Most people are surprised to hear that you’ll be working on a farm halfway across the world. Especially when you tell them that you’ll be “WWOOFing” it. WWOOF stands for World Wide Opportunities on Organic Farms and provides volunteer opportunities for anyone willing to work on organic farms around the globe in return for housing, food, and cultural exchange.  It sounds like a great idea: an enchanting getaway at an idyllic farm. You’ve looked at countless photos, read online testimonies of others’ experiences, and imagined embarking on such an adventure.

Read the whole story by our new blogger, Sam Herring.

Share Food Program Workday

Nice Roots Farm and Orchard hosts Community Farming days, a series of monthly work days taking place monthly from March – to December 2023. Farm and orchard activities will include: Preparing beds for planting; Harvesting & processing produce; Maintaining plants (weeding, watering, fertilizing) and flowers; Mulching trees & shrubs and more! Learn more about the July 22nd workday here.

Nature Nights: Pollinator Night at The POP Learning Orchard

The Farm Bill, A Citizen's Guide by Daniel Imhoff with Christina Badaracco

How does the farm bill affect your food in the grocery store? What programs does it support? Why do we have a farm bill, and what is the purpose?

This book will help you understand the current system, approach the changes that are needed, and create better solutions for the environment, the food, and the health system. The farm bill is complex, but this book will help you to engage in some thought-provoking dialogue.  

Let us know what you think of this pick for summer reading. When we gather enough people, we will set a time and place for a book club meeting. 

Please let us know of other books you want to read and discuss. Email karen@slowfoodphilly.org

For the Dressing:

• 2 tablespoons White Wine Vinegar
• 2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons fresh Lemon Juice
• 1 clove garlic, finely minced
• 1 tablespoon minced Shallot
• 2 large Fresh Basil Leaves, sliced thin

For the Salad:

• 2 Medium Zucchini, ends removed and discarded
• 6 large Fresh Basil Leaves, sliced thin
• 8 ounces Cherry Tomatoes in a variety of colors, sliced in half lengthwise
• 5 ounces Small Fresh Mozzarella Balls
• Salt and Pepper, to taste

To prepare the dressing:

1. In a small jar, combine the white wine vinegar, extra virgin olive oil, lemon juice, garlic, shallot, and basil.
2. Screw the lid to the jar on tightly, then shake until well mixed. Set aside.

To prepare the salad:

1. Using a vegetable Spiralizer, prepare the zucchini using the straight blade according to manufacturer’s recommended instructions. Alternatively, slice the zucchini into ribbons using a vegetable peeler or a mandolin.
2. In a mixing bowl, toss the zucchini with the remaining basil. Transfer to a large serving platter.
3. Arrange the tomatoes and the mozzarella on top of the bed of zucchini.
4. Pour the dressing on top of the prepared salad, then sprinkle the top with salt and pepper, seasoning to taste.

Recipe courtesy of Good Life Eats

We remain inspired to rekindle the Slow Food Philadelphia Chapter and are looking for additional volunteers. Specifically, we are in need of a secretary and working group members. Working groups in need of support are:

• Grant writers
• Fundraisers
• Snail of Approval applicant reviewer
• Content creators for both the newsletter and website (e.g., book reviewer, 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