Winter has finally yielded a few pleasant days & we have been getting to work at the Slow Food NOLA garden, located at the corner of St. Philip and N. Dupre in Faubourg St. John. The garden will grow seasonal foods and flowers for sale at local markets and to be freely picked by neighbors in the community. Proceeds from the sale of produce will, in part, go towards Slow Food NOLA’s effort to adopt a Slow Food Garden in Africa. Please contact Slow Food NOLA chair Gary Granata if you are interested in volunteering in the garden.
Slow Food NOLA will be hosting a Slow Food Youth Network Retreat May 12-19. Approximately 20-25 college age Slow Food Youth leaders will come to New Orleans to explore our incredible food culture and also staff the Slow Food NOLA Food Demonstration Stage at the Mid-City Bayou Boogaloo. The retreat will feature a tour of the disappearing wetlands and coast so that our future leaders can experience the devastation that is due, in large part, to our broken industrialized food system. The youth will also independently explore and volunteer at numerous establishments and agencies around town that exemplify and promote Good, Clean and Fair Food. Please contact Gary Granata if you are interested in volunteering with the retreat. We will soon announce our expanded role at the Boogaloo.
Slow Food NOLA recently built a container garden at the Raphael Academy, a new Camphill inspired school for youth with intellectual and developmental disabilities. The garden will grow seasonal vegetables, herbs and flowers with an emphasis on Ark of Taste products.
Slow Food NOLA will be serving Gumbo Z’herbes at the Raphael Academy’s Soraparu Soiree, Saturday April 5, 7p at 517 Soraparu. Please make plans to support a great school, eat some fabulous food and see the 2nd garden created by Slow Food NOLA.
Slow Food NOLA’s SlowBoys won best PoBoy in two categories at the November 24 Oak Street Po-Boy Festival. Our Roast Beef & Fried Potato SlowBoy was named Best Beef PoBoy while our Chaurice & Kimchi SlowBoy won Best Sausage PoBoy. The not-so-secret ingredients to this success were the fabulous meat provided & prepared by Cleaver & Co and the incredible crusty handcrafted bread from Bellegarde Bakery. Our Kale, Sweet Potato & Basil SlowBoy might have made it 3 for 3 had the fest judged a veggie category. Thanks to all of the volunteers who braved the cold and windy conditions to champion Good, Clean & Fair Food at New Orleans’ largest food festival.
October 18-27, 2013
Mayor Landrieu has proclaimed October 18-27 as Creole Cream Cheese Week. The following restaurants will be featuring Creole Cream Cheese in a dish for this 10-day week:
New Orleans sits on a crescent shaped bend of the Mississippi River, approximately 90 miles from where the great muddy river empties into the Gulf of Mexico. The alluvial soil, on which the Crescent City is built, was deposited over several millennia as the mighty river shifted and meandered to form the boot of Southern Louisiana. French explorers, commissioned in the mid-1600’s to explore the river in search of a suitable site for the port, reported seeing 300 ft tall cypress trees and herds of buffalo at the mouth of the great river. These cypress giants, with their network of roots or “knees”, would catch the river’s silt as the land continuously grew into the gulf. As recent as the early 1900’s, 40+ miles of cypress swamps stood between New Orleans and the Gulf of Mexico. These swamps created an impenetrable fortress against hurricanes as 1 mile of cypress swamp will absorb up to 1 foot of storm surge. Read more ›
The New Orleans chapter of Slow Food will meet on Monday, April 8, 7p at the Hollygrove Market & Farm, 8301 Olive Street. Please attend this important meeting as we will be discussing plans for the exciting events scheduled for the 3rd weekend in May as Slow Food NOLA will be hosting the following events:
The Slow Food tent at the Boogaloo will expose 30,000+ fest-goers to the Slow Food mission of Good, Clean and Fair Food. Events being planned for the tent include cooking demonstrations of local food, fascinating presentations and story telling about the impact of food and culture in Southern Louisiana. Read more ›
Slow Food New Orleans has established an internship agreement with the University of Gastronomic Sciences in Pollenzo, Italy. UNISG was founded in 2004 by Slow Food International and the regional government of Piedmont Italy. Ruben Novello, a 23 year old graduate of UNISG, will be the first intern to come to New Orleans. This internship is the first in what we hope to be many exchange programs between UNISG and Slow Food NOLA.
Slow Food NOLA is seeking housing for Ruben from March 1, 2013 until the end of May, 2013. Please contact Slow Food NOLA Chair Gary Granata (firstname.lastname@example.org) if you would like to host Ruben and assist Slow Food NOLA in furthering our partnership with UNISG.
Ruben is a native of Torino Italy and will be working to develop the Snail of Approval program in New Orleans. The Snail of Approval program was created by Slow Food NYC to recognize businesses that align with Slow Food’s mission of Good, Clean and Fair food. Ruben has experience with the Snail of Approval program and will be a great asset to implementing this program in New Orleans. Ruben will also assist with Slow Food NOLA’s food demonstration tent and programming at the Mid-City Bayou Boogaloo Festival.
Slow Food Thanksgiving Quiz
Take the Slow Food Thanksgiving Quiz and learn some tips for making a Slow Thanksgiving Day meal … and also check out the bubble-blurb by Slow Food NOLA’s Gary Granata.
My Italian Experience – Gary Granata
Al Bicerin, located in the old section of Torino Italy, is known for creating the world famous Bicerin, a coffee beverage made with espresso, warm chocolate syrup and topped with chilled cream. This decadent caffeinated delight originated in 1763 when Italian ladies would walk across the small piazza after mass, at the Santuario Basilica La Consulata, and treat themselves to a Bicerin.
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