Can one little produce market save the world?
Eat at Bill's is a video documentary about the phenomenon that is the Monterey Market, a small family-owned produce market in Berkeley, California that has served as crossroads and wellspring, an oasis that sustains a small army of customers, artisans and farmers. What are the characteristics that sustain this successful small enterprise?
Some people (who were there) insist that the birthplace of California's food revolution was in the market's stock room back in the 70s.
Over the last 30 years owner Bill Fujimoto has been a tireless supporter, mentor, and Customer #1 for the hundreds of small (and formerly small) farms the market supports. Bill's enthusiasm and experience fuel the enterprise and illuminate the Market's wide world of small growers and diverse customers, which include a small army of well known chefs and food thinkers such as Alice Waters, Michael Pollan, and Judy Rodgers. This movie is a celebration of the Monterey Market's colorful network of customers and suppliers, and a valentine to small enterprises everywhere.
Documentary director and tangerine grower Lisa Brenneis, "Eat at Bill's" star Bill Fujimoto, and Slow Food Los Angeles leader Jordan Vannini will attend the screening and lead a post-screening discussion on the peril and promise of sustaining successful small enterprises in the Land of the Big Box.
When: Sunday, June 8, 2008 at 4:30pm
Where: Beyond Baroque, 681 Venice Boulevard, Venice 90291
Cost: Free admission (donations supporting Beyond Baroque gratefully accepted; suggested donation is $5). Admission will be on a first-come basis until we reach capacity. No reservations are required.
About Director/Producer Lisa Brenneis:
Lisa Brenneis grows organic citrus with her husband Jim Churchill in Ojai, California, and recently finished her first feature-length video documentary, "Eat at Bill's". She is also the author of Final Cut Pro: Visual QuickPro Guide, now in its seventh edition.
Churchill Orchard is a longtime supporter of the Slow Food community, and first commercial growers of the Pixie tangerine (introduced to the world by Bill Fujimoto at Monterey Market!). The Pixie was inducted into the Slow Food Ark of Taste in 2003. Slow Food Los Angeles and Slow Food Ojai members toured Churchill Orchard after the January 2007 citrus freeze.
For more information, visit the film's website at:
http://tangerineman.com/eab.htm
You can also watch a clip at:
http://video.google.com/videoplay?docid=6750096205385977686&pr=goog-sl
Reviews:
"A non-fictional look at the history and 'backstage' stories behind California's Monterey Market and its second-generation owner Bill Fujimoto, this engaging film goes right to the heart of how individual buying decisions really have made a difference in local food communities."
-- Bruce Cole, Editor, Edible San Francisco on ediblenation.com
http://www.ediblecommunities.com/ediblenation/?p=53
"What the film does is show how simple it could be to build a local, sustainable food system. I wish every produce manager in the world could see it. … I think it comes across that Bill is "making" farmers. I mean he's selecting them, encouraging them, carrying them, promoting them, and playing a pivotal role in helping them to achieve economic viability. But he's also "making" shoppers. It's clear that he introduces new foods and tastes, and supports his customer base to be adventurous and alert to pleasure. He does it in part by sharing his own great adventurous spirit and pleasure connected to food, and by purchasing and presenting the best food he can find."
-- Janet Brown, Center for Ecoliteracy
http://www.ecoliteracy.org/
"Bill was doing specialty produce before it was chic or popular, and proves it doesn't need to be expensive or out-of-reach to anyone who wants it (save for the ride to North Berkeley and dodging all the Volvos.) ...This is a loving, insider's look at one of the most unique characters who with good cheer and the best of intentions, built a strong community and strengthened the bonds between farmers, chefs, and customers"
--David Lebovitz "…living the sweet life in Paris" blog
http://www.davidlebovitz.com/archives/2007/07/eat_at_bills.html
Bill Lewis, an experienced beekeeper and long-time participant in the South Pasadena and Santa Monica farmers' markets, has once again generously agreed to host a private tour of his bee-keeping and small-scale honey production operation and to share his vast knowledge of bees and honey with Slow Food Los Angeles members.
Bill's Bee Ranch is a rural oasis, located high above the city. The site has active bee hives and there is an ambient bee population. The morning event will include a tour of his honey-making facility, an opportunity to learn about the production and uses of honey, a close inspection of hives and bee colonies, and a comparative honey tasting. Bill's honey and bee products will be available for sale.
When: Sunday, June 8, 2008 at 10:00am
Where: The Bee Ranch, located in the Angeles National Forest above Lake View Terrace. Directions will be provided with confirmation of reservation.
Cost: $20.00 per person for adults; $15 per child under 12 years of age
Attire/Precautions: While the prospect of a bee sting is unlikely, those who are concerned about, sensitive to or allergic to honey, bee stings, and/or insect bites should not attend this event. Late spring brings rattlesnakes out for sun in the California hillsides. Wear pale-colored, full-length clothing and socks and walking/hiking shoes suitable for unpaved, farm/hilly terrain ( = no shorts, capris, skirts, sandals, bright-colored or billowy clothing). Please refrain from using perfume or floral-scented lotion, sunscreen, soap, or shampoo. Long hair should be confined to a braid or placed under a cap/hat; bees are attracted to long hair when it is blown in the breeze.
Maximum of four people per reservation. Please carpool if possible. Each child under 12 years of age must be accompanied by an adult. The event will last approximately 1.5-2 hours. Please note: There are no restroom facilities on site.
To reserve your place:
FIRST: Email your reservation request to snailwrangler [at] slowfoodla [dot] com with the number in your party (adults + children) and the name of the Slow Food convivium to which you belong.And don't forget: Professor May Berenbaum's presentation on colony collapse disorder will be held on Thursday evening, June 5, at the Beverly Hills Public Library. For information, see our original announcement.THEN: Send your check, payable to Slow Food Los Angeles to:
Slow Food Los Angeles
8033 Sunset Blvd #395
Los Angeles, CA 90046.Please include with your check the name under which your reservation was placed. Your reservations will be confirmed by email when your check has been received. Checks must be received by May 20th to hold a reservation.
Slow Food Los Angeles is delighted to welcome Professor May Berenbaum to Los Angeles for a timely presentation on the as-yet unexplained disappearance of honeybees and the potential effects of this ecological crisis.
The "pollinator crisis"--the widespread decline in the viability of animals that transport pollen and allow most of the planet's flowering plants to reproduce--may lack marquee appeal as a form of global change but it has real potential for profoundly altering the terrestrial world. Close to 100 crop plants in the U.S. rely on a single pollinator--the honey bee--to survive and reproduce.
Over the past year, the mysterious disappearance of one-third of America's honey bees, due to what has become known as colony collapse disorder, has focused attention on how little is known about U.S. pollinators and how dependent we are upon them. Professor May Berenbaum, Professor and Head of the Department of Entomology at the University of Illinois, will discuss the pollinator crisis, the plight of the honey bee, and advances in entomology that provide hope for the future of America's bees.
When: Thursday, June 5, 2008 from 7:00pm until 8:30pm
Where: Beverly Hills Public Library, 444 North Rexford Drive, Beverly Hills
Cost: $12 per person, reservations required. Please visit our event page at Brown Paper Tickets to reserve your place.
Free parking is available in the adjacent garage after 5:00pm.
Professor Berenbaum will also share with us recent research about the nutraceutical properties of honey. It is now understood that honey is a potentially rich source of antioxidants, compounds that can reduce or counteract toxic oxygen radicals. In view of the fact that oxygen radicals have been implicated as factors contributing to a wide range of human health problems including heart disease and cancer, incorporation of honey into the diet, particularly in place of sugar, may have health-promoting, or nutraceutical, value.
An entomologist, author, and founder of the University of Illinois Insect Fear Film Festival, Professor Berenbaum has been head of the Department of Entomology at the University of Illinois at Urbana Champaign since 1992 and holds joint or affiliate appointments in the Department of Plant Biology, the Program in Ecology, Evolution and Conservation Biology, and the Division of Ecological Entomology at the Illinois Natural History Survey. Frequently named an excellent teacher by students, she is devoted to fostering scientific literacy and has authored numerous magazine articles, as well as four books, about insects for the general public. Her research interests are in the area of insect chemical ecology and for over two decades she has studied the ways in which naturally occurring chemicals affect the distribution and abundance of plant-feeding insects. In recognition of her work, she has been elected to the National Academy of Sciences and the American Philosophical Society. The campus has honored her with a Swanlund Chair and Jubilee Professorship. She received a B.S. from Yale University in 1975 and a Ph.D. from Cornell University in 1980.
This event is open to Slow Food members and nonmember/friends alike.
"Celebrate the Farmers' Market" is a reception and dinner celebrating the Santa Monica Farmers' Market and honoring Josie LeBalch of Josie Restaurant and John Tenerelli of the Tenerelli Familiy Orchards.
When: Sunday, May 18, 2008 from 6:00pm until 10:00pm
Where: The Fairmont Miramar Hotel Santa Monica, 101 Wilshire Boulevard, Santa Monica 90401
Cost: $125 per person, available only in advance. Secure your reservations by calling 310.455.0181 or by email to howell@sfma.net.
Proceeds of the event, which also includes a silent auction and raffle, will benefit the Southland Farmers' Market Association, a nonprofit organization representing the interests of growers in California certified farmers' markets.
