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Slow Food Philadelphia PresentsHappily Hosting a Happening at Helm
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Before the hectic holidays commence, come out and enjoy a relaxed dinner at the Slow Food Philadelphia Snail of Approval listed restaurant, Helm. Helm is a BYOB! The dinner will be a family-style Chef's choice multi-course tasting of their daily fresh menu. Dinner is $85 and will include the meal, tax, and tip** **Coffee, espresso, sparkling water, etc. will be available for an additional purchase if so desired
** Date: Wednesday, November 8th @ 6:30 p.m.Location: Helm 1303 N 5th St, Philadelphia, PA 19122
For tickets and more information please visit our events page!
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We remain inspired to rekindle the Slow Food Philadelphia Chapter and are looking for additional volunteers. Specifically, we need a secretary and working group members. Working groups in need of support are: - Social Media Manager
- Grant writers
- Fundraisers
- Snail of Approval Applicant reviewer
- Content creators for both the newsletter and website (e.g., book reviewers, food artisans, chefs)
- Event planners
If you have questions about the above positions or you would like to nominate someone you know (or yourself) for one of the positions, please contact Jennifer Dolan at jennifer@slowfoodphilly.org
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The Season of Squash by Sam Herring
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With autumn comes oranges and reds, colors of dying leaves that dry up and float to the frosty forest floor. Thankfully, autumn brings life in these colors as well, in the form of abundant vegetables, ripe for our kitchens and homes.
Read the full blog on our website!
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Please mark your calendars for the FUTURE FOOD conference on October 20-21, 2023. The event is now all virtual. The admission tickets are priced at $15 for students, $40 for seniors, and $50 for regular attendees. This is an opportunity you don't want to miss! Topics that will be covered include: - Regenerative organic farming
- The issue of food waste
- Whole foods and the impact of processing
- Food and lifestyle as medicine
- Food innovations
- Spotlights on global sustainability projects
Dates: October 20th - October 21st
For more information, please visit FutureFoodRightNow.com
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Autumn Series Wine Class at Panorama |
Are you looking for a festive wine event this spooky season? Look no further than Panorama for their “Natural Wines Including Organic, Biodynamic and Orange” event. Geoff Butler, former Panorama colleague, now the Director of Wine Education for Vintage Imports, will host. Date: October 29th at 3 p.m.Location: Panorama 14 North Front Street Philadelphia, PA 19106 More info and tickets can be found here
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Slow Food USA is partnering with the Culinary Breeding Network and the Heirloom Collard Project to bring you two special celebration weeks. Eat, drink, and learn about distinctive chicories and collards from the communities that foster them. Ways to Celebrate Chicory Week! - Do a garden walk at a local community or school garden to explore their chicories
- Visit a restaurant in your community that's preparing a chicory dish
- Pop by your favorite farmers' market and chat with a farmer about their chicories
- Host a Chicory Week potluck at your home or community center
- Tell us about it! @slowfoodusa @chicoryweek @culinarybreedingnetwork #chicoryweek2023 #bitterisbetter
Chicory Week: October 16-22Collard Week: October 30-November 5
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Cherry Grove Farm 2023 Cow Parade |
At the Cherry Grove Farm annual Cow Parade, they celebrate and honor the cows who provide fresh milk daily, from which they make all their farmstead cheeses. This autumnal afternoon features hay rides, face painting, kids’ games, food, music, beer, local artisanal vendors and more! Fun for the whole family is guaranteed. One ticket of $15 includes every person in one VEHICLE. Date: Saturday, November 4th, 1-6 p.m. Tickets can be purchased here
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Come and see The Cornucopia Institute and Slow Food Philly at the Good Food Fest! Kimberton Whole Foods is proud to sponsor the ultimate celebration of local food & agriculture in the greater Philadelphia area — an EPIC FARMERS MARKET and event that brings over 100 farmers, food makers, and the local community together in one place. The mission is to celebrate, educate, and promote regional agriculture and our vibrant community of growers, producers, and makers. We’ll see you there! Date: Sunday, November 5th, 11 a.m. - 4 p.m.For tickets and more information please visit here
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Ingredients - 1 1/2 lbs raw winter squash, depending on the type of squash, peeled or unpeeled (Butternut squash is better peeled, but Delicata squash does not need to be peeled), cut the squash into serving-size chunks
- 1/2 cup raw, fresh cranberries (washed)
- 1 small apple, (no need to peel), chopped into 3/4" pieces
- 1/4 cup raisins
- Juice and zest & peel of 1 small orange
- 1 1/2 tablespoons honey
- 1 tablespoon melted butter or olive oil
- Dash salt
Instructions- Arrange squash in one layer in a baking dish with a cover (or use aluminum foil). Scatter cranberries, chopped apples, and raisins over and around the squash.
- Mix the orange juice and zest, honey, melted butter or olive oil, and salt and pour over the squash.
- Cover the baking dish and bake at 350 degrees for about 35-45 minutes, until the squash is tender. Mix well before serving. Reheats nicely.
Recipe courtesy of Audrey Clark
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