Slow Food Northern Ohio

Tremont Market Winter Thaw Party!

2012-02-07T15:45:00.002-05:00

The annual Winter Thaw & Spring Awakening benefit for Tremont Farmers' Market is scheduled for Friday, March 9 from 6:30-9:30pm.

We hope you'll join us in support of our Tremont market farmers and friends.

Order your tickets now!

Local Food in Cleveland Magazine!

2012-02-06T15:17:00.003-05:00

Check it out!

This month's issue of Cleveland Magazine includes a cover story on local food in Cleveland. Featured are a few of our favorite local farmers and producers including Slow Food Northern Ohio members Lucky Penny Creamery, Miller Livestock, Goatfeathers Point Farm, Ohio Honey Co. and many others.

Miller Livestock Deliveries in Cleveland Next Thursday

2012-01-20T11:15:00.005-05:00

Aaron & Melissa Miller of Miller Livestock in Kinsman just called to let us know they will be making deliveries of their delicious, locally raised, grass-fed meats in the Cleveland area next Thursday, January 26.

"We have an abundance of pork--Berkshire and Hereford chops, western, spare and St. Louis ribs, boneless pork loin roasts (I have a great recipe using maple syrup) and a limited number of pork tenderloins," Melissa reports. Lamb packages as well as a variety of grass-fed beef cuts are also available.

If you'd like to place an order, visit the Miller Livestock website or call 330.876.5655. You can rendezvous with the Millers to pick up your order on Thursday at Flying Fig at 3:30PM or Fire at 5:00PM.

Annual Chinese New Year Celebration!

2012-01-19T11:05:00.001-05:00

We hope you'll join us for our annual Slow Food celebration of Chinese New Year at Siam Cafe!

Chef Michael Hong has prepared a fantastic menu of his favorite traditional Chinese dishes to kick off 2012, the Year of the Dragon!

When: Sunday, January 29, 6pm

Where: Siam Cafe, 3951 St Clair Ave NE, Cleveland OH 44114

Cost: $50 per person (includes tax and gratuity)

Reservations are Required!
To reserve your spot, please RSVP by JANUARY 26 by email slowfoodnorthernohio@gmail.com.
All reservations must be paid in advance by personal check payable to Slow Food Northern Ohio.
Mail payment to Slow Food c/o FarmShare, PO Box 1998, Cleveland, OH 44106.

Year of the Dragon Menu

Shanghai Xiao Long Bao
Traditional Soup Dumpling

Wonton Dumplings in Thai Tom Yum Soup
Spicy Thai Soup with Two types of Mushrooms and Wonton Dumplings

Stuffed Crab Claws
Crab Claw stuffed with Shrimp Puree and Crispy Vermicelli

Scallion Pancake with Char-Sui Pork
Char-Sui Barbecued Pork Wrapped with Pancake. Served with Sweet Hoisin Sauce

Lobster with Golden Garlic
Maine Lobsters Stir Fried with Minced Roasted Garlic, Green & Red Peppers

Barbecued Duck
Whole Crispy Roasted Duck

Baby Abalone & Shitake Mushroom over Mustard Greens

Pla Red Pik
Fillets of Victorian Perch with Spicy Thai Tamarind Sauce

Braised Ham Hock
Tender Ham Hock, slow cooked for hours and served with Baby Bok Choy

Traditional Noodle with Chicken
Thin Egg Noodle Stir Fried in Soy Sauce with Chicken

Michael’s Fabled New Years Only Fried Custard with Shrimp, Snow Peas & Carrots

Very Beautiful & Delicious Fried Rice

Flaky Pastry Crust Baked with Egg Custard

Italian Cooking Class with Chef Dante Boccuzzi

2011-11-03T18:26:00.007-04:00

THIS EVENT HAS BEEN POSTPONED.

PLEASE STAY TUNED FOR RESCHEDULED DATE & TIME.

Slow Food Northern Ohio invites you to join us as we explore the foods and flavors of Emilia Romagna…

Italian Cooking Class with Dante Boccuzzi
Presented by the Centro Culturale Leonardo da Vinci at Dante Restaurant
Sunday, November 13, 2011, 5-7pm

Chef Dante Boccuzzi will delight us with a demonstration of the following dishes:

Fresh Pasta: Tagliatelle & Tortellini di Carne (Meat Filled Tortellini)
Sauces and Broths: Ragu’ all Bolognese & Brodo di Verdure
Affettati e Formaggi (Charcuterie & Cheese)
Torta di Riso e Ravioli di San Giuseppe

Participants will enjoy samples of the above dishes paired with wines from the region.

We hope you can join us for a fun evening of cooking and learning about the wonderful and fruitful region of Emilia Romagna!

Cost: $35 per person.
Reservations are required.
Please email centroldv@gmail.com or call Dante Restaurant at 216.274.1200 to make your reservation.

See you there!

Dinner at Noodlecat

2011-10-04T20:05:00.003-04:00

Join Slow Food for a slurpalicious dinner at Noodlecat!

The perfect opportunity to try a new Cleveland favorite - Noodlecat! Chef Brian Reilly will present us with delicious appetizers and a choice of your own bowl of noodles. In addition, sip on a variety of sakes, craft beers, and teas (cash bar).

Thursday, October 13 @ 7p

$20 per person (does not include tax or gratuity)

Reservations must be made in advance. Call Noodlecat @ 216-589-0007 to reserve your seat!

Noodlecat is located at 234 Euclid Ave, Cleveland, 44114

It's Almost Ripe!

2011-08-22T17:44:00.003-04:00

Italian Film Festival & Big Night Extravaganza at Dante

2011-07-29T16:22:00.006-04:00

Slow Food Northern Ohio is pleased to present two very special events this September ....

CLEVELAND ITALIAN FILM FESTIVAL

Sept. 15-Oct 6, 2011

Cedar Lee Theatre & Capitol Theatre

Experience the sensual beauty of Italy through her films
September 15, 22, 29 Cedar Lee Theatre - Oct. 6, Capitol Theatre
Film tickets ($10) & Pre-film dinner before each movie ($15)
Tickets only sold in advance! - 216-456-8117

Purchase tickets early. This even sells out early every year!

also...

CHEF DANTE BOCCUZZI'S "BIG NIGHT" EXTRAVAGANZA

Slow Food Northern Ohio member, Chef, Dante Boccuzzi will recreate the sumptuous "Big Night" dinner at a fundraiser for the Cleveland Italian Film Festival 2011.

Proceeds support the Italian Cultural Garden in Rockefeller Park.

September 11, 2011 - 2:00 pm
Dante's Restaurant
2247 Professor Avenue
Cleveland, OH 44113

!!!!!! DINNER IS SOLD OUT -- SORRY !!!!!!!!

$100 per person – (Includes Wines, gratuity, tax)
($34 tax-deductible)

All reservations must be made in advance.

Please call 216-456-8117 for reservations.

Cleveland Food Policy Summit

2011-07-29T16:16:00.002-04:00

Cleveland Food Policy Summit

Tue, Aug 09, 2011
7:00 PM

Our current food system is broken. But right now lots of folks in Cleveland are hard at work to change that, whether it be through activism, farming, or bringing food to those who need it most. Join us to hear from some of the folks who are changing the food system and rebuilding the local economy at the same time and to hear how you can be involved in the good food movement.. We'll have a great panel of folks including several leading local food luminaries.

EVENT LOCATION:
Community Greenhouse Partners
Cleveland Greenhouse Partners
6527 Superior Ave
Cleveland, OH 44103

Blueberry BBQ at Greenfield Berry Farm

2011-06-20T09:06:00.002-04:00

Monday, July 11

6:30pm

2485 Major Rd, Peninsula, OH 44264
Hosted by farmer Dan Greenfield & Chef Douglas Katz
Enjoy a tour and discussion.

$130.00 per person - reservations required

-menu-

mini miller farm grass fed fire burgers, local cheddar, mustard aioli, tomato relish and dr.katz’s pickles
housemade leek and herb tart with abe’s bacon

glazed and smoked new creations pork on hoecake, blueberry relish, coleslaw and creme fraiche
buttermilk fried organic chicken with lucy’s honey and yukon gold potato salad with fresh dill, spring garlic and local eggs
grilled shrimp skewers with salsa verde and morocaan cous cous with summer vegetables
cameron’s baked beans
corn maque choux (creole corn, peppers and tomatoes)
local butter lettuce, arugula, frisee and radicchio with toasted walnuts, bleu cheese and blueberry-lemon vinaigrette

banana blueberry trifle with toasted meringue
summer berry cobbler with creme fraiche
fire s’mores

Includes blueberry-lime mojitos, rose, reisling and belgium beers

For reservations and information please contact Amanda at Fire, 216.921.3473 ext. 148.

Mustard Seed Market & Cafe Celebrates 30 Years!

2011-06-09T20:56:00.004-04:00

For the past 30 years our friends at Mustard Seed Market & Cafe have been helping people live healthier lives by providing healthy, great-tasting foods. Mustard Seed is the largest locally-owned retailer of natural and organic products in Ohio.

As a 30th birthday gift to their loyal customers, Mustard Seed will be offering 20% off all regular priced items in the Market on Saturday, June 11th!! This is a great opportunity to stock up on fruits and veggies, as well as almost anything else in the store at a huge savings!

And if that we're enough, you can win a $25 Mustard Seed Gift Card by Retweeting this on Twitter:

Sat June 11th Get 20% Off @MustardSeedMrkt Click for Details http://bit.ly/jES4ST#MSM20%OFF

No Purchase Necessary. Tweet must include Full Text and Hash Tag. Entries may be Retweets (please do). Enter up to once per day – Thurs, Fri, Sat. Winners will be notified by Direct Message on Twitter*

*Must be a follower of @MustardSeedMrkt on Twitter to receive Direct Message Notification

Happy shopping!

Upcoming Workshops for Beekeepers & Cottage Food Prdoucers

2011-05-18T12:00:00.005-04:00

These upcoming workshops caught our eye and we thought we'd pass along information to members of the Slow Food community who might be interested in learning more about beekeeping and cottage food production.

Northeast Ohio Honeybee Conference

Saturday, May 21, 2011, 9am-3pm
Registration: $25 in advance/$30 on-site

Keynote Speaker: Dr. Thomas Seeley, Cornell University

Baldwin-Wallace College, Center for Innovation and Growth
340 Front Street, Berea, OH 44017
Cuyahoga County Fairgrounds, Gate 3
164 Eastland Rd., Berea, OH 44017 (Bee Yard)

For additional information and registration visit:

http://www.neohoneybees.com/

The Rules, Regulations and Labeling of Cottage Foods and Preserves

May 26, 2011, 6-8pm

Join Reimagining Cleveland urban agriculturalists and the general public for a workshop on how to responsibly process and sell edible goods! Pam Cross, inspector for the Cleveland Department of Public Health, will discuss the rules, regulations and labeling requirements for anyone interested in selling cottage foods (pies, breads, granola, etc.), jams and jellies, teas and herbs and more! Also, local farmer's market vendors will make up a panel of experienced sellers willing to answer any questions on how they got started in their local enterprises!

Light refreshments will be provided! Free event!

RSVP by May 25th to Erika Meschkat by email (eem@neighborhoodprogress.org) or by phone (216)830-2770 ext 243

French Cheese & Wine Tasting at l'Albatros

2011-05-13T23:35:00.003-04:00

We just received this invitation from Brandon at l'Albatros Brasserie...

Join us at L'Albatros Brasserie on a warm summer's eve in June beneath the sunset as we taste our way through the terroir of France. Indulge in cheese and wine as sommelier Brandon Chrostowski hosts a "tour de France" of the land's treasures. The event will also include hors d'oeuvres, petit fours, and live music.

Monday June 13 & Tuesday June 14, 2011

6:15pm

$55 a guest (excluding tax & gratuity)

L'Albatros
11401 Bellflower Rd.
Cleveland OH, 44106
216.791.7880

Reservations required

Slow Food Hard Hat Happy Hour at GHT

2011-04-19T11:19:00.005-04:00

Don't miss your chance to preview the Rooftop of The Greenhouse Tavern before it opens to the public!

Friday, May 13th from 5-7pm on the GHT Rooftop

$15 Members/ $20 Non-members (plus tax and gratuity)

Price includes selected appetizers and a glass of wine.

Cash bar will also be available.

Call 216.443.0511 to reserve your spot!

A Big Slow Food Welcome to Jeni's Ice Cream!

2011-04-14T16:17:00.004-04:00

Slow Food Northern Ohio extends a warm welcome and congratulations to Jeni's Spendid Ice Cream as they open their newest outpost of cold, creamy deliciousness in Northern Ohio - just in time for spring!

Jeni's in Chagrin Falls officially opens tomorrow, April 15 at 11am. We can't wait!

Could there be any better tax relief than a big scoop of Salty Caramel?

PS: This just in.... Free scoops at Jeni's Chagrin Falls TONIGHT, APRIL 14, 6-9PM!

Catch Gary Paul Nabhan in Cleveland!

2011-04-14T14:39:00.008-04:00

Here at Slow Food Northern Ohio, we're big fans of Gary Paul Nabhan and his work.

Nabhan is an internationally-celebrated nature writer, seed saver, conservation biologist and sustainable agriculture activist who has been called “the father of the local food movement” by Mother Earth News. Gary is also an orchard-keeper, wild forager and Ecumenical Franciscan brother in his hometown of Patagonia, Arizona near the Mexican border.

Nabhan has been involved with Slow Food for many years. I was lucky enough to have the the opportunity to hear him speak at Terra Madre 2006 and was moved to tears by his empowering words. His works "Coming Home to Eat", "Renewing America's Food Traditions", and many others are well known among Slow Food members and local food enthusiasts across the nation and around the world. His new book, "Chasing Chiles", written in collaboration with Kurt Michael Friese, examines the future of place-based foods and the effects of climate change on agriculture from the perspective of the chile pepper.

Don't miss this rare opportunity to meet Gary at two upcoming events in Cleveland and Oberlin:

April 17, 2011 from 12:30pm to 2pm

Heirloom Fruit Search, Community Conservation, and Local Market Recovery

Cleveland Greenhouse Project, 6527 Superior Avenue, Cleveland, OH 44103

Join us for a great afternoon of planting and learning, as Community Greenhouse Partners plants the "Katherine B Jones Memorial Woodland Garden" on the corner of East 65th and Superior on Palm Sunday, April 17th, 2011.

The event will kick off at 12:30 PM, Gary Paul Nabhan will conduct a free workshop focusing on: "Heirloom Fruit Search, Community Conservation, and Local Market Recovery.” Public workshop with ethnobotonist and leading local foods/slow food writer and advocate Gary Paul Nabhan. Dr Nabhan will be talking about the national Restoring American Food Traditions initiatives, focusing on heirloom apples and cultivating locally adapted and genetically diverse food production systems. Dr. Nabhan is an internationally-celebrated nature writer, seed saver, conservation biologist and sustainable agriculture activist who has been called “the father of the local food movement” by Mother Earth News. Gary is also an orchard-keeper, wild forager and Ecumenical Franciscan brother in his hometown of Patagonia, Arizona near the Mexican border.

Following the workshop from 2pm to dusk, help to plant orchard crops and learn about the food forest being installed at the CGP site.

April 19, 2011 from 4:30pm to 6pm

Climate Change, Food Security, and Food Diversity
Lewis Center for Environmental Studies at Oberlin College, 122 Elm Street, Oberlin, OH 44074

Gary Paul Nabhan, ethnobotanist, farm and food advocate, prolific writer, and MacArthur "Genius" fellowship recipient will speak about the importance of regional food traditions as a way of fostering cultural, human, and ecological vitality. Dr. Nabhan will speak about both the future of place-based foods and the effects of climate change on agriculture.

