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Slow News — February 2010
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It has already been a very eventful year for Slow Food Utah. We are pleased that so many community members and businesses are taking the initiative to educate, share, and produce many great new ideas and products. Keep reading to find out who is doing what and how to get involved.
We are thankful for all the monetary support that everyone has given us. One of the big things that we do with our funds is to issue micro-grants to local groups or individuals with a plausible food idea. Last year one of our grant recipients was Daisi Way Farm and Danielle Siddoway. While she had a lot of challenges trying to grow produce in Coalville, she successfully started a CSA for her lucky neighbors. She spent part of the money on a greenhouse and was able to grow a satisfactory crop of tomatoes, peppers, eggplant, sweet potatoes and okra.
Another noteworthy project is our new family cooking class with Wasatch Community Gardens and Viking Cooking School. The first class was a success. They made delicious butternut squash soup and a fun time was had by all. One participant took her nieces and the time spent cooking with them reminded her of going to cooking classes with her mother. Let's keep the cooking tradition going. The next class will be April 19th.
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Upcoming Events and Happenings
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CHOW Truck
 One of the best things to hit the road in 2010 is a new food venture between SuAn Chow and Rosanne Rui, the CHOW Truck. It is a flavorful blend of California coolness and Asian kick that is the first of its kind on the streets of Salt Lake City. And the best part - everything is under $6. We scouted it out during Sundance, following where it would be on www.chowtruck.com. From their simple and fresh menu we had the coconut-lemon grass chicken tacos, which were aromatic and fresh. Good enough that we went back for seconds the next night.
The truck operates Monday through Friday from 11am - 6:30pm. To find out where it will be this week, check out www.chowtruck.com
Time for Lunch Campaign
The Child Nutrition Act is getting closer to having its day before Congress, although taking a backseat to the larger Health Care Reform debate. It's anticipated to be reviewed sometime in March. Meanwhile, Slow Food USA is wrapping up the petition drive and is now urging everyone to write their representatives and senators, and get kids to write letters too, and get behind school lunch reform and better nutrition standards. We are hoping for the support of Utah's Jim Matheson on this and have been in contact with him and his staff. Everyone take this opportunity to write or call your congressperson to voice your support for updating the Child Nutrition Act!
Slow Food Rocked Rico Locals Food Co-Op
A huge THANK YOU to Rico Locals, all the producers who out did themselves  providing samples of their foods, and the Slow Food Members who were able to attend. The place was hopping with great food vibes and culinary conversations. It really showed one of the things that we are about - supporting and knowing the local farmers and producers. If you still have not had a chance to make it to Rico Locals Food Co-Op, stop by Monday through Saturday at the NE corner of 800 South and 500 East. Pick up everything you need to have a locally grown meal.
February 11- Quarterly Slow Food Utah Meeting
Slow Food's quarterly meeting will be on February 11 at 6:30. Bring your ideas and a dish or drink to share. It is a great way to get involved in Slow Food Utah and the local community. Please RSVP for directions to slowfood@xmission.com
February 22 - Chocolate Education and Tasting
Slow Food Utah and Caputo's will be hosting this tasty event. There are 50 spots available and will be offered to members first and if there are any left to non-members second. This event will fill up quickly. To RSVP for the event, please look for an Evite that will be issued shortly. Please do not RSVP for this event until you have received the Evite.
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In This Issue:
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Favorite Links:
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Nature's Indulgence Granola
Nature’s Indulgence is a small, women owned business based in Ogden, Utah. Nature’s Indulgence was created for granola lovers everywhere who crave the wholesome taste of homemade granola. Our granola is homemade, in small batches with the highest quality ingredients, many of which are local! Our philosophy is to always focus on what's GOOD, SIMPLE and SMALL!
Good: Good granola starts with good ingredients. We hand blend ingredients, in small batches, to allow for perfect flavor distribution. Oven toasting the granola results in optimal flavor and texture.” It’s so good - please Indulge!
Simple: Nature is simple therefore ingredients should be also. We use ingredients in their most basic and simple forms. No fillers, no chemicals, no preservatives.
Small: From the beginning Nature’s Indulgence made a choice to support small farms and businesses. Our goal is to get our ingredients, whenever possible, “right from the source”. We believe our practice of “buying small” allows us to provide you with the freshest, highest quality granola available.
Nature's Indulgence is available at many local grocers, including Rico's Locals Market. For a complete list of carriers or to purchase directly online, visit Nature's Indulgence Granola.
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