Slow Food South Bay

February 2018 Newsletter:

• February Leaders' Meeting is on February 22, 2018; 7:30-9:30pm
at Ann's home in Los Altos Hills - Come join us!

• Event: Locavore Landmarks of Alameda - Wednesday February 28th

• SFSB Literature Group Report

• Leaders' articles

Slow Food South Bay Dinner Event
Upcoming event:
SFSB Leaders Meeting
New members welcome

Thursday, February 22 , 2018

For leaders, members and friends
7:30 - 9:30pm

Location - Ann's home, Los Altos Hills. For address please RSVP to Ann at
Locavore Landmarks of Alameda

Join Slow Food South Bay and Slow Food East Bay on
Wednesday, February 28, 2018
11:45 a.m. – 5:00 p.m.
for private tours of 3 unique enterprises:
St. George Spirits
Ploughshares Nursery
Cost:  $45 per person, includes lunch at FoodShift
Click HERE to purchase tickets
Carpool and meeting instructions will be sent to registered participants.
For more information about the stops on our tour, visit:
Questions?  Write to Ann Duwe
Scott's Backyard Farm and Food Column

I'm concerned about the future of farming in America for two reasons.  First, most family farmers are aging out with the average age of a US farmers being 58 years old.  Second, if family farms are sold off to large corporate farms, we end with more monoculture and conventional farming practices of larger food companies.  We need to get back to the soil with regenerative methods to make both people and the planet healthy.

To help get younger and new agrarians into farming, there are new conferences to help speed the experience gap to younger or new folks to the farming community.  Recently I found out about a set of 3 somewhat local 2-day workshops offered by the Farmers Guild this winter.  For only $30, they are offering a 2-day series of interactive workshops that will provide new and aspiring farmers with a solid introduction to the entrepreneurial skills needed to succeed, a valuable supplement to on-farm experience.  I'm hoping to sign up for one of the events to be inspired for my own home hobby farm or something larger in scale in the community.


Scott is our Board Chair for our Slow Food South Bay chapter and can be reached at
Meet a few of your Slow Food South Bay leadership team:
Jessica's Food as Medicine Column:

February in most parts of the US are colder and we tend to see less sunlight. I come across many low Vitamin D labs in clinic, and people taking supplemental Vitamin D. You can ramp up your levels naturally, by heading outside on those rare sunny days for a walking meeting or stroll through your neighborhood. You can boost your Vitamin D levels through food too. The flesh of fatty fish are very high in Vitamin D. Try making a Caesar Salad with anchovies for your next side dish.
SFSB Food Literature Group Update
By Dagmar Logie

Our always adventurous SFSB Food Lit Group gathered in January at a member’s home to share a potluck dinner of a traditional dish from your childhood.  Judith Jones’ The Tenth Muse: My Life in Food was the inspiration to delve into our emotional and taste memory banks, choose a favorite recipe to prepare and bring along the stories describing its enjoyment and origin. From saucy, jazzed up franks and a snack-on-the-go bun filled with melted velveeta and olives to a sliced ham and tater-tot version of potatoes au gratin, we shared how our mothers and grandmothers had used the mostly canned ingredients popular in their time and compared our own slow real food choices of today.  All agreed “we’ve kind of come full circle” in the decades since the 1950’s and ‘60’s.  


The author, Judith Jones, was the Knopf editor who helped make Julia Child a household word in America with the publication of her Mastering the Art of French Cooking, which launched a decades-long paradigm shift in American appreciation for cooking from scratch with whole foods. Our “favorite family potluck dishes” reflected the casseroles of 1960s cooking, with staple ingredients such as canned mushroom or cream of onion soup and Jello “salads.” The change in cooking of many of our mothers and grandmothers to how most of us “slow fooders” cook and eat now was quite stunning.

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