Plan to join us on Sunday, July 27th for an evening of good food, good wine and an opportunity to discuss the future plans for Slow Food East Bay.
We’ll gather over a potluck dinner, sip wines from our host Urbano Cellars and have some pointed conversations over the issues we want Slow Food East Bay address, the events we want to plan and the organizations we want to partner with.
This is your chance to help the chapter be more vocal, more active and… Continue reading
Well Slow Food East Bay has missed you! The past year has been a quiet one for us due to many changes in the leadership committee. For various reasons, work and family obligations have had to take precedence over this, our favorite side pursuit and our deepest passion.
But how can we look the other way when there’s a burgeoning urban ag movement and the renewed fight for GMO labeling, not to mention the upcoming tomato season? How can we not step up and champion small producers and the amazing community food justice organizations in our region… Continue reading
Our Spice Journeys continue on to the western African country of Nigeria… A place of hundreds of ethnic groups contributing to a cuisine that ranges from a peanut & chili coated meat dish to bean based moi moi to yams in fufu. Not to mention the fermented cereal ogi. Um, yum??
Interested in knowing more? On Monday, September 9th from 6 to 9pm, come learn how maggi seasoning, stockfish, groundnuts and palm oil come together to create the flavors of this colorful western African country. We’ll be gathering in the kitchen/cafe space of the Finnish… Continue reading
**UPDATE: Due to some complications, we have had to cancel Sunday’s workshop — and are planning to reschedule in the fall, probably in the beginning of November. Please keep your eyes & ears open for news, and plan to join us then!**
Join Slow Food East Bay for the next installment of our Spice Journey series… This time with an exploration of Ethiopia!
On Sunday, August 4th from 2 to 5pm, we’ll gather at Brundo Ethiopian Culinary Studio in West Oakland, where founder and author Fetlework Tefferi and cooking instructor Lea will lead us through the… Continue reading
As we were planning this journey to expand our spice palates, it occurred to us that we needed to include HERBS in the conversation as a separate entity. Because they are, well, different, correct? Herbs, in both fresh & dried forms, add complexity and tastes apart from ‘spices’…. At least we think? With these thoughts and questions in mind, we thought we’d explore the subject further!