Participating chefs include Raymond Alvarez (Border Grill), Josiah Citrin (Melisse), Ben Ford (Ford's Filling Station), Neal Fraser (Grace & BLD), Raymond Garcia (Fairmont Miramar Hotel Santa Monica), Mark Gold (Private Chef), Gwen Gulliksen (Artainable Cuisine), Andrew Kirschner (Wilshire), Josie LeBalch (Josie), Michael McCarty (Michael's), Rich Mead (Sage & Sage On The Coast), Joe Miller (Bar Pinxto), Jessica Mortarotti (Carmela Ice Cream) Mark Peel (Campanile), Amy Sweeney & Benny Bohm (Ammo), Jeremy Tummel (Ciudad), Jason Travi (Fraiche), Terri Wahl (Auntie Em's Kitchen), and Sherry Yard (Spago). The chefs will prepare a special dinner in partnership with farmers from the Santa Monica Farmers' Market.
If your travels take you south of Los Angeles, our colleagues in the Slow Food Temecula Valley convivium have asked us to share their invitation to Slow Food Los Angeles members and friends to Field to the Fork, an event celebrating fresh, local, and sustainable foods.
When: Sunday, May 25, 2008 from 1:00pm until 5:00pm
Where: Leonesse Cellars, 38311 De Portola Road, Temecula 92592
Cost: $65 per person for tickets purchased in advance; $75 per person at the event. Advance tickets can be purchased via Brown Paper Tickets.
Wine and beer pairings will be available from local wineries and breweries.
Chicken Soup with Kreplach...
Split Pea with Home Cured Bacon...
French Onion with Short Ribs...
Chilled Pea Veloute with Sheep's Milk Ricotta and Mint...
Aunt Mary's Pasta Fazool...
Join other Slow Food members and friends as we swap stories and soup. Bring a favorite or try something new--just tell us how it connects to Slow Food. Do you buy special ingredients from the farmer's market? Create it from a treasured family recipe? Seek out local and sustainable products?
Please bring four quarts of soup and a copy of the recipe to swap with other members. Soup should be packed in four containers you don't mind giving away such as glass canning jars or plastic. Want more soup? Bring eight quarts and take home eight quarts. Well-behaved children accompanied by an adult are welcome. Coffee, tea, and light snacks will be served.
When: Sunday, April 13, 2008 at 2:00pm
Where: Private home (West Hollywood); address will be provided with receipt of donation
Cost: Adults: $5 for Slow Food members and $10 for nonmembers; children may attend free.
This event is limited to twenty-five people. Please RSVP with number of guests to judibikel [at] aol [dot] com, and purchase your tickets via Brown Paper Tickets.
Thanks to Frank Tamborello of Hunger Action Los Angeles for alerting us to an upcoming event.
Marion Nestle, author of Food Politics, Safe Food, and What to Eat, will be the principal speaker at the California Endowment's Center Scene Public Program on Food Politics:
When: Tuesday, February 12, 2008 at 5:30pm
Where: The California Endowment's Center for Healthy Communities, 1000 North Alameda Street, Los Angeles 90012
Cost: Free of charge, reservations requested
The American food system is set up for mass production and mass consumption, and we are paying the price: Obesity rates have tripled in the past 30 years, and one in three American children eat fast food every day. How did we get here?
Professor Nestle will answer this question and talk about how to reverse the devastating health effects of a food system that often makes the healthier choices the harder choices. In this food policy primer and the first event in Hungry for Change: Food, Politics and Community Health, a series of Center Scene Public Programs, Nestle will discuss the challenges the public health community faces from the food system and solutions for change.
Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University. She is a member of the Slow Food USA advisory board, and speaks and writes about issues related to food politics, nutrition, and food marketing. Her research focuses on analysis of the scientific, social, cultural, and economic factors that influence the development, implementation, and acceptance of federal dietary guidance policies. Professor Nestle's "What to Eat" blog is informative, entertaining, and updated frequently. If you haven't already bookmarked it, you'll find it here.
Laura Avery, supervisor of the Santa Monica Farmers' Market and a correspondent for KCRW's "Good Food," will moderate the conversation and lead a question-and-answer session with the audience.
Information and online reservations are available on the California Endowment's website.
Update: February 4, 2008: This event has been postponed: A new date will be posted as soon as it has been confirmed.
Slow Food Los Angeles brings together Boule Atelier and Wine Expo for a festive pre-Valentine's Day biodynamic/organic wine and artisanal sweets tasting party.
Bring your sweetheart and bring your friends to sip and taste to your heart's delight. A six-course wine and treat tasting will be served, and will feature a selection of biodynamic/organic sparkling wines and dessert wines paired with Boule's delicacies, such as macarons, pastries, and chocolates, all made by hand with sustainable local products.
Robert Rogness of Wine Expo will enlighten with his "grower champagne" wisdom, providing an education regarding the virtues and the merits of these natural wines as compared to commercially produced "brand" wines. Mark Mendoza, sommelier of Sona, will also be on hand to discuss the nuances of pairing these natural wines with the sweeter fare. Come taste, learn, and toast a sustainable future for us all.
When: Wednesday, February 6, 2008, beginning at 7:00pm
Where: Boule Atelier, 420 N. La Cienega Boulevard, West Hollywood, CA 90048
Cost: [Note updated information] $45 per person for Slow Food members; $50 per person for nonmembers
Reservations: Seating limited to 65, reservations may be made by email to Chelsea Wilmeth at Boule.
With its high ceilings, pale blue walls, and display cases, Boule Atelier has earned its place among L.A.'s chic shops and restaurants. Built as a temple to honor sweets in all their forms, the green tea macarons have an ephemeral finish, the long ribbons of rose marshmallows boast pretty petals, and chocolates are delicate with innovative and balanced flavors. All products are handmade from local, sustainable products by the Boule pastry team.
Wine Expo, founded in 1993, has a concentration in four areas with uncommon intensity, one being Grower Champagnes, and as a consequence, a nearly rabid loyal following. General Manager, Robert Rogness, has been in the fine wine business for over two decades. Robert is a champion of traditional, terrior and food based wines despite what the score keeping "gatekeepers" think.
Lou is pleased to announce a special cheesemaker supper with Tony and Julie Hook of Hook's Cheese Company. Lou will host the Hooks and offer a six-course celebration of their cheese, each course accompanied by appropriate wine pairings:
When: Monday, February 11, 2008 beginning at 7:00pm
Where: Lou, 724 North Vine, Hollywood 90038
Cost: $80 per person
Reservations: Limited seating is available; reservations may be made by email to reservations [at] louonvine [dot] com or by phone to 323.962.6369.
Tony and Julie Hook are proprietors of Hook's Cheese Company, located in Mineral Point, Wisconsin. Their cheese plant operates out of a repurposed blacksmith's shop constructed in the 1850s; the historic building is built into the side of a hill, the perfect environment to age their cheese. Hook's Cheese Company is a true family-owned and run business and on most Saturdays you will find Tony and Julie hand-selling their cheeses at the Dane County farmers' market.
Julie Hook won the coveted "Finest Cheese in the World" award at the World Cheese Championship in 1982, the first woman to win this award.
Hook's 10 Year Cheddar is unarguably one of the finest, super-aged cheddars in the country, if not the world. The Hooks are modern-day alchemists, masters of the process that yields cheddar that becomes nutty and complex with age, saturated with the same sort of tiny crystals of crunchy protein that are found in a good Parmesan Reggiano. All of the milk that the Hooks use in their cheese is sourced from providers that raise their cows sustainably, and without the use of bovine growth hormones.
In addition to their beloved super-aged cheddars, the Hooks also produce three stylistically different blue cheeses: Hook's Original, a double-cream named Blue Paradise, and a natural-rind, English farmhouse-style cheese named Tilston Point. Recently, they've begun to produce yet another new cheese, Sweet Constantine, which pays homage to both Parmesan and Asiago.
Pull up a chair, pour yourself a cup of tea, help yourself to some delicious cookies, and chat with other Slow Food members. Please join us at our second annual recipe exchange and cookie swap. Slow Food members and friends are invited to share the history and origin of their favorite cookie or pastry recipe and discuss its meaning to you, your family, and your community.
Please bring one dozen cookies to sample and swap with the others who attend and a copy of the recipe, if you would like to share it. The recipes will be compiled and a web-based cookbook will be created. Well-behaved children accompanied by an adult are welcome. Coffee and tea will be served.
When: Sunday, January 13, 2008 at 2:00pm
Where: Private home (West Hollywood), address will be provided with receipt of donation
Cost: Adults: $5 for Slow Food members and $10 for nonmembers; children may attend free. This event is limited to twenty-five people. Please RSVP with number of guests to judibikel [at] aol [dot] com, and purchase your tickets via Brown Paper Tickets.
Paid reservations are not refundable.
We hope you'll join us for what promises to be a delightful--and delicious--afternoon. If you can’t attend the event but would like to share your story and recipe, please send it to judibikel [at] aol [dot] com.
This Saturday, Evan Kleiman's "Good Food" broadcast on KCRW will include Evan's conversation with Edward Espe Brown: chef, Zen practitioner, cookbook author, and the subject of the recently released documentary, How to Cook Your Life. Tune in to the conversation this Saturday (November 10) at 11:00am on KCRW (89.9 FM) or listen after the broadcast at your leisure via KCRW.com.
Tickets are still available for the screening of How to Cook Your Life on Friday, November 16, which will be followed by a Q&A with Edward Espe Brown at the Laemmle Sunset 5 theatre. (For more information about the screening, review our previous posts here and here.)
As previously announced, we invite you to join Slow Food LA for a special showing of the new film How to Cook Your Life followed by a question-and-answer session with Chef Edward Espe Brown:
When: Friday, November 16, 2007: Screening begins at 7:30pm, Q&A to follow.
Where: Laemmle Sunset 5 at 8000 Sunset Boulevard
Cost: $10.00 per person.
