What To Eat

Dr. Marion Nestle, NYU professor of Nutrition, Food Studies, and Public Health, will be in Toledo on Tuesday March 17th to kick off a series of events offering local and global perspectives and strategies on food production and acquisition. Dr. Nestle will speak at 7:30 PM at UT's newly renovated Memorial Field House, Room 2100.

The series is sponsored by the UT Departments of Environmental Sciences and Women’s and Gender Studies and the UT Society for Environmental Education and are supported by a grant for the Program for Academic Excellence.

In preparation for this visit, several groups are forming to read Dr. Nestle's new book, What To Eat. If you'd like to join a group, please e-mail us: slowfoodmaumeevalley@gmail.com .

What To Eat is available at People Called Women, mention the book group for a discount.

Goodby Grocery Store Hello Farmer

Join D.I.G. (Dedicated Independent Growers) Local on Thursday, January 15^th at 4:30 pm BGSU/Hanna Hall Room 205. Come learn how you can have can have a personal shopper (your local farmer!) pick your fresh produce every week and deliver it to your neighborhood.

Meet the food growers in your community who have been feeding your family and theirs for generations, and learn more about Community Supported Agriculture (CSA)

Thursday January 15^th 2009 at 4:30 pm,

Bowling Green State University

Hanna Hall, Room 205.

Sample next summer!

First Event of 2009 Draws a Record Crowd

Forty plus friends and members talked, traded recipes, and shared an amazing array of soups and breads, plus a couple of salads and some wonderful desserts.

As you can see, it was a hungry crowd, and nothing went to waste.

The leadership group will be meeting soon to plan more events for 2009. Members who are interested in leadership opportunities can e-mail us (slowfoodmaumeevalley@gmail.com ) or call Paula Ross (419.536.0807).

Soup in the New Year

On Monday January 12th, beginning at about 6 PM, Ralph and Gini Behrendt will host our second annual January Soup Supper potluck, featuring soup-and-everything-that-goes-with-soup, for SFMV friends and guests. The venue is the fabulous Flying Rhino at 436 13th Street in Toledo.

RSVP to slowfoodmaumeevalley@gmail.com

Slow Events This Week

This week, friends and members of SFMV are invited to celebrate community with SFMV member Mike Szuberla and Toledo Grows, and to celebrate the holidays with SFMV friends at C/J Natural Meats & Farmstead Cheese.

WHAT: The Greenhouse Project Ribbon Cutting.

WHO: The NorthRiver Weed & Seed Strategy, The Community Integration and Training for Employment (CITE) Program from the Lucas County Juvenile Court, Toledo GROWs, the Toledo Botanical Garden, The Connecting Point, Toledo City Councilman Joe McNamara and other community leaders.

WHEN: Thursday, December 4, 2008 at 1:15 p.m (Ribbon Cutting) – and at 5:15pm (Celebration of youth participants).

WHERE: The back grounds of the Connecting Point (1212 Cherry St.) along Lagrange Street, between Seneca and Onedia Streets.

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C/J Natural Meats and Farmstead Cheese invites you to A Homespun Christmas - December 4, 5, and 6

Featuring Canal Junction Grass Fed Meats,
Made-on-the-farm Cheeses and fresh Baked Goods

C/J Natural Meats and Farmstead Cheese
18637 Road 168
Defiance, Ohio
419-399-2350
SUPPORT LOCAL - BUY LOCAL!

Taking Up the Thanksgiving Challenge

I arrived too late at last night's Slow Supper to capture a photographic record of the food, but not too late to enjoy the array of dishes featuring local, sustainable ingredients, many of them from home gardens or local farmers markets. Slow Food members and friends also met the heritage turkeys the Leizermans are raising; quite a few area Thanksgiving tables will feature both!

The group also was inspired by viewing Fridays at the Farm, a beautiful short film about a CSA outside Philadelphia.

Here are a couple of recipes to help us meet the challenge recently issued by the Consumers Union and the Eat Well Guide:

Red Cabbage, Dutch Style from Kris Johnson

1 small onion, chopped

2 tablespoons butter

1 medium red cabbage, shredded

1 small beet, julienne (optional)
1 bay leaf

1/2 teaspoon cloves

1/2 teaspoon sea salt

1 teaspoon raw honey
1/4 teaspoon cinnamon
1/2 cup water

2 apples, peeled and quartered
1 tablespoon raw apple cider vinegar

Sauté onion in butter in a heavy pan. Add cabbage and sauté briefly. Add bay leaf, cloves, salt, honey, cinnamon and water and cook gently about 15 minutes. Add the apple and cook another 10 minutes. Stir in the vinegar and serve. (Serves 6)

Marinated Butternut Squash (Scapece de Zucca) from Mario Batali via Paula Ross

2 medium butternut squash, seeded and cut into 1-inch slices
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon red chile flakes
1 tablespoon dried oregano
1 clove garlic, sliced paper-thin
1/4 cup fresh mint leaves

Preheat oven to 450 degrees F.
Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets.
Bake in the oven until just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.

If you have recipes to share, please send them to us: slowfoodmaumeevalley@gmail.com .

November Slow Supper: Talking Turkey

Slow Food Maumee Valley will hold its November meeting at 6pm on Friday, November 14th at the home of Julie and Michael Leizerman in Swanton.

Julie and Michael have been raising three breeds of heritage turkeys since April, and the birds are reaching their mature stage just in time for the holidays.

Bring a dish to share - maybe a new recipe your are thinking of trying for Thanksgiving? Come talk turkey with Michael and visit the other animals too - kids are welcome!

WHAT: Slow Foods Maumee Valley November Potluck

WHEN: Friday, November 14th, 6pm

WHERE: One Hundred Breaths Farm, the home of the Leizerman family

4728 County Road 3 in Swanton

6 miles west of Toledo Express, then 2.2 miles south on County Road 3

(419)826-7667

Your rsvp is welcome but not required. E-mail us: slowfoodmaumeevalley@gmail.com or call Paula at 419.536.0807 or Julie at 419.826.7667.