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Open House — Slow Salon, Friday, April 28, 2017

April 28, 2017 @ 5:00 pm - 7:30 pm

Free – $10
Open House — Slow Salon, Friday, April 28, 2017

Our April 2017 Open House, the Slow Food Russian River Slow Salon, on April 28, 2017, 5-7:30pm in Sebastopol, is a convivial get-together for Slow Food members and supporters. Please bring a beverage, and an appetizer or dessert. Tickets are $10 to help cover the expenses of running the chapter. Children are free. Address with ticket sale.

Meet at the Slow Salon other supporters of the Slow Food mission, and celebrate together the onset of the dry season and the bounty of the county for good, clean and fair food, for all.

Hear from Slow Food Leaders about upcoming events and ongoing projects and see how you can plug in. Learn about interesting activities from partner organizations. Ask your questions and provide your ideas for projects and events the chapter may take on.

To become a Slow Food member click here. To check your membership status click on the link “update subscription preferences” at the bottom of the latest email message you received from Slow Food Russian River.

Theme of the April 28 Slow Salon: Food waste, and how to reduce it, and reduce its impact.

Roy Smith of Green Goose Farm will talk about pigs and how they can build soil and improve the Nutrient Cycle

“A nutrient cycle (or ecological recycling) is the movement and exchange of organic and inorganic matter back into the production of living matter,” says Wikipedia. We agree.

Terry Harrison of CAFF and of the Sonoma County Compost Coalition will talk about the political state of composting in Sonoma County.

Sonoma County produces over 100,000 tons of organic materials annually. Due to the closure of Sonoma Compost, this valuable resource is now being hauled out of county. Compost is vital for our soil health, carbon farming, food production, and water conservation. We need to bring organics recycling infrastructure back to Sonoma County. That’s where the Sonoma County Compost Coalition comes in with action.

A few Slow Food Supporters will prepare dished using a recipe from these books about “Using The Whole Vegetable/Animal.”

Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food (2015) by Dana Gunders. Francis Hourigan of Warm Spring Wind Farm will prepare a dish from this book for the Slow Salon.

Dana is a Senior Scientist at the Natural Resources Defense Council (NRDC) and one of the first to bring to light just how much food is wasted across the country through her 2012 report Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill.  Dana’s work to reduce food waste has been covered on CNN, NBC, The New York Times, Wall Street Journal, Fox Business, NPR, Last Week Tonight with John Oliver, Dr. Oz, Munchies and many other outlets.  She now works with policymakers, food companies, foundations, and local governments and leads NRDC’s food waste team.  Along the way, she realized a key reason people waste food is that they don’t have the right knowledge at their fingertips. Thus was born the Waste-Free Kitchen Handbook.

Reviews of Waste-Free Kitchen Handbook on Goodreads

• Root-to-Stalk Cooking: The Art of Using the Whole Vegetable Paperback (2013) by Tara Duggan. Carolyn Harrison of Community Alliance with Family Farmers North Bay will prepare a dish from this book for the Slow Salon.

Tara Duggan is a James Beard award–winning journalist and cookbook author. A longtime staff writer and The Working Cook columnist at the San Francisco Chronicle, Tara has published work in the New York Times, Food&Wine, Sunset, Chicago Tribune, Denver Post, Toronto Star,  and California. Her books include Root to Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed, 2013), The Blue Bottle Craft of Coffee (Ten Speed, 2012), The Working Cook and Waffles. Tara did a cooking segment on the nationally broadcast CBS Early Show and teaches cooking classes at San Francisco’s Ferry Plaza Farmers Market.

Reviews of Root-to-Stalk Cooking on Goodreads

• Scraps, Wilt & Weeds: Turning Wasted Food into Plenty (2017) by Mads Refslund & Tama Matsuoka Wong. Poet and writer Jonah Raskin will cook a dish from this book for the Slow Salon.

SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins–food that would normally go to waste–Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs.
 • The Whole Beast: Nose to Tail Eating (2004) by Fergus Henderson. Rebecca Black of Green Goose Farm will prepare a dish from this book for the Slow Salon.
The Whole Beast: Nose to Tail Eating is a certified “foodie” classic. In it, Fergus Henderson — whose London restaurant, St. John, is a world-renowned destination for people who love to eat “on the wild side” — presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson’s motto, “Nose to Tail Eating” — be they Pig’s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.


April 28, 2017
5:00 pm - 7:30 pm
Free – $10
Event Category:


SFRR Membership Cie


Private Home in Sebastopol
Address with RSVP
Sebastopol, CA 95472 United States
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