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September 2009 Slow Food Seattle Newsletter
Hello Slow Food Seattle members and fans. We have a busy fall coming up and we wanted to keep you all in the loop about the exciting opportunities heading your way! Plus, have you checked out our new website? All of these programs are online at www.slowfoodseattle.org.
6th Annual Slow Food Seattle Fall on the Farm - In the city!
Saturday, October 17th at 1:00- 3:00 p.m.  
Joins us for an amazing day - on the farm, but in the city! Bake Your Own Pizza And Press Your Own Cider Party It's harvest time and this year we will gather at the UW Farm to see urban agriculture in action. Meet the student farmers and see the bounty Please bring something for our pizza topping bar and a salad or dessert, and we'll provide drinks and dough to bake in the cobb oven. Your $5 (suggested) donation will go towards developing more opportunities through Slow Food Seattle Youth Projects

Saturday, October 17 1:00- 3:00 p.m. At the University of Washington Farm On Campus Please RSVP directly to info@slowfoodseattle.org and note UW Farm ˇ Your name ˇ The number of your party (adults/kids). ˇ Contact email and phone number We will reply with instructions and parking recommendations.

Good, Clean, Fair Food: Can We Have it All?
Wednesday, October 21st at Town Hall Seattle  
This important event will focus attention on worker rights and social justice as essential parts of the sustainable food agenda-the "fair" part of Slow Food's principles that food must be "good, clean and fair"-and will raise funds for farm worker advocacy in Washington.

The true costs of our current food system and its consequences to our health, the environment, food and farm workers and our communities will be examined, and the intricate balance of interests involved in creating a food system that is good, clean, affordable and fairly produced will be explored by Erika, organic orchardist Adolfo Alvarez, PCC nutrition educator Goldie Caughlan, farm labor activist Rosalinda Guillen, and community activist Teresa Mares, co-coordinator of the Food Justice Project. Proceeds benefit the Laurel Rubin Farm Worker Justice Project.

The Laurel Rubin Farm Worker Justice Project, co- sponsor of the event and beneficiary of the funds that are raised, is a farm worker advocacy project that supports Washington farm workers. Laurel Rubin was a devoted farm worker advocate who died while traveling to see clients in 1998. Since 1999, the Laurel Rubin Project has sponsored 27 summer internships for law students to work alongside experienced attorneys to provide legal aid services to farm workers. General admission tickets on sale now for $10.00. Wednesday, October 21 Town Hall Seattle 1119 Eighth Avenue, Seattle, WA 98101 7:00 p.m.- 9:00 p.m. Help to fill Town Hall's 1,000 seat capacity!

Great Pickles For Eating and Giving
Saturday, October 24th from 10:00 a.m.- 2:00 p.m.   Hosted by Slow Food Seattle in partnership with Eat Local for Thanksgiving and Canning Across America.
Homemade pickles never go out of season. In addition to tasting better than store-bought ones, they make great gifts. In this course, Lucy Norris, co-leader of Slow Food Seattle and author of Pickled Preserving a World of Tastes and Traditions, leads a hands on course in preparing vibrantly colored, delicious gifts to share with friends an family. You'll learn to make three kinds of pickles: Pickled Beets, Spicy Carrot Spears and a Daikon Radish refrigerated pickle.

Class attendees will learn the basics of pickling and canning and are welcome to take home their own pickles. Proceeds from this event will go to Slow Food Seattle Youth Program 2010 scholarship fund. Cost: Slow Food members and Bastyr University students: $30; General public $50 Only students and Slow Food members using discount code "Slow09″ will be able to view and purchase at the $30 price.

Saturday, October 24 - 10:00 a.m.- 2:00 p.m. Bastyr University Nutrition Kitchen 14500 Juanita Drive NE Kenmore, WA 98028 A big thanks to Bastyr for donating their kitchen space and Full Circle Farms for their incredible produce!

Quillisascut Farm Student Scholarship Fundraiser
Thursday, November 5th at FareStart   Save the date...
Slow Food Seattle and FareStart invite you to a special dinner on Thursday, November 5th to raise scholarship funds for the 2010 Slow Food Youth Workshop at the Quillisascut Farm School for the Domestic Art in Rice, Washington.

Guest Chef Karen Jurgensen of the Quillisascut Farm will prepare a three course meal of seasonally available ingredients with wine pairings to bring the taste of the Farm to the dinner guests in Seattle at FareStart. Featured will be the traditional farmstead goat cheeses from the Quillisascut Farm.

A slide show and presentation on the 2009 Slow Food Youth Workshop at the Quillisascut Farm will be presented by Danny Barksdale, Adriana Rose Taylor- Stanley and Amy Grondin. $50 per person plus tax and Gratuity - tickets are soon available from Brown Paper Tickets.

Makah Ozette Potato Bread is here!
This year, Essential Baking Company celebrates 15 years as a company focused on sustainability and preservation of food traditions. To honor the commitment to our founding principles we are featuring this heirloom potato as a tribute to the rich agricultural heritage of the Pacific Northwest.

The potatoes characteristics are similar to a Fingerling potato, one that measures 3-7 inches long and has earthy and nutty flavors, but a firm flesh with a creamy texture. Grown by Full Circle Farms in Carnation for The Essential Baking Company, this potato was imported directly from South America or Mexico in 1791, when Spanish explorers set up fort at Neah Bay, Washington. The Makah people, who live at Neah Bay, became stewards of the potato either by trading or finding volunteers of the plant. It has been a staple food for 200 years for the Pacific Coast Native Americans of the Makah Nation, who named it Ozette after one of their villages. Preservation Partnership between Slow Food Seattle, Makah Nation, farmers, a seed producer and chefs to preserve this heirloom potato. In 2004, it boarded onto Slow Food's Ark of Taste, a catalog of excellent foods that are in danger of extinction. In 2008, the Slow Food Presidium formed which works on projects to defend our world's heritage of agricultural biodiversity and gastronomic traditions.

How Can You Support this Heirloom? From October 15 - November 15, 2009, enjoy our Potato Bread & Potato Rolls made with the organic Makah Ozette Potato. Find them at fine grocers in the Puget Sound area and at The Essential Bakery Cafés in Seattle's Wallingford and Madison Valley neighborhoods.


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