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Explore Delta Farms and Wineries: Aug. 9
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Explore Delta Farms and Wineries!
Aug. 9, 2015
10 a.m. to 4:30 p.m.
Buy Tickets - $65/person
Leave the driving to us and we will show you where your food is grown in the important Delta farming sector of the Sacramento region. Ride in the comfort of a mini-van while our guide narrates between stops.
Drive along winding rivers and sloughs in the heart of the California Delta. Explore the Sacramento River Delta Grown farms and wineries. Visit quaint historic towns, shop at rustic farm stands or pick your own fresh fruit and vegetables. Sip Delta wines and enjoy the peaceful pace among generational family farms. Learn more about where your food comes from!
Delta Heartbeat Tours and Slow Food Sacramento will take you to Vierra Farms, Bogle Winery, R. Kelly Farms, Double M Farms and the historic town of Locke. Enjoy a picnic lunch at Steamboat Springs. See the complete itinerary and learn more here...
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Farm to Every Fork
Sept. 12
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2nd Annual
Farm To Every Fork
Sept. 12 from 5 - 8 p.m.
Trinity Cathedral (2620 Capitol Ave. Midtown Sac, 95816)
Purchase Tickets
Kick off Sacramento's Farm to Fork Week 2015 with a communal commitment to end hunger in our region! Slow Food Sacramento partners with
Sacramento Homeless Organizing Committee; Oak Park Sol Community Gardens; River City Food Bank; Angels of the Fields; Loaves and Fishes; Sacramento Hunger Coalition and Wellspring Women's Cente
r to host a gala benefit dinner for food-scarce services in the Sacramento region.
This sit down dinner will feature the best local farms and producers, including Chefs Michael Thiemann, and Matt Masera of Mother and Empress Tavern. We'll break bread together, share stories, and better understand the challenges facing over a quarter of a million of our neighbors who are food insecure, uplifting the giving and work of individuals, families and organizations whose innovations feed thousands daily.
Tickets (which will also fund a meal for a low income guest) are $150 per person. Your ticket buys one dinner for you, and also funds a meal for another invited guest who has experienced poverty and food insecurity.
For more information, to learn about sponsorships, and to purchase tickets, visit our website.
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June Highlights:
Slow Fish
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What We Learned About Slow Fish
It's not that the fish swim slowly, but that we must slowly and carefully consider the seafood we eat. In the case of seafood, 80% of fish stocks are being depleted above their capacity.
Dale Stark help BBQ oysters
Last month, local sustainable seafood specialist Anna Larsen conducted an amazing talk and cooking demonstration for a group of 15 at the home of Kathy Les and Hal Thomas. We enjoyed barbequed oysters, plank grilled salmon, ceviche from line caught rock fish and several tasty accompanying salads. We watched as she cleaned, cut and cooked the fish, offering tips on freshness and the origins of the fish we were eating. Note: How fish is caught has a lot to do with whether it meets sustainability standards.
We learned everything we need to know about eating seafood the Slow Fish way. Anna reminded us that 30% of all seafood is mislabeled and that it's important to buy from reputable seafood vendors who correctly label what is sold and where it's from. She suggested we abide by Paul Greenberg's Three Simple Seafood Rules, cited in his recent New York Times article:
- Eat American Seafood:
The U.S. does a better job of regulating fisheries; U.S. west coast fisheries are better managed than those of the U.S. east coast so seek out fish from the western U.S.
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Eat a Greater Variety of Seafood:
This puts less stress on the obvious choices (shrimp, tuna, salmon). We were encouraged to eat more sable fish and black cod as well as anchovies and sardines, small fish with lots of potent nutrients.
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Eat Mostly Farmed Filter Feeders:
Though we've been told in the past to avoid farmed fish, in the case of filter feeders in particular (which you can really only buy farmed unless you forage them yourself), there are many sustainable aqua farms producing clams and oysters. These are clean fish by nature because they do nature's work by filtering out toxic elements.
One caution, due to overfishing, the sardine fishery in California is in danger of being shut down. Sardines are currently at one-tenth of their normal population.
Anna Larsen offers weekly and bi-weekly sustainable seafood through her community supported fishery, Siren Fish Company.
Check out Slow Food USA's Slow Fish 101 to learn more about why it's important to buy and eat seafood wisely.
Or read Paul Greenberg's complete article on Three Simple Seafood Rules, NY Times
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Welcome Slow Food Gold Country Members!
To our fellow Slow Food affiliates in
El Dorado Hills and nearby, we welcome you to our Sacramento Slow Food family. As you and we bid a fond farewell to Jon and Crystal Gonzales, your fearless leaders for the past several years, we have added you to our email list. Please know that we welcome you to our Sacramento region events!
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