What's Happening at Slow Food Whidbey Island...
CONVIVIYUMFebruary 2019 -Issue #2
WHAT’S HAPPENING ?
As of right now, Slow Food USA will only be having two “Give What You Can” days in 2019. They will be on September 15th and and December 10th (Terra Madre Day). We will let you know if they decided to add any additional ones.
CAPTURE THE SPIRIT EVENT ON FEB. 7th, 2019
Slow Food had a wonderful event this month. Despite the snowy weather, we had about 30 hearty folks show up for the event. Lis David talked about her experiences at Terra Madre in Italy last fall. She gave a great overview of Slow Food including International, USA and our local chapter. We all walked away with a better understanding of Slow Food and all it entails. You can see her whole presentation at https://prezi.com/view/TBTxjmwrq0tgNE0sIVAf/. Lis has her own catering business on the island and will have her
Grand Opening” in April. Contact her at 224-425-3715 or firstname.lastname@example.org.
Lis was joined by Cory Fakkema who talked about his farm in Oak Harbor and the special treatment received by his farm animals. Cory raises Wagyu beef, pigs, lambs, chickens and turkeys and also sells eggs at the entrance to his farm. To find out more and get added to his email list to learn when meat is available, go to
his website at .beachviewfarm.com and click on “Contact” at the top of the page. We are so lucky to have such talented people on the island!
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Whidbey Island Seed Swap – Feb, 23, 2019, 2-5 pm Date changed due to snow stormKathyrn O’Brien of the Clinton Library is pleased to announce that she and Joe Italiano have set
the date of Saturday, Feb 23 from 2-5pm for the 2nd annual 2019 Whidbey Island Seed Swap! It will take place at the Clinton Community
Hall, alternating with the Coupeville
Library each year hereafter. Let’s keep
the momentum going!
Aaron Varedi, the Organic Farm School’s manager and lead instructor will be the speaker. Be sure to check-in at the Slow Food Whidbey Island booth at the event. Various members will be manning our booth and our president Mervyn Floyd will be on hand at 2:00 to answer any questions about Slow Food. We will be handing out seeds from the Slow Food Ark of Taste.
CONVIVIYUM Feb 2019 Issue #2
February 20, 2019
News from the Organic Farm School
Chef Joins 2019 OFS Season
The food we grow is intended for the table...but often farmers don't think of it that way. And the food industry relies on the efforts of farmers...but often they don't understand what farmers do or how complex their work is. We want to help each side of the equation better understand the other. This year, the OFS will benefit from a "Professional Exchange Student," Jess Dowdell. Many of you may know her as Chef Jess, of Roaming Radish fame. Jess will be participating in our program as both a student and mentor, learning herself all that goes into a crop plan while teaching us and our students how to better plan for restaurant and catering markets. She'll also be teaching us all how to deliciously include fresh produce on family dinner tables so we can share such info at our farm stand and market booth. It's going to be a great year to be an OFS student!
Other classes being offered on the island
Dancing Fish Winery
March 14 - Pasta Class
Cost $45 wine club members, $55 for other guests To reserve email email@example.com
Feb. 23 - Braising $108.70 per person
March 2 - Flavors of India $108.70 per person
March 9 - Oysters. $108.70 per person
March 16 - Filled Pasta. $108.70
March 23 - Seasoning: Salt and Spices. $108.70 per person For more info go to www.orchardkitchen.com/cooking-classes
Educational “Farmer’s Shadow” food growing series 2019
“The best fertilizer is always the farmer’s shadow”
The Farmer’s Shadow series will be a class and discussion session on the first Tuesday of every month from 6-7:30 in the Sears House in Bayview. The cost will be by donation, suggesting $5-10. The class will be from 6 to 7:30pm. Anza Muenchow will be the host each class. Class will be limited to 25 participants and no registration is required.
Mar. 5 Learning the basics of soil and how to improve it
Apr. 2 Timing your sowing (early season and late season)
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IN THE NEWS
Richard McCarthy resigns as head of Slow Food USA
It is with a mix of gratitude and sadness that we announce today that executive director Richard McCarthy has recently stepped down from the organization to pursue other opportunities. The Slow Food USA Board thanks Richard for his role over the past six years in promoting Slow Food’s core values of good, clean, and fair food for all and for laying the groundwork for our Slow Food Nations festival in Denver. We have formed a committee to begin a comprehensive process for search, selection, and appointment of Slow Food USA’s next executive director.
During the transition period, Anna Mulé will serve as interim executive director, and Krista Roberts will serve as executive director of Slow Food Nations. They will work closely with the Slow Food USA Board and Slow Food International. Richard has agreed to work closely with all of us for the next two months to ensure a smooth transition.
Richard says, "Six-years ago, I was brought to Slow Food USA to set Slow Food in a new strategic direction toward the realization of its mission. Having successfully instituted several new initiatives, now is a good time for SFUSA to continue down this path but without me at the helm.”
An environmentally and socially sustainable food system, with biodiversity and human diversity at its core, has never been more crucial. Our focus will be on finding a new executive director who is passionate about the mission of Slow Food and can help us carry it forward.
Slow Food envisions a world in which all people can enjoy food that is good for them, good for those who grow it, and good for the planet. Access to good food is a right and not a privilege. All persons, regardless of race, class, religion, orientation, or financial means, deserve a seat at the table of good, healthy food and to freely enjoy its pleasures.
