Vincent Medina and Louis Trevino serve California cuisine at their Café Ohlone. But don’t expect goat cheese and avocados. For these chefs and food activists, California cuisine is replete with local foods such as mushrooms, acorn flour, smoked venison and watercress. This is elegant, sophisticated cuisine, not survival food. And while the ingredients date back millennia, the preparation is decidedly modern-fusion. Trevino and Medina are not stuck in a museum and neither is their Indigenous culture. As these leaders put it, to peg the inception of California cuisine to the era of Wolfgang Puck and his contemporaries is “not fair, not true, and completely erases us from the equation...”
Read the full, fantastic story at slowfoodusa.org/slow-food-leaders-vincent-medina-and-louis-trevino/ ... See MoreSee Less
Just a small sample of the seeds we’ll be propagating for our Pepper 🌶 Plant Sale at Steele Lane Elementary School this Spring. From the world’s hottest to the mild and sweet, we’ve got you covered! #schoolgardens #slowfood #slowfoodrussianriver #slowgarden #hotpeppers #chilies #carolinareaper #ghostpepper #trinadadscorpion #ahíamarillo #habenero #scotchbonnet #fire #somelikeithot ... See MoreSee Less
they better get em going soon!
Carla, are any chiltepines part of your planting?
Slow Food Russian River
P.O. Box 2746
Sebastopol, CA 95473
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