Terra Madre Day Celebration

The Slow Food Bluegrass Board and Friends celebrated Terra Madre day in style at the home of Maggie and Benton Kieth!

Merging Moder Methods with Old-Time Wisdom Gardening and Farming Workshop with Jeff Poppens

jeffpoppins
Feb ’13Feb
2324

Foxhollow Farm is hosting a biodynamic gardening workshop with master gardener Jeff Poppens!

Tennessee’s well-known barefoot gardener invites you to his 2-day workshop at Foxhollow Farm. Come learn, live and laugh through this weekend of merging modern methods and old-time wisdom of farming and gardening. Jeff Poppen’s enthusiasm for local food stems from 35 years of organic farming. Come and be inspired to grow your own food. This is a class for gardeners. We will cover minerals, biology and tilth of the soil. We will talk about old time farming, biodynamic and organic gardening.

**Saturday, February 23: 12pm-4pm

12pm-4pm: Workshop with Jeff Poppen

5-6:30pm: Social hour potluck–bring a dish to share

7-9pm: Bring your dancing shoes, there will be a square dance with T- Claw

**Sunday, February 24: 10am-4pm

10am-12pm: Woodlands Walk with John-Michael Musselman

12pm-2pm: Workshop with Jeff Poppen

2pm-4pm:Re-Enlivening Peasant Wisdom Through Biodynmaic Thinking” with Laura Riccardi-Lyvers

There will be plenty of time for questions and answers.

To register visit: http://www.foxhollow.com/event-calendar/merging-modern-methods-and-old-time-wisdom-of-gardening-farming-with-jeff-poppen/

Hillbilly Tea will offer a variety of fresh, organic, whole-leaf teas and mountain-inspired comfort foods Saturday evening and Sunday afternoon.

Ask the Baker: Sifting Dry Ingredients

Question: When a recipe says to sift the dry ingredients, is that really necessary?

Answer: When baking powder and baking soda hit wet ingredients, they start to do their jobs right away.  They should be evenly dispersed throughout the flour so that your product will bake evenly.

 

We’ve added a fun new section to our  newsletter this month! Check out the right-hand column for an “Ask the Baker” section. Baker Deanna C. Rushing invites home bakers to ask their baking questions and each month we will publish one in the newsletter linked to the answer posted on our website.

Deanna C. Rushing, baker for The Wiltshire Pantry, is inspired by old methods of baking breads.  She is passionate about helping people develop an intuition for baking great breads at home with their own hands. We are so pleased to have this fun new addition to our monthly newsletter.

To ask a question, send us an email at slowfoodbluegrass@gmail.com

Foxhollow Farm Folk School November Schedule

DSC_1096

Check out Foxhollow Farm’s November Folk School Calendar!

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