Advance tickets will be available for purchase through Slow Food LA. Seating will be limited.
Slow Food Los Angeles is pleased to inaugurate our relationship with Brown Paper Tickets and will be pre-selling tickets for the screening. Visit the Slow Food Los Angeles page on the Brown Paper Tickets site for information about how to reserve your seats. Slow Food Los Angeles ticketholders will be asked to check in outside the theatre to receive your admission ticket before the screening begins.
Edward Espe Brown has been practicing Zen since 1965 (and yoga since 1980), and has been head resident teacher at each of the San Francisco Zen Centers: Tassajara, Green Gulch, and City Center. He has led meditation retreats and cooking classes throughout the United States, as well as Austria, Germany, Spain, and England.
He is the author of several cookbooks including the groundbreaking Tassajara Bread Book, The Greens Cookbook (with Deborah Madison), the Tassajara Recipe Book, Tassajara Cooking and Tomato Blessings and Radish Teachings, and is the editor of Not Always So, a newly published book of lectures by Shunryu Suzuki Roshi.
For more information about How to Cook Your Life, please see our original save-the-date post. You may also wish to view the trailer on the movie's website.
You don't have to go to Kyoto for a real taste of authentic Japanese Zen Tea Ceremony culture. Zenshuji Soto Buddhist Temple, 123 S. Hewitt Street (1st and Hewitt Streets., Little Tokyo, Downtown Los Angeles) invites the public to attend its annual Chasen Kuyo, the offering of tea ceremony whisks (chasen).
Outside Japan, the Tea Ceremony is not often enjoyed in its original context, that of a Zen Buddhist Temple. Chasen Kuyo Chakai (tea ceremony gathering) combines a unique opportunity to enjoy bowls of matcha (finely powdered green tea of the highest grades) and hand-made tea sweets in two of the temple’s tea venues with a superbly prepared seasonal Kaiseki (meal for tea ceremony). Zenshuji is renown for exceptionally beautiful and delicious traditional “home cooked” Shojin Ryori (Zen Temple vegetarian cuisine). A solemn ritual to bid farewell to the used chasen (tea whisks) and talk about Zen and Chado (the “Way of Tea”) will be presented in the temple’s hondo (main sanctuary) with chanting of traditional Buddhist sutras.
When: Sunday, November 4, 2007 from 11:00am until 3:00pm
Where: Zenshuji Soto Mission, 123 S. Hewitt Street, Los Angeles
Cost: $40 per person Reservations are limited: No walk-ins are permitted on the day of the event.
Reservations: Payment in full by check should be made to Zenshuji Sado-bu and sent to 123 S. Hewitt Street, Los Angeles, CA 90012. For more information, call 213.624.8658.
Zenshuji’s Tea Ritual organization is headed by Hiromi Sosei Yamashita, sensei, a senior student of the Chado Urasenke Distinguished Tea Master and USA / NEA National Heritage Fellow Sosei Matsumoto sensei. Both will participate, as well as will some 100 members of several local chapters of Kyoto-based Japanese Tea Ceremony “Schools”. The Zenshuji Sado-bu (tea ceremony teaching organization) presented chanoyu demonstrations at the 2002 Winter Olympics in Salt Lake City and has been active for over 30 years.
Chairs will be available. English language explanation will be provided by Slow Food Member Lauren Deutsch, a licensed instructor of Urasenke Chado.
SPECIAL OPPORTUNITY: Goma Dofu
Laboriously hand-made goma dofu (sesame tofu) is a specialty of the temple that is served at this event. For the first time, guests are invited to purchase (by advance paid in full reservation) a package of four (4) portions of this delicacy. There are only 50 packs available. To reserve yours, please add $10 to your event reservation. Funds benefit the temple tea program.
A Note About Chanoyu
The act of preparing and drinking a bowl of powdered green tea (Chanoyu) is one small and simple event in our lifetime of activities. Yet, through this simple action the host and guest attempt to share the experience of "becoming one in spirit." The result can be a very cleansing, purifying and enriching experience spiritually as well bringing satisfaction for all of the five senses. To appreciate and enjoy this type of activity, the guest must respond with sensitivity and open-mindedness. Guidance will be available for those unfamiliar with the ritual. Please do not wear any perfume.
A Note about Chasen Kuyo
Practitioners of chado treat utensils with deep respect shown through proper care, appropriate use and an appreciation for those who have made them. Some are utilized for many generations, each generation showing appreciation for which preceded by recalling and, thus contributing to the provenance of these items. Such is the case especially of utensils made of iron, ceramics, wood, lacquer ware.
In the case of the chasen, the tea whisk made of a single piece of bamboo split into 80 – 120 tines, longevity is not at issue. A new one is typically employed for each tea gathering and afterwards relegated for practice. A dilemma occurs when, after long hard use in bracing hot and cold water the tips the chasen begin to brake and the color changes. How can such a utensil – meticulously crafted and carefully used -- be discarded with trash into a garbage can? What becomes of the chasen when its utility diminishes mirrors a signature aspect of Japanese spiritual culture: the kuyo. In appreciation of the effort it took to make this object formed of natural materials and for its “loyal” utility over the course of time in service to the heart of chado, the whisk is offered at the altar of the temple and at a later date burned in a ceremonial fire of purification. Kuyo, thus, also becomes a moment of renewal and rededication for practitioners of Chado.
A Note About Chaji / Chakai
Chaji or Chakai is basically the simple act of eating and drinking required in daily living for all human beings. That basic activity is elevated into an act which requires highly sharpened artistic sensitivity. Then the Chaji or Chakai becomes a total aesthetic experience.
Kaiseki (Tea Ceremony meal) is served in a manner or style of the daily meals for Zen monks; outside the temple it is not always vegetarian. The difference is, however, that the Tea Ceremony Kaiseki is served so that the guest can experience the joy of good living; therefore, however simple the meal may be, an artistic atmosphere, the beauty in serving and taste are important. Of significance is the selection, preparation and presentation. The composition of the menu as well as the design and layout of the serving pieces on the tray, must reflect as meticulous consideration of the tea master as the preparation of a bowl of tea itself.
We hope you will enjoy this special event incorporating many significant elements of traditional Japanese culture.
Join Slow Food LA for a special showing of the new film How to Cook Your Life followed by a question-and-answer session with Chef Edward Espe Brown:
When: Friday, November 16, 2007: Evening screening; time to be announced.
Where: Laemmle Sunset 5 at 8000 Sunset Boulevard
Move over "Zen and the Art of Motorcycle Maintenance"! Here comes Zen and the art of a good meal. This life-affirming film by Doris Dörrie features bestselling food author, cook, and charismatic Zen master Edward Espe Brown. His mixture of culinary arts and Buddhist philosophy work to nourish both body and soul and remind us that eating well is an essential part of living well.
Brown is the author of The Tassajara Bread Book and Tomato Blessings and Radish Teachings and co-author, with Deborah Madison, of The Greens Cookbook. How to Cook Your Life teaches us to be attentive in our daily lives with the most ordinary tasks and to open our eyes to one of the most beautiful professions in the world: cooking.
After the showing of the film, Edward Espe Brown will provide entertaining commentary on the making of the film and will take questions from Slow Food members and friends.
Screening time and ticket purchase information will be announced shortly. In the meantime, view the trailer on the How to Cook Your Life website, mark your calendar, and plan to join us for what promises to be a lively and inspirational evening.
Slow Food Los Angeles is pleased to invite all the members to an End-of-The-Summer/Actually Beginning-of-Autumn Beach BBQ at Sycamore Cove State Beach. Bring the whole family, your favorite beach foods, and a thick blanket. Meet your fellow convivium members at leisure for one last summer beach party before we all head indoors for the frigid southern California winter!
Starting at dawn, Slow Food Los Angeles will prepare the fire pits with red hot hardwood coals at this charming jewel of southern California beaches. Be prepared to do almost nothing (except eat and drink) as we lounge away a beautiful October afternoon. You can cook your own, but we’re also pleased to share with our members delicious bison burgers from Lindner Bison, a local purveyor of grass-fed bison.
When: Sunday, October 14, 2007 from 10:00am until sunset
Where: Sycamore Cove State Beach at Point Mugu State Park
Cost: Free! But bring your own everything: We’ll make the fire! Parking is available for $10.00 per vehicle, or walk or bike (see suggestions below).
RSVP: Email Jordan Vannini at jordan_vannini [at] hotmail [dot] com: We need a burger count!
About Bison:
Recently inducted into the Slow Food Ark of Taste, the North American Buffalo is a true California native. Many are surprised to learn that these magnificent animals once roamed the prairies and mountains of the Golden State. Kathy and Ken Lindner raise grass-fed bison in Northern California, embracing humane animal husbandry, sustainable agriculture, and earth-friendly practices. (Visit the Lindner Bison website to learn more.)
Grass-fed bison is rich in protein, low in fat, and full of Omega-3s, beta-carotene, and CLAs. Kathy and Ken can be found selling this highly nutritious and flavorful food at a variety of Southern California Certified Farmers Markets including the Hollywood and Santa Monica markets.
Directions: Driving approximately 15 miles North of Kanan Road on Pacific Coast Highway you will see the sign for Sycamore Cove on your left. There is parking, restroom facilities, tables, shade trees, beautiful sand and sea. Come early! The good spots go fast!
