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X-WR-CALDESC:Events for Slow Food Sonoma County North
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DTSTART;VALUE=DATE:20240805
DTEND;VALUE=DATE:20240806
DTSTAMP:20260525T172737
CREATED:20240731T061331Z
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UID:8661-1722816000-1722902399@www.slowfoodsonomacountynorth.org
SUMMARY:Slow Books: Endangered Eating: America's Vanishing Foods\, by Sarah Lohman
DESCRIPTION:Slow Books is an ongoing activity of our chapter. The group meets every 6 weeks to discuss a food-related book and enjoy a potluck dinner based on the book. We meet in people’s homes which can usually only accommodate up to 8 people. For this reason\, we are usually unable to invite others than our core group of participants. \nBut we’re learning a lot from the books we’ve read\, and thought you might want to enjoy the books as well. We will therefore let you know what we’re reading each meeting through the newsletter and our website. \nAugust Selection\nEndangered Eating: America’s Vanishing Foods\, by Sarah Lohman\nIn Endangered Eating\, culinary historian Sarah Lohman draws inspiration from the Ark of Taste\, a list compiled by Slow Food International that catalogues important regional foods. Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii\, as she walks alongside farmers to learn the stories behind heirloom sugarcane. In the Navajo Nation\, she assists in the traditional butchering of a Navajo Churro ram. Lohman heads to the Upper Midwest\, to harvest wild rice; to the Pacific Northwest\, to spend a day wild salmon reefnet fishing; to the Gulf Coast\, to devour gumbo made thick and green with filé powder; and to the Lowcountry of South Carolina\, to taste America’s oldest peanut—long thought to be extinct. Lohman learns from those who love these rare ingredients: shepherds\, fishers\, and farmers; scientists\, historians\, and activists. And she tries her hand at raising these crops and preparing these dishes. Each chapter includes two recipes\, so readers can be a part of saving these ingredients by purchasing and preparing them. \n  \nAnimated by stories yet grounded in historical research\, Endangered Eating gives readers the tools to support community food organizations and producers that work to preserve local culinary traditions and rare\, cherished foods—before it’s too late. (Amazon)
URL:https://www.slowfoodsonomacountynorth.org/events/slow-books-endangered-eating-americas-vanishing-foods-by-sarah-lohman/
LOCATION:CA
CATEGORIES:Books,Food
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DTSTART;TZID=America/Los_Angeles:20240821T103000
DTEND;TZID=America/Los_Angeles:20240821T120000
DTSTAMP:20260525T172737
CREATED:20240527T203042Z
LAST-MODIFIED:20240726T172003Z
UID:8281-1724236200-1724241600@www.slowfoodsonomacountynorth.org
SUMMARY:Farm Tour:  Hog Island Oyster Farm
DESCRIPTION:Farm Tour: Hog Island Oyster Farm\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nJoin us for a special educational tour of Hog Island Oyster Farm! For those who are interested\, we will have a quick visit to Hog Island Saltworks after the main tour.\nWednesday\, August 21\, 10:30 am – noon\nHog Island Oyster Company\n20215 Shoreline Highway\, Marshall\, CA 94940\nTickets are $30 for Slow Food members and $40 for non-members.\nLunch is not provided but you may reserve a place at Tony’s Seafood\, 415-663-1107\, just down the road from our tour. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nBUY TICKETS HERE \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nThe Story of Hog Island Oysters\nFew foods carry the flavor of “place” quite like an oyster. Tomales Bay has the cool\, clean water rich in plankton that oysters feed on to grow plump and sweet\, and the flavor of the bay is evident in every delicious mouthful. \nWe started out with the aim of cultivating the highest quality oysters possible\, and that is still the driving principle behind Hog Island. Good things grow slowly and that is what we have tried to do\, developing sustainable aquaculture techniques to produce superior shellfish that taste wonderful while building a community of like-minded people. We take great care in everything that we do\, from cultivating oysters through to the ways in which we work with our environment and finally how we present our product to you. \nVisit our farm in Marshall and learn all about oysters\, how we farm them\, the marine environment in which they grow\, and how to shuck an oyster. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSalt Is Another Product\nHarvesting salt the Hog Island way is hands-on from start to finish. We begin by feeding the mineral-rich water of Tomales Bay into a large evaporation tower lined with “salt sails\,” made from the same material we use to grow our oysters. Water drips down the sails and recirculates back to the top with the help of solar-powered pumps. Then\, we let the wind and sun work their magic to evaporate the sea water into a high salinity brine. \nNext\, the saturated brine gets brought into the salt house\, where Jeff gently heats it over a wood-fired brick oven. As the salt emerges from the brine\, Jeff carefully extracts the harvest to give it a unique\, fluffy texture and rich mineral content. \nThe distinct mineral makeup of Tomales Bay’s water gives our salt a high concentration of essential minerals\, like magnesium\, potassium\, iodine and more. With a deep umami flavor profile that’s uniquely West Marin\, Hog Island Saltworks adds the perfect finishing touch to any dish. \n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\ninformation coming soon!
URL:https://www.slowfoodsonomacountynorth.org/events/hog-island-oyster-tour-marshall/
LOCATION:Hog Island Oyster Co.\, Marshall\, CA\, United States
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