Slow Food local chapter?

Yesterday I made a facebook post about the possibility of starting a local chapter of the Slow Food organization. Initially I was just thinking of joining a local chapter and getting involved that way, but discovered that there is no local chapter for the North East Wisconsin area. There are two primary Slow Food chapters in Wisconsin: one in Milwaukee (the Wisconsin South East chapter) and one in Madison (Slow Food Madison). There is also a chapter in the Madeline Island area called Slow Food Chippewa, but that one seems to be in some state of uncertainty at this time.

Reading through some of the information on the Slow Food website I thought, "Why not start a local chapter for our part of the state? There are certainly enough people in this region who embrace the ideals of Slow Food." There are a lot of folks just in my own relatively small sphere who are foodies and who are supportive of local artisan food production and urban farming activities such as bee keeping, in-city chickens, farmers markets and gardening. We also have a group of friends who get together about once a month for what we call Foodie Potluck (Foodie Potluckers is the group name) and who enjoy and support the kind of things that Slow Food advocates.

Point being that there ought to be enough interest and support for a Slow Food chapter around here. My friend Alex Galt, who owns Kavarna Coffeehouse and Parisi's Delicatessen in Green Bay just happened to make this facebook post today: "Guys, just want to let you know how excited I am that the infrastructure for Wisconsin food is getting better all of the time. Things that just were not possible are slowly but steadily getting super possible." He's right, things have improved tremendously over the last several years and they keep getting better as more and more people become "aware of the social, economic and environmental impact of the food choices we make every day." (Slow Food, "What We Do") 

The purpose of this blogpost is to offer a little insight into what Slow Food is and does and what might be involved for any of you friends who think it might be a good thing to pursue as a local chapter. I'll copy and paste a few highlights from the Slow Food website below and include a few links that will provide more than the cursory overview I'm presenting here.

Slow Food "advocates for food and farming policy that is good for the public, good for the planet, and good for farmers and workers."

The Good, Clean and Fair page indicates that, "the idea of good means enjoying delicious food created with care from healthy plants and animals. The pleasures of good food can also help to build community and celebrate culture and regional diversity...[and] When we talk about clean food, we are talking about nutritious food that is as good for the planet as it is for our bodies. It is grown and harvested with methods that have a positive impact on our local ecosystems and promotes biodiversity...[and] Food that is fair should be accessible to all, regardless of income, and produced by people who are treated with dignity and justly compensated for their labor."

From the Plate to Planet page:

Our members are involved in activities such as:

• Raising public awareness, improving access and encouraging the enjoyment of foods that are local, seasonal and sustainably grown
• Caring for the land and protecting biodiversity for today's communities and future generations
• Performing educational outreach within their communities and working with children in schools and through public programs
• Identifying, promoting and protecting fruits, vegetables, grains, animal breeds, wild foods and cooking traditions at risk of disappearance
• Advocating for farmers and artisans who grow, produce, market, prepare and serve wholesome food
• Promoting the celebration of food as a cornerstone of pleasure, culture and community

Slow Food also promotes a number of Programs that fall under the headings of Campaigns, Children and Food, Ark of Taste and more (click here).

Under Start a Local Chapter:

What local chapters do

• Create projects and plan initiatives and events that fill a need in the community.
• Work to create access to and awareness of healthy, local and sustainably grown food.
• Work to connect producers and consumers.
• Grow the movement. Chapters involve and engage new members in their work and the food movement.
• Work collaboratively with other chapters and local partners to share resources and ideas.

Finally, a local chapter needs 5-10 founding members to make it happen. I'm just wondering or sending the call-out to folks, wondering if there is indeed interest in pursuing this. Are there enough like-minded people out there that would warrant starting a local chapter? If you're interested and motivated then please let me know (via comment here or, more likely, via messaging me on facebook). If it looks like it could be a go, then I'll do the paperwork, inquiries and initial bull work to make it happen.

Personally, I think it's a good thing and would only serve to enhance our extended communities and the kind of lifestyle and things so many of us enjoy (good food, community, fairness, support of local and small scale farming practices and so on...).

My facebook page: http://www.facebook.com/JavaTikiKing

Pickled Eggs

We're planning on entering the urban chicken farming arena this spring and I've got a couple of small egg layers, possibly even a couple of quail, on my wish list just so that I can do some fun culinary things with little eggs. I've always liked good pickled eggs ("good" being those that don't taste solely of vinegar but rather have a nice depth of flavor from spices and other ingredients) and the image of a big jar full of brining quail eggs is sure to look fantastic and would make a great garnish for my famous Bloody Mary (famous to a few people anyway) or a martini.

I pickled some eggs this morning (shown above) and here's the simple recipe.

Ingredients:

• 3 cups apple cider vinegar
• 2 tablespoons pickling spice mix
• 3 tablespoons sugar
• 2 teaspoons sea or Kosher salt
• 1 tablespoon hot Thai or cayenne pepper salt
• dash of red pepper flakes
• 1/2 small onion, roughly chunked
• 4-5 garlic cloves, slightly smashed to open them up a bit
• couple teaspoons brandy.
• 12-18 regular-sized eggs
• 1 big jar with lid

1. Add the sugar and other spices to the vinegar and simmer for 5 minutes.
2. Hard boil the eggs and peel.
3. Add the peeled eggs to the jar, interspersing with the garlic and onion.
4. Pour the pickling liquid over the eggs and then add the brandy to top it off.
5. Close the lid and let it sit in the fridge for a week or so.

That's it, easy as pie.