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!
Saturday August 25th is Slow Food “Pie Day”
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).
- Cost is $12 per person, and you will return home with slices of pie (if they’re not eaten on the spot), recipes from what you made that day, plus a few more to keep you going.
- Time is 2PM-5ish
- RSVP required- the class will be limited to 20 people RSVP: email@example.com
Thanks to all who came out for the Sandor Katz book talk and fermentation sharing event- it was wonderful to see what everyone brought to the table!
If you brought something you’d like to share- post it under “recipes” on our site, so we can continue to taste and grow!
And start fermenting!
Sandor Katz, fermentation revivalist and author just finished a brand new book: The Art of Fermentation, and wants to share it with you! In return, he’d love you to share what you’ve been fermenting, so start now to get ready for:
Book and Fermentation Talk with Sandor Katz, followed by tasty samples of fermentation, hosted by Slow Food Chattanooga
Thursday July 19th. 5-7 PM at Velo Coffee Roasters, 507 E Main St
Bring your kefirs, yogurt, kimchi, sauerkraut, wine, beer, sour pickles, kombucha, salame, sourdough, miso for tasting and we’ll share some locally fermented snacks too: Chattanooga Sourdough by Niedlov’s Bakery, cured meats from Link 41, artisial cheeses from Sequatchie Cove Creamery, and Velo’s coffee.
This event will be FREE of charge.
Sandor will also have books for sale. Everyone is welcome, so bring a friend!
The Chattanooga Folk School is holding a barn dance at Crabtree Farm to raise funds to make Chattanooga an even greater place! Check it out, bring a dish and your dancin’ shoes and have some fun!
We’re delighted to invite you to a coffee cupping Saturday June 9th at 10 AM, hosted by Velo Coffee at their roastery. Andrew Gage of Velo Coffee will guide us through the nuances of coffee flavors, training our tastebuds to be more awake to the entire world. Not only will you taste coffee in a new way, your first tomato of summer might taste all the better.
Please come! No RSVP required. This event is free of charge and open to Chattanooga snails and the general public alike, so bring a friend.
If you love food, gardening, and children, we know of the perfect summer project for you. Some BUGS would love to see some Snail Help. The program is searching for volunteers to deliver lesson plans- in both the garden and classroom- once a week throughout the summer, starting with volunteer training May 28th.
For information, go to the BUG link above or here :http://chattfoodbank.org/wp-content/uploads/2010/04/BUGS-Program-Brochure.pdf Megan Jemison is coordinating the project, and her contact information can be found at the bottom of the page.