Slow Food Maumee Valley: March 2008

Tuesday, March 18, 2008

Toledo GROWs Brings Nancy Lee Bentley to Town

Slow Food Maumee Valley is happy to share this announcement from Toledo GROWs:

Toledo GROWs to Bring Acclaimed Chef and Author to Toledo Botanical Garden (April 17th and April 19th) .

Internationally-acclaimed health and wellness pioneer Nancy Lee Bentley will appear at Toledo Botanical Garden, April 17th and-19th to introduce her newest book, Truly Cultured: Rejuvenating Taste, Health and Community with Naturally Fermented Foods.

Nancy Lee Bentley is a pioneering holistic health expert, professional chef, natural foods marketing and nutrition consultant, teacher, writer andspeaker. Her work has appeared in national/regional trade and consumer publications ranging from "Organic Gardening" to "Natural Foods Merchandiser". She co-authored the successful Dr. Mercola's TOTAL HEALTHProgram.

Nancy Lee has organized and developed organic/natural food products, co-ops, cooking classes, restaurants, healthy food service pilots, start-up businesses, national trade and organic certification associations. She has trained MasterCard® chefs; organized an allergy/specialty foods mail-orderbusiness, brokered organic and specialty grains, developed wheat-free recipes for Cher, baked a 3-tiered purple birthday cake for Prince, and catered for Aveda founder, Horst Rechelbacher.

Bentley workshops will show participants how to: "Eat our way back to good health, sense, and enjoyment!" using the ancient practice of natural fermentation and culturing.Truly Cultured is a delicious and nutritious feast of recipes, quips,quotes, quizzes, history, anecdotes, puns, myths, food science, facts and figures, secrets, insights, how-to tips, tidbits and unabashed, call-it-like-it-is power truths that help readers understand how important live, cultured, fermented foods are to our health and our communities. Ms. Bentley is well-known for connecting the burgeoning healthy and gourmet organic foods industry with the environmental movement and the spiritual revolution. She tirelessly promotes traditionally cultured foods and holistic lifestyles to support optimum nutrition and sustainable communities. For more on Nancy Lee Bentley and her book, Truly Cultured, please visit the website http://www.trulycultured.com/.

Thursday: April 17th - 7:30 pm to 8:30 pm
– Introduction to being Truly Cultured FREE and open to the public.

Saturday April 19th 10am to 2pm
Seminar : What Does it Mean to be Truly Cultured ( includes food tasting ) .$40 advance fee / $50 walk in. Space is limited -reserve your space in advance.

To register for Saturday's event go to http://truly-cultured.amazonwebstore.com/ or call 419-936-2975

Sunday, March 2, 2008

Slow Supper at the Original Sub Shop

Two dozen Slow Fooders enjoyed a vegetarian feast presented by Sarkis and Jackie David at the Original Sub Shop, the site of our February Slow Supper. All were enthusiastic about the traditional Middle Eastern lenten dishes, and SF Maumee Valley signed up three new members! Thanks to member John Henry Fullen for recording the event.

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