Slow Food Gainesville

We’ve got some fabulous projects just getting off the ground this summer — and we can use YOUR help. Whether you’ve got multiple hours to give, or just a little bit of spare time, your involvement can make a big difference and connect you with some great folks. Check out our “Projects” page to see how you can become an active member in our growing community!

“The Farm Bill is the nation’s most important food and farming policy, which is considered by Congress only periodically (4-6 years). The last two Farm Bills marked the beginning of a paradigm shift in the function of this Bill as it shapes food and farming. Four important trends emerged…..”

Read the complete Slow Food USA position statement.

Congress (almost) passes a farm bill; Bush vows to veto

How should sustainable-food advocates respond to the latest farm bill proposal?

Posted by Tom Philpott at 4:59 PM on 08 May 2008

Congratulations to the Eastside High School culinary program, who won the State Championship in the National Pro-Start Culinary Team Competition!  They will soon be on their way to the National competition in San Diego, California to compete with 50 other award-winning teams.  The culinary team members included seniors Shane Danner and Elijah Gurman, and juniors Mike Seitman and Eric Wilson.  The management team members included seniors Ryan Dupree, Elijah Tragash, Ben Rooks, and junior Stephanie Page.  April Dawkins also won third-place for an edible centerpiece made with watermelon and acorn squash.  Below is the winning menu.  With the exception of the chocolate and coffee, every major ingredient was either grown by the students themselves or produced locally!  Try not to drool on your keyboard…..

Menu: Tastes of Florida

Fresh Florida Seafood
Featuring local, seared snapper, Cedar Key clams, Mayport shrimp, and
Steinhatchee stone crab atop a shaved organic fennel slaw tossed in
citrus vinaigrette.

Spring Head Ranch All Natural Pork Chop
Accompanied by locally grown sauteed organic kales and organic leeks
and dicey, confetti peppers with pecan-crusted Florida sweet potatoes

Cappuccino Mousse with Flash-Frozen Organic Strawberries
Served with candied Florida pecans and espresso caremel sauce,
accented with micro lemon basil, lemon zest and organic Florida
strawberry coulis

*You can see the related Gainesville Sun article at http://www.gainesvillesun.com/article/20080327/NEWS/803270340

The UF Organic Gardens Cooperative has a few openings for new members. Garden plots are 12-by-15 feet and the rental fee is just $15 for an entire six months, which includes tool use, some seeds, and water. In exchange, co-op members must volunteer for a total of six hours during the semester to help maintain common areas. The gardens are located on SW 23rd Terrace, about 1/4 mile south of Archer Road, on the east side of the road. The advantages to gardening in community is you have lots of mentors within easy asking distance if you are new to gardening, and you can make new friends from around the world, as gardeners are international. Plus it’s fun! Call Ginny Campbell to rent a plot, 352-378-6103 (epaulc@bellsouth.net). For general information about the garden, please contact Julie Garrett, 352-870-2924 or julie.garrett@sfcc.edu.

There is an East side community garden that is now forming… The garden is located at NE 31st Avenue park between NE 15th Street and Waldo Road. The community garden area is fenced. Free water is provided by the City of Gainesville. Standard plots are available for free on a first come, first served basis. Gardening advice is available from other community gardeners and the Alachua County Extension Office. To reserve a plot, please contact Pavel or Heather for more information at (352) 373-7314 or by email at garden@meaningfulpursuit.com. Read more about it at http://snipurl.com/1ww9s.

The Eastside High School Culinary Team will go to Orlando for the state competition March 24-25, 2008. The team members are students from Eastside’s Institute of Culinary Arts - Alachua County School Board’s school-to-career program which prepares students for a career in the fast growing food service industry.