Slow Food Maumee Valley: October 2007

Wednesday, October 24, 2007

Mark Your Calendar Now For January Soup Supper

After the holidays, we want simple, delicious goodness. We want soup!

On Monday, January 14th, 2008, SF members Gini and Ralph Behrendt will host the year's first potluck. You are invited to bring your favorite soup (in a crockpot, please; there will be plenty of counter space and outlets) or bread to share. Bring your recipe and come prepared to talk about why you love soup!

The event will be at Flying Rhino; details to follow.

Monday, October 22, 2007

Mushroom Feast

SFMV member Michael Szuberla has shared this link for information about the Michigan Mushroom Hunters upcoming feast; watch their website for more details:

http://www.sph.umich.edu/~kwcee/mmhc/7xmas.htm

Smelling and Slurping

Eight Slow Fooders were members of the first-ever coffee class at Flying Rhino on Sunday October 21st. After a delicious brunch, SFMV members and Flying Rhino owners Ralph and Gini Behrendt talked about the history of coffee, demonstrated a range of roasting methods, and "cupped" a selection of coffees for us to taste.

With varying success, we learned to smell the changes in the roasting beans and slurp to aerate the coffee and maximize its contact with our taste buds. Just like wine tasters, we used spit cups and rinsing glasses to allow us to taste the subtle differences produced by different beans and differing roasts, while avoiding more of a buzz than we bargained for.

At their 13th street location, Ralph and Gini offer coffee beans for your at-home experimentation of a selection of beans that they roast in their vintage commercial roaster (pictured above). Check out their website (http://www.flyingrhinocoffee.com/) for more information about their growing local business.

Who We Are and What We Do

Slow Food Maumee Valley is part of Slow Food USA and the global Slow Food network of over 150,000 members in more than 150 countries. Through our network, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.

Our mission as an international grassroots membership organization is good, clean and fair food for all.
Good
Our food should be tasty, seasonal, local, fresh and wholesome.
Clean
Our food should nourish a healthful lifestyle and be produced in ways that preserve biodiversity, sustain the environment and ensure animal welfare – without harming human health.
Fair
Our food should be affordable by all, while respecting the dignity of labor from field to fork.
For All
Good, clean and fair food should be accessible to all and celebrate the diverse cultures, traditions and nations that reside in the USA.
Working together with members and supporters in our area, across the nation and around the world, we:
Care
We preserve and share local foods and food cultures. We defend and advocate policies that promote holistic alternatives to the industrial system. Through tastings, workshops and social opportunities, we explore and celebrate the Slow life.
Cultivate
We champion local, culturally significant heritage foods, customs and recipes – and bring these experiences into farms, markets, restaurants and homes. We teach the next generation how to grow, prepare and share food responsibly.
Connect
Conviviality is central to our mission. We are part of a global community, connecting people to the land and to each other through local projects, educational events, and shared meals. We become catalysts for change by sharing the joy of Slow Food and prioritizing wholesome living over convenience.
Learn more about Slow Food USA and Slow Food International