Slow Food Los Angeles » Alexandra

SFLA – Weekly Snail Mail

Alexandra — Tue, 25 Aug 2015 16:13:06 +0000

This week's email
blast from the past is in support of Mole Verde. I made my first mole verde
this past weekend and it's surely not my last. For those of you who grew
up in the know, I apologize for speaking so prophetically about something you
likely ate on the reg. My first experience with mole verde was made by a
co-workers’ mother. It was a thick concoction of earthy green
that was at once sweet, with a sharp spice and musky aroma. When I asked how it was made an emerald
rainbow of ingredients poured out of her mouth. What I've learned since
is that no two recipes are the same, which bodes well for experimentation. It allows you to play sorcerer; pulling green
things out of the ground, using the tops of radish and carrot,
toasting sesame seeds, pepitas, avocado & laurel leaves, smashing
cloves and allspice like some sort of fabled apothecary, whirling together spinach,
lettuce, kale, oregano, mint, cilantro or whatever. This nutrient rich brew is
a brilliant accompaniment to small fowl or even fish, I poured mine over braised rabbit
from Jimenez Farm. This dish is especially delicious as a vegetarian offering. Imagine spears of green beans, bobbing hunks
of yellow corn, mild chayote, sweet carrots and yam all swimming together in a
sea foam green. With so much green you’ll
feel just like Dorothy did when she saved the Emerald City.

::Good Clean Fair Food For All (Los Angeles)::

The Way We
Were: Stories & Updates

+South LA don't fade
away

+Cashin' in at the Seed Bank.

+1 – Hawaiian Ice Cream Island, please.

+Put that in your cup
and drink it.

Causes to Consider

+Growing local grain together. Slow Food LA supports this regional effort. Let’s create a Grain Hub!

+Help tell the story
of Dr.
Vandana Shiva, the seed savior.

+HALA allows
low-income shoppers and seniors eat more fresh fruit & veg at farmers’
markets. Support
their successful Market Match program by helping to expand it to all
corners of Los Angeles. #gofrankgo

+Calling all
organizations interested in the good food movement. Slow Food USA is asking that you take this short survey to better
understand your needs.

Events & Classes

+Tomatoes galore at
the Hollywood
Farmers’ Market Tomato Fest this weekend.
Stop by the Slow Food LA booth to learn about safe tomato preservation
techniques! (Aug 23).

+Chaparral Walk.
Learn SoCal’s edible landscape with, the one, the only, Pascal.

+ Free & sliding scale Greywater Workshops around town: LA
Ecovillage, Pasadena,
Topanga
Canyon (Aug 27-Sep 5)

+Old Town Newhall
Farmers’ Market is hosting its first “Knead Bread
Contest.” Apply now and show off your bread skills (Oct 3)

<3,

Alexandra

SFLA – Weekly Snail Mail

Alexandra — Wed, 12 Aug 2015 19:51:32 +0000

This week the weather has
changed, slightly. Seasonality is always slight in Los Angeles.
Pomegranates are popping and our pluots are changing their Dapple Dandy moniker to Autumn Royals. But fear not, there is still summer to
be wrung from the rag. In case you didn’t know; we’re in the midst of a meteor shower, the OC Fair and all its homestead glory is in
full swing, the LA County Fair is hot on its trail, the ocean
water temp is still nice, tomatoes
are peaking , zucchinis are growing and the new NWA bio pic is coming out this Friday. Yes, my
friends, dog days indeed.

::Good
Clean Fair Food For All (Los Angeles)::

Stories &
Updates

+Space Lettuce.

+Your algal
blooms are no match for our plastic shade balls.

+It’s important to laugh at ourselves.

+Watts: A rich history in a broken system.

Events &
Classes

+Phan-Tastic!
Do you like Flowers? How about Japanese Scotch? Pickles & savory jams? Do
you miss the “Porridge & Puffs” pop up? Muir Ranch is hosting a delightful
Farm-to-Table Dinner & Fundraiser w/ chef Minh Phan at the helm. Get
after it LA (Aug 15).

+The Southern
California Horticultural Society will teach you how to grow “Rare
and Exotic Fruit Trees” here in Socal w/ guest presenter from the CA Rare Fruit Growers (Aug
13). They are also hosting their Annual Award
Banquet honoring LA’s Horticulturalist of the year, Kathy Musial (Sept 10).

+Don’t forget
about the Culinary Historians' Annual Used Cook Book Sale (Aug 30).

+Ever wanted to
learn how to properly can, ferment, pickle and preserve? Food Forwards’ CANNIT Academy is the 12 week course you’ve been waiting
for…and the money goes to help hunger-fighting super heroes (Sept 14).

Policy to
Consider

+Have you ever
used your food stamps to buy delicious and fresh farmers’ market produce?
Tell congress not to cut SNAP Benefits.

+Kiss The Ground is a non-profit sharing the story of how compost and healthy soil effectively sequester carbon from the atmosphere. They've got a petition for us to sign asking Gov. Brown to help farmers build better soil.

+HR 3187,the Processing Revival and Intrastate Meat Exemption (PRIME) Act, would give individual states the freedom to permit distribution of custom slaughtered meat to consumers – allowing for more humane practices, decentralization of industry and effectively bringing the consumer closer to their food source.