Both events sponsored by the Dean of Arts and Sciences Curricular Diversity Grant and the Environmental Studies Department of Oberlin College. With support from Comparative American Studies, OGROW, NEOFoodWeb.org, Cleveland Greenhouse Partners, and the Departments of Anthropology and Biology.

About Gary: Gary Paul Nabhan is an internationally-celebrated nature writer, seed saver, conservation biologist and sustainable agriculture activist who has been called “the father of the local food movement” by Mother Earth News. Gary is also an orchard-keeper, wild forager and Ecumenical Franciscan brother in his hometown of Patagonia, Arizona near the Mexican border. For more info about Nabhan, visit his website.

Photos from King Corn Screening

2011-03-25T08:24:00.005-04:00

Our thanks to Slow Food member, Dan Morgan for his hospitality in hosting last Friday's screening of King Corn at his beautiful studio in the Tower Press Building.

Ben Bebenroth of Spice of Life Caterers prepared some of the best movie snacks - ever! An assortment of cheeses, sandwiches, spreads, and of course, popcorn - two kinds! Thank you, Ben. The pies, Confetti, Pecan and Cherry, from Humble Pie were outstanding. And icy cold refreshments from Great Lakes Brewing Company and others were enjoyed by all.

Thanks again to all who attended and participated. Dan has posted some photos of the event on his website.

2nd Annual Winter Thaw Party - March 25!

2011-03-22T18:34:00.012-04:00

Upstairs @ Lava Lounge

Friday, March 25^th,6pm – 9pm

Support the Tremont Farmers’ Market this Friday at their annual Winter Thaw Party!

Mix and mingle while enjoying a few drinks and nibbles prepared by the awesome staff at Lava Lounge!

Ricardo Sandoval and Lava Lounge are teaming up with TFM to create a fantastic fun evening and the proceeds go directly toward funding the market.

Raffles at the door: win a market goody! $1/ticket or $5/6 tickets

Here’s how it works:

Purchase tickets from Kristen Trolio at TWDC (216) 575-0920

$25 advance price / $30 at the door

Included will be two drinks and vittles, as well as fun times.

Here’s what you do:

Show up at Lava Lounge

1307 Auburn Ave, Cleveland, Ohio 44113

(216) 589-9112

2011 is shaping up to be a fantastic year for local foods; be a part of it all!

For more info about the Tremont Farmers’ Market, visit our website: www.tremontfarmersmarket.com.

Tremont Farmers' Market:

Winter Markets: March 15, April 12 at Pilgrim UCC, 4-7PM

2011 Outdoors in Lincoln Park :

Tuesdays in 2011 May 3 through Oct 25 4-7PM

www.tremontfarmersmarket.com
Jody Lathwell 216-403-9436
Kristen Trolio at TWDC 216-575-0920

Tales of Terra Madre 2010

2011-03-16T09:37:00.007-04:00

On Sunday, March 27, we'll gather for a very special Slow Food Sunday Supper at Flying Fig to hear tales of Terra Madre from our 2010 delegates, Peter McDermott, Virginia Houston and Karen Small.

Terra Madre presentation will begin at 5pm, dinner at 6pm.

Cost: $30 per person includes sunday supper & glass of house wine (red or white).

Reservations and advance payment required. Space is very limited and event will fill up fast. To reserve your spot please follow these instructions:

1. Email slowfoodnorthernohio@gmail.com with name and number in your party.
2. Mail payment by personal check (payable to Slow Food Northern Ohio) to:

Slow Food Northern Ohio c/o FarmShare Ohio
PO Box 1998, Cleveland, OH 44106

3. Payment must be received by Tuesday, March 22. No cancellations/refunds after March 22.

If you have any questions, please give us a call at 216.225.6311 or email slowfoodnorthernohio@gmail.com.

Hope to see you on the 27th!

Miller Livestock Grassfed Meats Now Available in Cleveland

2011-03-11T09:38:00.006-05:00

You can now purchase Miller Livestock grassfed beef right here in Cleveland. On the west side: Market at the Fig is now selling popular cuts of beef from their store next to The Flying Fig including the great ground beef they use in their burgers. And on the east side, Miller's beef is also available at Fire Food & Drink.

Prices are the same as directly from the Millers. Stop in to pick up some grassfed beef for dinner; healthy, local and delicious!

Filet mignon 2/pkg 2” thick $22/lb
Strip steaks 2/pkg 1 ½” thick $17/lb
“philly” steaks 3/4lb-1.25lb $7/lb
Boneless English cut roast and pot roast 2 lb avg $7/lb
Bone-in chuck roast 2lb avg $6/lb
Short ribs 2” bone 1.5lb avg $6/lb
Boneless stew beef 1lb avg $6/lb
Flank steak (check weight) $15/lb
Brisket (check weight) $6/lb
Grassfed ground beef—this is the same beef we’re serving in the restaurant!--$5.25/lb

Chinese New Year Celebration

2011-03-07T13:02:00.005-05:00

Slow Food Northern Ohio member Nancy Heller has posted photos and a review of our recent Chinese New Year's celebration at Siam Cafe. You can relive the event (or see what you missed) with Nancy's delicious dish by dish account at Fun Playing with Food. Thank you, Nancy!

Send Your Favorite Food Rules to Michael Pollan

2011-02-24T13:33:00.003-05:00

Michael Pollan has asked for help from Slow Food members to write his upcoming expanded edition of Food Rules. Here's the message we just received from Mr. Pollan:

Last year I published Food Rules, a short book offering 64 rules for eating well. Food Rules struck a chord with many people, who found that it helped them navigate what has become a treacherous food environment, whether in the supermarket or restaurant.

Many of the rules were submitted by readers, and since publication I have received a number of excellent new ones.

So I’ve decided to publish an expanded edition, with additional rules and also illustrations, which the painter Maira Kalman has agreed to create. I hope you’ll consider contributing to the new book.

What are some of your food rules? I’ll pick my favorite three rules from within the Slow Food network and give those people signed copies of the book. Click here to let me know your food rule here.

Thanks in advance for your help,

Michael Pollan

PS - the deadline for submission is February 27th. Don't forget to forward this email to your friends so they can share their food rules too!

Special Invite for Slow Foodies from Spaces Gallery

2011-02-23T09:46:00.006-05:00

Brunch with Broken Instruments (Machine Project Event)

With Liz Glynn

Saturday, February 26, 2011, 11:00AM - 1:00PM

Food, and unmelodious melodies.

Food from local foodies, restaurants, and food trucks, plus music. Come join LA artists Liz Glynn and Corey Fogel from Machine Project as we all share a delicious meal and play a tune - or something like it - on a broken instrument.

Liz and Corey will be playing on the instruments (which will be broken on Wednesday night during Destruction Karaoke at SPACES), and the public will be able to participate. Definitely a family friendly event! Hang out and play on Nate Page's couchbleachers!

For more info about this event visit SPACES.

"From Garden to Table" Spring Symposium

2011-02-21T16:30:00.002-05:00

The Master Gardeners of Cuyahoga County will hold their spring symposium "From Garden to Table" on April 30 from 9:30 to 3:00 at the Happy Days Lodge in the Cuyahoga Valley National Park.

Topics will include:

Small Fruit Gardening

Garden Pests & Diseases

Farming in the Cuyahoga Valley

Kitchen Gardening 10 Feet Up

Unusual Culinary Herbs & Heirloom Vegetables

Extending the Growing Season

For additional information and to register:

http://www.cuyahogamg.org/MGSpecEvents/GardentoTable/2011/2011%20Registration%20Form.pdf

Terra Madre 2006 Delegates Receive OEFFA Stewardship Award

2011-02-21T09:55:00.003-05:00

Slow Food Northern Ohio is proud to congratulate Terra Madre 2006 delegates, Ed Snavely and Deb Stinner on their recent OEFFA Stewardship Award!

The Ohio Ecological Food and Farm Association (OEFFA) bestowed its highest honor, the Stewardship Award, on Snavely of Knox County and Stinner of Wayne County on February 19 as part of OEFFA’s 32^nd Annual Conference, Inspiring Farms, Sustaining Communities. The award recognizes “outstanding contributions to the sustainable agriculture community.”

Dr. Deborah Stinner is a Research Scientist and Administrative Coordinator for the Organic Food and Farming Education and Research Program (OFFER) at The Ohio State University’s Ohio Agriculture Research and Development Center (OARDC) in Wooster, Ohio.

Stinner’s research specialty is organic farming systems, with a focus on specialty small grains, including hard wheat and spelt, for artisan bread and pasta products. She helped found the OFFER program in 1998 in response to requests by organic producers and supporters to provide science-based information to Ohio’s organic farmers. OFFER is internationally recognized as a leader in organic farming research.

The OFFER Program, which maintains 50 acres of certified research land and 20 organic field experiments, supports “field to table” organic research and education, including organic vegetable, fruit, and grain production; environmental impacts of organic farming; local and international marketing; on-farm research with organic farmers; and the impact of organic production on food quality.

“For more than two decades, Deb Stinner has clearly articulated the challenges facing Ohio farmers. She has shared her understanding of what makes agriculture truly sustainable and helped farmers see how their farming decisions effect their profitability, their families and their communities.” said Mike Anderson, OEFFA’s Organic Education Coordinator, who presented the award at the Saturday evening ceremony.

Ed Snavely owns and operates Curly Tail Organic Farm, a 114 acre farm in Fredericktown, Ohio. One of Ohio’s longest continuously certified farms, Ed has been certified organic since 1989 and raises pastured pork and feed for livestock.

Snavely has been a member of OEFFA since 1989 and currently serves on the Board of Directors as the Grain Growers Chapter Representative and Vice President. He has served as President of the Organic Crop Improvement Association (OCIA) Ohio Chapter, and also as a former board member of OCIA. Snavely has hosted numerous farm tours; spoken as a featured presenter at OEFFA, OCIA, and American Livestock Breeds Conservancy (ALBC) meetings; and has been an honored delegate at the first and second Slow Food Terra Madre conferences in Italy.

“I was proud to present the OEFFA Stewardship Award to my good friend Ed. He has long been a proponent of organic and sustainable agriculture and has worked to spread the word not only locally but across our nation and around the world,” said Mike Laughlin, OEFFA Board Member and 2010 Stewardship Award recipient, who presented the award.

“Both Deb and Ed care deeply about creating a sustainable food system. We should all be sincerely grateful for what they have done to advance sustainable agriculture in our community,” said OEFFA Executive Director Carol Goland.

2011 Ohio Farm to School Conference: March 30

2011-02-14T14:07:00.003-05:00

2011 Ohio Farm to School Conference: Digging Into Ohio Farm to School
March 30th from 8:30 am - 5:00 pm
The Wolstein Center at Cleveland State University

Themed “Digging into Farm to School,” this conference will feature workshops and information for educators, producers, distributors, food service staff and anyone interested in learning about ways to build and expand a farm to school program; ways to connect schools and local farms; youth food production; school gardens; food safety; funding farm to school initiatives; and curriculum development.

Featured speakers include Doug Davis from Vermont Feed and staff from the USDA Farm to School Team.

To register for the conference and more information on workshops, lodging and sponsorship options, please visit www.ccbh.net or call 216-201-2001 x1513 or x1514

Innovative Farmers of Ohio Conference: Feb. 26

2011-02-14T13:59:00.004-05:00

The 2011 IFO Annual Meeting and Conference will be held on February 26, 2011, at the Kenndey Center at Hiram College in Hiram Ohio. For additional information visit IFO's website or Click here for conference brochure and registration information.

Conference Registration
Non-Members: $35
Member: $25
Student: $25

Slow Food Celebrates the Year of the Rabbit

2011-02-10T08:55:00.005-05:00

Chinese New Year Celebration at Siam Cafe!

It's time for our annual Chinese New Year celebration! Once again, Chef Michael Hong has prepared a fantastic menu of traditional Chinese dishes for us to enjoy.

When: February 27, 6pm
Where: Siam Cafe, 3951 St Clair Ave NE, Cleveland OH 44114 (216) 361-2323
Pricing: $50 active Slow Food members/ $58 non-members (includes tax and gratuity)

RESERVATIONS REQUIRED: Please RSVP by FEB. 20
Email slowfoodnorthernohio@gmail.com
All reservations must be paid in advance by personal check payable to Slow Food Northern Ohio. Mail payment to Slow Food c/o FarmShare Ohio, PO Box 1998, Cleveland, OH 44106.

New Years Menu

Shanghai Xiao Long Bao

Traditional Soup Dumpling

Wonton Dumplings in Thai Tom Yum Soup

Spicy Thai Soup with Two types of Mushrooms and Wonton Dumplings

Stuffed Crab Claws

Crab Claw stuffed with Shrimp Puree and Crispy Vermicelli

Scallion Pancake with Char-Sui Pork

Char-Sui Barbecued Pork Wrapped with Pancake. Served with Sweet Hoisin Sauce

Lobster with Golden Garlic

Maine Lobsters Stir Fried with Minced Roasted Garlic, Green & Red Peppers

Barbecued Duck

Whole Crispy Roasted Duck

Baby Abalone & Shitake Mushroom over Mustard Greens

Pla Red Pik

Fillets of Victorian Perch with Spicy Thai Tamarind Sauce

Braised Ham Hock

Tender Ham Hock, slow cooked for hours and served with Baby Bok Choy

Traditional Noodle with Chicken

Thin Egg Noodle Stir Fried in Soy Sauce with Chicken

Michael’s Fabled New Years Only Fried Custard with Shrimp, Snow Peas & Carrots

Very Beautiful & Delicious Fried Rice

Flaky Pastry Crust Baked with Egg Custard

Slow Reading (and Listening)

2011-01-27T16:30:00.007-05:00

Just ran across this Freakanomics Radio Podcast featuring a discussion with Alice Waters and Nathan Myhrvold, author of Modernist Cuisine: The Art and Science of Cooking. We thought Slow Foodies would find it interesting.

Freakonomics Radio: Waiter, There’s a Physicist In My Soup, Part I

Celebrate with your Valentine at l'Albatros

2011-01-22T13:31:00.003-05:00

Aphrodisiac Salon, Sunday February 13, 2011

Celebrate Valentines Day at l’Albatros Brassiere as Sommelier Brandon Chrostowski guides guests through sweet aphrodisiac’s and their companion dessert wines from around the world. The salon will highlight the sexiest tastes of St. Valentine’s day with four dessert courses, from tarts with fresh berries to warm chocolate cake with bitter sweet chocolate ganache paired with Port’s, Sherry’s, Tokaji’s and other sweet wines leaving guests aroused on a Sunday afternoon. The affair will also include hors d’oeuvres and live music.

2:00-4:00 pm
Sunday February 13, 2011
$50 guest (excluding tax and gratuity)
216.791.7880

L'Albatros Brasserie
11401 Bellflower
Cleveland, Ohio 44106
216.791.7880

Reservations Required

Sustainability Symposium 2011: Healing Spaces

2011-01-18T11:24:00.005-05:00

Cleveland Botanical Garden will host its 2011 Sustainability Symposium, Healing Spaces, February 4-5.

The naturally soothing qualities of gardens and planned outdoor spaces can be powerful both physically and emotionally. Throughout the Garden’s sixth annual Sustainability Symposium, home gardeners and professionals will learn from renowned national and local speakers about the valuable therapeutic properties of gardens, plants and other landscaping components, and how to make them come to life.

