Slow Food Congress

300 leaders from around the United States converged on San Francisco today to discuss the future of Slow Food USA. As one might expect the day started out with people talking about the anniversary of Martin Luther King JR.'s I have a Dream speech. Now matter who you are or where you live, I think that the thought of that speech delivers vivid pictures to your cortex. On August 28th, 1963 Dr. King had just finished giving a speech. The next person on the stage was a musician. She asked Dr. King, "What is your Dream?" He responded, without forethought. It is all history after that. Today, a black man accepted the nomination as a candidate of the United States of America. Nothing could ever top this as the definition of America. I am proud as an American today.

On the food front we have many celebrations to look forward to. The feelings of all the leaders of Slow Food in one room was electrifying. Josh Viertel stepped to the microphone. He was announced as the new President of Slow Food USA last night. He magnetized the electorate with his speech of what food culture should be. Talking of a movement of seeing, touching, and analysing. Too often a society will look at food one or 2 of the ways, but, seldom all 3. It is important to look at food in the total package. Using all of your senses and reflecting on it. He seems to be a wonderful visionary, and, I am looking forward to where Slow Food USA will go under his direction.

The leaders approved a new vision for Slow Food USA today. We saw a new slowfoodusa.org so live. We have all new brochures that were released. It is a very exciting time for the organization and where we are going. Not the least of which is with political activism.

We were lucky enough to take part in the release and signing of the "declaration for healthy food and agriculture" This document will go through a 90 day review period before heading across the USA to be taken to congress. This is a fascinating document that was developed by a non-partisan group of people that believe in slow food's principles of Good, Clean and Fair food.

I look forward to the next several days at Slow Food Nation and the next several years with Slow Food USA.

Chef Thom England

SFI Event: Slow Flow, Slow Food Night

Invoke Studio's Laura Henderson, Slow Food Indy, and Goose the Market invite you to Slow Flow, Slow Food Night

September 5 @ Invoke Studio

• 5:30-6:45 p.m. Slow Flow Class: Throughout this yoga + core work practice, participants will learn the benefits of slowing down our practice, our lives, and especially our approach to food and eating.
  
  
• 7-8 p.m. Go Local, Go Slow Dinner & Discussion: Stay after class or join us at 7 p.m. Several notable growers and producers from the Indianapolis Slow Food movement will share with us the philosophy of Slow Food, and tips for bringing the pleasure of a Slow Food lifestyle to your table and way of life!
  
  
• Go Local and enjoy a Slow Food dinner from Goose the Market: Pre-order by emailing leahpilates@gmail.com by September 2nd and taste the local, slow food difference! The picnic-style, box dinners will include a gourmet sandwich, succulent sides, and a decadent dessert. The meal will highlight locally grown goods raised and prepared the Slow way. (Vegetarian or vegan requests may be made with your meal order, otherwise your sandwich will be meat-based.)

Contact Laura Henderson at leahpilates@gmail.com or call Invoke Studio at 317.631.9642 for pricing, registration, and more information.

Farm to Table Dinner Update

Many thanks to all the folks who helped fill and clean the plates at R Bistro's two Farm to Table dinners last week. Proceeds from the dinners will help pay for the travel expenses of Slow Food Indy's delegates to Terra Madre in Torino, Italy, this fall. Chef Regina Mehallic of R Bistro is among Slow Food Indy's delegates headed to Terra Madre, and we're grateful for the generous support of Chef Mehallic, her staff, and all the patrons who feasted for the cause. (Local treats on the menu included a whole roasted goat!)

More Farm to Table Dinners are in the works!

On September 1, Chef Neal Brown will be doing a Farm to Table Dinner at L'Exploreteur in conjunction with Eat Local Week. Contact L'explorateur for more info and to make reservations.

On September 14, several local chefs will each prepare one course for this dinner at the Apple Family Farm in McCordsville, Indiana. Chefs include Regina Mehallick, Greg Hardesty, Chris Eley, Aaron Butts, and Thom England. Farm tour to start at 4pm and dinner at 5pm. Reservations are required.

Joseph Decuis will host a Farm to Fork OktoberFest Harvest Dinner at Heritage Farm in October that features the glories of the fall including a hay ride, bonfire, live music and delicious food, wine and beer. A portion of the proceeds will benefit Slow Food Indy's fund to help pay the travel expenses of central Indiana delegates headed to Terra Madre, including Joseph Decuis chef Aaron Butts. Contact the restaurant for date, time, price, and more details.

The Goose's Farm to Table Dinner in Review

This sun was shining, the fields were green, and the lamb was in the box.

The Goose shared a delicious meal of local ingredients at Good Life Farms on Sunday, August 3rd.

Many thanks are due to all the folks who helped fill (and empty) the plates:

Luscious Indiana products and hard work supplied by:
Good Life Farms
Stouts Melody Acres
Homestead Growers
New Day Meadery
Brugge Brewery
Viking Lamb
Gunthorp Farms
Swiss Connection

Darin, Deb, and their family who generously hosted the event and led a tour of their farm.

All of you who pulled up a seat at the table in support of central Indiana producers, educators, and chefs headed to Torino, Italy, this fall for Terra Madre.

Check out the Slow Food Indy flickr group and the Goose the Market flickr group often as folks who attended the event are welcome to post pictures!

Still hungry? Miss the farm? Make your reservation for the September 14 Farm to Table Dinner at the Apple Family Farm in McCordsville, Indiana. Local chefs like Regina Mehallick, Greg Hardesty, Aaron Butts, Thom England, and Chris Eley will each prepare one course.

Chateau Thomas Farm to Table Dinner

A fabulous dinner was enjoyed Thursday night at Chateau Thomas Winery. The Garde manger class from Ivy Tech Community College prepared an amazing hors d'oeuvres buffet in the barrel room. Followed by a 5 course dinner with wine pairings in the Vineyard Room. The most wonderful thing is that the only items not from Indiana were salt, pepper and coffee. Several of the producers were on hand to enjoy the dinner at to talk with everyone about there farms. Pictures.

Don't miss other upcoming Farm to table dinners:

To help Slow Food Indy's Terra Madre delegates with the cost of travel to Italy, SFI is grateful to partner with Hoosier restaurants and producers for a series of Farm to Table dinners this summer. By raising enough money for 14 round-trip tickets to Italy, these Indiana producers, chefs, and educators will have the chance to learn about sustainable food practices with others from across the globe. They'll return to the Hoosier state with the experiences and ideas to make Indiana's local food culture stronger and better. Hope to see you at the table! (For more info on Terra Madre, visit http://www.terramadre2006.org/

August 3: Chef Chris Eley of Goose the Market at Good Life Farms. The menu, cost, and more are posted at http://www.goosethemarket.com/news.htm; Reservations are required. FULL -- please call 317.924.4944 to be added to the waiting list.

August 19: Chef Regina Mehallick of R Bistro; This dinner is only $50.00. Limited seating is available. contact the restaurant for more information and to make reservations (http://www.rbistro.com/).

September 14: Each local chef will prepare one course for this dinner at the Apple Family Farm in McCordsville, Indiana. Chefs preparing this meal include Ragina Mahallick, Greg Hardesty, Chris Eley, Aaron Butts, Thom England, and Thom England. Farm tour to start at 4. Dinner at 5. purchase tickets. Menu to be finalized in the coming days.

Early October: Chef Aaron Butts of Joseph Decuis in Fort Wayne, Indiana; contact the restaurant for more information and to make reservations (http://www.josephdecuis.com/home.php).

This Fall: Chef Neal Brown of L'explorateur; contact the restaurant for more information and to make reservations (http://www.dinelex.com/)