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| Submitted by Stefan Lehmann on Tuesday, January 19, 2010 |
| Filed under On-Line News |
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| Robert Fulford's review of Michael Pollans new book, Food Rules. |
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26 |
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| Submitted by Stefan Lehmann on Tuesday, January 19, 2010 |
| Filed under On-Line News |
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| Pervaiz Shallwani provides an amusing, if bizarre, primer to Canadian Food for Americans venturing north for the Olympic Games. |
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48 |
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| Submitted by Mara Jernigan on Tuesday, January 19, 2010 |
| Filed under Seasonal Recipes |
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| A low carb alternative to Creamy Scalloped Potatoes |
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| Submitted by Mara Jernigan on Tuesday, January 19, 2010 |
| Filed under Seasonal Recipes |
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| This is a traditional French stew with spring vegetables such as potatoes, peas, green beans, carrots and turnips. It is probably called "navarin" because of the white turnips in the recipe, called "navet" in French. The French prepare traditional stews such as this one with care, making sure they properly brown the meat and cooking the vegetables separately so they retain the colour and have distinct flavour and the correct texture. |
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| Submitted by Stefan Lehmann on Sunday, January 17, 2010 |
| Filed under On-Line News |
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| The Events Team has been busy at work putting together a slate of new events for 2010. |
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| Submitted by Stefan Lehmann on Thursday, January 7, 2010 |
| Filed under On-Line News |
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| "Living on Vancouver Island is any foodie's dream come true. Over the past year I have been able to go to some amazing events and eat some amazing food. I also have the chance to work with some the best professionals in the industry...." - Eva Cherneff |
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348 |
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| Submitted by Stefan Lehmann on Wednesday, December 23, 2009 |
| Filed under On-Line News |
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In this edition:
-What is Terra Madre by Carlo Petrini
-In Memory of Jan Wolf by Paolo Di Croce
-Terra Madre Day: A Thousand Ways to Celebrate
-Defending Biodiversity
-Taste Education
-A Year of Campaigns and Events
-Other Slow Food and Terra Madre Events
-Food for Thought
-Extracts from the Italian Slowfood magazine
-Books and Films
-Message from the Communication Office |
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105 |
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| Submitted by Stefan Lehmann on Wednesday, December 23, 2009 |
| Filed under Seasonal Recipes |
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Always a favorite at our house and the events we attend. This is a combination of recipes found on-line and adjusted to our tastes feel free to do the same.
Traditionally, German pretzels are bathed in food-grade lye. This recipe is a little easier on the lungs, using a baking soda bath to deliver that unique pretzel taste and texture.
Enjoy! |
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67 |
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| Submitted by Stefan Lehmann on Friday, December 11, 2009 |
| Filed under On-Line News |
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| For 20 years the Slow Food movement has waged war on mass-produced meals. |
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61 |
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| Submitted by Stefan Lehmann on Friday, December 11, 2009 |
| Filed under On-Line News |
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| The first worldwide Terra Madre Day is to be held Thursday to celebrate the 20th anniversary of the Slow Food Movement. |
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UPDATED: Cheese and Charcuterie at Sips Artisan Bistro
At A Slow Food VI Taste Event at Sips in James Bay
6-8 pm (and 4-6pm)
$2 tasters of unique wines, ci...
More...
Slow Food's Canadian Wild Salmon Manifesto
Drafted by Dr. John Volpe, a Marine Foods Systems Specialist from the School of Environmental Studies at the University of Victo...
More...
Give Slow Food this Holiday!
A perfect gift for the "Foodie" in your life this holiday, give the gift of a Slow Food membership. ...
More...
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Slow Food VI AGM
Pure Salmon Campaign
Farwell to a Grande Dame of Canadian Gastronomy
Defending our Backyard
Providence Farm Hoe Down
Spot Prawn Festival
Festival of the Stinging Nettle...and other spontaneous greens of spring.
