Tell the House of Representatives how to make the next Farm Bill good, clean, and fair!

Using the link above, submit your own comments or copy and paste Slow Food USA’s suggested message:

As the committee considers the 2012 Farm Bill, I urge you to:
1. Support our fight against hunger by maintaining and strengthening critical nutrition programs in this time of unprecedented need. We must not solve our budget problems on the backs of those experiencing food insecurity, including our most vulnerable – our children, the elderly, and the disabled;
2. Provide an even “plowing” field by fully funding programs that support beginning and socially disadvantaged farmers and ranchers, organic farming, regional farm and food economies, and rural development. We need more farmers and ranchers, more sustainable food production, and more economic opportunity in our food system;
3. Support family farmers that really need help, not the biggest farms that don’t: End subsidies (aka direct payments and counter-cyclical commodity programs), and replace them with loophole-free agriculture risk coverage. Additionally, implement a cap on crop insurance premium subsidies;
4. Ensure that limited conservation funding maximizes lasting environmental benefits: Limit funds to Concentrated Animal Feeding Operations (CAFOs) for animal waste management infrastructure by eliminating the Environmental Quality Incentives Program (EQIP) Livestock Set-aside and protect the Conservation Stewardship Program (CSP) from disproportionate cuts, and improve it by ranking applications solely on their conservation benefits.

For more information about the Farm Bill, visit the Food Fight website. Or read how Slow Food defines “good, clean, and fair” food.

This Sunday is your last day to submit comments, so please take a few minutes to join the chorus of those who want change in our food system.

Development Internships
The Development team is looking for interns to assist with resource generation, including membership, individual giving and institutional giving. Projects will include conducting research for major donor prospects; helping create development communications materials; assisting with appeals for donors at the middle donor level; and negotiating various discounts and promotions for members. Interns may be involved with editing grant proposals and reports, stewardship pieces, compiling food news briefings and blog posts and with designing development communications pieces, as needed. Through this experience, the Development interns will learn valuable fundraising and grassroots outreach skills, while supporting our work to promote good, clean and fair food. To apply, email your cover letter and resume to Aimee Thunberg at aimee@slowfoodusa.org

Qualifications:
Excellent written and interpersonal communication skills
Previous experience working with databases
Proficiency in Microsoft Word and Excel
Research experience
Ability to manage multiple projects at once
Outstanding attention to detail
Experience with graphic design and use of Adobe Creative Suite software preferred

Terra Madre and International Congress Internship
The Programs team is looking for an intern to help organize the U.S. delegation to Terra Madre , a biennial international event that celebrates good, clean, and fair food worldwide, and International Congress, a global gathering of Slow Food leaders that happens every 5 years. The Terra Madre and International Congress intern will work with staff to coordinate housing, travel, and food logistics for 200+ U.S. delegates to (30%); design, create and distribute 200+ pre-event informational and fundraising kits (30%); design and create 200+ welcome packages for delegates (30%); and research and recommend readings and mixed media on international food & farming issues (10%). Recommended internship is 25 hours per week. To apply, email your cover letter and resume to Hnin W. Hnin at hnin@slowfoodusa.org

Qualifications:
Thrives in a collaborative environment
Is creative and takes initiative
Strong graphic design, communication, and writing skills
Knowledgeable of international food & farming issues
Experience coordinating pre-event logistics
Ability to manage many moving pieces while having an attention to detail
Commitment to cross-cultural exchange and anti-oppression, specifically around issues of nationality, race, class, and culture

Public Relations & Marketing Internship
The PR & Marketing team is looking for an intern to assist our PR & Marketing Manager in supporting Slow Food USA communications. Responsibilities will include monitoring and analyzing media coverage, researching trends, building media lists, drafting press releases and pitches, conducting select media outreach, updating the Slow Food USA press kit, participating in brainstorming sessions, and contributing to the development of new ideas and projects. To apply, email your cover letter and resume to Emily Walsh at emilyw@slowfoodusa.org

Qualifications:
Excellent written and interpersonal communication skills
Ability to manage multiple projects at once
Outstanding attention to detail
Interest in public relations, journalism and/or media

Network Development Internship
The Programs team is looking for an intern to assist with developing and supporting our local Slow Food network and chapters. Responsibilities include helping to develop and beta test new chapter orientation (25%); helping to develop and pilot chapter performance management system (25%); monitoring new chapter inquiries and guiding people through the process of starting a chapter (20%); interviewing chapters that are doing amazing projects and drafting spotlights on them for emails and blog posts (20%); cleaning and maintaining chapter and leader database (10%). To apply, email your cover letter and resume to Hnin W. Hnin at hnin@slowfoodusa.org