+Interesting info on modern day fishing equipment, as seen through the National Oceanic & Atmospheric Administration. #knowyourfish #netsarenotnice

Volunteer Opps

+ While we're on the ocean tip; Heal the Bay has many local volunteer opportunities to help keep our oceans clean. A nice way to spend all this remaining extra daylight.

+If you're interested in volunteering for the aforementioned Muir Ranch Farm-to-Table Dinner (prepping, serving, cleaning) please let me know and I'll pass along your info.

<3,

Alexandra

SFLA – Weekly Snail Mail

Alexandra — Fri, 07 Aug 2015 00:14:16 +0000

This week I’m going on a picnic. “I’m going on a picnic and I’m bringing… ripe melon, smoked ham, sunflower seeds, hard cheese, sweet pickles, crusty bread, deviled eggs, pimento cheese, salted radishes, sun tea, corn succotash, cured olives, fried chicken, sliced watermelon, chow chow, half sours, potato salad, dilly beans, boiled peanuts, ozark pudding, tomato pie, hand pie, peach cobbler, jello salad, cold beer, fresh figs, table grapes, pound cake, strawberry jam, hot coffee.”

::Good Clean Fair Food For All (Los Angeles)::

Stories & Updates

+Finger lickin’ chicken in 300 BC.

+Rolling up some crusty wisdom and smoking the peace pie.

+Yeah, but is it local? The only native North American caffeine source is making a comeback.

+Sandorkraut, nuff said.

Events & Classes

+To Live & Dine in LA: A Live Mixed Tape. Good food, live music & LA history collide @ The Regent this Sunday (Aug 9).

+Um, Angel City Brewery is hosting their annual Avocado Festival. Yeah, Beer & Avocados (Aug 9).

+PS They also are hosting a “Brew at the Zoo” event on Friday (Aug 7).

+1st ever LAFPC Working Group Summit. Did you know Los Angeles has a Food Policy Council? Be a part of the process (Aug 20).

+On your marks, get set, go! to the Culinary Historians of Southern CA’s annual Used Cook Book Sale (Aug 30).

Policy to Consider

+A follow up on the “DARKAct” / HR 1599 and what Slow Food USA says we can do to help.

+Slow Food USA September Membership Drive is just around the corner. Become a member and say your from L.A. to help support the Slow Food Movement here!

Volunteer / Job Opps

+ Mother Moo, the awesome ice cream shop in Sierra Madre, is looking for good help. Email karen@mothermoo.com if interested.

+Inland Empire Farmers Market is seeking coordinator to assist market lead on Saturdays and possibly Sundays. Email oscarxicara@gmail.com if interested.

+ GROW, a new neighborhood grocery store, is opening downtown and looking for full time kitchen/deli employees.

<3,

Alexandra

Slow Food LA: “Face Your Food” Poultry Processing Workshop

Alexandra — Sun, 31 May 2015 22:53:35 +0000

Micro-Farmer & Master Food Preserver Jollen Gibbs leads Slow Food LA in a hands-on poultry processing and butchering workshop with birds raised on her La Habra Heights ranch, Barley’s Farm. You will learn how to humanely kill, de-feather, and process a chicken cleanly and efficiently.

*This event is being offered by Slow Food LA in accordance with Slow Foods USA 2nd Annual Slow Meat Campaign*

Date/Time:
Saturday, June 6
9am-12pm

Cost:
$50 – Includes farm raised and hand-processed chicken
$80 – Includes an Annual Membership to Slow Food USA and a farm raised and hand-processed chicken

Location:
Barley’s Farm
2425 Panchoy Place
La Habra Heights, CA 90631

You will leave the workshop with practical skills, self-confidence, and a chicken to take home. If you wish to purchase an additional cleaned and processed chicken (or a heritage breed turkey) they are available. ***Supplies are limited.*** The Farm stand will be open and sells wonderful local and sustainable product, such as, farm-raised lamb, eggs, honey, organic oranges, artisan bread & more.

::BONUS:: If you’d like to arrive in advance of the workshop (8:15 a.m.) you will be treated to a farm tour where guests can feed all the new baby pigs, goats, sheep, chickens & turkeys. There are goats to milk and bee hives to check out!::

Enrollment is limited to 18 participants and spaces have filled up fast in the past.

Details:
This workshop happens rain or shine. We’ll be working outdoors so please dress appropriately. It will also be somewhat messy so wear your “grubbies” and work shoes. Each participant should bring:

– a food-safe, clean bucket for processing purposes
– a cooler with ice, to safely transport raw meat
– 3 extra large ziplock, or other food-safe plastic bag
– cloth rags or paper towels
– a large, well-scrubbed cutting board
– a ***freshly sharpened*** high quality paring knife: 3.5 inches, plain edge blade (not serrated); the blade should be robust, not flimsy. Name brand knives are recommended (Wüsthof, etc.)

***Slow Food LA can help provide extra equipment if needed so please make arrangements with them – snail whisperer@slowfoodla.com***

Please Note:
It’s fairly common for participants to bring the wrong kind of knife, or knives that are not professionally sharpened. To avoid distress, please visit the example paring knife page below to see the recommended knife type and visit your local farmer’s market or Sur le Table store to have your knife professionally sharpened. You will be glad you did.

Example paring knife: http://www.chefknivestogo.com/paringknife.html

Get your tickets here