3rd Annual Slow Food Urban San Diego Food and Seed Swap

Rejoice! It's Spring! Slow Food Urban San Diego and San Diego Seed Company are teaming up with Wild Willow Farm and Education Center for a Food and Seed Swap! Bring your tightly sealed home made-jams, baked goods, seeds and cookbooks for an afternoon of trading and recipe sharing. Stick around after the trade for a Spring Gardening class, tour of the farm and the Wild Willow Potluck. It's going to be a great day!

Please bring your best batch of jam, your Nonna's sauerkraut recipe, your uncle Willis's blue ribbon barbecue sauce and your surplus of backyard meyer lemons for trade and barter. Don't miss this wonderful day on the farm chalk-full of good food, good vibes and good folk.

Food and Seed Swap Schedule

1pm: Check-in for the Food and Seed Swap 1:30-4pm: Swap goodies with others, learn new recipes, get seeds to plant in your garden, and get inspired to live the Slow Food way of life. 4-5pm: Spring Planting Basics class. Learn how to start your garden. There's nothing better than your own homegrown produce! 5:30pm: Farm tour of Wild Willow Educational Farm 6:15pm: Wild Willow Potluck- bring a dish to share and/or donation for the world famous wood-fired pizza!

What can I bring to the Food and Seed Swap?

Seeds you are saving Tightly sealed food stuffs (pickles, jam, sauces, etc) Baked goods Your surplus produce from your garden and/or fruit trees Old cookbooks

Please label all ingredients. Click here to download and complete the Swap Agreement Form.  They will also be available to fill out the day of the event.

Be sure to RSVP on our Facebook event page!

Questions? Please contact Jenna Barnes at education@slowfoodurbansandiego.org

Sustainable Seafood and the Fight Against Fish Fraud

In March the San Diego food community took time to raise awareness about a subject near and dear to the hearts of many San Diegans, the sustainability of our oceans. Events like the Sustainable Seafood Gala and Sustainable Seafood Week create awareness and promote sustainable fishing practices to chefs, distributors, seafood lovers and fisherman alike. However the issue extends beyond the task of learning to make smarter choices about what we pull from our oceans. A recent study conducted by Oceana brought to light widespread fraud in the mislabeling of seafood in restaurants, supermarkets and distributors. One local restaurant Harney Sushi is taking a stand against just this issue and has been working closely with NOAA and Scripps Institute of Oceanography to develop new standards in sustainability. Recently Harney Sushi in Oceanside invited students from The Ocean Discovery Institute for a Q&A with Executive Sushi Chef Robert Ruiz.

Chef Ruiz took students on a tour of the restaurant and fielded questions about efforts being made to help ensure sustainable seafood practices at Harney Sushi. Chef Ruiz explained how at Harney all fish are purchased whole and inspected by him personally so he can confirm the type of fish received is indeed what they purchased. He also explained to the students how to test for fish freshness by inspecting the body appearance, clarity of the eyes, smell and feel of the fish received.

He also discussed the restaurants innovative new QR code program. When plating sushi each fish is labeled with a QR code printed on edible rice paper. This code can be scanned by diners and will provide information about the sustainability of the fish being consumed.

At the conclusion of the event students left with samples of fish being served at Harney that day. The samples will be taken back to the Ocean Discovery lab and tested by the students in order to confirm the DNA of the fish is accurate.

Programs such as Ocean Discovery not only provide valuable education for our community’s youth but as demonstrated by this event play an important role in furthering San Diego’s efforts to promote sustainable seafood practices protecting both consumers and our precious oceans.

The Benefits of Grass-Fed Beef

Are you planning to attend Slow Food URBAN San Diego’s mixer on February 26th? We’re having it at the Gaslamp Burger Lounge, one of a chain of Certified Green Restaurants known for their grass-fed beef. So what’s the big deal about grass-fed beef? Why is it important?

Well, aside from having a better quality of life by being able to graze for their food, grass-fed or “pasture-fed” cows are fed a diet that is made up of mostly grass and other types of forage, as opposed to the grain-fed cattle who may be fed a diet consisting of corn, soy, and supplements in more confined feedlots.

A cow’s digestive system is designed for grass, and it does not handle a diet of corn or soy very well. Because of this, cows fed on corn and soy often experience digestive problems that warrant the use of antibiotics to resolve those ailments – ailments that wouldn’t occur if the cows hadn’t been fed such a diet in the first place. The extra acid that builds in their stomachs increases flatulence (and associated polluting methane gas in the atmosphere), and also appears to encourage growth of E.coli. Grass-fed cattle have up to 80% less of the E.coli strain in their guts compared to grain-fed cattle, per a study by James Russell of Cornell University (see Rumen Microbiology and Its Role in Ruminant Nutrition).