Qualifications:
Thrives in a collaborative environment
Is creative and takes initiative
Strong communication, phone, and writing skills
Experience developing leadership, especially youth/student leadership
Experience managing and analyzing data, with attention to detail
Knowledgeable of food & farming issues
Commitment to anti-oppression, especially with regard to race, class, gender, culture

Programs Administrative and Leadership Support Internship
The National Programs Director is looking for an intern to assist with general administrative support, scheduling, and project management. Responsibilities include working with the Director to manage the Slow Food USA Governor Committee (agendas, note taking, communications), managing the schedule of the Director and Program staff, light filing, managing email and phone communications, and supporting the network engagement project. To apply, email your cover letter and resume to Sung E Bai after April 15th to jsb@slowfoodusa.org

Qualifications:
Excellent written and interpersonal communication skills
Outstanding attention to detail
Ability to manage multiple projects at once

Executive Support Internship
The Executive Office is looking for an intern will work closely with the Assistant to the President & Manager of Special Projects to manage both day-to-day activities and longer-term projects, and to ensure successful preparation of materials for the President’s meetings and events. Primary responsibilities will include: coordinating logistics for a 10-week educational program on America’s food system; helping to organize and prepare the President for daily meetings and out-of-town travel; conducting research and analysis to support organizational and executive projects; and assisting with administrative tasks as necessary. To apply, email your cover letter and resume to Vanessa Arcara at vanessa@slowfoodusa.org

Qualifications:
Excellent written and interpersonal communication skills
Experience with scheduling
Outstanding attention to detail
Ability to manage multiple projects at once

March 31, 2012: To kick off the series, join Ernest Miller, founder of the Los Angeles Master Food Preserver program, at The Farmer’s Kitchen in Hollywood for a class on the basics of canning. Under Chef Miller’s guidance, the Master Food Preserver program has become one of the region’s most sought-after programs focusing on food safety and preservation

June 30, 2012: Stephen Rudicel owns the Press Restaurant in Claremont and is a founder of Mariposa Creamery in Altadena. Class will take place at the Creamery, a microdairy through which Stephen promotes home dairying and cheesemaking through classes and internships.

September 8, 2012: Craig Ruggless will welcome students to Winnetka Farms, a suburban homestead in Winnetka that includes a stonefruit orchard, a flock of Barnevelder chickens, and a half-acre vegetable garden that produces an extraordinary range of Italian heirloom vegetables and herbs.

November 3, 2012: Jessica Koslow of Sqirl in Silver Lake will share her experience making small batch preserves with produce from family-owned local farms that practice sustainable methods.

Participants will learn recipes and processes and glean inside information about food preserving businesses that reflect the growing and diverse foodsteading community.

Each class will take place from 10:00am until 2:00pm at the locations noted above. The fee for the four-part series includes class time, samples, recipes, a Ball Canning accessory kit, and a Food Forward apron. Attendance is limited to 15 students to ensure that each class will provide ample opportunities to participate. All profits generated from the series benefit Food Forward and their array of gleaning programs in the greater Los Angeles area.

The cost of the four-part class is $475 and registration may be made through EventBrite. Those interested in attending individual sessions of the series (rather than subscribing to the entire series) should contact Meg Glasser at meg [at] foodforward [dot] org for information.

When: Thursday, February 9, 2012 from 7:00pm until 9:00pm
Where: Santa Monica Public Library, Main Library, 601 Santa Monica Boulevard, Santa Monica (MLK, Jr. Auditorium)
Cost: Free and open to the public

Join farmer Nate Peitso of Maggie’s Farm, L.A. County Master Gardener and Master Food Preserver Sarah Spitz, chef Sal Marino of Il Grano, and urban homesteader Craig Ruggless of Winnetka Farms in a lively discussion about how their gardens grow. The discussion will be moderated by Darra Henigan of the Santa Monica Farmers’ Markets.

Post-discussion market treats for attendees will be prepared by Sal Marino.

MLK Auditorium seating is limited and available on a first-arrival basis. Overflow seating will be available in the 2nd floor multipurpose room. Doors open at 6:45pm, lecture begins promptly at 7:00pm. The Santa Monica Public Library is wheelchair accessible. For special disabled services call Library Administration at 310.458.8606.

For more information about the Santa Monica Farmers’ Markets, visit their website.

Applications are now being accepted for the Spring 2012 class, which begins on Tuesday, March 20, 2012 and will meet each week until June 5. Completed applications must be submitted by February 10, 2012, and both the application and additional information are available online.

For more information about the L.A. County Master Food Preserve Program, visit their webpage on the University of California’s Cooperative Extension site, like their Facebook page, and/or follow them on Twitter @LACountyMFP.

Details noted below. For more information, contact Mud at schoolgarden [at] gmail [dot] com or find him on Twitter @cocoxochitl.

