Slow Food
Locavore’s Night Out- Tuesday, April 21, 2009 5-9 pm
Slow Food in the Teton’s most popular event is coming up on Tuesday, April 21 at the Wildwood Room in Victor. This “celebration of local food” introduces local producers to consumers by providing a forum for sampling food and beverages and exchanging information. Erika from Full Circle Education will be back with kids events like planting strawberries to get the young ones excited about growing food. Locavore’s has become a community gathering of like-minded food lovers, farmers, and producers who celebrate the arrival of spring while feasting on local specialties like Pasta with Cosmic Apple Sausage and Basil, or a giant HD Dunn and Sons Beef Burger with Idaho Spuds prepared by chef Bill Boney. If you are a producer, we still have booth space and you can get information at www.pursuebalance.org. This year we have partnered with Pursue Balance and the event is sponsored by Grand Targhee Resort and Idaho Preferred. Special thanks to Trail Creek Nursery for providing the seedlings for the kids projects.
Please find below information on upcoming classes. All of them have limited space. Please email the instructor to reserve your space.
Home Brew 101 with Grand Teton Brewing’s Brew Master Rob Mullin Please reply to mullin@ida.net
Saturday, March 21 1-5 pm with an evening of bottling tbd.
The Wildwood Room in Victor
$15 per person- and you get to bring home beer
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Vegetarian Specialties with Ralph Mossman Please reply to ralph@heronglass.com
Saturday, Feb 28 4-6 pm
Teton Valley Community School Kitchen
$10 per person
Ralph has been able to avoid eating meat for most of the last 30 years.
He has a fascination with unusual foods in the vegetarian realm, and
the class would cover making tempeh, gluten, and tofu, all from
scratch. Bring some ziplocks to take home what you prepare.
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Soap Making with Kristena Roder Please reply to dreamseedsorganics@gmail.com
Feb. 7, 1 pm
$25 per person. The classes held her home in Jackson. 5-7 people
Everyone needs to bring their own container, something like a paper cup from their to go coffee or a tofu container…something we can pour soap into they can take home and watch that part of the process of soap making. Soap takes 3 weeks or longer to cure. This will also give people an opportunity to see her small apothecary room if they have questions about essential oils or soap making oils, it is all there.
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Making Hand and Foot Cream with Kelly Chadwick
www.kayceesnaturals.com
Please reply to info@kayceesnaturals.com
Saturday March 7, 3-5 pm, Kelly’s home
$20 per person- take home 2 oz of cream
Kelly has been making natural body products for about 7 years. She owns kaycee’s naturals and sell products locally and on
the web.In this class you’ll learn how to make from scratch, a wonderful cream for your hands and feet. You’ll discuss all necessary ingredients as well as standard equipment and supplies needed to get started.You will help make the recipe in a large batch. As a class you will pick a scent for the cream and then you will package and label your custom product. You will leave with a 2 oz. jar of shea butter hand & foot cream, and handouts complete with this tested recipe, detailed instructions, information on the ingredients, and recommended suppliers.
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Upcoming Classes:
April: Dairy 101 with Erika Escholtz
May 7: Growing Fruit Trees in the Tetons with Ted Majors (this will be an awesome opportunity to visit with this long time local during the fruit blossom).
Chef Producer Speed Dating November 12 Download file here Producer Brochure Eastern ID.pdf
Farmer’s Markets: Driggs: Weds Nights 4-7 pm, in front of the Community Center.
Jackson: Saturday Mornings 8:30 am, Town Square.
Star Valley: Thursday Evenings 5-7 Haderlie Farms, N. of Thayne
Grants: A reminder that Slow Food in the Tetons has some grant money available for a sustainable food/agriculture project. We have envisioned awarding this to a 4-H student interested in investigating alternatives to the conventional. If you know someone who is interested, please contact Sue Muncaster
What is Slow Food? 
The aim of the international Slow Food movement is to protect the pleasures of the table from the modern homongenization of fast food and fast life. Through a variety of initiatives Slow Food promotes gastronomic culture, taste education, conserves agricultural biodiversity and protects traditional foods at risk of extinction. The movement began in 1986 with a protest of the first opening of McDonalds on the Spanish Stairs in Rome. Today it is 80,000 members strong representing over 100 countries.
Slow Food members are organized into local chapters or “convivia” and work at the grassroots level to carry out the Slow Food mission at the local, national and international level. Slow Food USA oversees the activities of over 140 convivia in North America. Check out slowfoodusa.org to find a convivia near you. Join Today!
Slow Food in the Tetons
Mission Statement
Slow Food in the Tetons is a local chapter of Slow Food International, a non-profit, eco-gastronomic organization that supports a biodiverse, sustainable food supply, local producers, heritage foods, and rediscovery of the pleasures of the table. Slow Food in the Tetons promotes the diverse food traditions of our community in a fun, dynamic way with an abiding concern for our central focus: a slower, more harmonious rhythm of life.
You can partake in the Slow Food mission every time you enjoy these pleasures:
- Trace your food sources
- Visit a farmers’ market
- Join a CSA
- Share a meal with friends and family
- Visit a farm in your area
- Plant seeds or harvest greens for a meal with your children
- Support restaurants who prepare traditional foods
- Start a kitchen garden
- Cook a traditional family recipe
- Learn your local food history
- Buy local, seasonal foods