The Garden will hold a special session with continuing education units for green industry professionals on Friday, February 4. On Saturday, February 5, we will present a day’s worth of useful advice to home gardeners on how to create therapeutic outdoor spaces in their own yards. Anyone is welcome to attend either or both days.

For more information and to register, visit Cleveland Botanical Garden at www.cbgarden.org.

Winter Farmers Market at Lucky Penny Creamery

2011-01-07T09:17:00.003-05:00

Lucky Penny Farm will be hosting the Winter Farmers Market in partnership with Salt of the Earth Farm at Lucky Penny Creamery in Kent beginning Saturday, January 8 from 9AM-12PM at 632 Temple Ave.

The market will continue every Saturday through May 21. Join us for cheese, pierogis, grass fed beef, winter vegetables, farm fresh eggs, apples, goat milk fudge, and more.There will always be a variety of vendors, so come often and support your local farmers. Hot coffee, live music, book swap.

More farmers are welcome as space is still available. Bring a food or garden related book to swap and a market bag! The market is heated and indoors! Awesome!

Terra Madre Day 2010

2010-12-10T08:39:00.001-05:00

From the Slow Food International website...

December 10, Italy
Terra Madre Day 2010

Terra Madre Day is being celebrated today with more than 170,000 people taking part in 1,130 events in communities across 125 countries to promote eating locally and sustainable food production. Organized by the global Slow Food network of convivia, Terra Madre food communities and partner organizations supporting good, clean and fair food, communities are coming together in collective meals, local food festivals, rallies, seminars, workshops for children, excursions to producers and much more, demonstrating the diversity and life of the movement. From Afghanistan to Venezuela, follow what is happening over the next few days here on the Terra Madre Day website, where we will be posting stories, photographs and videos from across the globe in eight languages.Thank you to all who are participating in Terra Madre Day, no matter how large or small your activity. By celebrating and working to protect our local food systems, together we are building a global revolution.

Read more about Terra Madre Day...

Terra Madre Delegates Recognized by Cleveland City Council

2010-12-09T08:44:00.000-05:00

On Monday, November 29, our 2010 Terra Madre Delegates were recognized at the weekly meeting of Cleveland's City Council.

Congratulations to our delegates:

Karen Small, Flying Fig

Peter McDermott, Local Food Cleveland/Urban Growth Farm

Virginia Houston, Urban Growth Farm

Speak up about corporate control of the food supply : Slow Food USA

2010-12-03T11:35:00.000-05:00

Speak up about corporate control of the food supply : Slow Food USA

Turkey Time

2010-11-06T13:29:00.004-04:00

Below are several of our favorite local turkey folks who are now taking orders for Thanksgiving week pick-up/delivery. Don’t delay! Many local farms sell out long before the holiday.

GOATFEATHERS POINT FARM
Fresh, heritage and broad-breasted, pastured turkeys. Call 330.657.2726 or visit http://www.goatfeatherspoint.com/.

GREEN PASTURES POULTRY
Green Pastures Poultry is pleased to offer fresh, delicious, pasture-raised turkey, including heritage breed turkey, for Thanksgiving. Turkey is available from 10 lbs. to 25+ lbs. Pick-up locations and delivery is available on the East Side, West Side and Downtown. For complete information on sale locations, delivery dates and to place an order, call 216.255.1343 or visit http://www.greenpasturespoultry.com/.

TEA HILLS FARM
Free-range, organic American White or heritage Bronze turkeys.
Call 419.685.1689 visit http://www.teahillsfarms.com/.

Terra Madre 2010

2010-10-12T15:17:00.014-04:00

Delegates from around the world are gathered now in Turin, Italy for Terra Madre 2010.

The vision of Slow Food founder, Carlo Petrini, Terra Madre was launched in 2004 as a biennial meeting of the world's food communities. Sustainable farmers, artisan food producers, cheesemakers, bakers, brewers, winemakers, fishermen and fisherwomen, shepherds, herders, breeders and others will meet for five days to exchange ideas and share information at an event like no other.

Northern Ohio will be represented by three delegates including:

Peter McDermott, Urban Growth Farm/Local Food Cleveland

Virginia Houston, Urban Growth Farm

Karen Small, chef/owner, Flying Fig

A sold out crowd of over 120 guests enjoyed a harvest dinner at the Flying Fig on Sunday, Oct. 10 to honor our delegates and toast the harvest season. Chef Small prepared a feast of delicious seasonal dishes showcasing locally grown vegetables from Urban Growth Farm and other local farms, locally produced meats, cheeses and other ingredients.

We wish our 2010 Terra Madre delegates an inspiring Terra Madre journey and look forward to their return. We'll be planning an event where Slow Food members and friends can learn more about how our delegates will bring the experience home to Northern Ohio. In the meantime, we invite you to follow Terra Madre 2010 on our Slow Food Northern Ohio Facebook page and on Twitter @SlowFoodNorthOH. We'll try to share updates with you here as well.

Grass-Fed Beef from Geauga Family Farms

2010-09-28T14:22:00.005-04:00

Geauga Family Farms will have certified organic grassfed beef from two producers available this Fall. The flavor and texture of this beef, raised locally in pastures by family farmers, will win over your tastebuds.The ground beef is 90% lean, the steaks tender and juicy -- and, this beef will cook more quickly than supermarket beef!Please, do not overcook! The exception is ground beef, which will give deep, delicious flavor to long-simmered dishes.

1) Certified organic Piedmontese/Semital/Holstein cross, boned to yield ground beef and boneless cuts to order, including tenderloin fillets, rib eyes, strip steaks.

Sold by the whole (hanging weight ~ 700#), half (~ 350#), or quarter (~ 175#).

Cost with certified organic processing, $3.69 per pound hanging weight, not including delivery. Cost with conventional processing, $3.19 per pound hanging weight, not including delivery.

2) Certified organic Piedmontese beef, naturally tender without marbling and lower in cholesterol that skinless chicken breast. Cut to order, sold by whole (~ 650# hanging weight), half (~ 325#), or quarter (~ 160#).

Cost with certified organic processing, $5.35 per pound hanging weight, not including delivery.

Cost with conventional processing, vacuum wrap, $4.40 per pound hanging weight, not including delivery.

Cost with conventional processing, freezer paper double wrap, $4.29 per pound hanging weight, not including delivery.

These cows are still in pasture, living a good life on the farm. Geauga Family Farms starts our pricing with a 'fair trade' price for the farmer -- we know our customers will love this beef, and will want to have more available next year and beyond. Along with our customers and the farmers, we are building sustainable relationships that will continue to provide heatlthy foods from healthy soils for healthy people.

To order, or with any questions, please call or send an e-message. The farmers will appreciate your sharing this information with friends, neighbors, family, co-workers.

Thank you for supporting local family farmers, we appreciate your commitment and dedication.

Kathleen Webb
Geauga Family Farms
440-286-5326 home
216-408-7719 cell
www.gfamilyfarms@aol.com

Thank You!

2010-09-27T17:28:00.013-04:00

Thank you to our members and friends who volunteered their time this past weekend to help make the first annual Ripe Food & Garden Festival event a success! We introduced thousands of folks to the world of Slow Food and had a great deal of fun doing it.

Audrey, Sue, Sarah, Cory, Karen, Rebecca, Brandon, Steve, Julie, Stan, Jyll, Peter, Virginia, Meghan, Trenton, Veronica, Nancy, Mary Anne, and Herb: You are the best!

A special thank you as well to Abbe Turner of Lucky Penny Creamery for the sampling of artisan goat cheeses; Lucy Wellhausen from Ohio Honey Company who led a tasting of local honey; and to Larry Luschek of Infinite Garden Farm who led the garlic tasting.

Thank you,

Slow Food Northern Ohio

Terra Madre Harvest Dinner, October 10

2010-09-25T08:46:00.002-04:00

Save the date and spread the word!

Please join us on Sunday, October 10 at 6pm for cocktails and 7pm for dinner as we celebrate the fall harvest and say “buon viaggio” to Slow Food Northern Ohio’s 2010 Terra Madre delegates as they prepare for this year’s event in Turin, Italy.

Terra Madre delegates Flying Fig Chef Karen Small, urban farmer and Local Food Cleveland founder Peter McDermott, and urban farmer, Virginia Houston are planning a meal showcasing the fall bounty from Northeast Ohio farms.

Tickets are $35* and include a glass of wine. (*18% service charge will be added to each bill).Reservations are required! Call the Flying Fig today to reserve your seat, 216.241.4243.

Menu will include:
- Local pork shoulder confit
- Local chicken with apricots and figs
- Braised local greens and heirloom beans
- Seasonal roasted squash and potatoes
- Local greens salad
- Ohio apple crisp

Slow Food Terra Madre Harvest Dinner
Sunday, October 10 at 6pm
The Flying Fig, 2523 Market Ave, Cleveland, 44113

Slow Food on Ohio Authority

2010-09-22T15:52:00.002-04:00

Check out this piece on Slow Food Northern Ohio at Ohio Authority.

http://www.ohioauthority.com/articles/food-and-drink/slowness-is-all

Ripe! Food & Garden Festival

2010-09-07T10:15:00.004-04:00

Slow Food Northern Ohio invites you to participate in Cleveland Botanical Garden’s first ever Ripe! Food & Garden Festival coming up this September 23-26.

There are a number of ways to participate and get involved in Ripe!

VOLUNTEER at the Slow Food Northern Ohio Booth:
Slow Food Northern Ohio will be hosting a booth at the Ripe! festival for the entire weekend – Friday, September 24 through Sunday, September 26. We’re collaborating with Local Food Cleveland to offer a Ripe! attendees a taste of our local food community. In addition to tastings of locally grown and produced foods, other local food organizations will be invited to join us throughout the weekend and supply literature about their initiatives. We’re looking for Slow Food members and friends to serve as volunteers at the booth. An organizational meeting will take place on Saturday, September 18 to finalize plans. Please let us know if you’re interested in volunteering or helping out with Ripe! by emailing us at slowfoodnorthernohio@gmail.com.

Dine at the Harvest Moon Dinner, September 23, 6-10pm:
An extraordinary dinner will take place on the eve of the Ripe! event. The Harvest Moon Dinner will feature all-local cuisine by Chefs Tony Smoody of Bon Appetit, Douglas Katz of Fire Food & Drink, and Ben Bebenroth of Spice of Life Catering Co. Cocktails begin at 6pm followed by a 5-course locally grown dinner featuring grass fed beef from Miller Livestock, vegetables from the Green Corps Urban Farms, fruit from Woolf Farms, mushrooms from Killbuck Mushroom Farm, grass-fed cheeses from Lake Erie Creamery and Cherry Lane Farm and Lucky Penny Farm, and more! Tickets are on sale now at the Cleveland Botanical Garden website.

Attend the Ripe! Food & Garden Festival:
Ripe! Food & Garden Festival is an exciting, new event whose time has come. Ripe! celebrates the edible gardening revolution and our region’s thriving commitment to local food. At the time when nature’s bounty is at its peak, this joyous festival offers you one-stop access to our most prominent local food purveyors and proponents, along with the farmers and gardeners who are bringing fresh food to our own backyards. We will show you what, when and how to grow and eat, and how you and your families can enjoy yourselves enormously in the process. Advance, discounted tickets are on sale now online at http://www.cbgarden.org/, at the Cleveland Botanical Garden box office, and at all Heinen’s Fine Foods locations.

Participate as a Food or Merchandise Vendor

Are you a local farmer, chef or restaurant owner? Do you have a locally produced product? Promote your business and join in the fun at Ripe! There’s still time to join the Ripe! festival as a food or merchandise vendor. Additional information for vendors is attached to this email.

Submit a Healthy Recipe in the Aetna Healthy Food Fight
We know that Slow Foodies are great cooks. Why not show off your talents by submitting a recipe. You could win a trip to Los Angeles to cook at the finals judged by Bobby Flay. Click here for more information on the Aetna Healthy Food Fight.

We’re looking forward to a fantastic weekend of local food and farming fun at Ripe! Won’t you join us?

Click here to read more about Ripe!

A Taste of Barolo

2010-08-15T01:03:00.001-04:00

Join Slow Food Northern Ohio on Wednesday August 25 at L’Albatros Brasserie for a Taste of Barolo. Chef de Cuisine David Uecke & Sommelier Brandon Chrostowski join with author Matthew Gavin Frank as he shares his experience with Barolo, his newly released book which passionately captures the beauty and allure of the famed town and celebrates the lifestyle of the Piemonte region.

The event will include a six course dinner with wine pairings that embrace Piemonte. Throughout the evening Matthew Gavin Frank will enchant, humor and inspire guests with his tales of Barolo.
　
Wednesday August 25, 2010
6:00 pm
$65 per guest. Tax & gratuity not included
Seating is limited. Reservations required.

Indulgere nell romanzo!

Forest Gardening Workshops this Weekend

2010-07-20T13:19:00.002-04:00

The Ohio Ecological Food & Farm Association is pleased to present our “Gardening Like the Forest” workshop series with renowned author and permaculture garden expert Dave Jacke. Details on the two upcoming events in Cleveland are available below.Lead instructor Dave Jacke is primary author of the award winning two-volume book Edible Forest Gardens. He has studied ecology and design since the 1970s, and has run his own design firm—Dynamics Ecological Design—since 1984. He has designed, built, and planted landscapes, homes, farms, and communities in the many parts of the United States, as well as overseas. He earned a B.A. in Environmental Studies from Simon's Rock College and a M.A. in Landscape Design from the Conway School of Landscape Design.

PUBLIC EVENING TALK: HOME-SCALE ECOLOGICAL FOOD PRODUCTION WITH DAVE JACKE
Friday, July 23, 2010—7-9 p.m. The Intergenerational School 12200 Fairhill Rd., Cleveland, Ohio Healthy forests maintain, fertilize, and renew themselves, naturally. Wouldn’t you like to grow an abundant food-producing ecosystem like this in your back yard? You can! Edible forest gardens mimic the structure and function of natural forests through all their stages of development and grow food, fuel, fiber, fodder, fertilizers, farmaceuticals, and fun. We can meet our own needs and regenerate healthy ecosystems at the same time! This talk introduces the vision of forest gardening with some scientific background, a few living examples, and a sampling of some useful perennial edibles you can use in your own garden. Cost: Free, $10 donation appreciated for those who can afford it. No preregistration necessary.

TWO DAY WORKSHOP: FUNDAMENTALS OF ECOLOGICAL GARDENING WITH DAVE JACKE
Saturday July 24-Sunday, July 25, 2010—8:30 a.m.-5 p.m. The Intergenerational School 12200 Fairhill Rd., Cleveland, Ohio Ecosystem agriculture mimics the structure and function of natural ecosystems in food-producing ecologies. This workshop explores the vision, theory, design, and practice of ecosystem agriculture using the temperate deciduous forest as the model. Lectures, field observations, and experiential classes will reveal the nature of ecosystem architecture, social structure, underground economics, and succession. Participants will draw conclusions from these experiences, developing practical design principles, practices, patterns, and processes for garden design and management. Cost: $175-$225 (sliding scale). Lunch will be provided. Pre-registration required. Register by sending a check (along with your name, address, phone number and email) to OEFFA Forest Garden, 41 Croswell Rd. Columbus, OH 43214.

For more information, contact Laura Wies at (614) 421-2022 or laura@oeffa.org. Space is limited.

Tea Hill Farms Pork Dinner at Black River Cafe

2010-07-09T15:11:00.002-04:00

Joe Waltzer, owner of Black River Cafe in Oberlin would like to invite Slow Food members and friends to this event on July 15.