When: Sunday, November 6, 2011, 11:00am – 3:00pm
Where: Zenshuji Soto Mission, 123 S. Hewitt Street, Los Angeles
Cost: $45 per person (includes admission, kaiseki lunch, two tea ceremonies and sweets).

ADVANCE RESERVATIONS REQUIRED: DEADLINE: FRIDAY, OCTOBER 28, 2011. Reservations are limited: No walk-ins are permitted on the day of the event. Payment in full by check should be made in advance to Zenshuji Sado-bu and sent to 123 S. Hewitt Street, Los Angeles, CA 90012. For more information, call 213.624.8658.

You don’t have to go to Kyoto for authentic Japanese Zen Tea Ceremony culture. Zenshuji Soto Buddhist Temple in Little Tokyo, downtown Los Angeles, invites the Slow Food members and friends to attend its annual Chasen Kuyo, celebration of the chasen, the bamboo tea whisk used to make a bowl of matcha (powdered green tea). The event attracts practitioners of all Japanese tea ceremony schools in the region in seasonal kimono.

This chakai (tea ceremony gathering) combines two distinct temae (tea procedures) in the temple’s tea venues and a superbly prepared chaseki (meal for tea ceremony) incorporating seasonal shojin riori (vegetarian temple cuisine) crafted by the temple’s chefs.                

Chanoyu (tea ceremony is not often enjoyed outside Japan in its original context, that of a Zen Buddhist Temple. Zenshuji, one of the oldest and most prominent Zen temples in North America, is unique to host this event. The day begins with a solemn Buddhist service in the hondo (main sanctuary) offering tea in appreciation of the efforts of the humble hand-tool. A talk about Zen and Chado (the “Way of Tea”) will follow chanting of traditional Buddhist sutras.

English language explanation of the events will be provided by Slow Food Los Angeles member Lauren Sochi Deutsch, a licensed instructor of Urasenke Chado. Chairs will be available.

Organizers
Zenshuji’s Tea Ritual organization is headed by Hiromi Sosei Yamashita, sensei, a senior student of the Chado Urasenke Distinguished Tea Master and USA/NEA National Heritage Fellow Sosei Matsumoto Sensei, of Los Angeles. The Zenshuji Sado-bu (tea ceremony teaching organization) presented chanoyu demonstrations at the 2002 Winter Olympics in Salt Lake City and has been active for over 30 years. Lauren Sochi Deutsch also has been a student of Matsumoto Sensei since 1985. She has written about chanoyu in such publications as Parabola and Kyoto Journal, and has done lecture demonstrations at UCLA, the Olympics, Embassy of Japan in Washington DC, among other places.

For additional information about the tea ceremony in Los Angeles: http://www.urasenkela.org.

Once again, we offer our thanks to Bon Appétit Management Company for streaming the Edible Education classes live each Tuesday evenings beginning at 6:00pm Pacific, and for making these videos available for later viewing on the UC Berkeley YouTube channel. The video of last week’s class is available below:

A list of class dates, featured speakers and speaker bios, and class themes is available on the People’s Grocery Facebook page (Facebook membership not required).

This celebration of friends, family, community, and local food will benefit the Young Folks’ pilot project at the Los Angeles Leadership Academy‘s urban farm and will be completely sourced from local farmers. The meal will be prepared by Diep Tran, founder and chef of Good Girl Dinette, and Jullia Carr, Daniel Lawler, and Justin Gardner of the Young Folks Urban Farmers.

When: Monday, October 3, 2011 at 7:00pm
Where: Good Girl Dinette, 110 N Ave 56, Highland Park (90042)
Cost: $35 per person. Tickets may be purchased online through EventBrite (via credit card) or at the Good Girl Dinette (cash or check only). Online sales will end at 9pm on October 2 or when tickets have sold out, whichever comes first.

Good Girl Dinette’s owner and Executive Chef Diep Tran has over 15 years of restaurant experience. Born into the business, her family founded one of the very first Vietnamese restaurants in Orange County and LA, Pho 79. Diep has been featured on The Food Network, and Good Food. For two consecutive years, Good Girl Dinette has been included in Jonathan Gold’s 99 Essential LA Restaurants, as well as being one of the star restaurants at LA Weekly’s Gold Standard. Good Girl Dinette is the first and only Vietnamese diner in the area, suffused with warmth and retro style where folks can connect and linger with family and friends.
 
Young Folks Urban Farmers is a community action network dedicated to changing the way communities feed themselves. Starting at the root of the issue, Young Folks advocates for the proliferation of urban agriculture in Los Angeles and encourages youth involvement as a key factor in changing our food system. To start, the group has partnered with the Los Angeles Leadership Academy to bring our community a fully functioning, 4-acre farm in the hills of Lincoln Heights. With the help of farmers, students, teachers, faculty, and community members, Young Folks has been developing an innovative approach to sustainability through urban food production. Young Folks is trying to build a prototype for institutions to able to feed themselves and support their constituents. Our goal is to not only be able to provide food, but to build support networks revolving around our community food system.