Some have speculated that the rise of antibiotic-resistant “superbugs” is attributed in part to this regular use of antibiotics in raising grain-fed cattle. Grass-fed cows, on the other hand, have the diet their bodies are designed for, and are healthier for it, as they don’t require this added antibiotic regimen.

Michael Pollan gives a nice detailed explanation about the use of antibiotics in cattle in This Steer’s Life, if you want to read more. Or you can get the same story in his fascinating book, The Omnivore’s Dilemma: A Natural History of Four Meals.

If the reasons above aren’t enough for you to want to choose grass-fed over grain-fed beef, there are other reasons. Pasture-based farming also has environmental benefits: less soil erosion, greater soil fertility, and less pollution. Grass-fed beef is leaner, which translates to fewer grams of fat and fewer calories in your diet. It is also higher in certain omega-3s as well as conjugated linoleic acid, which is theorized to have anticancer benefits. For more information, you can refer to the Union of Concerned Citizens’ detailed report, Greener Pastures: How Grass-Fed Beef and Milk Contribute to Healthy Eating, which details the nutritional benefits of grass-fed beef. These benefits, in addition to a clearer conscience about how what you eat impacts the animals and the environment, are all good reasons to show your support for grass-fed beef!

Good Luck Greens

We may be a week in to the new year but it's never too late for a little New Year's luck! This New Year's Good Luck Dip adapted by Rebecca of Ezra Pound Cake from a Better Homes and Gardens New Cookbook recipe tastes like a decadent dip but is actually packed full of healthy, collard green goodness. For those of you looking to stay faithful to your New Year's Resolution, try substituting non-fat greek yogurt for the sour cream or cutting out the bacon.

New Years Good Luck Dip

Makes 12-14 1/4 cup servings

Adapted by Rebecca of Ezra Pound Cake from "Better Homes and Gardens New Cookbook"

2 slices bacon 1 small sweet onion, chopped (1 cup) 1 medium sweet pepper, seeded and chopped (3/4 cup) 1 lb collard greens, trimmed of stalks and veins and finely chopped (6 cups) 3 cloves garlic, minced 1 8 ounce package reduced fat cream cheese cubed and softened 1/2 cup low fat montery jack or parmesan cheese, shredded 1/2 cup light sour cream 1/4 teaspoon salt 1/4 teaspoon red pepper flakes (optional)

1. Preheat oven to 350 degrees F. 2. In a 12-inch skillet, cook bacon until crisp. Drain bacon on paper towel. Set aside. 3. Discard all but 2 teaspoons of bacon drippings from skillet. Add onion and sweet pepper to skillet, and cook over medium heat until vegetables are tender, about 5 minutes. 4. Add collard greens and garlic; cover and cook until tender, about 10 minutes. Remove from heat. 5. Add cream cheese, cheese, sour cream, salt and red pepper (if using) to the collard mixture, storing until combined. 6. Crumble bacon and add to collard mixture. 7. Spread mixture in a 1-1/2 quart casserole dish or a 9-inch pie plate. Bake, uncovered, for 10 minutes. Serve with vegetable strips, chips or crackers for dipping. Or, spread it on slices of a toasted baguette.

Grain-Free Cooking Class

[imagebrowser id=18]On November 10th Slow Food Urban San Diego hosted a class on grain free cooking at Cups Culinary in La Jolla. Michelle Guidroz and Rachel Helmer demonstrated to attendees how to put a healthy spin on some of their personal fall comfort food favorites. At the conclusion of the class students sampled and left with recipes for grain free apple crisp, pumpkin harvest muffins, autumn pizza and persimmon carpaccio.

Join Slow Food Urban San Diego for a Pig Pickin' in Support of Organics in 4H Programming

There are just a few days left to purchase your tickets for Slow Food Urban San Diego's Pig Pickin' in Support of Organics in Local 4H Programming.  We can not express how proud we are to bring you this event, which is the result of the hard work and incredible dedication of Henry Kraus of Valley Center who, at the age of 12, set out to raise his Heritage Berskshire Piglet organically. By attending this event, you can show your support for Henry and the future of sustainable farming in San Diego.  You can send a message to his peers and to the community that humanely raised, antibiotic and hormone-free meat is something we want to see more of in San Diego.

Some of San Diego's best chefs and purveyors are coming together to make this event an afternoon of delicious savories and drinks. Chefs will be preparing tastes of this local pig, along with flatbreads and salads utilizing local produce. Tickets for the event are $30 and any proceeds from the event will go towards supporting organics and heritage breed projects in the 4H program.  Community Partners for this event include  Lightning Brewery,  Hanis Cavin - Carnitas Snack Shack,  Max Bonacci - El Take it Easy,  Edible San Diego,  Roots Community Kitchen,  Suzie's Farm, TAJ Farms and Triple B Ranches.