Tea Hill Farms Pork Dinner
Black River Café
Thursday, July 15th 2010 - 6:30 pm

MENU

Hand passed hors d’oeuvres
*
Crispy pigs head, soft boiled duck egg, local greens, house made
cherry mustard vinaigrette
*
Pork ragout, crispy gnocchi, seasonal vegetables; smoked tomato
sauce
*
Roasted pork belly, crispy potato, pickled green tomatoes, crème
fraiche; bbq consume
*
Pound cake, local peaches, crème fraiche ice cream, crème anglaise
Prix fix - $40 Tax and gratuity not included
Chef de Cuisine: Curtis Gamble
For reservations call 440-775-FOOD (3663)

4th Annual Bastille Day Celebration

2010-07-07T17:14:00.001-04:00

Please join us at the Greenhouse Tavern for our…

4th Annual Bastille Day Celebration
and benefit for Slow Food Northern Ohio

July 13th, 2010 6-9pmThe Greenhouse Tavern
$60 active Slow Food members $75 non-members

Featuring:
Cleveland Chefs, Local Farmer’s, & Culinary Inspirations including:
Thaxtons Garlic, Crepes du Luxe, Bar Symon, l’Albatros, Jeni’s Ice Cream, On the Rise, Flying Fig, ABC Tavern, Erie Island Coffee, Moxie/Red, & more!!!

Please call the Greenhouse Tavern at 216-443-0511 to reserve your spot today!

Slow Food & Slow Travel at Fire this Monday!

2010-06-19T11:39:00.001-04:00

Please join us on Monday, June 21st for an evening of Slow Food and slow travel. Slow Food member, Chef Douglas Katz will host a fundraising dinner for Slow Food Northern Ohio at his Shaker Square restaurant, Fire Food and Drink.

Doug will also present information about an amazing journey he will be leading to the home of Slow Food in Italy October 19-26 where he will guide travelers through Slow Food’s biennial Salone del Gusto, experience a truffle hunt, taste wine in Barolo and much more. Doug’s experience as a delegate to Slow Food's Terra Madre event in 2006 in Turin, Italy forever transformed him as a chef. Meeting small farmers and food artisans revealed the deeply nourishing impact that a local food culture can have on our community.

We hope you can be with us for this very special evening!

For reservations, please call amanda at 216.921.3473 x148.

italian family style dinner at fire food and drink
hosted by douglas katz and slow food northern ohio
monday, june 21, 2010
antipasti begins at 5:30 p.m.
$85 for members, $95 for non-members

-menu-
local cheeses, meats, nuts, fruits, croustades, breads and olives
aaron miller livestock grass fed pork ravioli with onion cream,
housemade bacon, local mushrooms and pea tendrils
housemade chicken sausage, braised kale and cannellini beans
barolo braised grass fed beef with creamy polenta and simple salad
vanilla panna cotta with local strawberries and reduced balsamic vinegar

Slow Sunday at Brunty Farms

2010-06-15T06:48:00.003-04:00

Join Slow Food Northern Ohio for a Slow Sunday at Brunty Farms, located in the heart of the Cuyahoga Valley National Park.

Jeff and Melanie have generously offered to give us a tour of the farm, and will speak with us about how they got started, the partnership with the Countryside Conservancy, and the amazing animals they raise including the Buckeye Chicken!

Make sure yo bring your picnic blanket or folding chairs, because after the tour we'll have the opportunity to purchase lunch from the Dim & Den Sum food truck! Lunches will cost between $8-10, please bring cash. You'll be able to relax and enjoy the farm, while eating fabulous food!

Jeff will also have their wonderful eggs available for purchase, and you'll have the opportunity to order chickens for future pick up.

RSVP to SlowFoodNorthernOhio@gmail.com by Sunday, June 20th.

Brunty Farms
Sunday, June 27th from 1-3pm
2470 Martin Rd, Akron

www.bruntyfarms.com

ArtWalk for the Animals, Friday June 11

2010-06-10T11:21:00.002-04:00

ARTWALK FOR THE ANIMALS
SIGNATURE GATHERING EVENT with OHIOANS FOR HUMANE FARMS

We hope you’re planning to join Slow Food Northern Ohio and friends this Friday night to sign the petition in support of humane treatment of Ohio’s livestock animals.

After you sign that petition, you can enjoy a tasty, animal-friendly reward, compliments of:

*Paul Minnillo, Baricelli Inn
*Ricardo Sandoval, Fat Cats
*Mike Weigand, La Bodega
*Anne Marie’s Dairy
*The Greenhouse Tavern

Plus:

*The Dim & Den Sum truck will be stopping by around 8pm.
*Lucky Penny Farm & Creamery will be sampling artisan goat cheese and introducing you to the goats that make it taste so good.

And of course, there will be fabulous art by Judith Brandon!

FRIDAY, JUNE 11, 7-10pm
Gateway Animal Clinic
1502 Abbey Avenue
Cleveland, OH 44113-4213

Can’t make it to Gateway?
Heather Haviland will also be hosting Ohio Humane petition signers at Lucky’s Café during ArtWalk on Friday night.

For more information visit Ohio Humane at http://www.ohiohumane.com/.

The Food Movement, Rising | The New York Review of Books

2010-05-21T13:50:00.001-04:00

Another great piece by Michael Pollan on the state of the local food movement.

The Food Movement, Rising The New York Review of Books

Green Pastures Poultry

2010-05-21T13:41:00.002-04:00

Please allow us to introduce Green Pastures Poultry!

Green Pastures Poultry is poultry as it should be... real chicken, duck and turkey carefully raised on local farms.

Pastured Poultry live outdoors, eating lush grasses and clover, exercising in the warm sun and resting at night. The birds are locally raised and gently nourised by fresh air and sunshine. Pastured poultry is beneficial to the soil and environmentally sustainable. The poultry is fresh and lean, bursting with delicious flavor and juices, vitamins and minerals. Chicken and Duck will be available in Northeast Ohio beginning June 2nd. To place an order, visit www.GreenPasturesPoultry.com or call 216-255-1343.

Nicole's in the Kitchen

2010-05-20T09:40:00.003-04:00

Our very own, Nicole Klue will be leading a cooking demo at the Countryside Farmers' Market at Howe Meadow us this Saturday.

Nicole is a Slow Food Northern Ohio leader, an active member of the local food community, and author of her own blog, Sprinkle with Salt.

Be sure to stop by and and see what Nicole has cookin' at the market this Saturday!

Miller Livetock at Fire this Thursday, April 22 - Order Now!

2010-04-19T08:55:00.002-04:00

Aaron and Melissa Miller will be at Fire Food and Drink on this Thursday April 22nd around 5PM or after. If you're interested in placing an order, please let them know by phone or email. This is likely their only delivery for the next month as spring weather has them swamped with projects on the farm!

Check out the what's available page on Miller Livestock website and be sure to follow their blog for updates.

Miller Livestock
tel: 330.876.5655
email: millergrassfed@aol.com

Best New Chef 2010

2010-04-06T20:24:00.003-04:00

Slow Food congratulates Chef Jonathon Sawyer of The Greenhouse Tavern, named Food & Wine BEST NEW CHEF 2010!

You can read Jonathon's profile on Food & Wine here, or taste his amazing food at The Greenhouse Tavern on E 4th in Cleveland.

Congrats Chef!

Slow Food Pastry Tasting at Farkas Pastry Shoppe

2010-04-06T20:17:00.004-04:00

THIS EVENT HAS BEEN RESCHEDULED: PLEASE STAY TUNED FOR NEW DATE/TIME

Please join Slow Food Northern Ohio on Saturday, April 17 for a pastry tasting at Farkas Pastry Shoppe, a Cleveland institution for over 35 years.

Farkas pastries are hand-made, following the original recipes of Attila Farkas and his father Sandor Farkas who was a master pastry chef in Budapest. Farkas Pastry Shoppe is committed to maintaining the highest standards of "Old World" quality. Farkas uses only the freshest, all-natural ingredients and will never sell any product that doesn't meet their demanding standards. Authentic "Farkas Pastries" are unique and have been featured in the Cleveland Plain Dealer, Sunday Magazine, on the Fox 8 Morning Show, Del's Folks and in Cleveland Ethnic Eats.

Farkas Pastry Shoppe will host Slow Food Northern Ohio members and friends for an afternoon pastry sampling and coffee. Attila Farkas and the bakery’s current owner, Ed Kroeger will be on hand to provide an exclusive behind the scenes peek at one of our favorite Cleveland bakeries. Details are below.

Slow Food Northern Ohio Pastry Tasting Farkas Pastry Shoppe
Saturday, April 17, 3-4:30pm
Slow Food members, $10 Non-members, $12 (payable at the door)
Price includes pastry sampling and coffee.

Space is limited and reservations are required.
Please RSVP by Wednesday, April 14 by sending an email to slowfoodnorthernohio@gmail.com.

Farkas Pastry Shoppe is located two blocks from the West Side Market at 2700 Lorain Avenue, Cleveland, OH 44113tel: (216) 281-6200. Web: http://farkaspastries.com/. Free parking is available is available on Lorain Ave. and surrounding streets.

Many thanks to Slow Food members Steve Shoemaker and Julie Wolin for their help in planning and hosting this event!

We hope to see you there!

Opportunities to Support Coit Road Farmers' Market

2010-03-26T15:59:00.006-04:00

This message from the nice folks at Coit Road Farmers' Market just arrived in our inbox. We thought we'd pass it along to our Slow Food friends.

Coit Road Farmers' market is working on a couple of food and cooking education programs for this season.

The first is a "Chef at the market'" cooking program. The plan is have people submit requests to learn how to cook a certain dish or how to use a certain ingredient and we would find a chef or other qualified person who would give them a one-on-one lesson at the market. We are seeking a volunteer (or volunteers) to be chef coordinators. Basically, help hook the requests up with the right teachers and make sure everything is in place for the demo (ingredients utensils and such). If this is something you are interested in participating in (either as a teacher and/or a coordinator) please let me know.

The second one is a cooking and food education library. We are accepting donations of books about cooking, gardening and food related issues in general. These will be available for people to read at the market. We will also have a copy machine available so people can go home with a copy of any recipes they may want to try. We also have a computer program with over a million recipes searchable by ingredient. This will give people another opportunity to learn how to use the local produce that comes through the market that they may not have tried before. Any suggestions or donations will be greatly appreciated.

If you're interested in volunteering or donating, please email Market Manager, Kevin Scheuring at spicehound1@yahoo.com.

Food on Film

2010-03-26T13:15:00.005-04:00

This might be the final weekend for the the Cleveland International Film Festival but don't despair, there are more great films right around the corner and these are all about our favorite subject, food!

Whole Foods Market is presenting the “Let’s Retake Our Plates” Film Series, a collection of films about our food supply and the environment – and the visionary people (and companies) who are making it better, one bite at a time.

Timed to coincide with April’s Earth Month and hosted at Lakewood Public Library (15425 Detroit Avenue, Lakewood) and Solon Cinemas (6185 Enterprise Parkway, Solon), the series includes a quality array of recent independent documentaries, several of which have been shown in Cleveland previously, to popular response. All screenings are FREE and open to the public, with contests, prizes, free samples and guest-hosted discussions planned for every show.

“The intention is to support a community aware of the ‘life’ of the food on our plates,” explained Whole Foods Market’s John Kucinski, associate store team leader at Cedar Center. “From farm to store to table, there are opportunities for us as consumers to become more engaged in the process and make mindful choices that best support our values. Step one is making the information accessible and encouraging a dialogue.”

Tickets (free of charge) will be available first-come, first-served at the specified screening location, beginning one hour prior to each show.

The complete schedule is as follows:

April 3rd, 12:00 p.m. at Solon Cinemas
“Food Fight” (2008) – A fascinating look at how American agricultural policy and food culture developed in the 20th century and how the California food movement has created a counter-revolution against big agribusiness. (73 minutes)

April 9th, 7:00 p.m. at Lakewood Public Library
“Food, Inc.” (2008) – Filmmaker Robert Kenner lifts the veil on our nation's food industry, revealing a food supply controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. (94 minutes)

April 10th, 12:00 p.m. at Solon Cinemas
“What’s On Your Plate” (2009) – A chronicle of food systems in New York City that discovers innovative sustainable food system practices that both help struggling farmers to survive and provide affordable, locally-grown food to lower-income urban families. (76 minutes)

April 16th, 7:00 p.m. at Lakewood Public Library
“Nourish: Food + Community” (2009) and “Homegrown” (2008) – A double feature, “Nourish” traces our relationship to food from a global perspective and suggests steps for creating a more sustainable food system, and “Homegrown” is an intimate human portrait of a family who runs a small organic farm in the heart of urban Pasadena, Calif., living like "Little House on the Prairie" in the 21st Century. (78 tot. minutes)

April 17th, 12:00 p.m. at Solon Cinemas
“King Corn” (2007) and “Big River” (2010) – A documentary and its follow-up companion, chronicling the subsidized crop that drives our fast-food nation, and the troubling questions about food and farming practices that accompany its abundance. (88 tot. minutes)

April 23rd, 7:00 p.m. at Lakewood Public Library
“The End of the Line” (2009) – A harrowing examination of the fishing industry and the troubling effects of careless fishing practices and overfishing on our oceans. (85 minutes)

April 24th, 12:00 p.m. at Solon Cinemas
“Fresh” (2009) – A celebration of the farmers, thinkers and business people across America who are forging healthier, sustainable alternatives and a practical vision for the future of our food system. (72 minutes)

April 30th, 7:00 p.m. at Lakewood Public Library
“PolyCultures: Food Where We Live” (2009) – Locally produced, “PolyCultures” portrays the diverse communities around Greater Cleveland coming together to grow a more sustainable and equitable food system. (56 minutes)

Complete film descriptions and information on associated store programs can be found at http://www.wholefoodsmarket.com/stores/cleveland/.

The “Let’s Retake Our Plates” Film Series is sponsored by Whole Foods Market, Lakewood Public Library and Solon Cinemas with community partners including EcoWatch Ohio and the Cleveland Metroparks.

Call Senator Sherrod Brown Today!

2010-03-19T11:48:00.003-04:00

Slow Food USA is urging its Ohio members and friends to call Senator Sherrod Brown's office to encourage his suppport of the Child Nutrition Act which will be debated on March 24.

Anyone can make calls but those that come from leaders, school officials, teachers, foodservice workers, parents and students are especially influential.

Below is a phone script including contact information and a few talking points.

Make your call now!

Calling Senator Sherrod Brown’s office in D.C.

Key messages to get across:

*I’m asking Senator Brown to help schools serve healthier food by supporting the full $1 billion investment in Child Nutrition.

*Thank you for co-sponsoring Senator Leahy’s Farm to School bill. Please support the full $50 million in funding during committee mark-up next week.

Phone number for Senator Brown: (202) 224-2315

When the receptionist answers, say you’re a constituent (“I live in Cleveland, etc.”) and ask to speak with the staff member who works on child nutrition.

When you get through to the child nutrition staff member, say your name, where you’re from and whom you represent. If you’re calling on behalf of a Slow Food chapter, mention the size of your membership and mailing list – and feel free to mention that our network has sent 284 emails to Brown’s office in the last few weeks.

Thank the Senator for co-sponsoring Senator Leahy’s Farm to School bill. Then, ask the staff member if the Senator supports:

*Helping schools serve healthier food by making the full $1 billion investment in Child Nutrition.
*Advocating for the full $50 million for Farm to School when the committee marks up the bill next week.