The farm currently occupies a half acre of the four-acre site and is growing tomatoes, beans, squash, cucumber, strawberries, melons, and peppers. As Julia Carr notes, “We have accomplished this with little formal funding but lots of support from the school, neighborhood, friends, and student interns. We are determined to cultivate the rest of the land and prove that food sustainability can be reality through hard work and a strong network of community support and involvement.”

This fall Young Folks will be teaching an Urban Farming elective to the high school students of the Los Angeles Leadership Academy as well as implementing an after school program, and the October 3 dinner will help further these programs. Slow Food Los Angeles is proud to support their efforts and we hope to see many members and friends at this event!

Thanks to Bon Appétit Management Company, the Edible Education classes are being streamed live on Tuesday evenings beginning at 6:00pm Pacific and will also be available for later viewing on the UC Berkeley YouTube channel. The video of this week’s class is available below:

A list of class dates, featured speakers and speaker bios, and class themes is available on the People’s Grocery Facebook page (Facebook membership not required).

The fourth event in this summer’s Good Food film series, part of the opening day of the Good Food Festival & Conference, will feature The Harvest/La Cosecha, a documentary directed by U. Roberto Romano that provides an unvarnished view of child and migrant labor in the United States’ food system.

As Tomatoland author Barry Estabrook recently noted,

Under [U.S.] law, there is no minimum age for children to work on small farms, provided they have parental permission. At age 12, children are allowed to work on any farm if their parents consent. By age 14 a child no longer needs parental permission. In non-agricultural jobs, children between the ages of 14 and 15 are allowed to work a maximum of three hours on a school day and eight hours on a non-school day. There are no daily limits for farmworkers. And like adult farmworkers, children in agriculture are entitled to no overtime, even if they work more than eight hours a day or more than 40 hours a week. By age 16, it is perfectly legal for a child to mix, handle, and apply even the most toxic pesticides.

Following the film will be a discussion about the labor issues that are invisible to most consumers’ eyes but are critically important to any conversation about making our food system fairer and safer. Our panelists will include Tom Philpott, a nationally recognized commentator on food and agricultural policy. Lisa Lucas Talbot, chapter leader of Slow Food Los Angeles and Slow Food USA’s regional governor for southern California, will moderate the discussion.

When: Wednesday, September 14, 2011 beginning at 7:30pm
Where: The Aero Theatre, 1328 Montana Avenue, Santa Monica
Cost: Tickets range from $7.00 to $11.00 and are available online or at the Aero Theatre box office.

Tom Philpott writes the Food for Thought column for Mother Jones magazine and before that was a contributor to Grist. Tom is the cofounder of Maverick Farms, a center for sustainable food education in Valle Crucis, North Carolina. His work on food politics has appeared in Newsweek, Gastronomica, and the Guardian. Maverick Farms has been featured in Gourmet and The New York Times, and in September 2008, Food & Wine named Philpott one of “ten innovators” who “will continue to shape the culinary consciousness of our country for the next 30 years.” In 2011, he was a finalist for a James Beard Foundation Journalism Award in the “Food-Related Columns and Commentary” category.

Films in the series have been selected by the Good Food Festival Film Committee (Lisa Lucas Talbot, Laura Avery, Marguerite Kenner, Susan Haymer, and Corinne Bourdeau) and are being screened with the generous assistance of the staff of the American Cinematheque.

The inaugural Good Food Festival & Conference, launched as part of the celebration of the 30th anniversary of the Santa Monica Farmers’ Market, will be held September 14 through 18 and will feature an exceptional array of speakers, demonstrations, and events that will celebrate the bounty of our foodshed and consider the state of our food system. More information is being posted daily on the Good Food Festival website.

The Schedule
10:00am
Suzanne Goin, AOC, Lucques, Tavern, Sunday Suppers at Lucques
Opening Remarks

10:15am
Roxana Jullapat, Cook County Restaurant
Mike Cirone, Cirone Farms
Easy Apple Fritters, Slow-Roasted Apples, Apple-Cheddar Tart

11:15am
Amelia Saltsman, The Santa Monica Farmers’ Market Cookbook
Jerry Rutiz, Rutiz Family Farm
Vegetable Lightning Round

12:15 pm
Erika Nakamura, Lindy & Grundy
Marcie Jimenez, Jimenez Family Farm
Lamb Breakdown, Marcie’s Greek Lamb Kabobs

(With thanks to The Gourmandise School of Sweets & Savories and St. Joseph’s Culinary Training Program.)