacent to the Torrey Pines Golf Course.  Free parking is available in the golf course parking lot; free valet service is also offered at The Lodge.  The Grill will also be offering $30, three-course dinners for those who'd like to stay on after the reception.

The cost for this special event is $15, with all proceeds donated to UCSD's International House.  Please Click Here to purchase tickets and RSVP for this not-to-be-missed event!

Agriculture & Local Meat Panel

Sunday, October 4, 2009

from 4:30 p.m. to 5:30 p.m.

L'Auberge Hotel
1540 Camino Del Mar
Del Mar, CA

Cost:  Free

Join us for a casual panel discussion with knowledgeable meat experts, local farmers and ranchers who will share their experiences with raising animals, opinions on sustainable eating and buying habits and answer questions.  Panelists include Phil Noble of Sage Mountain Farms, Thomas Ryan from Chefs Warehouse and formerly Niman Ranch, plus other local ranchers.  

Click Here to reserve your seat.

Local Home Brew Competition & Beer Tasting Event

Saturday, October 3, 2009

from 12 p.m. to 5 p.m.

Holiday Wine Cellar
302 West Mission Ave.
Escondido, CA

Cost:  $15 in advance

We're co-hosting Holiday Wine Cellar's 1st Annual Anniversary Ale Home Brew Competition. Taste from 90+ beers made by local home brewers and vote for your favorite -- the winning recipe will get to professionally brew their beer and have it distributed locally!

To purchase tickets please Click Here.

SLOW Book Signing & Cooking Demo with Tender Greens

Saturday, October 3, 2009, from 10 a.m. to 1 p.m.


Little Italy Mercato Farmer's Market 
Date and India Streets 
Little Italy, San Diego, CA 
Cost:  Free  
Photographer, writer and dairy farmer Douglas Gayeton will sign copies of his new book, Slow: Life in a Tuscan Town with a cooking demo from Chef Pete Balistreri of Tender Greens.
RSVP by clicking here.

Thumbnail image for slow.jpg

Become a Member Before October 1

Slow Food Urban San Diego and our team of dedicated volunteers work to connect our local community with the people who grow our food and prepare it sustainably. We advocate for local food artisans and celebrate the preparation and enjoyment of craft foods. And with our Eat-in this past Labor Day, we hoped to help cultivate a food movement that will bring about change in our local and national food policies and make it easier everyone to access delicious and healthy food. 

We understand that there are many passionate and like-minded people who want to join us but may not be able to make the financial commitment, so for the month of September, Slow Food USA is making it possible to become a new member, no matter what your budget is.

Click Here to make a donation; a gift of any size will make you a member of Slow Food USA. Please enter "Slow Food Urban San Diego" to join our local chapter.  We are soon launching our Member Benefits card, which will include discounts at local Slow Food-minded restaurants and businesses, access to future members-only events, special member prices for classes and more. The membership rate will return to $60 on October 1st so please give what you can and join our wonderful food community today!