· Working to promote quality, locally produced food on our campus and in our community.
We are guided and sponsored by the Russian River Convivium.
WHY WE CARE
· Farm workers are the most exploited labor force in the American economy.
· Our food production system is extremely fragile and is showing signs that it may collapse.
· Food is a culture-creator. It brings people together.
· Food not only nourishes: it gives us pleasure.
Click here to learn about the Manifesto on Climate Change and the Future of Food Security
Click here to learn about the Slow Food Ark of Taste
How much do we really know about the food we buy & serve to our families? Food, Inc. takes an in-depth look at America’s food system and its effect on our environment, health, economy & workers’ rights
SSU Slow Food General Meeting!
*Devour a locally-sourced lunch* *Relax on a campus lawn*
*Enjoy music and distinguished speakers* *Meet new friends*
It's all happening at Good Eats & Music on October 11 at Sonoma State University!
Join us for a fun-filled afternoon on campus. You'll hear from guest speakers including CA Assembly Person Noreen Evans, Slow Food USA President Josh Viertel, Sonoma State University President Dr. Ruben Arminana, and author Mark Arax. Enjoy the musical entertainment of local bands *Open Market *and *Blue Shift*, and learn more about local Slow Food projects from volunteer leaders.
There are two ticket options:
Attend the entire afternoon (12-5pm) and pay $38 - students pay $25
Attend only entertainment and speakers (2-5pm) for just $5!
*Purchase your tickets today at: www.brownpapertickets.com/event/80256
If attending the lunch, please purchase tickets no later than October 5.
We hope to see you on October 11!
The Sonoma State University student-chapter of Slow Food USA will host a Slow Food regional event featuring speakers, a locally sourced lunch and live music on Sunday, October 11, 2009 from noon to 5 p.m. The event site is the campus “Pond” area.
The purpose of this event is to celebrate life’s greatest pleasures and necessities — good food, good music and great company.
In addition to great food, there is a great band scheduled to play during the wine and cheese mixer, along with the two bands playing after the luncheon: The Easy Leaves, Open Market, and Blue Shift. The event is open to the public and will include a wine and cheese mixer, a presentation of local Slow Food chapter projects, and the opportunity to hear from distinguished guest speakers: Josh Viertel, the Slow Food USA President, Dr. Ruben Arminana, Sonoma State’s President, and Mark Arax, Noted Author of “West of the West; Dreamers, Believers, Builders, and Killers in the Golden State”.
For more details and to purchase tickets please go to: www.brownpapertickets.com/event/80256.
Cook food using the sun
INTRO TO PERMACULTURE WORKSHOP
Sunday, May 17, 2009, 10am-4pm
2665 Dutton Meadow,
$30-60 sliding scale. Please bring your own lunch.
Experienced instructor Kyle Collins will cover:
- Permaculture Design Process
- Companion Planting
- Perennial Polyculture
- Sheet mulching/Soil Building Strategies
- Building an herb spiral
The Food Forum featuring author Wendy Johnson was a great success! Thanks to all for attending and to those extra special folks who helped to set up and clean up afterwards. Also, thank-you to Frederique for the soil demonstration and the fascinating close up view through the microscope. Wow, amazing.
- Carleen (www.weirauchfarms.com)
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Eleanor Roosevelt during WWII had a food garden at the White House. During WWII 40% of our produce came from Victory Gardens. It is time to create more support for local gardens and what better example to have one at the White House.
Learn more and sign the petition at http://www.eattheview.org
- Slow Food SSU Community Salad Bowl Garden Project workday this Sunday, May 8th from 12-2 assuming the weather is clear. Our bed is located just west of the ETC building. Come check it out and follow our progress. Also a few of us are meeting casually in between classes on Wednesdays from about 12-2PM for mini garden tasks. Feel free to drop on by.
- ETC Garden Friday workdays with Frederique Lavoipierre, Department of Biology Masters Candidate. Time: 10-2, on Feb 20, March 20, April 24 and May 8
- The church on the corner of E. Cotati and Snyder is interested in starting a community garden! This is an opportunity to really grow a lot of vegetables for you, your friends and family. If you, or anyone you know is interested in getting in on this community project please direct them to Frederique. Here is her contact info: Frederique Lavoipierre Masters Candidate, Department of Biology lab tel: 707-664-2977 (no voice mail) 707-829-0751 (home)
TO DO LIST
- Create garden info signs and handouts
- Paint donated garden bench to reflect the vision of the garden
- Seek out donations: seeds, plant starts, and drip line irrigation suitable for our project
- Plant seeds in seed trays for starts
- Prepare soil as necessary
- Plan out garden bed layout
- This is not a class but a student driven collaborative, educational project, facilitated by Slow Food SSU. Slow Food SSU members and supporters from the campus community will be the "farmers" of this project on a volunteer basis.
- What will be planted and tended to will be shared with the SSU Community at an end of the semester special event. This special event will reflect what we believe is our right to grow, eat and share food that is good, clean and fair. GOOD = tastes good because it is fresh; not shipped from hundreds or thousands of miles away. CLEAN = free of chemicals or the influence of GMO's. FAIR = produced, harvested and distributed in a socially just manner
- We will focus on growing edibles for a raw salad: assorted greens, herbs, onions, carrots etc. These are seasonally appropriate for cultivating now and should be harvestable at the end of the semester in May.
- We will respectfully adhere to the guidelines of the ETC Garden, acknowledging that we are very fortunate to have this opportunity to share the garden with the horticultural classes and research projects happening there already.
- We will use this pilot project as a stepping stone to cultivating a larger Slow Food SSU garden in the future.
- ► March (4)