Feeling Fit? Slow Food member Angie Mason is organizing a bike tour to the BBQ the day before (October 13). She plans to take a gentle pace along PCH stopping to eat local seafood before setting up a tent at a Sycamore Cove/Point Mugu hiker biker campsite (no reservations required). The campsite is fully equipped with showers, bathrooms, and fire pits; a tent, sleeping bag and thermarest are recommended. Angie will depart from mid-city Los Angeles around 7:30am for the 50-mile ride. Participants should make arrangements for return transportation after the event. For more information contact Angie directly at 323.938.0119.
For general information, visit the Point Mugu State Park website or call their general information line at 818.880.0350. The gate to the park is locked from 10:00pm until 7:00am.
The Brass Cap Restaurant is hosting author (and Slow Food Los Angeles member) Amelia Saltsman for a signing of her cookbook, The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm. The book signing will be followed by a seasonal farmers’ market dinner with recipes from Amelia’s book prepared by Brass Cap’s Executive Chef Ricky Moreno.
When: Monday, October 1, 2007 at 6:30pm
Where: The Brass Cap, 100 W. Channel Rd., Santa Monica
Cost: $98.00 per person
The evening includes hors d’oeuvres, Brass Cap cocktail, a copy of the book, and a four-course dinner with wine. Some menu highlights: Heirloom Tomato, Cucumber and Bread Salad; Farmers’ Market Risotto; and Pork Stew with Seasonal Beans and Greens.
A longtime advocate of Slow Food, organic produce, local farmers and farmers markets, Amelia Saltsman’s recipes reflect her love and admiration for the people who grow our food--the farmers--and several farmers whose produce will be showcased on the menu will be in attendance.
To reserve your place, please contact the Brass Cap directly at 310.454.4544.
Yogurt isn't the only cultured dairy product! Kefir, a traditional fermented beverage made from milk, dates back many centuries. It has its origins in the Caucasus Mountains, from shepherds who stored mare's milk in leather pouches, where it turned into a fizzy, fermented drink. The name comes from a Turkish word, "keif," which means "good feeling," and with the numerous strains of beneficial, gut-friendly bacteria, it will definitely give a lift to your health! And, like yogurt, kefir is low in lactose, making it easily digestible--even for those sometimes challenged by dairy products.
Local Slow Food member Steven Fineberg--himself lactose-intolerant--makes his kefir with fresh, raw goat's milk, but any milk will do. He invites you to learn how to make this fresh, delicious, nourishing beverage, as well as foods incorporating kefir as a main ingredient. Class members will taste kefir, as well as learn how to make yummy smoothies, kefir cheese, kefir "cream soda" (yes, there really is a healthy soft drink!), kefir ice cream, and even banana bread using kefir to soak the flour before mixing. Bring a clean, glass jar with a lid to take home your own healthy kefir grains.
When: Sunday, September 30, 2007 from 2:00pm-3:30pm
Where: This event will take place in a private home in West Hollywood. Location provided upon receipt of payment.
Cost: Adults $17
Please RSVP with number of guests to judibikel [at] aol [dot] com. Make checks payable to Slow Food Los Angeles and send them to:
Slow Food Los AngelesWell-behaved children accompanied by an adult are welcome. Each child requires an adult companion. The class is limited to eight adults.
8033 Sunset Blvd., #395
Los Angeles, CA 90046
Our friends at the Hollywood Farmers’ Market have alerted us that they will host their annual Peak of Summer Tomato Festival on Sunday, September 2, 2007 during the normal market hours (8:00am-1:00pm). This annual event celebrates the incredible bounty of tomatoes available during the summer season at the market. It is free and open to the public.
The quintessential summertime fruit (or vegetable depending on your school of thought) in the market is the tomato. Available in a rainbow of colors far beyond the stereotypical red, the 30-plus varieties of tomatoes color the market with their pink, orange, yellow, green, purple, and even black and white hues. Each summer, the market’s farmers grow old favorites and new varieties of tomatoes, each with their own unique flavor and texture. In 2007, customers can expect to see varieties including Cherokee, Jubilee, Evergreen, Early Girls, Better Boy, Gold Medal, Persimmon, Black Krim, Great White, White Beauty, Marianna’s Peace, Earl of Edgecombe, Pineapple, and Green Zebra.
As an educational opportunity for Hollywood Farmers' Market customers, free samples of each of the tomato varieties will be available for sampling from 9:00am until noon. Food justice activist Bryant Terry will prepare a tomato-based recipe from 9:00am until 11:00am, and will sign copies of Grub: Ideas for an Urban Organic Kitchen
From 11:00am until 1:00pm, Chris Tunnell, Executive Chef of Ketchup, will present a cooking demonstration. Recipes and information on the art of preserving and canning tomatoes will also be readily available.
The Hollywood Farmers’ Market is located on Ivar and Selma Avenues between Hollywood and Sunset Boulevards every Sunday from 8:00am until 1:00pm. Limited free parking is available at 1623 N. Vine Street in the Doolittle Theatre parking lot. Parking is also available at the Arclight/Cinerama Dome parking structure at Sunset & Ivar (first hour is free with market validation).
The Market is operated by Sustainable Economic Enterprises of Los Angeles (SEE-LA) as a nonprofit community activity.
For more information on heirloom tomatoes, including what makes an heirloom an heirloom, you might also enjoy this article on the San Francisco Gate.
Nancy Yingst of Yingst Ranch in Littlerock will provide a tour of her peach, pear, plum, and apple orchards for Slow Food members. She is not certified organic but does not use sprays or chemicals. Following the tour we will be provided with buckets and carts to go into the orchards and pick peaches, apples, and pears.
Following the tour we'll enjoy a group lunch at Valley Hungarian Sausage and Meat. Though sausage will not be made during our visit, owner Maria Watson will prepare a sampling of the many sausages they produce on the premises. She will also serve a Hungarian lunch on the patio (shaded but not air-conditioned), including stuffed cabbage, sausages, pickles and bread followed by walnut or poppyseed kalacs for dessert.
When: Sunday, September 9, 2007, beginning at 10:00am
Where: Meeting at Yingst Ranch, Littlerock, California. Address will be provided when your reservation is confirmed.
Cost: $24.00 per person. Each child under 12 years of age must be accompanied by an adult. Cost includes tour and lunch (nonalcoholic drinks and gratuity included). Participants may pick and purchase fruit at the Ranch for 90 cents per pound. Please bring cash, as well as bags or boxes to take home your fruit.
To reserve your place:
FIRST: Email your reservation request to snailwrangler [at] slowfoodla [dot] com with the number in your party (adults and children) and the name of the Slow Food convivium to which you belong.
THEN: Send your check, payable to Slow Food Los Angeles to:Slow Food Los Angeles
8033 Sunset Blvd #395
Los Angeles, CA 90046Please include with your check the name under which your reservation was placed. Your reservations will be confirmed by email when your check has been received. Checks must be received by August 30th to hold a reservation. Checks will be accepted only with a prior email, and confirmed reservations are nonrefundable.
++ Maximum of four people per reservation.
++ Please carpool if possible.
++ The event will last approximately 3.5 to 4 hours; there are restroom facilities at the Valley Hungarian.
++ Littlerock is a desert town off the Pearblossom Highway near Lancaster/Palmdale. It will be hot so bring bottled water, hat, sunscreen, sunglasses, and clothes and walking/hiking shoes that are suitable for farm/hilly terrain. Be prepared to get fruice juice all over your shirt.
++ This area is also a center for many types of honey. You can purchase eucalyptus, avacado, and many other varieties at Yingst and other stores in the area. Bring your own honey container to fill up.
++ Grab a date shake at Charlie Brown Farms, located between the orchard and our lunch destination.
++ After lunch, fresh and or frozen sausages, cheese, pirogi, sauerkraut and all kinds of authentic Hungarian fare will be available for purchase.
We hope you can join us!
You're invited to attend a discussion of "Making the Most of the Farmers' Market: How to Select, Prepare, and Preserve California's Bounty" this week in Santa Monica:
When: Thursday, August 16, 2007 from 7:00pm-9:00pm
Where: The MLK Auditorium of Santa Monica's main public library (601 Santa Monica Boulevard, in Santa Monica)
Cost: Free. Seating is on a first-come basis; no reservations are accepted.
The event will be a discussion with Nicholas Peter, chef/owner of The Little Door and The Little Next Door; Amelia Saltsman, cooking show host, food writer, and author of The Santa Monica Farmers Market Cookbook; and Peter Schaner, farmer and market participant from Valley Center. The discussion will be moderated by Amy Scattergood, Los Angeles Times staff writer.
Attendees are invited to stay after the program for farm fresh food provided by Nicholas Peter. For more information, please contact the Santa Monica Public Library directly at 310.458.8600.
Please join Slow Food Los Angeles at a special preview dinner of Modern Spirits Artisan Vodkas and Chef Larry Nicola's cooking at Nic's Beverly Hills. In September, the two will join culinary forces to present an evening of handcrafted food and vodka at the James Beard House in New York.
Although wine and food pairings have been the theme of many dinner events, newspaper and magazine articles, and seminars, pairing spirits with food is still quite new in the U.S. Slow Food Los Angeles members and friends will get a chance to learn the basic in an ideal context--an exceptional menu created with artisanal vodka in mind. In addition, a portion of the evening's proceeds will benefit Slow Food Los Angeles.
When: Monday, July 23, 2007 beginning at 7:00pm
Where: Nic's Beverly Hills, 453 North Canon, Beverly Hills
Cost: $90.00 per person; $80.00 per person for designated drivers
To reserve your place: Please call Nic's directly at 310.550.5707. A credit card may be required to hold the reservation.
