Greens Eggs & Ham Annual Picnic
CANCELLED
TICKETS WILL BE REFUNDED IN FULL

Sunday Aug 22nd 11:00 - 5:00

Cost $60.00 plus PayPal fee ($2.10 per ticket) when purchasing online tickets
Tickets can be purchased online .

Come for a farm tour at 11:00

There will be a chance to prepare our feast with a chef:
Traci Zizek- Cafe de Ville

Blair Lebsack - Madison’s at Union Bank Inn

David Omar - Zinc at the Alberta Art Gallery

Ben - Jack’s Grill

Try other producer’s products:

Morniville Greenhouse - herbs

Smokey Valley - Goats milk Cheese

Coal Lake - honey

Rainbow Covenant Ranch - wagyu beef

Music by Electric Life (formerly Slow Burn)

Chris Riley (http://rileyart.blogspot.com/) will be doing a painting during
the picnic to be auctioned off.

50% proceeds to Chris for her efforts, 50% to a good charitable cause (yet
to be decided)

Does anyone do autioneering? If not we will have a silent auction!

This is a sustainable event, please bring:

Chairs

Dishes

Bowl

Cutlery

Cup/Glass

How to get to the farm:
Hwy 2 south past Leduc
East at Glen Park / Kavanagh exit
Cross over Hwy 2 A
Cross over Hwy 814 ( 50th St Edmonton & Beaumont)
At this point you will be on gravel!
Continue to 2nd cross road and go
South (right) at Range Road 240
1st farm on Right is us!
Happy travelling!
Phone number is 780-986-8680 if you need help!

This is strictly a non smoking due to Ariana’s severe allergies/asthma

Non drinking as we do not product alcohol on our farm. We will serve herbal
teas.

Slow Food Edmonton Nominations for TERRA MADRE world meeting of food communities October 21-25 Turin, Italy

Deadlines
Nominations: March 31
Applications: April 9
Selection: April 28
Funding: June 30

Slow Food believes:

“We believe that everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – a recognition of the strong connections between plate and planet.
Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.
We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.”

October 21-25 Turin, Italy _TERRA MADRE world meeting of food communities

www.terramadre.org

Who can apply

Slow Food Edmonton can nominate nine delegates who meet the following criteria:

Northern Alberta Farmers who:
— have not been to Terra Madre_
— practice good, clean and fair farming without detrimental inputs_
— would like to make their farm practices more sustainable_
— would like to grow/distribute food in good, clean and fair methods.
— cultivate or have an interest in heritage/heirloom varieties

Northern Alberta Youth Farmers who meet the above criteria and are younger than 35

Northern Alberta Cooks who
- have not been to Terra Madre_
- consistently use locally grown and raised food
- desire to learn more about good, clean and fair local products in order to create a sustainable/marketable cuisine

Please forward your nominations to info@slowfoodedmonton.com and we will contact
the individuals nominated. Include their contact information and employer/business name.

Movie and Drinks!
“The Islanders” by Michael Statlander - a fun movie about when chefs and farmers get together
7pm
At a secret river valley location (revealed after purchase of ticket)

Everyone welcome with open arms!
Tickets $20 via pay pal
Please click on the link on the right of the web page under “Buy Tickets

With eating locally as the hottest trend, it’s worth posting 10 Reasons to Buy Local Food, written by Growing for Market. They encourage groups like ours to post this list. It’s definitely food for thought.

1. Locally grown food tastes better.
Food grown in your own community was probably picked within the past day or two. It’s crisp, sweet and loaded with flavor. Produce flown or trucked in from California, Florida, Chile or Holland is, quite understandably, much older. Several studies have shown that the average distance food travels from farm to plate is 1,500 miles. In a week-long (or more) delay from harvest to dinner table, sugars turn to starches, plant cells shrink, and produce loses its vitality. Read the rest of this entry »

Our web-site generates a lot of requests for resources on eating and drinking locally made, grown or processed food in the Edmonton area. Here’s are a few listings from a couple of members. If you have any favorite products, please email us a listing (just follow the format of the other listings) and we’ll add it. As more people add listings to good food that they find in our community, the list becomes better and more of a resource to help connect growers with eaters! Read on for the listing and add your favorites in “comments” at the end. Read the rest of this entry »

This article is by Slow Food Edmonton members Terry Juzak and Jennifer Cockrall-King. It appears in the current Slow Canada newsletter supplement for all Canadian Slow Food members. Posted with permission by authors.

“A meal without salt is no meal.” - Hebrew Proverb

As food writers on the prairies, we’re always on the lookout for interesting local foods. From time to time, we come across a few spectacular regional products that make us well up with culinary prairie pride: Highwood Crossing Farm’s cold-pressed non-GMO organic canola oil, Du Bois lake-grown organic wild rice, Sylvan Star’s aged Gouda and cheddar or maybe just a really great saskatoon pie.

So when researching and writing a story on prairie salt, we had a small crisis of faith. Food pages everywhere had articles about the rebirth of salt as a gourmet ingredient and we had a major salt production facility just two hours north of our home base in Edmonton. The problem was, our salt had very little glamour (except, perhaps the two of us in our hard hats covered in a thin dusting of salt by the end of the tour), and definitely none of the cachet of those sexy, many-coloured sea salts. This was run-of-the-mill iodized table salt. Pure white. Grainy. Ordinary. And whether you were a Sifto or a Windsor Salt household, there was likely a one-pound bag of pickling salt in your grandmother’s pantry and a rectangular cardboard spout-pour box of table salt in your cupboard too. When we took another look at this simplest of foods, however, we found that though it may be ordinary, what we were also looking at was the original prairie ingredient.

Read the rest of this entry »