Join us in supporting Henry's vision and courage.  It's going to be delicious!

Celebrate The Craft 2012

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The who's who of the San Diego and Baja Culinary scene were in attendance at the 10th annual Celebrate The Craft.  Chef Jeff Jackson and the team at the Lodge at Torrey Pines graciously hosted upwards of 20 local chefs and wineries from California and Baja. Peruse our pictures from the beatiful (and hot!) day!

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IRC New Roots at Pauma Tribal Farm: Growing Good from the Ground Up

Acres of wild, fertile farmland stretch beneath the open summer skies.  Nestled in at the base of Palomar Mountain, you can feel the ground calling out to be restored and tended. Growing conditions here in Pauma Valley can be harsh. High heat in the summer leads to burnt crops and drought, while snow and frost in the winter months can destroy entire acres of harvestable produce. At first glance, the property feels desolate and forgotten, but as I explore the fields I feel it swell with potential.

“New Roots at Pauma Tribal Farm” is the new national training center for the International Rescue Committee, a global humanitarian relief organization that enables refugees to grow their own food and re-establish their families through community gardening, nutrition education, and small business farming. The property in Pauma Valley is held in a conservation easement, which means it can only be used for farming. Previously maintained by Pauma Valley Organics and the Tierra Miguel Foundation, which closed operations two years ago, the land has laid fallow and silent. But as schoolchildren, small families, and brightly dressed Bahati  Mamas arrived on busses bringing waves of energy, noise, and color; celebration and new beginnings resonated throughout the property. Translators and leaders from the IRC did their best to communicate the reason for their coming- a celebration of a new farm and new opportunities for families to grow and find success.

The celebration began with volunteers gathering beneath the barn, drinking coffee and gobbling up fresh watermelon slices.  We all participated in a ritual prayer, led by one of the elders of the Pauma Indian Tribe. Pauma means “people of the west”, and for thousands of years their ancestors have occupied this fertile valley. The prayer symbolizes an offering to the earth with gratitude and respect for the knowledge, of land, and of relationships bestowed to them. We stood together, as he scattered bits of tobacco upon the ground and chanted a few words in his native tongue. We paused to soak in the sacred space before moving in to work groups and heading out across the property to sweat and toil beneath the sun.

The intent is for this farm to function as a training ground for REAP, the Refugee Entrepreneurial Agriculture Program.  Various supervisors from the IRC will educate refugees through a diverse curriculum and guide them in sustainable food production. Many different ethnic groups are already growing food here- Burmese, East African, Karin, Congo, Iraqi, Somali Bantu. As I browsed the rows I noticed Kassava, Black Eyed Peas, Bitter Melon, Squash, Cucumbers, Okra, Mint. One of the farmers informed me that some varieties were passed down directly from other countries--smuggled, contraband seeds he called them. All of the families that will be working here will not only learn new techniques for growing food but also learn basic business principles so they can fully support themselves. A few local San Diego restaurants already purchase produce directly from farmers growing at the IRC New Roots farm in City Heights.

Towards the end of the gathering, one of the farmers remarked, “farming makes us strong and healthy beyond the food that we eat. It teaches us to care for one another, to care for the earth, and to become wise in all things, grateful for all that we harvest”.

Suzie's 2nd Annual Autumnal Equinox Dinner

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Food Justice Networking Night at Casa de Luz

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On September 6th, members of the Food Justice Community in San Diego gathered at Casa de Luz to share information and whole food at the community tables at Casa de Luz in North Park.  Featured speaker, Erin Rempala, of Seeds at City Urban Farm shared her experience and success working with the next generation of urban farmers as the director of the Seeds at City Program at City College.  Look out for the next Food Justice Networking night and be sure not to miss it!

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Come Join the Fun!

Slow Food Urban San Diego seeks enthusiastic, passionate and dedicated persons to join our board of fun-loving professionals that embrace the Slow Food mission. [singlepic id=225 w=400 h=300 float=center]

Nominations are currently being accepted for the following positions:

President* Vice President* Secretary Treasurer (Finance) Education Farm Liaison Food Justice Fund Development Leadership Development Membership Volunteer Coordinator

To apply, please submit a brief statement of interest and bio to applicant@slowfoodurbansandiego.org. Indicate the position or committee you are interested in. If interested in more than one, please list them in order of preference.

*President and Vice President require a minimum of one year service on the Board of Directors. All other Board positions are open to current Slow Food members.

Read more about the positions and application process here

Mision 19

This past Saturday, Slow Food Urban San Diego board members had the pleasure of eating a long lunch at Mision 19.  Browse the pictures and experience it with us!