True love started Los Angeles-based Modern Spirits, maker of one of the finest lines of artisan vodkas available in the United States. Husband-and-wife team Melkon Khosrovian and Litty Mathew founded the company in 2004 after friends and family began asking to buy the subtle, complex vodkas Melkon had created for his then-fiancée (who hated vodka) to sip at family meals.
Modern Spirits uses only natural ingredients and small-batch production techniques to handcraft its vodka. Today, the company's portfolio of spirits can be found in a growing number of fine restaurants and gourmet stores nationwide.
Chef and Co Owner of Nic's Beverly Hills, Larry Nicola, began his career in 1976 as wholesale produce and fine food purveyor, traveling the world and experiencing the distinct flavors of the 26 countries he's visited. Those flavors inspired Larry to create a unique menu at Nic's that successfully blends American and international cuisine to produce memorable dishes.
Menu Created by Larry Nicola
Hors d'oeuvres
+ Vodka cured Scottish salmon on pumpernickel raisin crostini with caper dill aioli
+ Cumin crusted black pheasant in Shiso leaf
+ Chickpea fritter with Maytag blue and microgreens
Paired with Grapefruit Honey Vodka mini martinis: Monrovia (grapefruit, lychee martini with basil) or Amrosia Amuse Bouche (cantaloupe balls and sparkling wine)Verrine of tuna belly, guajillo chilies, grapefruit and mizuna
Paired with Candied Ginger VodkaOrganic gazpacho martini with peekytoe crab and dry lemongrass soda
Paired with Celery Peppercorn VodkaDandelion greens with burrata, pistachio, Asian pears and oranges with apricot vinaigrette
Paired with Pear Lavender VodkaT-Bone of organic lamb au poivre with whipped Gorgonzola
Paired with Black Truffle VodkaWhite chocolate semifreddo with blueberries and cassis glaze
Paired with tea and dark chocolate martini (Three-Tea Vodka)
This is a spectacular year for local stone fruit. Join other Slow Food members to celebrate the short Blenheim apricot season by making a pie with a buttery, flakey crust.
Sustainable, dry-farmed, pesticide-free apricots from the Santa Monica Farmer's Market will be used. Blenheim apricots are included within Slow Food's Ark of Taste which celebrates superior "gastronomic products that are threatened by industrial standardization, hygiene laws, the regulations of large-scale distribution and environmental damage." Read more about the Ark of Taste and about Blenheim apricots.
The class will include preparation of pie crust, rolling out the dough, creating the apricot filling, and assembling a finished pie to bake at home. Judi Bikel, home baker, will lead the class.
When: Saturday, July 14, 2006, from 12:00 noon until 3:30pm
Where: This event will take place in a private home in West Hollywood. Location provided upon receipt of payment.
Cost: $25 per person
Slow Food members will be given priority. Well-behaved children accompanied by an adult are welcome. Each child requires an adult companion. The class is limited to eight participants. Please bring a rolling pin and a 9-inch (regular size, not deep dish) glass pie plate, such as Pyrex, to the class.
A late lunch of Mediterranean salads (vegetarian) will be served. Iced tea, iced coffee, and sparkling water will be served. You are welcome to bring soft drinks, beer, or wine to drink with your lunch.
Please RSVP with number of guests to judibikel [at] aol [dot] com. Make checks payable to Slow Food Los Angeles and send them to:
Slow Food Los AngelesPaid reservations are not refundable.
8033 Sunset Blvd #395
Los Angeles, CA 90046.
Update: July 21, 2007: Screenings have been confirmed at the Laemmle Music Hall theatre; more information has now been posted.
Update: July 5, 2007: Los Angeles-area screenings have been rescheduled or cancelled: We're not sure which, but have requested additional information from the film's distributor.
In addition to the Ojai screenings, Q&A, and dinner in connection with The Real Dirt on Farmer John, Michael Sieverts, a friend of Slow Food and reader of our site, alerted us to several additional screenings in the Los Angeles area, if you can't make it to Ojai. All the screenings will be on July 6th, at a variety of locations: Santa Monica, Los Angeles, West Hills, Pasadena, and Irvine. Theatre information can be found on the Farmer John website.
The New York Times ran a review of the film, and also prominently featured Farmer John in an article by Dana Bowen entitled "Old MacDonald Now Has a Book Contract." Read the complete article on the Times' website.
We're pleased to announce the second in our series of Chef-Farmer dinners, a mushroom dinner at PACE. This one could be subtitled "Holy Smokes, the Porcinis are Poppin'!"
Join us as Sandy Gendel of PACE, David West of Clearwater Farms, and James Birch of Flora Bella Farm team up for an unforgettable evening of mushroom madness! We will be savoring nature's wild bounty in a five-course dinner featuring the season's finest fresh produce and a delightful mixture of nature's enigmatic cornucopia.
When: Wednesday, June 13, 2007 beginning at 7:00pm
Where: PACE, 2100 Laurel Canyon Boulevard, Los Angeles 90046
Cost: $60.00 per person for Slow Food members; $70.00 per person for nonmembers. Price includes dinner, tax, and tip, but does not include wine or other beverages.
If you wish to attend,
First email your reservation request to jordan_vannini [at] hotmail [dot] com. Please note the number in your party and your Slow Food member status.
Then, to confirm your reservation, please send a check for the total due, payable to PACE, to:
Chef-Farmer SeriesYour check must be received before your reservation can be confirmed.
P.O Box 91536
Pasadena, CA 91109
The first of our Chef-Farmer dinners filled quickly, so please email your reservation request soon to ensure your place at the table.
The Santa Monica Farmers' Market will present "The Fundamentals of Green: How Chefs, Restaurants, and Farmers Promote and Sustain Environmental Responsibility." Market supervisor Laura Avery will moderate the discussion. The panelists are Chris Blobaum, Chef/Partner Wilshire Restaurant, Santa Monica; Chris Cadwell, Certified Organic Farmer, Tutti Frutti Farm, Lompac; and Edgar Jaime, Sustainable Farmer, Jaime Farms, City of Industry.
When: Thursday, May 10, 2007 from 7:00pm to 9:00pm
Where: The Santa Monica Public Library, 601 Santa Monica Boulevard, Santa Monica
Cost: Free of charge; reservations not required.
Farm fresh food, provided by Chef Blobaum, will be served after the discussion.
Bill Lewis, an experienced beekeeper and long-time participant in the South Pasadena and Santa Monica farmers' markets, has generously agreed to host a private tour of his bee-keeping and small-scale honey production operation and to share his vast knowledge of bees and honey with Slow Food LA members.
Bill's Bee Ranch is a rural oasis, located high above the city. The site has active bee hives and there is an ambient bee population. The morning event will include a tour of his honey-making facility, an opportunity to learn about the production and uses of honey, close inspection of hives and bee colonies and a comparative honey tasting. Bill's honey and bee products will be available for sale. Adult attendees will receive a complimentary copy of the book Robbing the Bees: A Biography of Honey--The Sweet Liquid Gold that Seduced the World by Holley Bishop.
When: Sunday, May 20, 2007 at 10:00am
Where: The Bee Ranch, located in the Angeles National Forest above Lake View Terrace. Directions will be provided with confirmation of reservation.
Cost: $22.00 per person for adults; $15 per child under 12 years of age
Attire/Precautions: While the prospect of a bee sting is unlikely, those who are concerned about, sensitive to or allergic to honey, bee stings, and/or insect bites should not attend this event. Late spring brings rattlesnakes out for sun in the California hillsides. Wear pale-colored, full-length clothing and socks and walking/hiking shoes suitable for unpaved, farm/hilly terrain ( = no shorts, capris, skirts, sandals or bright-colored clothing). Please refrain from using perfume or floral-scented lotion, sunscreen, soap or shampoo.
Maximum of four people per reservation. Please carpool if possible. Each child under 12 years of age must be accompanied by an adult. The event will last approximately 1.5-2 hours; there are no restroom facilities on site.
To reserve your place: FIRST: email your reservation request to snailwrangler [at] slowfoodla [dot] com with the number in your party (adults + children) and the name of the Slow Food convivium to which you belong. THEN: Send your check, payable to Slow Food Los Angeles to:
Slow Food Los Angeles
8033 Sunset Blvd #395
Los Angeles, CA 90046.
Please include with your check the name under which your reservation was placed. Your reservations will be confirmed by email when your check has been received. Checks must be received by May 11th to hold a reservation.
And for more news on the decline of bee populations, see the article in yesterday's Los Angeles Times.
Cube will reprise their one-of-a-kind culinary benefit, the Maker Nights, for Slow Food in Schools on Thursday and Friday, May 3rd and 4th. Cube's dining room will once again set the stage for this educational and delicious culinary adventure as three of America's top artisan food producers and an heirloom farmer converge for two evenings of innovative menus and engaging discussion.
The Maker Nights, which benefit the Cube Foundation in support of the Slow Food in Schools Program, were inaugurated in November 2006 as a celebration of artisanal food products, and a viable demonstration of support for small-batch food producers and farmers.
Two cheese makers, a salumi maker, and an heirloom farmer will be on hand to discuss their various company philosophies and their one-of-a-kind products:
When: Thursday, May 3, and Friday, May 4, 2007, beginning at 7:30pm
Where: Cube, 615 North La Brea Avenue, Los Angeles 90036.
Cost: $75 per person. 100% of the ticket price will benefit the Slow Food in Schools program.
For reservations: Telephone Cube at 323.939.1148.
A five-course menu will showcase each maker’s products in dishes that utilize choice seasonal ingredients. Note that Cube is a corkage-free environment. Attendees of the Maker Nights are encouraged to bring their own wine.
