Tag Archives: Slow Food

The Plants Bore FRUIT!!

Ladies and gentlemen, not a single one of you will care about this as much as I do, but let me nonetheless try to impart my excitement.

 MY PLANTS BORE FRUIT!!! 

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SEE???? FRUIT!!!

 

And in case that was not sufficiently up close and personal: 

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FRUIT!!!!!!

Friends, let me tell you. I had completely given up hope. (Almost). And then, just like that, with very little effort on my part, those little beautiful cherry tomatoes appeared. 

Good one universe. You had me going there for a second. 

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Springtime with Slow Food: Disco Soups, Slow Mobiles, Eating ALL the goat, and a visit to an organic farm

Slow Food Switzerland has got a lot going on these days! Sadly for Genevans, most of it seems to be happening in parts of the country that are further away than most of us would like to go (scroll down to 1 June for a day-long farm excursion a little closer to home). Nonetheless, their initiatives are inspiring and make me wish there was a more active community of responsible foodies in Geneva. For instance, they’ve finally launched the Slow Mobile, a kitchen on wheels that tours the country to teach kids how to cook using fresh, local products. In April, Slow Food Vaud organized a DISCO SOUP in Lausanne to remind people not to waste food. Now, I don’t know what a Disco Soup is exactly, but I want it!  So consider joining Slow Food Geneva….. so we can have our own disco soup!

23-25 May

Seems worth noting that Slow Food chefs around the country will each be taking up the challenge of cooking an entire goat. Why, you ask? Well that’s the point isn’t it. Today most chefs rely only on the better, easier to cook cuts of the meat, leaving many other edible, but harder to cook, parts of the animal to waste. This Slow Food event attempts to counter this culinary lazy streak by trying to revive the spirit of the Bouchon Lyonnais, a snout-to-tail cooking tradition that has also been taken up over the last couple of years in trendier big-city restaurants. (Corner Room in London by the way is a great place to try exquisitely prepared cheaper parts of various animals).

Details: If you’re interested in partaking, check out the Slow Food CH agenda for a location near you.

June 1, 10am-3pm

Pack up the kids, spend the day at an organic farm near Lausanne! 

Slow Food Vaud invites you to visit Marché Bio Kalt, an organic farm that truly does it all: Cheese addict? Check-out their cheese production, made from the milk of their own cows and goats. Lactose intolerant? They also have a bakery with a wood-burning oven that churns out a variety of traditional breads. Gluten intolerant? They have a permaculture vegetable garden and a solarium where they dry out aromatic plants. Not convinced by the flora? Well they have fauna too, naturally: beehives, cows, goats, pigs, chickens, you name it. Don’t leave without stopping by their market, where you can purchase their products (including tofu).

Details: 40chf for Slow Food members, 50chf for non-members. Kids up to 10 years old enter free. Kids over 10 and up to 20 enter at a fee of 1chf per year of age above 10 (ie, 11 years old = 1chf, 12 = 2chf, etc.)

Sign up by 25 May by contacting the Slow Food organizers: Marie-Claire Pecoud : 077 474 84 45 or Brigitte Streiff : 078 601 81 10

Marché Bio Kalt  –  Les Eterpis 2 1124 Gollion

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3 November, 2013: Traditional monk head faces extinction

Sounds like a Monty Python line, but it is true indeed. A traditional method to make tete de moine cheese au feu de bois seems to be nearly out of fashion, with Bernard Froidevaux and his wife among the last remaining producers who heat their raw milk in a copper pot to make the AOC cheese. And as if that wasn’t heroic enough, this couple’s farm runs entirely on renewable energy!

Slow Food, always with it’s ear to the ground, picked up on this couple’s mission to keep the monk’s head alive.  They invite you to join them at the Lafleur Farm in Montfaucon, Jura on Sunday 3 November from 9:30am to noon to learn more about how the cheese is produced and have a taste of the four varieties produced at this farm.

Email ne-ju@slowfood.ch to sign up. Better move fast though – only 15 spots, and at 28chf, they will go fast.

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Absinthe Tastings: Another good reason to join Slow Food Romandie

You knew about the world famous chocolate, cheese, skiing, banks, and maybe even the spas. But here’s a reminder about another delicacy of Swiss renown: absinthe! Hailing from Neuchatel in the 18th century.

Banned in 1915, it took Europe another 80 or so years to come to its psychoactive senses and allow the production and sale of this little, harmless green fairy. Switzerland, for whatever reason, didn’t come around til 2005.

ANYWAY, point being, its back, its booming, and its now in competition for an AOC badge. What do all these different absinthe varieties taste like? who can claim ownership to the original recipe? Why the hype around its legality? As usual, Slow Food Romandie unlocks the door to all things good and wholesome. Consider joining them on 19 April, 2013 for a tasting, a lively debate, and a good opportunity to practice your french! Food brought to you by the DIY restaurant Les Mangeurs

30chf for students and members

40chf for non-members (ie, become a member already!)

To sign up, check out the Slow Food Romandie website, or email its president:  caroline.abu-sada@slowfood.ch

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The fall season, with its abundance of earthy produce, seems to be whisking by quickly this year. Between traveling for work, vacations, moving and adopting a whole new rhythm of life, I have barely even found the time to get acquainted with my new kitchen! So far, I can chalk up autumn 2012 to two butternut squash dinners, a few chanterelles feasts, two consecutive nights of game, and a marathon week of perfecting my tarte tatin recipe… and I feel like I have just barely gotten started. Not to mention all the lovely things that were missed: Russin’s Fete des Vendanges and the traditional descente des alpages are long since over and done with, and in all honesty, I could not even tell you when they took place. What month are we in anyway?

But c’est la vie, right? There will be more wine to taste and the cows will be back around in the spring. In the mean time, it’s fondue season once again, and I look forward to doing the rounds of Geneva’s cheesiest – as soon as the temperature drops a little.

In the midst of the flurry however, I failed not to remember what is probably the biggest food event of the year, the Salone del Gusto, taking place in Turin from the 25-29 of October. The Slow Food website anticipates it will attract no less than 200,000 people, with thousands of small scale producers from across the globe. Jamon from Spain, cheeses from Switzerland, everything from Armagnac to figs from France, street food from across Italy, and the list goes on, and on, and on, and on….

My confession is that I still don’t know if I will make it to this salon of sweet and savory delights. If you, like me, would give your left arm to be there but just don’t see it happening, don’t hesitate for even a second before reading the Salone’s website (linked above) in abundant detail. You may not be able to go to the producers, but I guarantee you will find inspiration in the movement of people and producers out there to make life just that much more palatable.

Buon appetito!

Fall’s Greatest Cornucopia: Salone del Gusto 2012

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