Slow Food International Congress and Terra Madre

10 delegates have been selected to attend the Slow Food International Congress and Terra Madre from the South-Central Region. Here is Delegate Jim Embry’s story…

From October 25-29, Jim Embry of Lexington will represent the local and national good food movements at the 2012 International Slow Food conference in Torino, Italy. Every two years, Slow Food supporters from around the world come together for Terra Madre and Salone del Gusto to share innovative solutions and time-honored traditions for feeding the planet in a good, clean, and fair way .Embry will also serve as a U.S. delegate at the International Slow Food Congress, which will be held simultaneously with Terra Madre and Salone del Gusto which is one of the world’s most important events dedicated to diverse food cultures, sustainability and biodiversity. The Slow Food Congress is a crucial meeting of Slow Food leaders from more than 150 countries that happens every five years, where management bodies are elected and decisions are made regarding Slow Food’s worldwide strategies for developing the association. Embry, who is a member of the nearby Slow Food Bluegrass chapter, is a region seven representative (KY, TN, AL, LA & MS) and he will be accompanied by three other local good food advocates: Mark Williams (southeast regional governor of Slow Food USA), Maggie Galloway (co-leader of Slow Food Bluegrass) and Libby Allen (member of Slow Food Bluegrass).
“What a blessing and honor it is for me to be selected to represent Kentucky and the USA at this important international convocation of world food communities who proclaim that another world with a sustainable food system that works for all is possible and necessary. As a delegate to the Congress I am very excited about the opportunity to help shape and decide the future direction of Slow Food’s global work that will continue to provide concrete and appropriately scaled solutions for some of our most vexing problems. Slow Food’s Congress, Terra Madre and Salone represent the corner stones of a 21st century food Renaissance and I am thrilled to help paint the picture,” said Jim Embry, 2012 Slow Food USA delegate.

 

This year’s delegation—a group of more than 220 individuals appointed by 20 regional selection committees to represent the food and farming issues of their communities—will provide the largest and most diverse selection of U.S. food producers, chefs and activists in attendance in Slow Food history: members from 50 farming communities spanning all sectors of the food movement from labor to production to students will participate in the extraordinary event. Please visit the following hyperlinks for information on other Terra Madre and Salone del Gusto, and International Congress delegates.
In addition to his work with Slow Food, Embry is the founder and director of the Sustainable Communities Network, a non-profit organization in Lexington that provides ideas, programs and tools to inspire community members to bring about systemic change in all of the institutions that are necessary to create sustainable cities. Locally, the organization sponsors an annual Bluegrass Local Food Summit, establishes community and school gardens around the state and is a leader of the city’s food justice work. Because of his selection as a USA delegate Jim was recently featured on the Kentucky Educational Television Connections and is highlighted on the Terra Madre/Salone del Gusto website.
To create local awareness and support for his trip Embry will be speaking and hosting informational dinners, photo exhibits and fundraisers at Natasha’s Restaurant Oct 6, Good Foods Market & Cafe October 8, and University of Kentucky Oct 10. Other institutions, restaurants and community organizations who want to learn more about the Slow Food movement are encouraged to invite Jim Embry to speak before or after his trip to Italy.

For more information about Terra Madre and Salone del Gusto, or to schedule an interview with Embry, please contact Emily Walsh at Slow Food USA’s national office.

Media Contact: Slow Food USA Emily C. Walsh, PR & Marketing Manager emilyw@slowfoodusa.org (718) 260–8000 x154

Smith Berry Winery Dinner Concert

Smith-Berry’s October 13, 2012 Dinner Concert featuring The Rigbys

The Rigbys are closing our 10th Anniversary Dinner/Concert Season on October 13th. This has been one of the most exciting and entertaining seasons for Smith-Berry Winery. Don’t miss the last event for 2012 and a visit to our farm for great food, friends and music!

The members of the The Rigbys have carefully honed their craft, delivering stunningly accurate recreations of this music. You won’t believe your ears! www.therigbysband.com

Perfect for a cool fall night, the Bonfire will be lit at dark and we are serving two new specialty drinks; Hot Drunken Cider and Warm Spiced Sangria!!

Dinner Menu, Buffet meal 6 – 7:30pm:
The Rigbys at 6:30

  • Grilled Brats
  • Grilled Marinated Chicken Breast
  • Roasted New Potatoes with Rosemary
  • Blue Cheese Coleslaw
  • Slow Cooked Green Beans
  • Lime Bars, Cookies and Brownies
  • Coke Products and Water
  • Veggie Burgers available, must pre-order

    Call the winery to purchase tickets
    888-845-7091 / 502-845-7091

    www.smithberrywinery.com

Foxhollow Farm Fall Festival

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Come out to Foxhollow Farm’s Fall Festival!

Saturday, October 23th 11am-6pm

Foxhollow Folk School: Fall Gelato Workshop with Gelato Gilberto

Come learn the basics of gelato making at home with Italian-trained gelataio Justin Gilbert of Gelato Gilberto.  In addition to demonstrating how to make a basic gelato mixture, Justin will also share some recipes and techniques for making delicious fall-flavored gelato like Poached Pear Zinfandel and Toasted Walnut.
Saturday, October 20: 5pm-7:30pm
Foxhollow Farm Kitchen
Cost: $45
Visit www.foxhollow.com for more information.

Foxhollow Folk School: Building Community Resilience

Vision of the Coming Transition. The world is changing, better to be ready than surprised. Bottom up community-based strategies to build resilience against climate change, fossil fuel depletion and economic uncertainty. What is resilience and how is resilience related to ecological stability and sustainability? Objectives: Understand basic ideas of and relationships between Ecological Resilience, Ecological Stability, Sustainability, and Adaptive Systems. Take aways: Knowledge of how social-ecological systems work. Participate in activities that you can do with your family/neighbors/community. Experience conducting a sample Resilience Assessment and learn instructions for assessing your neighborhood/community.

Wednesday, October 10: 5:30pm-7:30pm

Foxhollow Farm

Instructor: Terrell Holder of Transition Louisville

Cost per person: $15.00

visit www.foxhollow.com for more information