Confirmed Maker Nights attendees include: Armandino Batali, owner and head salumi maker at Seattle's Salumi Artisan Cured Meats; Alex Weiser, owner of California's Weiser Family Farm; Jeremy and Jessica Little, goat and cow's milk cheese makers and co-owners of Georgia's Sweet Grass Dairy, and Mandy Pedrozo, cow's milk cheese maker and co-owner of California’s Pedrozo Farm. Cecily Upton, National Program Coordinator for Slow Food in Schools will participate in the dialogue both evenings.
Menu:
Italian Prosecco
Maker’s Flight featuring Salumi Cured Meats, Sweet Grass Dairy & Pedrozo Dairy Artisan CheesesPedrozo Dairy Northern Gold & Weiser Farm Heirloom Carrot Soup with Chive Oil & Crostini
Braised Fennel, Radicchio & Endive Ravioli with Mascarpone. Served with Salumi Guanciale, Burnt Butter, Sage & Red Cow Parmesan.
Braised Duck with Plum & Port, Sweet Grass Dairy Lumiere & Champagne Risotto
Trio of Desserts: Mini Weiser Farm Heirloom Carrot Cake, Butterscotch Pots de Creme, Dark Chocolate Almond Tart
The Culinary Historians of Southern California (CHSC) have reminded us of the following events that are coming up and open to Slow Food members and friends:
Saturday, April 14, 2007, 10:30am
"The 2006 Oxford Symposium topic, 'Eggs'" with Charles Perry and Dan Strehl
Saturday, May 12, 2007, 10:30am
"Liquid Jade: The Story of Tea from East to West" with Beatrice Hohenegger
Saturday, June 9, 2007, 10:30am
"The Oxford Companion to American Food and Drink" with Andy Smith
All three events are free and will be at the Los Angeles Public Library (Central Library). To register, please visit the Central Library's Saturday seminar page. You may also request additional information or register by phone by calling 213.228.7210.
Update March 24, 2007: We've just received word that this event is now sold out.
Evan Kleiman, host of KCRW's "Good Food" and chef and owner of Angeli Caffe, will emcee the 25th Anniversary Santa Monica Farmers' Market Gala Dinner and Fundraiser that will recognize market manager Laura Avery's contributions and celebrate the Market's role in setting the standard for farmers' markets across the country.
When: Sunday, April 15, 2007 beginning at 6:00pm
Where: Loews Santa Monica Beach Hotel, 1700 Ocean Avenue, Santa Monica
Cost: $100.00 per person (100% tax deductible)
Tickets must be purchased in advance by telephoning 310.455.0181. The reception and dinner are open to the public and tickets are selling quickly, and no tickets will be available for purchase at the event.
Proceeds from ticket sales will benefit the Southland Farmers’ Market Association. The Southland Farmers’ Market Association is a 501(c)6 organization that supports small growers who participate in California certified farmers' markets.
Participating chefs include Sherry Yard, Neal Fraser, Gregg Wangard, Michael Cimarusti, Paul Shoemaker, Rich Mead, Michael McCarty, Dave Rubell, Mark Peel, Josie Le Balch, Alain Giraud, David Lefevre, Josh Loeb, Joe Miller, Joanna Moore, Chris Blobaum, Josiah Citrin, Anthony Jacquet, Chris Kidder, Suzanne Goin, and Sandy Gendel. The benefit will also feature California farmers whose hard work and dedication to the art of farming are on vibrant display at the market every week.
Guests will have the opportunity to meet the chefs who will step outside of the kitchen to join with the farmers to personally greet guests. A silent auction and raffle will also give guests the opportunity to bid on as well as win special prizes.
Aldra Robinson, a member of Slow Food, was among those who attended the first in our Chef-Farmer series of dinners on January 31 at Mélisse in Santa Monica. Read her impressions of Slow Food, of the event, and of the contributions made by Phil McGrath and Chef Josiah Citrin at getunderground.com.
As soon as the details for the next Chef-Farmer event have been confirmed we'll share them here. In the meantime, many thanks to Aldra for sharing her thoughts and for sharing the link to their online home.
Slow Food Los Angeles & Mama's Hot Tamale CaféTM are pleased to invite you to attend A Spring Tamalada.
Join us as we welcome the arrival of spring in Los Angeles with a spring Tamalada at Mama’s Hot Tamale Café. We will gather to experience a fun-filled and convivial evening of tamale-making, cooking, and eating under the expert supervision of some of the finest local purveyors of this extraordinary food.
The humble tamale is one of the world's most ancient foods, dating back over 5,000 years to the pre-Columbian era. In many ways basically unchanged from it ancestral origins, this amazingly versatile food nevertheless assumes a dazzling array of shapes, sizes, and flavors. Found in indigenous and Hispanic cultures in all of the Americas, there is no better way to explore the mystery of this enduring staple of human civilization than to make them yourself! You can’t go wrong when you're in the hands of the pros!
When: Friday, March 30, 2007 from 6:00pm-9:00pm>
Where: Mama's Hot Tamale Café, 2122 West 7th Street, Los Angeles, CA 90057
Price: $50.00 for Slow Food Members; $60.00 for nonmembers. Price includes tamale-making workshop, dinner, tax, and tip. You will be provided containers to bring your tamales home with you.
Reservations: Two steps:
First, to RESERVE, send an e-mail to jordan_vannini [at] hotmail [dot] com with your name, contact information, and the number in your party.Then, to CONFIRM, make your check payable to “Mama’s Hot Tamale Café” and mail it to Tamalada, P.O. Box 91536, Pasadena, CA 91109.
Confirmations are on a first-come, first-paid basis.
About Mama's Hot Tamales:
Mama's Hot Tamale CaféTM is an apprentice-operated business and job training restaurant that provides hands-on and classroom instruction designed to train low-and-moderate-income vendors in the disciplines necessary to begin a career path toward success in the culinary world.
Participants acquire the knowledge, abilities, and skills to pursue opportunities in the food service and hospitality industry as bakers, cooks, caterers, hosts, restaurant owners or managers, waiters/waitresses, or permitted sidewalk vendors. Featuring authentic presentations of regional dishes from throughout the Americas, this unique dining experience engages patrons as valuable participants in the education training process of our future culinary professionals.
For more information on Mama's Hot Tamales, visit their web site. For information on Sidewalk Vending, visit the web information page.
We hope you'll join us.
Tomatomania!TM, the country's largest tomato seedling sale, will be celebrating its 17th year with several events in southern California.
The team at Tomatomania has just posted their 2007 schedule and related information on the Tomatomania web site. As in years past, the Tapia Brothers Farm Stand will be the site of the kick-off, and new locations have been added:
March 23-25, 2007: Encino, Tapia Brothers Farm StandTomatomania is again offering online seedlings when the crop is ready, so even those who can't attend one of the weekend events can indulge in Tomatomania!
March 30–April 1, 2007: San Diego (Encinitas), Quail Botanic Garden
April 14-15, 2007: Sonoma (new location), Cornerstone Gardens
April 21-22, 2007: Beverly Hills, Party On LaCienega
April 26–29, 2007: Costa Mesa , SoCal Flower & Garden Show
May 5–6, 2007: Arcadia, LA Flower Show
May 18–20, 2007: Litchfield, Connecticut, White Flower Farm
Also note:
Scott Daigre will be presenting "How to Grow Tomatoes Successfully in Southern California" on Saturday, March 10, at CSU Northridge as part of its Gardening Series (sponsored by the Botanic Garden at CSU-Northridge). The event is free but registration is required and seating is limited.
Two classes will be offered, one at 9:00am and another at 11:00am. Each class runs approximately 90 minutes.
For more information or to register, email botanicgarden [at] csun [dot] edu or call 818.677.3496.
Our friends at Sustainable Los Angeles invite Slow Food members and friends to join them at a two-part lecture and presentation on permaculture and "real milk":
When: Saturday, March 3, 2007 at 10:00am (Introduction to Permaculture lecture) and 2:00pm ("Got Real Milk?" presentation)
Where: Audubon Center at Deb's Park, 4700 North Griffin Avenue, Los Angeles 90031.
Cost: Free, but reservations required. Reserve via the Sustainable Habitats web site.
"Got Real Milk?" is a presentation by Mark McAfee, president of Organic Pastures, LLC and a third-generation Freno dairyman. Today's milk is accused of causing everything from allergies to heart disease to cancer. Many advocate a return to humane, non-toxic, pasture-based dairying and small-scale traditional processing, in short: A Campaign for Real Milk. Mark McAfee is highly regarded as an expert in raw milk safety and raw dairy product markets and technology.
For addition information regarding Sustainable Habitats or one or both lectures, please email info [at] sustainablehabitats [dot] org.
Slow Food Ojai/Ventura and Slow Food Los Angeles invite you to join us for a special chef/farmer lunch and orchard tour in Ojai on Sunday, February 25.
This is a rare opportunity to learn first-hand from growers and food professionals how local crops were affected by recent weather, and growers’ plans for recovery.
Highlights of this event will include:
++ A report from local farmers and chefs who attended the Terra Madre Conference in Turin, Italy last October;
++ A special seasonal citrus-themed menu created by Ojai caterer Jeri Oshima, one of Slow Food Ojai’s representatives at the conference;
++ An update on the status of Ojai's citrus and avocado crops after our devastating freeze and windstorm; and
++ A tour of current conditions at Churchill Orchards, a local citrus and avocado orchard.
When: Sunday, February 25, 2007, beginning at 12:30pm
Where: Lunch and presentations will be at Azu Restaurant in downtown Ojai, at 457 East Ojai Avenue. The farm tour will start around 2:00pm at Jim Churchill and Lisa Brenneis’ orchard in Ojai’s East End. (Maps will be provided at the restaurant).