If the Senator’s position is the same as yours, thank the staff member and let him/her know you’re happy to be a resource for information in the future.

If it’s not, explain why you believe in healthy school food. Offer to send the staff member more information and encourage the legislator to re-consider the issue.

*If the staff member wants more information, ask for his/her email address and follow up immediately. This is a great opportunity to become someone on whom the staff relies for information.

If you don’t get through to anyone and you’re leaving a voicemail, state your name and phone number, where you’re from and whom you represent. Encourage the Senator to support our policy goals (listed above).

That’s all. Please report back on how it goes. It’ll help us strengthen our messages and learn more about the best ways for Slow Food leaders to advocate.

If you have questions, contact one of the Slow Food USA staff. (If you don’t know who to contact, try Gordon Jenkins at gordon@slowfoodusa.org or 718-260-8000.)

Dante Artist Series March 28

2010-03-18T23:33:00.002-04:00

DANTE ARTISTS SERIES kicks off featuring Photography by Dan Morgan!

Please, come to join Slow Food members and friends for a cocktail party to preview the art work and to enjoy good food and wine --$35 - includes private reception with the artist, select appetizers, cocktails, fine wine and cheese in collaboration with Slow Food Northern Ohio.

RSVP 216.274.1200 (Mon-Sat). Limited to 100 guests.

For additional informatin please visit: http://www.facebook.com/home.php?#!/event.php?eid=368159806940&ref=mf .

Celebrate Spring at the Cleveland Int'l. Film Festival & Greenhouse Tavern Event

2010-03-16T09:10:00.002-04:00

March 21, 2010

Celebrate spring and learn about and eating local foods!

The Cleveland International Film Festival presents Ingredients, a food documentary that features local foods and farmers, including The Chef's Garden. Join other Slow Food members for the showing on Sunday, March 21st at 11:45am. Tickets are on sale now. After the film we'll be meeting for food and drink at The Greenhouse Tavern, who will be featuring their Happy Hour menu all day! The Greenhouse will even be creating a special 360 Vodka spring cocktail just for us!

If you'd like to attend you can purchase your film ticket on your own. Then just let us know if you'll be attending The Greenhouse Tavern after the film. Please RSVP by Friday, March 18th to SlowFoodNorthernOhio@gmail.com.

Slow Food Northern Ohio Advisory Board

2010-03-05T13:48:00.003-05:00

Slow Food Northern Ohio is seeking applications from its membership to serve on the newly formed Advisory Board. The Advisory Board will assist Slow Food Northern Ohio leaders in planning programs and events and will offer guidance in matters pertaining to the Slow Food Northern Ohio activities.

Members of the Advisory Board will serve as volunteers and commit to a term of one year.

The Advisory Board will be made up of six (6) active members of the Slow Food Northern Ohio convivium and include the following: 1-2 farmers; 1-2 chefs or food industry representatives; and 2-4 members at large.

Duties and Expectations for Advisory Board Members:

Advisory Board members must be or become members of Slow Food USA in good standing;
Commit to serving a one-year term;
Attend quarterly meetings throughout the year and special meetings as required;
Contribute to building Slow Food’s “Good, Clean, Fair” philosophy in the Northern Ohio community;
Collaborate with other like-minded organizations as required;
Contribute time, ideas, and effort in creating and implementing at least one Slow Food Northern Ohio event within a calendar year;
Support Slow Food Northern Ohio’s effort to recruit and maintain an active and diverse chapter membership by creating inclusive and balanced programming and;
Be actively involved in Slow Food Northern Ohio activities and programs.

Selection Process: The Slow Food Northern Ohio leadership team will evaluate all Advisory Board applications, interview prospective nominees, and select members based on the attributes they would bring to the Advisory Board. Advisory Board members will be selected and announced by March 31, 2010.

Please submit application forms to slowfoodnorthernohio@gmail.com no later than Tuesday, March 23, 2010.

Advisory Board Application Questionnaire: To apply please copy this section into a word document or email, respond to each question and email to our Leadership Team.

Contact and personal information.
Are you familiar with Slow Food and if so what aspects of the organization have been of most interest to you?
Which volunteer or professional organizations have you been a member and what was/is the extent of your involvement?
Slow Food Northern Ohio is dedicated to activities that promote the Slow Food mission of a food system that is “good, clean and fair” and foster appreciation of Northern Ohio's foods, farms and culinary traditions. Please provide a brief description of your interest and activities related to such objectives.
What attributes/skills would you bring to the Advisory Board and what roles would you see yourself contributing to on the board.

Questions? Please contact Kari Moore, Slow Food Northern Ohio at slowfoodnorthernohio@gmail.com or 216.225.6311.

Slow Food Membership Meeting

2010-03-03T08:57:00.003-05:00

Thank you to all who participated in our March 2 membership meeting at the Happy Dog!

Special thanks to Eric Williams and the fabulous Happy Dog crew who took such good care of us with excellent dogs and icy cold Dogfish on tap.

The Perfect Valentine

2010-02-08T20:05:00.003-05:00

We found the perfect valentine for lovers of local food and restaurants!

Cleveland Independents is offering "The Deck" which features a $10 special offer or discount at 52 of your favorite, locally-owned Cleveland Independents restaurants. The Deck costs $29.95 and is available from Cleveland Independents.

For more info and to order The Deck, visit Cleveland Independents.

Lucky Penny Creamery Licensed and Open for Business!

2010-02-08T11:52:00.003-05:00

2008 Terra Madre delegate and Slow Food member, Abbe Turner has some great news!

Lucky Penny Creamery is now a licensed Ohio goat cheese producer. Our congratulations to Abbe, Anderson and their lovely family! We know what a long road this has been and wish them every sucess in their new adventure!

Lucky Penny Creamery offers farm fresh goat cheeses and candies handcrafted in small batches from their creamery in Kent, Ohio.

For more info about Lucky Penny Creamery, please visit their website at http://luckypennyfarm.com/

Wine 101 at L'Albatros

2010-01-30T11:01:00.002-05:00

Join Sommelier, Brandon Chrostowski for five intimate evenings of wine education at L’Albatros.

Beginning Tuesday, February 16 and continuing through March, Chrostowski will guide guests through the most prolific wine regions of the world in a "chic" setting. Highlighting the core concepts over 5 weeks, guests will leave with an understanding of viticulture, vinification, major wine styles & regions as well as an academic approach to tasting wine.

The cost for all five sessions is $150.00 and will be held from 6:00-8:00pm every Tuesday Beginning February 16 and continue until March 16. Each session is from 6 -8 pm and will include flights of wine from the region, hors d’oeuvres and study material.

Reservations are required. Seating will be limited.

Contact L'Albatros to reserve your spot!!!

www.albatrosbrasserie.com
216.791.7880

Food Beware: The French Organic Revolution @ CMA

2010-01-30T10:30:00.002-05:00

Slow Food folks might be interested in this film. It's screening at the The Cleveland Museum of Art this Wednesday...

Food Beware: The French Organic Revolution
Wednesday, February 3, 6:45
Cleveland Museum of Art, Morely Lecture Hall

Directed by Jean-Paul Jaud. This "cheerfully one-sided film" (New York Times) shows what happens when the mayor of a French village decrees that all lunches in the school cafeteria will be organic and locally grown.

"The tone is gentle, the music French, and the food shot so delectably that you can all but smell the freshly baked bread" –Bob Mondello, NPR.

Cleveland theatrical premiere. (France, 2008, color, subtitles, DVD, 112 min.).

Admission $8; CMA members, seniors 65 & over, and students $6; or one CMA Film Series voucher.

For additional information: http://www.clemusart.com/events/film.aspx

Slow Food Dinner at Dante!

2010-01-19T10:17:00.000-05:00

Slow Food Members and Friends:

Dante and Monica Boccuzzi have invited Slow Food Northern Ohio members and friends to a family-style dinner celebrating the opening of their new restaurant in Tremont!

What: Slow Food Dinner at Dante
When: Sunday, Jan. 31, 5:00pm
Where: Dante, 2247 Professor Ave., Tremont

Details: A three-course, Italian, family style menu will be with paired wine and will include: Duo of Pasta; Branzino or Grilled Beef; and Creme Brulee.

Price: $50 pp active Slow Food members / $60 pp non-members
A portion of each reservation will be donated to Slow Food Northern Ohio to support our 2010 programs and events.
Not a member of Slow Food? Click here to join!

RSVP/Payment: To make your reservation, please send email ASAP with the number in your party to slowfoodnorthernohio@gmail.com
and send payment by check (payable to Slow Food Northern Ohio) by Wednesday, January 27 to:

FarmShare Ohio
PO Box 1998
Cleveland, OH 44106

All reservations must be paid in advance to be confirmed.

Dante is located at 2247 Professor Ave. in Cleveland’s Tremont neighborhood.
For additional information, please visit http://www.restaurantdante.us/

We hope you can join us!

Make it a Grass-Fed 2010!

2010-01-15T09:13:00.004-05:00

“Eat animals that have themselves eaten well.”
~Michael Pollan, from Food Rules and Eater’s Manual

Happy new year Slow Food members and friends!

If your new year’s resolutions involved eating more delicious, locally raised, grass-fed meat this year, we’d like you to meet Aaron and Melissa Miller.

On their Kinsman, Ohio farm, the Millers have raised grass-fed cattle with no chemical fertilizers, pesticides, hormones or antibiotics for the past decade!

And the Millers are here to help you with that grass-fed goal! The Millers have scheduled three delivery dates in Cleveland next week and will be bringing a wide variety of grass-fed beef as well as pork and lamb.

Thursday, January 21Around 5:30PM
@ Fire Food and Drink on Shaker Square

Sunday, January 24, 11:30AM-ish
@ St. Ignatius School W. 30th for the Parker Bosley Tribute event

Feb. 1, 5:00PM
@Cleveland Local Food Cleveland Networking event at Great Lakes Brewing Co., 2516 Market Ave.

A complete listing of Miller Livestock products is included below.

Why not go grass-fed in 2010? It’s better for the animals, for you and the planet. We’ve attached some additional information on the healthful benefits of eating pastured meats here.

http://www.millergrassfed.com/

http://www.eatwild.com/: The website for accurate information and sources of grass-fed meats.
http://www.time.com/time/magazine/article/0,9171,1200759-1,00.html: Time magazine article (from 2006!) extolling the health benefits of grass-fed meats.

Wishing you a happy, healthy New Year!

............................................

From the Millers:

Hi everyone!

Hopefully this thaw in the temps and the sunshine are making today a better day!

I'm attaching a list of the products we have available for delivery. At the end of the email are the places we'll be in Cleveland over the next few weeks. Notice especially that we have a wide selection of pork including some new products. Also, the beef specials-comfort food and variety pack--allow you to stock your freezer and try some things you might otherwise not order.We'll be making the trip to Cleveland several times so hopefully one of the choices below will work out for you.If you'd rather not be hearing from us, please let me know and I'll remove your name from my delivery list.Let me know if you have any questions.

Stay warm.

Melissa & Aaron Miller
http://www.millergrassfed.com/

Check out the website for some winter photos!

Miller Livestock Co., Inc.
9590 Kinsman Pymatuning Rd.
Kinsman, OH 44428
330.876.5655
millergrassfed.com
millergrassfed@aol.com

PRICE LIST

Minimum order is $30.00 not including eggs

Pork

Take note of some new products: breakfast patties-we had these last night and liked them better than the breakfast links-and pork chops for stuffing.

By the delivery date we’ll have boneless pork tenderloin for pork medallions or stir-fry and boneless pork loins, great for quick dinners with leftovers.

Pork shoulder roasts-2.5lb-3lb-$6/lb
Spare ribs-whole rack/pkg-2.3lb-3lb-$16-$20/pkg
Chops-regular cut-4/pkg-$18-$20/pkg
Extra large/thick-4/pkg-$20-$30/pkg
Stuffing chops have a pocket cut in them-4/pkg-3-3.5lb-$30-35/pkg These are exceptional.

Sausage
Hot Italian or Sweet Italian large links-1.25lb-$7.50
Little link breakfast sausage-$6/pkg
Breakfast patties-6/pkg-$7.50/pkg
Ground pork-no seasonings-$5/lb
City Chicken(pork cubes on a skewer)-1.25lb-$7.50/pkg

Hams
Smoked hams 7-9lb avg-$7/lb
Larger ones available upon request
Smoked ham slices-various sizes, usually 2-4lb-$7/lb. Great for breakfast with our eggs!

Bacon-$5/pkg-approx. 1lb

Side of Pork $275
-includes chops, roasts, sausage (choice of 2 kinds) city chicken, ribs, ham and bacon. Will be approximately 3 grocery bags full of meat.

Beef
Special Cuts
Tri-tips-8lbs-$50
5.5lbs-$35
Boneless Top Round Roast-3lbs-5lbs-$7/lb
Larger Top Round Roast-10lb-12lb-$6/lb-this is the cut you see carved at buffets and brunches
Boneless Rump Roast-3lb-4lb-$6/lb
Eye of the Round Roast-3.5lb-$25 5.2lb-$40
Brisket-trimmed-approx. 4.5lbs-$7/lb 5.5lb-$7/lb
Untrimmed for smoking-5lb-$30

Lamb
Leg of lamb-boneless-2.33lb-$35
3lbs-$40
Loin Chops-4/pkg-.75lb-1lb-$12-$15
Leg Chops-1.2lbs-$17/pkg
Ground Lamb-$6/lb
Stew meat-$6lb

Steaks
Porterhouse steaks-2/pkg-1.5” thick-$32.50
Filet Mignon-4/pkg-1lb -$18/pkg
NY Strip Steak-1”thick-2/pkg-$24-$30/pkg
T-Bone Steaks-1.5”thick-2/pkg-$26
Rib Steak-1.5”thick-2/pkg-$31
Sirloin Steak-1” thick-2lb+ $16
Boneless Sirloin Strip Steaks-6oz. each-4/pk-$12, 8/pkg-$24
Sirloin beef cubes for kabobs-1.5lb avg-$7/lb

“Philly”-style steaks-0.75lb-$5.50 / 1lb-$7.00 Great for sandwiches, stir-fry, or barbeque
Short ribs-2lbs-$12
Beef stew meat-1.25lb avg-$5/lb
Chuck Roast-2.5lb-3lb-$6/lb
Round Steak-2.5lb-$17-various other sizes too.
Liver-$2/lb
Ground Beef-$5/lb
4 thick patties-1.35lb-$7/pkg
24 round quarter pounders-$25

Make your own Beef Jerky-thin strips of beef for drying-approx 2lbs-$12

SlimJims (Smokies) organic seasoning, our ground beef, no filler-$8/pkg
Trail Bologna-our ground beef, no filler, seasoning is not organic-$10/stick

Dog Bones
$1each-specify the size of your dog

Comfort Food Special-$35
1 chuck roast, 1 round steak, 1 stew beef, 1 lb. ground beef

Beef Variety Pack-$130
4 steaks
2 chuck roasts
12 ground beef patties
1 stew beef
5 lbs. ground beef

Split Quarter of Beef-$427.50
Other size quarters available
Incl: 5 T-bone steaks, 2 porterhouse, 6 rib steaks, 3 sirloin steaks, 5 round steaks, 6 chuck roasts, 1 round roast, 1 brisket, 4 stew beef, 33 ground beef. We have some flexibility on these amounts if there is something you’d like to trade.