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2012 Farm Tour

Check out pictures from this year's San Diego Farm Bureau Farm Tour in Valley Center.  This year's tour visited Triple B Ranch’s vineyard and winery; TAJ Farms’ free-range livestock; Rancho Monte Vista, a citrus grower; and Altman Plants’ newest greenhouse growing facility. [nggallery id=8]

Slow Food Urban San Diego hosts the first Southern California Regional Chapter Dinner

Slow Food Urban San Diego was honored to host a regional chapter dinner that included leaders and board members from Slow Food Orange County, Slow Food Temecula and Slow Food San Diego North County. Our guest for the evening was Michael Dimock, President of Roots of Change and Slow Food Russian River board member. Special Thanks to Chefs Jeff Jackson, Kara Snyder and the staff at The Lodge at Torrey Pines. [nggallery id=10]

Slow Food Urban San Diego is looking for a treasurer to serve on the Board of Directors.

The responsibilities of this position include:

• Create and review policies relating to the Slow Food Urban San Diego chapter's cash flow, cash management, and working capital and make recommendation to the SFUSD Board
• Review, manage and recommend annual operating budgets including any necessary augmentations during the year
• Review the SFUSD Chapter’s Annual Tax Return and end of the year report(s); Recommend changes to the SFUSD Board as necessary to maintain fiscal stability

The candidate should possess the following qualities or experience:

• Experience gathering and reporting financial data
• Knowledge of financial management requirements, accounting and bookkeeping
• Commitment to the objectives of Slow Food Urban San Diego

This position requires a time commitment of five to 10 hours per month:

• One Board meeting per month,
• Prepare monthly financial reports
• plus additional hours or meetings as needed for unique tasks, events, and projects

Interested candidates should contact Slow Food Urban San Diego at info@slowfoodurbansandiego.org with a resume and short personal statement.

Join Slow Food URBAN San Diego, The San Diego Fisherman's Working Group and The San Diego Italian Film Festival for Dine on the Dock

May 31st, 6 PM, Pier 4, Driscoll's Wharf Dine on the Dock, an evening of fine food and entertainment featuring local fishermen's catch prepared with an Italian accent by several of San Diego's most acclaimed chefs, will take place on the dock at Driscoll's Wharf in Point Loma on the evening of May 31, 2012, at 6 pm.  Slow Food URBAN San Diego and The San Diego Fisherman's Working Group, with sponsorship from The San Diego Italian Film Festival as part of their CineCucina celebration, are presenting this delicious and fun evening to focus attention on a revitalized fishing industry in San Diego.

Come and enjoy fresh and exquisite local food gleaned from the sea by members of the San Diego Fisherman's Working Group including Mitch Hobron (Taxi II), Phil Harris (Sea Nag), Gary Harle (Victoria Ann), Mike Flynn (Baby Joe), Pete Halmay (Erin B.) and Zach Roach (Addiction). These fishermen continue in the tradition of early San Diego-Italian fishermen who provided the means for many families to join the American middle class. The cuisine these families introduced to San Diego, and America, is based on a moderate and sustainable level of fishing spread across a wide range of species, stocks and sizes.

To prepare this local seafood, event producer, San Diego Weekly Markets, has recruited some of the best local chefs including Pete Balistreri (Tender Greens), Andrew Spurgin (Campine catering company), Melissa Mayer (Martini Media), Craig Jimenez (Craft and Commerce), Chad White (Gabardine), Amy DiBiase (The Shores Restaurant ), Ryan Johnston (Whisknladle), and Trey Foshee (George's at the Cove)

Proceeds will be used by the sponsoring non-profits for continuous promotion of this dockside market where local commerce will help improve our lives and make them more delicious.

Dine on the Dock celebrates the intersection of local Italian culture and the fishing industry

Buy your tickets here!

Join us for a soirée with Le Dîner!

Pull out your freshest white trousers, and your grandma's picnic box for an al fresco dinner on May 25th with Le Dîner a San Diego! Slow Food URBAN San Diego is pleased to partner with Le Dîner á San Diego, a spontaneous, elegant "pop-up picnic" dinner feast inspired by "flash mob" dinner parties which have taken place in France, Germany and several other European and Canadian cities.  Tickets are $25 and with each additional 500 tickets sold, Le Diner will donate $500 to support Slow Food Urban San Diego's upcoming school farm tour program with the San Diego Unified School District. If the event sells out, Le Diner will make an additional donation to Slow Food International to fund the 1,000 Gardens in Africa Program.

Guests can either bring their own meals or purchase gourmet picnic fair from Campine and Snake Oil Cocktail Co.

Please join us for this fun event!