Cost: $35.00 per person (includes tax and tip). Wine, beer, or other alcoholic beverages are extra.
To reserve: Email your reservation request to snailwrangler [at] slowfoodla [dot] com, including the total number in your party. To confirm your reservation, please send your check, payable to Slow Food Ojai, to
Slow Food Ojai
10465 Ojai Santa Paula Road
Ojai, California 93023.
We must receive payment via check no later than February 16, and your check must be received before your reservation can be confirmed. Confirmed reservations are not refundable.
The Terra Madre Conference was launched as a companion project Slow Food’s Salone del Gusto convention two years ago. Ojai pixie tangerine growers and sustainable agriculture advocates Jim Churchill and Lisa Brenneis represented Ojai at the inaugural gathering in 2004. Many of you may shop at their booth at the Hollywood Farmers' Market or may have seen recent Los Angeles Times articles on the citrus freeze, featuring Jim.
We'll get a full report on the 2006 conference from delegates with a variety of fresh perspectives:
++ Jeri Oshima, whose Four Worlds Catering focuses its efforts on dishes made from the bounty of local farmers;
++ Larry Yee, director of Ventura's UC Cooperative Extension office, where he manages the planning and coordination of sustainable agriculture research and education, youth education, and agricultural/food policy;
++ Legendary organic farmer B.D. Dautch of Ojai's acclaimed Earthtrine farm, which produces over 100 different varieties of produce winter, spring, summer and fall - an anchor stand at the Sunday Ojai Farmers' Market; and
++ Camarillo farmer Phil McGrath, whose attendance at Terra Madre was sponsored by Slow Food Los Angeles. Phil is a fourth-generation farmer who sells his wide mix of organic vegetables and strawberries at local farmers' markets and to local restaurants from Santa Barbara to Hollywood.
The focus of the 2006 Terra Madre conference was on strengthening local food communities by building bridges between farmers and other producers with chefs and other end-users, fostering a greater respect among members of the agriculture world in the importance of maintaining a healthy environment, and finding new outlets for small-scale producers who face crushing competition from industrial producers.
We recommend wearing comfortable footwear suitable for touring the orchard and fields at Churchill.
For more information about Ojai Pixie Tangerines and the growers who bring them to market, visit their site.
Please join us at a recipe exchange and cookie swap. Slow Food members and friends are invited to share the history and origin of their favorite cookie or pastry recipe and discuss its meaning to you, your family, and your community. Please bring one dozen cookies to sample and swap with the others who attend and a copy of the recipe, if you would like to share it. The recipes will be compiled and a web-based cookbook will be created. Well-behaved children accompanied by an adult are welcome.
If you can’t attend the event but would like to share your story and recipe please send it to judibikel [at] aol [dot] com.
Coffee and tea will be served.
When: Sunday, February 18, 2006 at 2:00pm
Where: Private home (West Hollywood), address will be provided with receipt of donation
Cost: Adults: $5 for Slow Food members and $10 for nonmembers; children may attend free. This event is limited to twenty people.
Please RSVP with number of guests to judibikel [at] aol [dot] com. Make checks payable to Slow Food Los Angeles and send them to:
Slow Food Los Angeles
8033 Sunset Blvd #395
Los Angeles, CA 90046
Paid reservations are not refundable.
We hope you'll join us for what promises to be a delightful--and delicious--afternoon.
Join us for the first event in our 2007 Chef-Farmer Series as farmer Phil McGrath of McGrath Family Farms teams up with Chef Josiah Citrin of Mélisse in Santa Monica for an extraordinary evening dedicated to the spirit of Terra Madre.
While we enjoy the bounty of McGrath’s winter harvest prepared by the hand of a true master of the finest culinary traditions, Phil will share his phenomenal experience as a Delegate to the 2006 Terra Madre in Turin, co-sponsored by the Ojai and Los Angeles convivia.
For those who are familiar with the work of Chef Josiah Citrin, there can be no doubt the evening’s fare will be prepared in a manner that both embraces and honors the deep commitment Josiah has always held for those who toil to grow and bring to market the finest produce of our region. We are honored that Josiah and Phil have agreed to participate in the first dinner of Slow Food Los Angeles’ 2007 Chef-Farmer Series.
Where: Mélisse, 1104 Wilshire Boulevard, Santa Monica 90401
When: Wednesday, January 31, 2007 at 6:00pm
Cost: $60.00 per person for Slow Food members; $70 per person for nonmembers. Price includes dinner, tax, and tip, but does not include wine or other beverages.
For Reservations: Email Jordan Vannini at jordan_vannini [at] hotmail [dot] com.
Confirmation: Make your check payable to Mélisse and mail it to:
Chef-Farmer SeriesYour check must be received before your reservation can be confirmed.
P.O Box 91536
Pasadena, CA 91109
For more information: visit the site for Terra Madre 2006, and read recent articles about McGrath Family Farms at: the Los Angeles Times website; the California Heartland website; Whole Life Times.
About Mélisse: Located in Santa Monica, Mélisse combines the sophistication of traditional French cuisine with contemporary American sensibilities, resulting in a truly extraordinary experience. The menus reflect seasonal and specialty items, carefully selected and intricately prepared by Chef Josiah Citrin and his experienced kitchen staff. Mélisse has been a Mobil Travel Guide 4-star recipient four years running, and Zagat has rated Mélisse the #1 American-French Restaurant in Los Angeles.
Buon Gusto and Bon Appétit!
A message from Jordan Vannini, president of the Los Angeles convivium:
We can change the world by what we eat!Slow Food Los Angeles is seeking your nominations for your favorite Slow Food restaurants in the Los Angeles area. In 2007 we will be hosting a series of Chef-Farmer dinners in a variety of locales and we are seeking your participation in the preliminary selection process.
All nominees will be selected on the basis of their Slow Food credentials. First and foremost should be a sustained commitment in their support of local farmers who engage in sustainable agricultural practices including organic farming, the production of heritage varieties of food, and the preservation of ethnic and cultural practices. At the end of every plate of food in the finest restaurants in this city are hardworking farmers and the communities that support them. This is our opportunity to show them the appreciation we have of their labor of love.
Please send your nominations to snailwrangler@slowfoodla.com. We appreciate your involvement and welcome all comments and suggestions.
Jordan Vannini
President
Slow Food Los Angeles
Fox Searchlight Pictures has extended an invitation to Slow Food members and friends to attend a special advance screening of Fast Food Nation.
When: This Wednesday, November 15, 2006, at 7:30pm
Where: Arclight Hollywood, 6360 W. Sunset Boulevard, Los Angeles
Cost: Free, with reservation (and see details and conditions below)
To RSVP for this screening, please visit the Fast Food Nation web site and click on "Attend A Free Screening." Note that even with your response, seating is first-come, first-served, limited and not guaranteed. Therefore, early arrival is strongly recommended.
From the publicity materials for the film:
Inspired by the incendiary bestseller that exposed the hidden facts behind America's fast food industry comes a powerful drama that takes an eye-opening journey into the dark heart of the All-American meal. Richard Linklater's FAST FOOD NATION traces the birth of an everyday, ordinary burger through a chain of riveting, interlocked human stories--from a hopeful, young immigrant couple who cross the border to work in a perilous meat-packing plant, to a teen clerk who dreams of life beyond the counter; to the corporate marketing whiz who is shocked to discover that his latest burger invention--"The Big One"--is literally full of manure. As the film traverses from pristine barbeque smoke labs to the volatile U.S.-Mexican border, it unveils a provocative portrait of all the yearning, ambition, corruption and hope that lies inside what America is biting into.
Fast Food Nation opens nationwide on Friday, November 17, 2006. The film has been rated R for disturbing images, strong sexuality, language and drug content. If you wish to view the movie's trailer, you can do so at the Fast Food Nation web site.
For a printable (.pdf) copy of the screening invitation, click here.
Slow Food members and guests are invited to attend the annual Japanese Tea Ceremony “Chasen Kuyo” Ritual Tea Ceremony and Seasonal Shojin Ryori (Zen Temple Vegetarian Cuisine) Kaiseki (Tea Ceremony) Lunch.
When: Sunday, November 5, 2006, from 11:00am-3:00pm (approximately)
Where: Zenshuji Soto Mission, 123 S. Hewitt Street, in the historic Little Tokyo/Artist District of downtown Los Angeles
Cost: Donation of $40.00 per person (includes lunch prepared by the Zenshuji Culinary Organization and introduction to Chanoyu, the Japanese tea ceremony). Free parking is available.
Space is limited, and reservations are required. Payment in full by check, payable to Zenshuji Sado-bu should be sent to:
Zenshuji Sado-buFor more information, please call 213.624.8658 (Zenshuji) or email lwdeutsch@earthlink.net. For pictures of past year’s events, visit the Zenshuji web site.
123 S. Hewitt St.
Los Angeles CA 90012
Zenshuji’s Tea Ritual organization is headed by Hiromi Yamashita sensei, a senior student of the Chado Urasenke Distinguished Tea Master and USA / NEA National Heritage Fellow Sosei Matsumoto sensei. Both will participate, as well as will some 100 members of several local chapters of Kyoto-based Japanese Tea Ceremony “Schools”. The Zenshuji Sado-bu (tea ceremony teaching organization) presented chanoyu demonstrations at the 2002 Winter Olympics in Salt Lake City and has been active for over 30 years.
Chairs will be available. English-language explanation will be provided by Slow Food member Lauren Deutsch, a licensed instructor of Urasenke Chado.
