Well well well, look who decided to show up? That’s right, Slow Food CU is back from the dead and boy have we got some stories for you. Ever wonder what it feels like to dematerialize, only to put it all back together again? Let’s just say it’ll work you up a mean appetite. We’re hungrier than a caterpillar (don’t tell me you’ve forgotten Eric Carle!) and ready to feast on
your brains life!
We’re looking forward to bringing some great events – and great food – to the table before this semester’s out. We’re planning a spice event with Savory Spice, a bake sale for Earth Week, and hopefully some good times playing in dirt and working with la madre so that we can relish in some delicious and wholely nourishing REAL foods next harvest!
Keep checking the events sections or sign up to recieve our e-mail notices, but don’t forget that we need seeds and proper nourishment to grow – and Slow Food CU is no exception. If you have any suggestions or requests, want to host an event, or if you or someone you know could and would love to make something happen within the community, speak up! shout out! make your self heard! SFCU wants to have a symbiotic relationship with you. You do have an influence on the world around you. Let’s nourish each other and grow.
We are off to a great start this fall semester! Our interest meeting was well-attended and included some delicious food (thanks to all who contributed), and our Labor Day Eat-In was a feast to remember.
Check the Events page often for updates, as they’ll be coming in frequently now that things are rolling. Our newest addition – a Farm Day at the beautiful, student-run Beyond Organic Farm!
Slow Food CU is now on Twitter!
See you there…
An e-mail from a prospective member, who was not sure if we’re still functioning due to an inactive website, prompted me to dust this thing off and get it rolling again. So here I am.
Are you all enjoying summer? I hope yours is more fun than mine, which involves not much except working for my parents at their tax business. You probably couldn’t find a more boring job if you tried. But, money is money.
You may be asking, how is Slow Food CU gearing up for the fall semester? Well, I’ll tell you. We have two events in the works. The first is our bi-annual informational meeting. It will be held on campus during the first or second week of classes and will feature food from the Culinary School of the Rockies – yum! If you’re on the e-mail list, you’ll be hearing more about it in weeks to come; if you’re not on the e-mail list and you’d like to be, drop a line to firstname.lastname@example.org. The second event is an “Eat-In” – this is a nationwide Slow Food event that all chapters will participate in on Labor Day (Sept. 7). Our version of the Eat-In will be a festive potluck! More details will arrive via e-mail in the next month or so, but for now, save the date!
My mom just plopped a brand new issue of Bon Appetit on my bed, so why not leave you all with one of its recipes?
Summer Tomato and Bell Pepper Soup
A cold soup that does not require an oven – a yummy treat for those swelterin’ afternoons.
2 1/4 cups tomato juice
1 1/3 cups finely chopped tomatoes (about 11 oz.)
1/2 cup finely chopped roasted red bell peppers from a jar
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon prepared white horseradish
1 garlic clove, minced
Generous dash of hot sauce
Salt and pepper
4 thick round slices soft fresh goat cheese
6 grape tomatoes, cut in half
2 tablespoons thinly sliced fresh basil
Combine first 8 ingredients in a large bowl; whisk to blend. Season soup with salt and pepper. Cover and refrigerate for at least 2 hours. Ladle soup into 4 bowls. Top each with 1 goat cheese slice and 3 grape tomato halves. Sprinkle with pepper and basil. Drizzle with olive oil and serve. Serves 4.
Hi Everyone. I just looked at our site and noticed how….outdated it was. I hope you are all enjoying Cole’s progress this semester. It sounds like you are doing some delightful things! Stay posted on your email, as updates arrive there. Ciao from Italia!
…with finals, everyone! Remember to stay nourished 🙂
Oh! And here’s an article from a local foodie magazine called Edible Front Range for which I was interviewed about Slow Food. Our triumphant little paragraph is at the end of the third page. Food for Thought Article
Could there be a better way to ring in October? I think not. Our potluck picnic was a perfect illustration of fall, from the hearty food to the crisp air to the early sunset.
Photographs by Alison Mesinger.