Join us, other Chattanoogans, and the rest of the world, in a March Against Monsanto, Saturday May 25th. Not quite sure what the GMO/Monsanto fuss is all about? Come and find out! We’ll have a booth in the open Pavilion at Renaissance Park at 3 PM. Meet at Miller Plaza at 2 PM and march down to see us. And don’t forget your protest placards- we can’t wait to see what you’ve got to say. RSVP, and more info on facebook here
**This workshop is full! If you are interested in more classes, and not already on the Slow Food Chatt mailing list, email anntindellkeener@gmail.com to be informed of future classes!***
Spring is coming, and with it will come roots and cabbages. Get ready, it’s time to ferment!
Saturday, March 30th, from 3:30-5:00 PM we’ll be holding a Fermentation Workshop in the kitchen of Folk School of Chattanooga. You’ll learn the fermentation basics from two very cultured folks, and there will be plenty of time for sharing and discussion throughout. You will also go home with a pint of a young ferment to finish yourself in your own kitchen!
The cost is $9 per person, or $8 if you bring your own wide-mouth pint jar. We will also have copies of Sandor Katz’s book Wild Fermentation for sale, as well as a few samples of ferments we’ve been making lately.
This class size will be limited to 10 people, so sign up quick if you want a spot! Reserve a spot by emailing: anntindellkeener@gmail.com. Pay at the door.
Sequatchie Valley Institute is hosting their 7th annual Seed Share, and you’re invited!
When: Saturday, February 2nd, from 5:30-8:30 PM
Where: Gaining Ground, 55 East Main St, #102, Chattanooga
Bring: seeds and cuttings, slow food dish, beverages and ferments,
bring your own cup and plate,
friends from our food shed,
and an instrument if you want
Now in its 7th year, this seed sharing helps us develop hardy local cultivars. Please, no GMO seeds!
If you would like to make announcements to the group, you may speak before we start eating. See Jeannie Cerulean.
A new movie is coming to town, and you’re invited to come see it. Plus, you will meet the filmmaker, producer, and director himself! GPS will be hosting the screening, Tuesday, January 8th, at 6 PM and it’s free of charge!
It’s everything you’ve ever dreamed of in a film, and will motivate you to start the year out on an even fresher and more sustainable foot.
WHERE: Frierson Theater at Girls Preparatory School
WHEN: Tuesday, January 8th, 6 PM
WHO’S INVITED: Everyone! So bring yourself, and a friend.
HOW MUCH: Free of charge
What does Slow, locally, sustainably grown food have to do with music? Everything!
If we learned anything at Dan Imhoff’s talk, that’s what it was. Ok, we learned a lot more than that- but Dan himself is a musician and he understands, as does Carlo Petrini, that music is just one of the fibers in the cloth of a cultured, strong community and local economy. As Dan said, we can’t have progress without joy, and we can’t have joy without beauty. So eating should always be a political act, but also an enjoyable and beautiful act. And great music helps make that happen.
Join the Chattanooga Folk School in celebrating their new location on Rossvile Ave this Sunday, September 23rd at 4 PM. There will be a poluck, so bring a dish. There will also music, and plenty of it, with concerts by Slim Pickin’s, The Knob Creek Girls, Ed Huey, the Snake Doctors, and more.
AND: check out our new Slow Food Library, also housed at the Folk School- just click on over to our FACEBOOK or, go to the tab on this page marked “Library” to see library updates,. Dan Imhoff was kind enough to donate 3 of his books to the townsfolk of Chattanooga, which spawned the idea of a Slow Food Library… Check it out while you’re at the Folk School and contact Slow Food Chatt if you’d like to make a book donation.
Thanks to Slow Food volunteer Jamie Davis, we’ve got some photos to share.
Also many thanks to our entertaining and talented teachers: Jon Geerlings, from Home Flavors, sent everyone home with a hand-rolled empty crust to fill later, plus an apple pie or two, and Beth Kirby, of localmilk, taught tiny spiced butternut pies. Plus, there was Ann Keener of Slow Food Chatt and she made tomato pie for all to see and taste.
The students were very well behaved and, we believe, learned a lot and had some fun doing it. We think we’ll keep this class thing up!
Jon and Ann
Beth and her studious students make butternut hand-pies
Still wondering what the expression “easy as pie” means? Come and learn!
Under the tutelage of Chattanooga Pie Masters, we will learn to make 3 types of pies: 1 traditional (and might I guess American and appley?), 1 hand-held pie, and 1 savory pie (possibly tomato, if they’re still around).