A Note About Chanoyu
The act of preparing and drinking a bowl of powdered green tea (Chanoyu) is one small and simple event in our lifetime of activities. Yet, through this simple action the host and guest attempt to share the experience of "becoming one in spirit". The result can be a very cleansing, purifying and enriching experience spiritually as well bringing satisfaction for all of the five senses. To appreciate and enjoy this type of activity, the guest must respond with sensitivity and open-mindedness. Guidance will be available for those unfamilar with the ritual. Please do not wear any perfume.
A Note about Chasen Kuyo
Practitioners of chado treat utensils with deep respect shown through proper care, appropriate use and an appreciation for those who have made them. Some are utilized for many generations, each generation showing appreciation for which preceeded by recalling and, thus contributing to the provenance of these items. Such is the case especially of utensils made of iron, ceramics, wood, lacquer ware.
In the case of the chasen, the tea whisk made of a single piece of bamboo split into 80 – 120 tines, longevity is not at issue. A new one is typically employed for each tea gathering and afterwards relegated for practice. A dilemma occurs when, after long hard use in bracing hot and cold water the tips the chasen begin to brake and the color changes. How can such a utensil – meticulously crafted and carefully used -- be discarded with trash into a garbage can? What becomes of the chasen when its utility diminishes mirrors a signature aspect of Japanese spiritual culture: the kuyo. In appreciation of the effort it took to make this object formed of natural materials and for its “loyal” utility over the course of time in service to the heart of chado, the whisk is offered at the altar of the temple and at a later date burned in a ceremonial fire of purification. Kuyo, thus, also becomes a moment of renewal and rededication for practitioners of Chado.
Note About Chaji / Chakai
Chaji or Chakai is basically the simple act of eating and drinking required in daily living for all human beings. That basic activity is elevated into an act which requires highly sharpened artistic sensitivity. Then the Chaji or Chakai becomes a total aesthetic experience.
Kaiseki [Tea Ceremony meal] is served in a manner or style of the daily meals for Zen monks but is not always vegetarian. The difference is, however, that the Tea Ceremony Kaiseki is served so that the guest can experience the joy of good living; therefore, however simple the meal may be, an artistic atmosphere, the beauty in serving and taste are important. Of significance is the season which must be brought into consideration, and seasonal foods must be selected. The composition of the menu as well as the design and layout of the serving pieces on the tray, must reflect as meticulous consideration of the tea master as the preparation of a bowl of tea itself.
We hope you will enjoy this special event incorporating many significant elements of traditional Japanese culture.
Please note: This event is now fully booked. (October 17, 2006)
“The urban garden is more difficult to convert to organic production because of the high levels of toxins found in the soil. No farmer could ever afford to use herbicides and pesticides in the quantities the average home owner does. Because a home owner will overuse an over the counter product, the garden in your own backyard is probably more toxic than the most heavily dosed commercial agricultural fields.”Slow Food Los Angeles continues the journey into the urban edible landscape with a series of discussions on the meaning of organic farming and the impact it has on our lives and our world.
Joining us on Tuesday, October 24th is farmer James Birch of Flora Bella Farms in Three Rivers, California. Before he achieved international organic certification with IOAS or California organic certification with CCOF, James helped urban home owners in Los Angeles convert their gardens and landscapes into organic gardens for food production.
Interested in growing your own produce? Find out how you can safely grow food for yourself and your family in your own back yard. James will recount his own encounters over many years of experience in both residential and commercial applications and will answer your questions about all things organic. Ask the farmer!
Sal Marino, Executive Chef of Il Grano and Slow Food member, will host the event and prepare hors d'oeuvres using seasonal fruits and vegetables from James' farm.
When: Tuesday, October 24, 2006, beginning at 5:00pm
Where: Il Grano, 11359 Santa Monica Boulevard, Los Angeles.
Cost: $15.00 per person (Slow Food members); $20.00 per person (nonmembers), payable at the door
RSVP: Respond by email to jordan_vannini [at] hotmail [dot] com and sal [at] ilgrano [dot] com. The event will be limited to 15 people, so reserve quickly to assure your place.
What do you do with Hachiya persimmons? Discover the fine art of persimmon massage! A Hoshi Gaki class will be held at Angeli Caffe, followed by a communal dinner.
Hoshi gaki means dried persimmon in Japanese. Treasured as a symbol of long life, prosperity, and fertility, hoshi gaki have been produced in Japanese villages every fall for centuries. Hachiya persimmons are peeled and dried whole over a period of several weeks through a combination of hanging and gentle hand-massaging, until the sugars contained in the fruit form a delicate “bloom,” a surface dusting that looks like frost, and the fruit becomes sweet as candy. Think of them as Kobe persimmons. They are a delicious tradition that deserves to be better known outside the Japanese community. Slow Food has placed hoshi gaki on its prestigious Ark of Taste.
When: Two dates available: Saturday, October 28, 2006 from 1:30pm to 4:30pm
or Sunday, October 29, 2006 from 1:30pm to 4:30pm
Where: Angeli Caffe, 7274 Melrose Avenue, Los Angeles
Cost: Class fee is $50 per person; dinner additional (see below).
To sign up, please email jhrieger@sbcglobal.net or call: 916.769.5462. Attendance is limited to 35 per class, reservations accepted on a first-come basis. Everyone is encouraged to stay for dinner at Angeli Caffe after class. To make dinner reservations, please call the restaurant directly at 323.936.9086.
We will learn the art of Hoshi Gaki under the skillful guidance of Jeff Rieger, Placer County farmer and Slow Food member, who restored an old orchard planted in rare persimmons and Asian pears. Each participant will receive a flat of persimmons, string, and a bamboo pole from which to hang the drying fruit. We will sample hoshigaki, and go home with fruit that is ready to hang and dry, and detailed written instructions on how to complete the process.
This is a hands-on class, so wear comfortable clothes and bring an apron and a good paring knife. A short sturdy blade works better than a long thin one. You must be 12 years old or older to attend this class.
Join the Social Action Committee of Slow Food Los Angeles for an afternoon discussion about food politics and sustainable solutions for community food security at the Edible Estates Headquarters & Workshop. Speakers will include Fritz Haeg, founder of Edible Estates; Mike Foti, owner of an Edible Estate in Lakewood; Evan Kleiman, chef, host of KCRW's "Good Food," and longtime supporter of local farmers and sustainable agricultural projects, who will speak about the Slow Food movement; and Jordan Vannini, chairman of the Slow Food Los Angeles Farm Committee, who will talk about the Farm Committee's activities and goals.
After the discussion, we're pleased to present a screening of The Future of Food for those who wish to see Deborah Koons Garcia's documentary about the current landscape of food politics. Called "the Fahrenheit 9/11 of the genetically engineered food battle," The Future of Food is a provocative call to action and an excellent introduction to the issues surrounding the use of genetically modified food products.
When: Sunday, October 15, 2006 from 2:00pm-4:00pm
Where: Machine Project, 1200 D North Alvarado Street (Echo Park), Los Angeles
Cost: Free of charge, but please RSVP by October 14 to snailwrangler [at] slowfoodla [dot] com
Street parking available. Seating will be limited, so plan to come early if you want a good seat.
For more information and further reading, please see the following:
++ More information on Machine Project at their site;
++ More information on Edible Estates at their site; read a recent New York Times article about Fritz Haeg and the Edible Estates project at the Foti residence in Lakewood; or read "Green House Effect" in the Los Angeles Alternative weekly.
++ Learn about the development of the Foti Farm at the Foti Farm blog;
++ The Future of Food web site;
++ "GMO-Food Foes Turn to Film" in Wired magazine;
++ An article from the San Francisco Gate, "Fighting for the Future of Food"; and
++ Information about Evan Kleiman is available here.
We hope you'll join us for what promises to be an interesting and lively afternoon!
Mindy Pfeiffer, one of the cochairs of our Farm Committee, has shared her report of the Windrose Farm tour that took place in mid-August. Her comments, and an assortment of photos, follow:
The weekend of the Windrose Farm tour we were blessed with beautiful weather, sunny, with a gentle breeze, and clear evening skies. Who could have asked for more?For more photos from the event, please click on the thumbnails below to open in a larger window:We met on Saturday afternoon at beautiful Windrose Farm, where we were greeted by Farmer Bill. We then relaxed under the 300 year old oak tree, drank wine, sampled locally made raw sheep and goat cheese, and got to know one another.
Barbara arrived fresh from her day at the Santa Barbara Farmers’ Market, and by that time we were all busy devouring the sausages that Bill was grilling. There were 25 of us, and we fit perfectly around the tables set for a family style dinner under the stars. Dinner included an enormous salad, grilled vegetables, grilled baby potatoes with garlic, grilled lamb and beef, accompanied by more local wine, and finished off with fresh melon, everything grown organically and local to the area.
After a leisurely dinner, Jordan set up his telescope and gave people a tour of the stars, and there were lots of them. In fact, we were able to see the Milky Way! Then those of us who were still able to stay awake lay down on blankets to watch for shooting stars, and we saw some really bright ones burning across the sky.
The following morning everyone returned for a formal tour of Windrose Farm led by Bill, while Barbara prepared a delicious lunch for us featuring fresh heirloom tomatoes, sweet white corn, and haricot verts.
After lunch, produce was available for purchase, and those who wanted to visit the fromagerie which had provided us with the cheese were given directions and a map to guide us on our way. Still, it was difficult to leave, it was another beautiful day, and the hospitality of the Spencers is unsurpassed. But the good news is this: It was such a great time that we have decided to make the Windrose Farm tour an annual summer event. So, if you missed out this year, hope to see you there next summer!