Eggs - $3dzn

Cheese
Grassfed Cheese-smoked cheddar, Colby longhorn, horseradish, habanero, hot pepper jack, marble, farmers, brick, sharp yellow cheddar, mild white cheddar, montery jack-great taste, no antibiotics, hormones or chemicals-$9/pkg

Maple Syrup-$14/qt
Chicken Feet-5lb-$5
Chickens-Sold Out until spring

On Salt and Sodium

2010-01-12T22:09:00.001-05:00

A good read on salt and sodium by Francis Lam of Salon.com.

http://www.salon.com/food/nutrition/index.html?story=/food/francis_lam/2010/01/12/sorry_bloomberg_we_love_salt

Cheese!

2009-12-21T21:53:00.002-05:00

Slow Food member and blogger, Nancy Heller has posted a lovely write up and photos of last Saturday's cheese tasting at the Baricelli Inn. Thanks Nancy!

Enjoy...

http://funplayingwithfood.blogspot.com/2009/12/cheesy-fun-playing-with-slow-food-at.html

If we missed you at this event, be sure to check out the Spanish Cheese and Wine Tasting at Albatros coming up on January 19, 2010. See details (right).

Join Us for an Artisan Cheese Tasting This Saturday!

2009-12-14T20:21:00.004-05:00

Baricelli Cheese Company and Slow Food Northern Ohio will host an open house artisan cheese tasting at Baricelli Inn and Cheese Company this Saturday, December 19 from 1-3pm.

$20 per person includes cheese samples, wine pairing, and donation to Slow Food Northern Ohio.

We hope you'll join us!

RSVP is required. Email slowfoodnorthernohio@gmail.com or call 216.225.6311 to RSVP now!

Slow Food Chocolate Tasting at Lilly

2009-11-15T20:27:00.002-05:00

Slow Food Northern Ohio will host a chocolate tasting at Lilly Handmade Chocolates in Tremont, Saturday, December 5th at 7:30pm! Join us to taste scrumptious confections, and learn about the chocolate making process. And just in time for the holidays, Owner Amanda Montague will share her advice on the perfect pairings, so you'll know which beer or wine goes best with each chocolate!

Saturday, Dec. 5th from 7:30-8:30p @ Lilly Handmade Chocolates
761 Starkweather Ave (in Tremont)
www.lillytremont.com

Cost:
$10 per person for Slow Food members/ $15 for non-members

Please RSVP to nicoletia@gmail.com, or 330.391.0453, by Friday, Nov. 28th. Space is limited so make your reservation soon!

Payment should be sent to:
PO Box 1998
c/o FarmShare Ohio
Cleveland, OH 44106

Greenhouse Tavern's First Annual Beaujolais Nouveau Grand Fete Happy Hour

2009-11-10T14:52:00.003-05:00

Slow Food members and friends are invited to join the fun...

The Greenhouse Tavern's First Annual Beaujolais Nouveau Grand Fete Happy Hour

Thursday November 19, 6-9pm
Price $35 for Slow Food members
$40 for non-members
Gratuity Will Be automatically added to your check @ %20

Includes food and a complementary French beverage. Your choice of:
Glass of Sparkling Cidre Dupont
Glass of Beaujolais Nouveau
Glass of Beaujolais Grand Cru
Glass of Pomme de Normande Calvados

From 6 - 9pm @ the Bar and Communal Table

Menu:
Virginica Oysters on the Half Shell
Crispy Heirloom Ratatouille
Chantrelle Mushroom Voul A Vent
Roasted Escargot w/ Bone Marrow Butter
Pate de Campagna
Fois Gras Terrine
Chicken Liver Canapes
Grilled Niciose Olives w/ Fromage
Venison Tatar
Brandade de Morue

In the main dining rooms we will be offering a four course beverage flight for $30 dollars.

For reservations, contact The Greenhouse Tavern at 216.393.4302.

The Greenhouse Tavern is located at: 2038 E 4th Street, Cleveland, OH 44115

Vote No on Issue 2

2009-10-30T15:32:00.006-04:00

Many Slow Food Northern Ohio members have asked about our stance on Ohio Issue 2.

We realize that Slow Food represents a diverse group of members throughout the Northeast Ohio region and that our views on Issue 2 may not represent each member's individual opinion.

However, as advocates of small-scale, sustainable agriculture in Ohio, Slow Food Northern Ohio opposes Issue 2.

We join a growing group of organizations in our opposition to Issue 2 including:

Ohio Organizations Who Oppose Issue 2: Ohio Farmers Union, Ohio Ecological Food and Farming Association, Ohio Sierra Club, Ohio Environmental Stewardship Alliance, Ohio Environmental Council, Local Matters, Ohio League of Humane Voters, Cleveland City Council, Simply Living Columbus, Innovative Farmers of Ohio, Ohio Conference on Fair Trade, Wood County Citizens Opposed to Factory Farms, Western Lake Erie Water Keepers Association, Grand Lake St. Mary’s Improvement Association, Clintonville Community Market, Williams County Alliance, Working Families Win- Ohio Chapter, Mercy for Animals, The Wellness Forum

National Organizations Who Oppose Issue 2: Food & Water Watch, National Family Farm Coalition, Organic Consumers Association, Center for Food Safety, Family Farm Defenders, Farm Aid, Farm and Ranch Freedom Alliance, Union of Concerned Scientists, Cornucopia Institute, Weston A. Price Foundation.

We encourage all Slow Food members and friends to take some time to eduate yourselves about this proposed amendment to our state constitution and to join us in voting NO on Issue 2 when you go to the polls this Tuesday.

To learn more about Issue 2 please visit the following resources.

Smart Voter: League of Women Voters of Ohio
Review arguments for and against Issue 2 and read the complete text of this proposed amendment to the state constitution.

Ohio Ecological Food and Farming Association

Bounty of the Western Reserve

Don't Swallow That: The Issue 2 Misinformation Campaign Chokes Off Real Debate Over Food
Article from the Cleveland Scene by Parker Bosley

In a Pig's Eye: Issue 2 is Not About Animals, It's About Industry Power
Article from the Cleveland Scene by Hope Brustein

From the Humane Society of the United States

Six Reasons to Vote NO on Issue 2 (from the Humane Society of the United States):

1. Issue 2 seeks to stop animal welfare improvements. Agribusiness interests are trying to change the Ohio constitution so they can continue cruel and inhumane practices on factory farms—confining animals in tiny cages and crates so small they can’t even turn around. Issue 2 proposes an industry-dominated power grab to protect the status quo: hens crammed into cages so tightly they can’t even spread their wings, breeding pigs confined in tiny barren crates and calves chained by their necks inside veal crates.

2. Issue 2 threatens our food safety and health. Cramming tens of thousands of animals into tiny cages fosters the spread of animal diseases that may affect people. For example, the American Journal of Epidemiology reported that people who eat eggs from hens confined in cages are 250% more likely to contract Salmonella. The extreme confinement of animals is also a major factor in the emergence of diseases like H5N1 and H1N1 (bird and swine flu).

3. Issue 2 favors large factory farms, not Ohio’s family farmers. Family farmers and groups like the Ohio Farmers Union and Family Farm Defenders oppose Issue 2 because they know that food quality and safety are enhanced by better farming practices. Factory farms cut corners and drive family farmers out of business when they put profits ahead of animal welfare and our health.

4. Issue 2 threatens Ohio’s environment. The American Public Health Association has called for a moratorium on new factory farms because of the devastating effects these operations can have on surrounding communities. Factory farms often spread waste on the ground untreated—contaminating our waterways, lakes, groundwater, soil, and air.

5. Issue 2 sets Ohio backwards, while other states are moving forward. Seven states—Arizona, California, Colorado, Florida, Maine, Michigan, and Oregon—have banned the use of inhumane confinement devices for farm animals. In the European Union, veal crates are illegal, as are barren battery cages (effective 2012) and gestation crates (effective 2013). Rather than make advances to help farmers, consumers, and animal welfare, Issue 2 will ensure that Ohio lags behind other states and public opinion when it comes to the treatment of farm animals and movement away from the worst factory farming practices.

6. Issue 2 is opposed by leading organizations and experts. Issue 2 is opposed by The Humane Society of the United States, the Cleveland Animal Protective League, the Ohio Farmers Union, the Ohio Environmental Stewardship Alliance, League of Women Voters of Ohio, Center for Food Safety, the Ohio Sierra Club, Ohio Ecological Food and Farming Association, the Columbus Dispatch, Cleveland Plain Dealer, and Dayton Daily News.

PLEASE VOTE NO ON ISSUE 2!

Winter Squash Tasting at Countryside Farmers' Market

2009-10-21T21:09:00.003-04:00

Fall in Northeast Ohio is a beautiful time! The leaves are turning, and the flavors of autumn are all around us.

Don't miss your chance to taste the season's bounty this Saturday at the Countryside Farmers' Market in Peninsula. Chef Larkin Rogers will be sampling the diverse flavors of winter squash, and helping to answer any questions you may have. You'll have an opportunity to try them plain, as well as in various dishes.

Join us at Howe Meadow
Saturday, October 24th from 9a-noon
4040 Riverside Rd, Peninsula

Pick up some winter squash from local farmers, and try a delicious recipe at home.

Winter Squash Gratin

2 TBS olive oil
1/2 small onion, finely chopped
1 clove garlic, minced
1/4 tsp thyme or 4 to 6 thyme branches
1 bay leaf
salt
1/2 C dry white wine
1/4 tsp cayenne pepper or 1/2 tsp paprika
1 LB tomatoes, fresh or canned, peeled, seeded, and finely chopped
sugar, if necessary
pepper
1 winter squash, weighing 2 1/2 to 3 LBS
oil for frying
4 oz Fontina or Gruyere cheese, sliced
Fresh herbs: parsley or marjoram, thyme, finely chopped

Heat the olive oil and add the onion, garlic, thyme, bay leaf, and a little salt. Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let it reduce by half. Add the cayenne or paprika and the tomatoes. Cook slowly for 25 minutes, stirring occasionally, until the sauce is thick. Taste, add a pinch of sugar if the tomatoes are tart, and season with salt and freshly ground black pepper.

While the tomatoes are cooking, prepare the squash. Cut it open, scoop out the seeds and strings, and then, with the flat cut surface resting on the counter, shave off the skin. (Butternut squash can be easily peeled with a vegetable peeler before it is cut in half.)

Slice the peeled squash into large pieces about 3 inches long and 1/4 inch thick. Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides, so that is is browned and just tender. Remove it to some toweling to drain; then season with salt and freshly ground pepper.

(At this point, you can add the spinach to the tomato sauce. Turn off the heat and press it down until it's covered by the thick sauce. The heat from the sauce will cook it, in addition to it's trip to the oven.)

Preheat the oven to 375 F. To form the gratin, put a few spoonfuls of the tomato sauce on the bottom of individual gratin dishes, or us it all to cover the bottom of one large dish. Lay the squash on top in overlapping layers with slices of the cheese interspersed between the layers. Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh herbs scattered over the surface.

Recipe from The Greens Cookbook, by Deborah Madison and Edward Epse Brown

2009-10-19T23:08:00.004-04:00

Slow Food members Aaron & Melissa Miller of Miller Livestock in Kinsman are taking orders for delivery to Fire at Shaker Square this Thursday, Oct. 22 at 6PM.

To place orders contact Miller Livestock direcly by phone at: 330.876.5655 or email millergrassfed@aol.com.

Visit the Millers online at millergrassfed.com.

Price List:

Steaks
Porterhouse-2/pk-1.5” thick-2 ½ lb.-$32.50
1” thick-2lb.------$26.50
T-bone-2/pk-1.5”thick-2lb.-$25.00
NY Strip steak-2/pk-1”thick-11/2 lb.-$22.00
Ribeye-2/pk-1” thick-1.7lb--$25.50
Flank steak-1.25 lb each-$12.00
Filet Mignon-whole, boneless-3lb.--$55.00
Sirloin steak-2 lb. each-$16.00
Sirloin boneless strip steaks-6 oz. each-4/pk-$12.00
8/pk-$24.00
Thin cut ribeye steaks-3/4” thick-1.35 lb. each-$13.50 each
Great for salads, stir-fry, or breakfast steaks
“Philly”-style steaks—sliced thin for sandwiches and stir-fry-0.75lb--$5.50
1 lb-----$7.00
Grilling Special--$35.00
2 NY strip steaks
8 thick burgers
1 “philly” steak

Roasts
Boneless top round roast—3 to 4 lb. avg.--$7.00/lb
Boneless rump roast—3 to 4 lb. avg.--$6.00/lb
Eye of the round roast—4.5lb.--$36.00
Chuck roast—2.5-3lb.--$6.00/lb
Larger top round roast—for the holidays or for smoking—10 to 12 lbs.--$6.00/lb

Brisket
Trimmed—approx. 5lb.-$7.00/lb
Untrimmed—for smoking—approx. 8lb.--$6.00/lb

Ground Beef
1 lb. pkgs.--$5.00/lb
Patties—4thick patties/pkg-1.35lb.--$7.00/pkg.
24 thinner quarter-lb. burgers-$25.00/pkg.

Other cuts
Short ribs-2 lbs.-$12.00
Stew beef-1” cubes-1.25 lbs-$6.00/pkg.
Beef tallow/suet-10 lbs.-$10.00
SlimJims-organic seasoning-$8.00/pkg.
Trail bologna-1.5lb.-$10.00
Our SlimJims and trail bologna are made from our ground beef, not from byproducts.
Dog Bones-0.75 each
Liver-$2.00/lb
Heart and tongue-$1.00/lb

Comfort food Special--$35.00
1 chuck roast
1 round steak
1 stew beef
1 ground beef

Split ¼ Beef---$427.50

5 T-bone steaks, 2 porterhouse, 6 rib steaks, 3 sirloin steaks, 5 round steaks, 6 chuck roasts, 1 round roast, 1 brisket, 1 flank steak, 4 stew beef, 33 ground beef. We have some flexibility on these amounts if there is something you’d rather trade away.

Lamb

Leg of lamb-2.33 lb.-$35.00
3.0 lb--$40.00
Whole lamb-$170.00
2 boneless legs, 1 pkg. shanks, 20 lamb chops, 4 pkg. ground, 3 pkg. stew meat

Chicken
Whole chickens-5, 6, and 7lbs.-$3.00/lb
Chicken feet-5 lbs.-$5.00

Pork
6 lb. boneless pork loin-$60.00-only one available
Little link (breakfast) sausage-12/pk-$6.00/pk-8 available

All cuts of pork and by the half/ whole available in December.

Fresh, The Movie: Special Lakewood Screening on October 15

2009-09-30T22:33:00.003-04:00

Slow Food Northern Ohio invites you to attend a screening of Fresh in Lakewood, on the Gold Coast!

October 15, 7-11pm
The Carlyle, The Cove Party Room
12900 Lake Ave., Lakewood, Ohio 44107

Screening will begin promptly at 7:30, followed by lively discussion, drinks and fresh snacks.

This event is FREE!!! But you you must make your reservation through the Fresh, The Movie,Web Site. Search 44107 Zip Code and select the Gold Coast screening.
Click Here to reserve your seat, only 50 seats available!

Presented with generous support from...

SweetPeet

Also...

Slow Food Northern Ohio
FarmShare
Morgan Farm Stay
Chipotle
Hughie's Audio-Visual
Great Lakes Brewing Company
Fresh Official Movie Web Site

See you there!

LEAF Panel on Urban Agriculture

2009-09-15T09:47:00.001-04:00

The Lakewood Earth and Food Community (LEAF) will be presenting an urban agriculture summit on Thursday, September 17, from 7pm 8:30pm in the Main Auditorium of the Lakewood Public Library (15425 Detroit Avenue, Lakewood, OH 44107).