USDA National School Breakfast and Lunch Program Undermines Student Success - Edited excerpt from Cynthia Buckingham
Cynthia Buckingham-Walters, M.Ed Email: Cynthia@SlowFoodColumbus.org Slow Food USA School Garden Network
The National School Breakfast and Lunch Program, which feeds over 30 million children, is now less healthy, due to a recent ruling by the U.S. Department of Agriculture. The USDA rolled- back the improved nutritional standards implemented by The Healthy Hunger-Free Kids Act, a
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move which does not benefit the health of students, especially those with low access to fruits and vegetables. School foodservice directors now have the option to: (1) offer sugar flavored 1% milk along with the fat- free version in order to increase consumption, (2) extend the time period allowed by the Act to reduce sodium levels, which gives districts more time to continue their relationships with processed food corporations, and (3) reduce the amount of whole grains required to allow for the use of less healthy options. It is important to make the distinction between which food products are considered to have nutritional value versus those defined as healthy foods. Healthy food is generally considered to be minimally and free from added sugar,
salt, and artificial ingredients. Healthy food provides the nutrients essential for growth, and fuel for learning, and wards off illness and disease. On the other hand, by USDA standards, milk containing sugar is considered nutritious because it is a dairy product, even though it contains ingredients that contribute to food-related diseases.
According to The American Heart Association drinking just one serving of flavored milk, gives close to half of the
amount of the daily recommended allowance for sugar. Furthermore, AHA stands by studies that show consuming more than 8 ounces of a sugar-sweeten beverage in one week, sets children up for cardiovascular disease, obesity, diabetes, high blood pressure, and unhealthy cholesterol levels. As students become addicted to the sweet taste, sugar becomes an essential ingredient to coax them to drink more milk. Even if a school meal meets the USDA’s definition of nutritious, it can be far from healthy if it contains added sugar, salt and refined grains. Until those harmful ingredients are eliminated from school breakfast and lunch menus, we are condemned to see a continued rise in childhood related diseases.
How can we help our children achieve their maximum learning potential in order to be successful participates in society as they grow into adults? How can we reduce the number of people living in poverty and ill health, thus contributing to the cost of health care? School gardens programs and farm to school initiatives are now more important than ever. Studies show that when children grow and prepare their own food, they are more likely to eat it. When students participate in farm visits and cooking demos and get to know the farmer or producer who provides the healthy food, they are more likely to make healthier food choices.
As a collective group, we need to form an alliance to achieve the following:
(1) Dedicate campaigns to support school districts in their mission to provide exclusively
healthy food to children.
(2) Rid school cafeterias of corporate food advertising signage, the sole purpose of which is to encourage students to buy their unhealthy, processed products.
(3) Identify and present success stories to serve as a model for national school breakfast and lunch reform.
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(4) Explore and pilot programs that provide a free healthy meal for all school children.
(5) As we begin our collaborations on these projects, we need to make our voices heard with the USDA. Encourage your stakeholders to call: Tina Namian, Chief, School Programs Branch, Policy and Program Development Division, Food and Nutrition Service, telephone: 703-305-2590 and let her know the USDA’s recent ruling is unacceptable
Korean Meatballs by Dan Saul
Dan was going to make these for our “Capture the Spirit” event but ended up in the Emergency Room with a high fever. Dan is fighting cancer and needs all our support. Be sure to try these meatballs. The taste is magnificent!
SLOW COOKED KOREAN MEATBALLS by CHEF DAN:
Makes 30 meatballs
KOREAN BBQ. SAUCE: 1-cup brown sugar
1-cup light soy sauce 1/2-cup mirin
2-tablespoons rice wine vinegar 2-tablespoons gochujang paste 3 tablespoon garlic chili paste
1 tablespoon toasted sesame oil 1 teaspoon black pepper 1-thumb-size fresh ginger peeled and grated
6 garlic cloves, crushed
2 tablespoons cornstarch
2 tablespoon water
1-pound ground chicken
1-pound ground turkey
1-tablespoon EACH soy sauce, chili paste, and gochujang paste 1-teaspoon sesame oil and grated fresh ginger
2 garlic cloves
1 scallion, finely chopped
1 egg yolk, whisked
1/2-teaspoon EACH salt and pepper
2 tablespoon sesame seeds
1. In a skillet combine first 11 ingredients of the BBQ. Sauce.
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Bring to a boil and cook 5-7 minutes.
In as bowl combine cornstarch and water and add this mixture to the boiling sauce.
Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
Turn off heat and set aside.
Add all the meatball ingredients to a bowl, except sesame seeds.
Using your hands to combine all the ingredients, then form into golf size balls.
Heat skillet over medium-heat and add meat balls to the skillet. Brown an all sides.
11 Place the meatballs in the slow cooker. And pour the Korean BBQ. sauce over the meatballs.
13 Cook on low for 6-8 hours.
14 Top with pasted black or white sesame seeds.
Note: Dan says you can find gochujang paste at Evergreen Asian Market at 7815 Evergreen Way in Everett or you can find it at amazon.com.
Thank you to Mary Ann for all that she does to make these great events happen. I really liked all the camaraderie at this one (Capture the Spirit), everyone meeting new people and interchanging ideas. Lis did a great job of explaining what Slow Food is all about. I was thinking that it would be great if Lis could give this presentation to the kids in the Living Design Foundation’s Wednesday lunch bunch at the Community Center. Jenanne
Here’s how I made the Wagyu beef meatballs. Mix some BBQ sauce, about a handful of oats, 2 BVF eggs, salt and pepper into two pounds of BVF ground wagyu. Then form balls and wrap in BVF bacon. Put in a pan with just a little bit of water in the bottom and cover with foil. I baked them for 2-2.5hrs at 300, and boy are they good!
Cory Fakkema, 360-672-4645 (cell) www.beachviewfarm.com
And as always, don’t forget to follow us on Facebook, Instagram and our website at
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