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Slow Art and Slow Food

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Come visit us this Thursday, August 15th, 6 PM at the Hunter Museum, when slow art meets slow food.  Gaining Ground will be joining us for a walk around the galleries, an heirloom tomato tasting,  and a featured tomato recipe from Gaining Ground’s inspiring farmer-written recipe card collection.

 We’ll have Crabtree Farms’ tomato bruschetta recipe samples to nibble on, and a cash bar.  

The event is free of charge, but you must purchase an entrance ticket to the museum (perfect reason to visit the latest temporary exhibit!) 

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Local Food Day atThe Chattanooga Market

Gaining Ground is having a local-food party at the Chattanooga Market this Sunday, August 4th.  Of course, you’re all invited.  We will be there at 2:30 making salsa, so come visit us, get a recipe for seasonally adaptable salsa, and taste a sample.

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Upcoming Event: Idea Share/Volunteer Meeting + Potluck

Our volunteer meeting/idea share is Saturday June 22nd at 5:30, to be located at Velo Coffee Roasters 509 E Main St , and will be followed by a potluck. Bring any ideas you might have for what you’d like to see in the future of Slow Food Chatt- examples can include cookery classes, other educational events, and any other local-food oriented event you’d like to see.  Everyone is welcome- but we’d most especially love to see folks who are interested in following their ideas to fruition.

The meeting will be limited to 1 hour- potluck will begin at 6:30.  Bring a dish, and yourself, and we’ll see you there!  We will provide water and herbal iced tea, as well as dishes and tools to eat with.   Please RSVP if you can to anntindellkeener@gmail.com or on facebook so that we can have a rough idea of how many to expect.

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We’re Fermenting Again!

Once again, this class is full!  If you’re interested in fermenting and didn’t get into this workshop, we hope to hold another one.  Stay tuned…

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Due to the success of our last fermentation workshop, we’ve decided to host another.  Sign up now!  Our class will be held Saturday, June 8th 3:30-5 PM at Dish T’ Pass and will be taught by Jacki Rexford and Ann Keener.  We will make a simple root or cabbage kimchi, and discuss other forms of fermentation such as kombucha, kefir, sauerkraut, and more.  This class is for fermentation beginners, although more experienced fermentors are welcome.  We will also have a “culture sharing” during the class, so bring any cultures you’d like to pass on: water or milk kefir grains, kombucha mothers, and more…  Attend Food For Life May 31st-June 2nd, hear Sandor Katz speak, and come back to Chattanooga and continue fermenting with us!

The class will be $9, and a few of copies of Wild Fermentation will be available for purchase as well.  RSVP to: anntindellkeener@gmail.com

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March Against Monsanto, May 25th

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Join us, other Chattanoogans, and the rest of the world, in a March Against Monsanto, Saturday May 25th.   Not quite sure what the GMO/Monsanto fuss is all about?  Come and find out!  We’ll have a booth in the open Pavilion at Renaissance  Park at 3 PM.  Meet at Miller Plaza at 2 PM and march down to see us. And don’t forget your protest placards- we can’t wait to see what you’ve got to say.  RSVP, and more info on facebook here

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Fermentation Workshop!

**This workshop is full!  If you are interested in more classes, and not already on the Slow Food Chatt mailing list,  email anntindellkeener@gmail.com to be informed of future classes!***

Spring is coming, and with it will come roots and cabbages.  Get ready, it’s time to ferment!
ImageSaturday, March 30th, from 3:30-5:00 PM we’ll be holding a Fermentation Workshop in the kitchen of Folk School of Chattanooga.   You’ll learn the fermentation basics from two very cultured folks,  and there will be plenty of time for sharing and discussion throughout.    You will also go home with a pint of a young ferment to finish yourself in your own kitchen!

The cost is $9 per person, or $8 if you bring your own wide-mouth pint jar.   We will also have copies of Sandor Katz’s book Wild Fermentation for sale, as well as a few samples of ferments we’ve been making lately.

For those of you who attended Sandor Katz’s book talk last July,  you will remember there was a fair amount of  “culture sharing”.  Let’s do it again!  Bring kombucha mothers, kefir grains, or other cultures to the workshop to share.  If you’d like to share, but can’t attend the workshop,  contact Ann Keener (anntindellkeener@gmail.com)  and we’ll figure out a way to get the cultures there.

This class size will be limited to 10 people, so sign up quick if you want a spot!  Reserve a spot by emailing: anntindellkeener@gmail.com.  Pay at the door.

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Seed Share and Slow Food Potluck

Sequatchie Valley Institute is hosting their 7th annual Seed Share, and you’re invited!

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When: Saturday, February 2nd, from 5:30-8:30 PM

Where: Gaining Ground, 55 East Main St, #102, Chattanooga

Bring: seeds and cuttings, slow food dish,  beverages and ferments, 
      bring your own cup and plate,
              friends from our food shed, 
                  and an instrument if you want

Now in its 7th year, this seed sharing helps us develop hardy local cultivars.  Please, no GMO seeds! 

If you would like to make announcements to the group, you may speak before we start eating. See Jeannie Cerulean.

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