The forum will be a moderated, interactive discussion on the future of urban agriculture in our city, covering topics like rainwater harvesting, backyard hens, soil building, and permaculture.
Invited panelists include citizen pioneers who have practiced urban agriculture throughout Northeast Ohio, experts from non-profits and non-governmental organizations related to urban agriculture, and local government officials who've navigated the policy implications of our region's urban agriculture revival. Panelists will engage the audience in a discussion of the pros and cons of urban agricultural practices, parallel public policy, and their potential impact on life in our city. Curious citizens are encouraged to come with questions and ideas for advancing sensible and sustainable agriculture in Lakewood.

Confirmed panelists include John Campanelli (Reporter, Plain Dealer and keeper of eight chickens in Hudson, Ohio), Jan Henderson (Manager, Heifer International), Peter McDermott (Founder, Local Food Cleveland and Network Weaver, Entrepreneurs for Sustainability (E4S)), Bobbi Reichtell (Senior Vice-President for Programs, Neighborhood Progress), Dru Siley (Assistant Director of Planning and Development, City of Lakewood), and Morgan Taggart (Ohio State University Cuyahoga County Extension).

For more information about the event, LEAF, or the Third Thursday Speaker Series, visit LEAFs website at http://www.leafcommunity.org or contact LEAF by emailing leafcommunity@gmail.com or calling 216-367-2834.Please consider the environment before printing this email.For more information on our programs and events visit: http://www.leafcommunity.orgLEAF Community Mission:Lakewood Earth And Food Community is dedicated to the development of a more sustainable, healthful and economically viable community through environmentally responsible actions producing broad access to fresh, local foods and culture.

Return of the Buckeye -- Broiler that is!

2009-09-11T08:19:00.009-04:00

“Return of the Buckeye” is this fall’s blockbuster, but instead of a flick, it’s a chick – an endangered breed of chicken developed by a Warren, Ohio woman in the 1890s – about to make a comeback in Northeast Ohio. Hailed for half a century as one of America’s finest broiler breeds, in recent decades it came close to extinction. Only a few rare flocks remain – kept mainly for their excellent eggs.

The Countryside Conservancy and American Livestock Breeds Conservancy (ALBC) are joining forces Tuesday, October 6 to present a Buckeye broiler breeders’ clinic at Happy Days Lodge in Cuyahoga Valley National Park (CVNP). The Clinic’s purpose is to reestablish Buckeyes in their region of origin, as a high quality free-range broiler breed. The clinic will help launch a regional network of knowledgeable, cooperating Buckeye broiler breeders and marketers – including one of the newest farms in CVNP. The breeders clinic will be offered twice, 10-noon and 2-4 p.m. An evening program (7-9 p.m.) for the general public will explore American and international efforts to protect all species and breeds of endangered or “heritage” farm animals. Coming from Pittsboro, N.C. with a dozen mature Buckeye hens and roosters will be Jeannette Beranger, research and technical programs manager for the ALBC. A Buckeye breeder herself, Beranger spearheads the Buckeye recovery project and will lead the day’s programs.

Heritage Livestock Lecture & Chef’s Sample

Oct. 6, 7-9pm

The evening lecture/discussion, “Heritage Livestock: Protecting the Genetic Future of Animal Agriculture,” will fascinate those interested in biodiversity and how livestock breeds change over time. Following the talk, guests will be invited to sample heritage livestock meat (i.e., beef, pork, goat, turkey and chicken) prepared by Chef Ben Bebenroth of Spice of Life Catering. A $15 donation from adults or $10 donation from children is requested to help cover event expenses.

Heritage Poultry Breeders’ Clinic

Oct. 6, 10am-Noon and 2-4pm

The breeders’ clinic will consist of a one-hour lecture-discussion of heritage poultry breeds, their use in sustainable agriculture, ALBC’s Buckeye Recovery Project, how to evaluate production traits, and practical breeding strategies for bloodline improvements. The second hour will be devoted to careful physical comparison of a dozen Buckeye birds in order to understand how a breeder or grower can improve commercial traits over time. The clinic will be repeated in the afternoon. Registration is $100 per person or $150 per couple from the same farm operation. Participants will receive preferential scheduling to purchase ALBC strain Buckeye chicks, be eligible to participate in a new regional Buckeye breeders and growers network, and receive copies of four ALBC how-to publications for raising chickens.

For more information visit www.cvcountryside.org. To register for either event, contact Stephanie Webb at 330.657.2542 or swebb@cvcountryside.org.

Tomato Tasting at Countryside Farmers' Market

2009-09-10T20:16:00.003-04:00

Don't miss the opportunity to taste upwards of 30 varieties of local tomatoes this Saturday!

The tomato tasting will begin at 9am, and the salsa contest judging will begin at 10:30am. Get ready to sample!

Saturday, September 12- Countryside Farmers' Market at Howe Meadow

Our Food in Your Future

2009-09-08T11:00:00.003-04:00

On Saturday, 19 September from 9:00 to 3:00, Innovative Farmers of Ohio will present a workshop to address industrial versus sustainable food production to be held at:

Trinity Commons at Trinity Cathedral
2230 Euclid Avenue, Cleveland, 44115

Keynote speaker Kathleen Harris of Northeast Livestock Processing Service Company will discuss the program she created in New York State’s Hudson Valley to serve consumers and farmers in a local production system.

Local foods advocate Mary K. Holmes will present “Where Does Food Come From?” Mary, one of Cleveland’s first advocates of local foods, co-founded the North Union Farmers Market in 1995 and now lectures on food and farming issues at Case Western Reserve University.

Sylvia Zimmerman, farmer and artisan cheese maker, will discuss our food and farming history and how a real and honest farming system benefits both urban and rural America.

Breakout sessions will allow for discussion and brainstorming:

Topics and discussion leaders:

How to become an advocate for local foods
Sylvia Zimmerman, IFO

How to access Ohio’s abundant sources of local foods
Abbe Turner, Lucky Penny Farm

Challenging the school cafeteria
Kari Moore, FarmShare / Slow Food Northern Ohio

Policies and legislation that will affect your food choices
Mary K. Holmes

To register please call The Ohio State University Extension Service at 216-429-8211. Your $35 ticket will include a brown bag lunch featuring local food products. Payment by check or cash will be accepted at the conference. Please make checks payable to Innovative Farmers of Ohio.

Directions: Trinity Commons is located at 2230 Euclid Avenue, Cleveland 44115. Parking entrance is at East 22nd and Prospect Avenue. If you need directions please call Trinity Cathedral at 216-771-4815.

“Our Food in Your Future” part of a series, OHIO: Our Farms Our Food, is supported by a generous grant from Rural Rehab of the Ohio Department of Agriculture.

Canning 101

2009-09-01T20:37:00.004-04:00

Please join us in welcoming Slow Food member Nicole Klue as guest blogger here at Slow Food Northern Ohio. Nicole is a talented home cook, a local food advocate, and also authors her own blog sprinklewithsalt.blogspot.com. Nicole will be posting from time to time here, helping out with upcoming Slow Food projects, and serving as our Akron Food Community Coordinator.

Canning 101

It's no surprise, what's old is new again. And personally speaking, I love it! We are canning and pickling like our grandparents, and not only preserving food but a part of our food heritage.

I remember walking into my grandparents fruit cellar as a kid, and finding rows of jars filled with preserved tomatoes, beans, peaches, peppers, dill pickles, and jams. When we needed sauce for pasta, I just went in and grabbed a jar! It was wonderful and amazing, and an everyday part of my family's food culture. My mom followed, canning fruits and vegetables as well, and now it's up to me to keep this tradition going.

Of course my journey has been very different than those who came before me. I have the Internet, and a plethora of books and magazines to help me along. And once you learn the techniques, you can enjoy seasonal produce all year round!

With our gardens at full production, now is the perfect time to learn about canning. If you're just getting started there are many resources for you, including an upcoming class provided by the Cuyahoga Valley Countryside Conservancy.

Canning 101, lead by Niki Franchi
Countryside Farmers' Market Adult Cooking Class
Saturday, September 19th
10am-1pm at Old Trail School
Cost: $40

To register you can send an email to farmersmarket@cvcountryside.org, or fill out this registration form.

If you can't make it to the class, consider one of these helpful books:

Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
By Eugenia Bone

Jam It, Pickle It, Cure It: And Other Cooking Projects
By Karen Solomon

Or check out this website:

www.foodinjars.com

Enjoy the season's bounty all year long!

Miller Livestock Labor Day Grilling Specials

2009-08-28T09:06:00.002-04:00

Aaron and Melissa Miller of Miller Livestock just sent us their Labor Day weekend grilling specials…

Order now! They will be doing a delivery in Cleveland next Wednesday, September 2 at Fire Food and Drink, 5:30pm!!!

To place orders contact Miller Livestock at:
telephone: 330.876.5655 or email millergrassfed@aol.com

Labor Day Grilling Specials

2 rib steaks-1” thick $22
2 T-bone steaks-1” thick $24
2 Porterhouse steaks $30
8-6 oz. sirloin strip steaks $24
1 sirloin-great for kabobs $15
Flank steak $12.50
Untrimmed brisket-great for smoking $6/lb (7-8 lb avg)

Ground Beef
Patties—4/pkg 1.35lbs total wgt $7
Ground beef for hand-formed patties $5
24-1/4 burgers for a big crowd $25

Grilling Special $35
2 steaks (rib or T-bone)
8 patties
1 pkg Philly-style steak

Eggs $3/dzn
Bacon $5/pkg
Breakfast sausage-little links $6

Fire Honors Julia Child on September 23

2009-08-24T16:24:00.005-04:00

Slow Food member, Douglas Katz called to let us know that space is filling up for his September 23 celebration of Julia Child. See details are below.

From Julia Child’s Kitchen
A wine dinner featuring our favorite recipes from Julia Child
September 23, 6:30pm at Fire Food and Drink

Reservations are required. $65.00 per person excludes tax and gratuity

Menu

canapes country pate on toast with croustades, cornichons and dijon
mustard gravlax on toasted brioche, local butter, fresh dill and cucumber
ribbons champagne

pacific halibut with herb beurre blanc and french
green beans and provencale tomatoes white burgundy

coq au vin red
burgundy

cheese souffle with Julia’s simple salad, lemon dressing and
toasted walnuts

apple galette with chantilly cream alsatian pinot blanc

Fire uses locally grown produce, meats and environmentally sound seafood whenever possible.

Fire is located at 13220 Shaker Square Cleveland, Ohio 44120
For reservations, call 216.921.3473 x 148. Additional information is available at firefoodanddrink.com.

Miller Livestock Grass-Fed Beef Sale

2009-08-04T08:12:00.000-04:00

2008 Terra Madre delegate, Aaron Miller of Miller Livestock has grass-fed beef available!

If anyone is interested in placing an order, please contact Aaron directly by phone at 330.876.5655 or email mmillerkinsman@aol.com.

The price list is included below. We'll be working with Aaron to arrange a convenient drop off date and location in the Cleveland area.

Grass Fed Beef
porterhouse steak 12.99/lb
T-bone 11.99/lb
rib steak 11.99/lb
sirloin steak 8.99lb
round steak 5.99/lb
rump roast 6.99/lb
top round boneless roast 6.99/lb
chuck roast, bone-in 5.99/lb
ground round 5.00/pkg
(extra lean-approximately 1 lb.)
ground beef patties 7.00/ pkg
(4 large patties/ pkg.-approximately 1.35 lbs.)
chipped beef 7.00/lb
stew beef 6.00/lb
Little link breakfast sausages 6.00/lb

Brown Eggs 3.00/dozen

Backyard Grillers Special $90.00
6 steaks-1” thick (rib or T-bone, depending on availability)
3 pkgs. Chopped sirloin patties
2 pkgs. Chipped beef steaks (Philly style)

Grilling Special $35.00
2 steaks-1” thick-rib or T-bone
2 pkgs. Chopped sirloin patties
1 pkg. Chipped beef steaks (Philly style)

Quarter lb. Burger Special $25.00
24 quarter lb. burgers—Great for a picnic or party!

Ground Beef Special $50.00
Buy 10 lbs. of ground beef, get 1 pkg. of chipped beef free

Deluxe Picnic Sandwiches
Trimmed brisket $7/lb or Untrimmed $6/lb
Pork roast $6/lb makes a great pulled pork sandwich or terrific Cuban sandwiches

Take a virtual tour of our farm at millergrassfed.com!

It's Time for Lunch!

2009-06-23T12:09:00.004-04:00

Dear Members and Supporters of Slow Food USA,

Remember this date: September 7, 2009. We’ll look back on that day as the moment when people across America took a stand about the food our children eat at school.

As you know, children who grow up enjoying food that is both delicious and good for them learn healthy eating habits that last throughout their lives. Those habits can start at school – but only if we give schools the resources to serve real food instead of the overly processed fast food that endangers their health.

To make that happen, our leaders in Congress need to hear that when it comes to our children, change can’t wait.

That’s why we’re organizing a National Eat-In for Labor Day, Sept. 7, 2009. On that day, people across America will gather with their neighbors for public potlucks that send our nation’s leaders a clear message: It’s time to provide our children with real food at school.

To get Congress’ attention, we’re going to need the help of all kinds of people: parents, teachers, community leaders, kids and people who’ve never done anything like this before. We’re going to need everyone to pitch in.

But the people we need most are Slow Food members and supporters. You’re the front line of the food movement, and we’re counting on you to tell your friends, to contact your legislators and to organize Eat-Ins for Sept. 7.

Click here to get started.

Our campaign web site will guide you through the process, and our campaign team is here to provide support. We’ll give you everything you need to get involved, starting today.

And we mean today—because with the President calling for health care reform and the First Lady teaching kids to grow food on the White House Lawn, we’ve got an opening to pass legislation that gives kids the opportunity to grow up healthy.

This fall, Congress will be debating whether to update the Child Nutrition Act, which is the law that determines what kind of food kids eat at school. By giving schools the resources to serve real food, we can make sure that the legacy we’re leaving our children is a future filled with opportunity, security and good health.

We can only do it if we act now. It’s time to get real food into schools.

For more information, and to join our campaign, go to http://click.icptrack.com/icp/relay.php?r=1046471007&msgid=5356643&act=3XP3&c=45986&admin=0&destination=http%3A%2F%2Fwww.slowfoodusa.org%2Ftimeforlunch

Best regards,

Josh, Brian, Jerusha, Gordon, Leah, Callie, Alex, Stephanie

The Time for Lunch campaign team
timeforlunch@slowfoodusa.org

Join Slow Food Northern Ohio in organizing a Time For Lunch Eat-In (potluck) on Labor Day weekend!!! Contact us for further details by calling 216.225.6311 or send an email to SlowFoodNorthernOhio@gmail.com.

Return of the Buckeye Chicken!

2009-06-15T17:34:00.005-04:00

Return of the Buckeye Chicken Breeders' Clinic

Event postponed until October 6 - stay tuned for details!

The Countryside Conservancy invites all those interested in reintroducing Buckeye Chickens to their flocks to attend this hands-on workshop led by Jeanette Beranger, Research and Technical Programs Manager for the American Livestock Breeds Conservancy.

The clinic will consist of a one-hour lecture-discussion of heritage poultry breeds, their use in sustainable agriculture, ALBC's Buckeye Recovery Project, how to evaluate production traits and practical breeding strategies for bloodline improvements. The second hour of the clinic will be devoted to careful physical comparison of a dozen Buckeye birds in order to understand how a breeder/grower can improve commercial traits over time.

All clinic participants will:

Receive preferential scheduling to purchase ALBC strain Buckeye chicks

Be eligible to participate in a new regional Buckeye breeders and growers network

Receive copies of the following ALBC publications: Selecting for Meat Qualities and Rate of Growth; Selecting for Egg Production; On-going selection of Breeding Stock; ALBC Chicken Breed Comparison Sheet.

Jeanette Beranger has been directly involved in all aspects of ALBC's pilot project to recover the production characteristics of heritage poultry. She has worked closeley with breeders around the country to establish effective breeding and selection protocols. Berabger is herself a Buckeye breeder.

Fee: $150/person or $250/couple from the same farm business. Space is limited and is available on a first-come, first-served basis. To register, contact Stephanie Webb via email, or call 330.657.2542.

Heritage Livestock: Protecting the Genetic Future of Animal Agriculture

A Public Lecture and Discussion

Tuesday, June 23, 7-9pm at Old Trail School

Join Countryside Conservancy in welcoming Jeanette Beranger, American Livestock Breeds Conservancy's Research and Technical Programs Manager, for an evening of discussing the history and future of American livestock breeds. What is a breed? How do breeds change over time? What makes them popular and/or useful? What dangers result from the extinction of breeds? How do we protect the genetic future of animal agriculture. The program is designed to be broadly interesting for general and family audiences.

The evening will conclude with delicious samples of heritage livestock meat (beef, pork, goat, and chicken) prepared by chef Ben Bebenroth of Spice of Life Catering.

Fees and Registration: A donation of $15/adult, $10/youth (udner 18), is requested to help defray the expense of bringing the speaker to Ohio for this program, and to cover the cost of the food. To register contact Stepahnie Webb via email, or call 330.657.2542.

Sustainable Seafood and Wine Dinner at Umami

2009-06-08T11:16:00.005-04:00

Slow Food Northern Ohio and Umami Asian Kitchen present...

Sustainable Seafood and Wine Dinner
Umami Asian Kitchen, Chagrin Falls
Monday, June 22, 6:30 to 9:00pm

Chef Michael Longo has created a special menu for Slow Food that showcases sustainable seafood and seasonal spring flavors paired with wines and sakes.

m e n u

Amuses
Pink Champagne

Hawaiian Yellowfin tuna roll with pickled shiitakes, tobiko, wasabi aioli
Murai Family, Nigori Genshu sake

Shoyu & sake glazed Black Cod with green tea soba noodles with bok choi
& sweet chile, sea urchin butter, yuzu
Belle Vallee, Pinot Gris, Oregon 2006

Roast peanut & wasabi crusted Alaskan Halibut with Chinese long
beans, coconut-yellow curry sauce
Girard, Sauvignon Blanc, Napa Valley 2007

Teriyaki glazed wild caught Alaskan Salmon with black rice, seared
County Line mushrooms, dashi, edamame pesto
Clos Pegasse, Chardonnay, Napa Valley 2006

Green tea ice cream
$75 per person (tax & gratuity included).

Space is limited!
Please make reservations by calling Umami at 440.247.8600.
Umami is located at 42 N. Main Street in Chagrin Falls, Ohio.

Slow Seasonal Recipe: Strawberry Gazpacho Sant Pau with Toasted Almonds

2009-06-08T10:22:00.007-04:00

From Nuts by Linda & Fred Griffith, published by St. Martin’s Press, 2003, (nominated for Best Single Subject Award for 2003 by the International Association of Culinary Professionals)

Our guests love it! Benefit-goers love it. While strawberry gazpacho may sound crazy, it’s amazing just how well garlic, onion and cucumber marry with lusty berries. As in many dishes in Catalonia, toasted almonds are used not only to add depth of flavor, but to thicken as well. We have to thank Carme and Toni Ruscalleda whose celebrated beach-front restaurant in Sant Pol de Mar, Spain, brings visitors from everywhere. Hailed as one of Spain’s top chefs, the diminutive Carme has a way with flavor combinations that most of us only hope of developing. She is devoted to the favored ingredients of traditional Catalan cuisine, but her playfulness is apparent when she uses them in unexpected ways. Our lusty gazpacho, for example, celebrates the fact that one of the top agricultural products of the region around Sant Pau are large, luscious strawberries.

Strawberry Gazpacho Sant Pau with Toasted Almonds

Serves 6 to 8

1 quart ripe strawberries, hulled
½ English cucumber, peeled and quartered
3 plump garlic cloves, peeled and smashed
1 stalk celery, cut into chunks
¼ very large sweet onion, skin removed
½ cup toasted slivered almonds, plus more for garnish
3 tablespoons fruit vinegar
1 teaspoon kosher salt, plus more if needed
½ t teaspoon freshly ground white pepper
¼ teaspoon Tabasco sauce, more to taste
1 cup apple juice or cider
⅔ cup finely diced cucumber
High quality almond oil, or extra virgin olive oil, for garnish.

In the bowl of a food processor, combine berries, cucumber, garlic, celery, onion, nuts and vinegar. Pulse until ingredients are all finely chopped, then run motor until mixture is pureed. Scrape sides, add salt, pepper and Tabasco. Pulse again. Add apple juice and pulse one more time.

Refrigerate soup for at least 2 hours and up to 6. Thin soup, if needed, with some water. Divide diced cucumber among the soup plates, then ladle soup over them. Drizzle some oil over the soup and sprinkle with a few toasted almonds.

Industrial Local?

2009-05-28T07:42:00.002-04:00

Slow Food guest blogger, Kay Ryan sends us this food for thought published on the Organic Consumers Association website in response to the recent New York Times article, When Local Makes it Big.

Industrial Local?

Shared via AddThis

Spring at Morgan Farm

2009-05-26T11:44:00.005-04:00

What a wonderful spring weekend on the farm! Our thanks to Annette and Dan Morgan for sharing their beautiful farm with us over this past Memorial Day weekend.

Friends, family and Slow Food Northern Ohio members enjoyed a seasonal bounty of local grass-fed beef burgers, grilled local rabbit, smoked chicken, grilled sausage, grilled asparagus salad, shoefly pie, maple flan, rhubarb tart and a bounty of delicious sides too numerous to mention. Thank you to David for his chili cooking demo; to Herb for firin' up the smoker and that tasty smoked chicken; and kudos to Heidi, Rosanne, Martha, Annette and all the others who helped out in the kitchen. We worked it off playing corn hole, croquet and accompanying Dan and his goats on a golden hour goat walk through the fields -- sipping white wine, of course. A cozy campfire topped off a great day of food and farm fun.

If you missed us this past weekend, don't forget you can enjoy Morgan Farm anytime. Morgan Farmstay is available by the week, weekend or for special events. Check it out at www.morganfarmstudios.com.

Adventures in Radio Land

2009-05-14T23:10:00.007-04:00

Slow Food Northern Ohio was delighted to be part of a live broadcast of "Around Noon" from the Greenhouse Tavern today on WCPN. If you missed the show live, you can still tune in at WCPN's website.

Thanks to Jonathon and Amelia Sawyer for the opportunity to spread the Slow Food love and join in all the fun!

Crown Point Organic Plant Sale This Weekend

2009-05-14T22:54:00.005-04:00

Slow Food members and friends are invited to attend the Crown Point Organic Plant Sale this weekend.

Saturday, May 16, 9am to 5pm
(early bird opening 8am for Crown Point Members)

Sunday, May 17, 11am to 3pm

This year's sale features over 200 plant varieties, unique and delicious heirloom varieties including Slow Food Ark of Taste vegetables, major credit cards accepted, mini-gardening workshops, children's activities, and local food vendors including Spice of Life Catering and Nervous Dog Coffee Saturday morning.

Plant sale will be held rain or shine in the historic bank barn. Children's activities, workshops and tours are free and open to the public.

For more information visit http://www.crownpt.org/, call 330.668.8992 x110 or email farm@crownpt.org.

Open FarmHouse at Morgan Farm

2009-05-12T09:45:00.008-04:00

Slow Food members Annette and Dan Morgan will be hosting an Open FarmHouse on Memorial Day Weekend at their farm in Ashland, Ohio.

When: Saturday and Sunday, May 23-24, 2009

Time: Noon to 8pm

Location: Morgan Farm, 929 Township Road 1243, Ashland, OH

For details: Call 646.621.6434 or email rex@straightshooter.com

Join us for farm tours, games, food, fun and relaxation in the Ohio countryside. Bring a picnic, a favorite dish to share, or something to grill. There will be locally raised grass-fed beef and sausage available. BYOB.

You can also bring a bike and tour the countryside, shop for spring flowering plants at two Amish greenhouses (Saturday sales only), play corn-hole, croquet, balloon toss, and join Dan for his annual Slow Food Goat Walk.

Want to participate? Do a cooking demo, play music, offer an eco-educational talk. Let us know. Contact Dan or Annette to get in the line-up by emailing rex@straightshooter.com.

Stay tuned for more info!

Northern Ohio Live's 2009 Gourmet Guide

2009-05-08T08:05:00.007-04:00

In the May/June issue of Northern Ohio Live magazine, Ivan Sheehan has compiled an excellent 2009 Gourmet Guide.

Find out who bakes Cleveland's best cupcakes, mixes the tastiest cocktails, and grows the freshest local produce. Slow Food Northern Ohio member, Mary Holmes provides farmers' market shopping tips, and Kari Moore supplies the top ten reasons to join Slow Food.

Here's to another season of great eating in Northen Ohio!

Slow Food Family Fiesta at Momocho

2009-04-22T14:37:00.000-04:00

Celebrate Cinqo de Mayo (early) with Slow Food and Momocho!

Slow Food members and friends are invited to a very special Slow Food Family Fiesta at Momocho on Monday, May 4th.

Chef Eric Williams will host a family friendly Quatro de Mayo celebration featuring special menu items,
$5 margaritas + wine, $10 taquitos + entrees, activities for the kids, and more!

Momocho is taking reservations between 5pm and 9:30 pm. A percentage of the evening’s proceeds will support Slow Food Northern Ohio.

Make reservations now by calling Momocho at 216.694.2122.

Momocho 1835 Fulton Ave., Ohio City 216.694.2122 www.momocho.com

Is Local Food Better?

2009-04-18T17:44:00.007-04:00

Slow Food Nothern Ohio welcomes member Kay Ryan to our blog. Kay will be guest-blogging here from time to time, sharing some slow food for thought -- articles about sustainable food issues and policies that impact us all.

Slow Food members may be interested in this article about food in the latest issue of WorldWatch...
http://www.worldwatch.org/node/6064?emc=el&m=227941&l=4&v=fcf9e352ab

-Kay

Beer Wars

2009-04-14T22:48:00.004-04:00

Beer Wars, a documentary exploring the American beer industry, will screen this Thursday, April 16 at Regal Severance theaters in Cleveland Heights at 8pm. For tickets and additional info visit beerwarsmovie.com.

"In America, size matters. The bigger you are, the more power you have, especially in the business world.

Director Anat Baron takes you on a no holds barred exploration of the U.S. beer industry that ultimately reveals the truth behind the label of your favorite beer. Told from an insider’s perspective, the film goes behind the scenes of the daily battles and all out wars that dominate one of America’s favorite industries.

Beer Wars begins as the corporate behemoths are being challenged by small, independent brewers who are shunning the status quo and creating innovative new beers. The story is told through 2 of these entrepreneurs - Sam and Rhonda - battling the might and tactics of Corporate America. We witness their struggle to achieve their American Dream in an industry dominated by powerful corporations unwilling to cede an inch.

This contemporary David and Goliath story is ultimately about keeping your integrity (and your family’s home) in the face of temptation. Beer Wars is a revealing and entertaining journey that provides unexpected and surprising turns and promises to change the world’s opinion on those infamous 99 bottles of beer on the wall."

Coffee Tasting at Crooked River Coffee Company

2009-04-14T10:18:00.003-04:00

On Saturday, March 28, 2009, Slow Food member and roastmaster, Howard Sobel, welcomed a full house of Slow Food Members to his Crooked Crooked River Coffee Company.

Howard was Ohio's first Certified Organic coffee roaster. He and his wife, JoAnn, returned to Cleveland from California's Bay area, where he had been involved in the coffee revolution. And, in fact, to this day, most of his raw beans come here through the port of Oakland; which is where most of the premier beans travel to America's premier roasters.

Howard gave a fascinating lecture on the origins of coffee, the best growing areas, and a history of coffee terminology. He also discussed some of the social and environmental concerns of coffee growing. And then we discussed "cupping" -- the way to taste and evaluate coffees that have been freshly roasted from the world's finest coffee growing regions. We sampled six varietal coffees as well as as an intriguing iced coffee.

Fresh fruit and delicious hearth-baked breads provided by Western Reserve Bread Company in Chagrin Falls served as palate cleansers and brought out nuances in the various coffees. We learned about decaffeinated coffees, coffee roasting, coffee pods and all kinds of different ways to make coffee -- both good and bad.

Personally, as someone who had the great fortune to visit Kenya and Papua New Guinea during picking season, I must say that Howard described the processes perfectly. Having attended a private lecture given by a premier roaster in Costa Rica, as well as fine cupping done for Slow Food, many years ago, I have to give FIVE STARS to our Crooked River event. The Sobels and their fine staff at Crooked River out-did themselves on Saturday. It was a three-hour event, filled with information, and lively discussion. The group sparkled with energy and enthusiasm. I think we'd all like to visit plantations all over the world now. And, try every kind of way to make really good coffee.

Our thanks to everyone at Crooked River Coffee Company for all of their time and effort.

~Linda Griffith

Join us at the Cleveland International Film Festival

2009-02-24T13:09:00.007-05:00

Slow Food Northern Ohio is proud to sponsor the screenings of two films in the upcoming Cleveland International Film Festival, March 19-29 at Tower City Cinemas.

The Road Ahead: The First Green Long March, directed by Ryan Wong, tells about the Green Long March project in China involving hundreds of enthusiastic university students who fanned out across China to spread the good word of environmental awareness.

Homegrown, directed by Robert McFalls, is the inspiring true story of a family “living off the grid” in the heart of urban Pasadena, California. They harvest over 6,000 pounds of produce on less than a quarter of an acre, while running a popular website that is known around the world. The film is an intimate human portrait of what itʼs like to live like “Little House on the Prairie” in the 21st Century.

McFalls will travel to Cleveland to present his film at CIFF. “When I heard about the Dervaes family I became certain that there was a human story behind the headlines about global warming or buying organic produce”, says McFalls. “I wanted to find out what it takes to live the life of an environmental pioneer. I don’t wish to simply glorify or romanticize their way of life, however. I want to show that along with the positive benefits there are also sacrifices. Truly living by your ideals can have costs. I believe that recognizing the hardships the Dervaes have faced makes their work all the more inspiring.” Visit Homegrown to view a trailer and learn more about the film.

These films will screen as a double-feature on the following dates:

Thursday, March 26th @ 2pm

Sunday, March 29th @ 4:40 pm

Note: Plans are in the works for a Slow Food Northern Ohio dinner event following the Sunday, March 29 screening. Stay tuned for further details.

To purchase tickets, please visit Cleveland International Film Festival. Tickets are on sale now.

SLOW FOOD MEMBERS & FRIENDS: Save $2 on tickets to ANY film at the festival by using code "SLOW" when you purchase tickets online at www.clevelandfilm.org; by calling 877.304.FILM; or at the festival store located at Tower City Cinemas.

Not a member of Cleveland Film Society? Click here to join.