June is nearing its end and we’re wondering if anyone else is confused and asking, “how could this month possibly be over already?” I know we are! We’ve been busy planning our next few FED classes, releasing our annual Farm Dinner tickets, getting new merch, awarding new Snail of Approvals, and cooking up lots of new volunteer opportunities!
First up on the list of updates is events, and we’ve got many announcements, tickets, and save the dates to mention. If you haven’t already heard, our annual Farm Dinner tickets have gone live and we’ve already sold well over half the tickets. The evening will take place at MASA Seed Foundation and feature an incredible meal by James Beard award winner Chef Matt Vawter, beverages by Haykin Cider, Storm Cellar, and Wolf’s Tailor. There are so many more details to share, but we’ll let you venture over to the event page to read on.
If you’re tuned into our Food Ethos Program (FED), then you’re probably aware of the next two workshops on the horizon. We’ve got our Cooking While Camping Workshop at Fleischer Family Farm this coming Sunday with instructors from Wyld Honeys and Allora Pizza. Grab your favorite beer or wine, best friend, and cutting board to join us for an evening filled with outdoor cooking tips and fun for everyone. On July 18th, we’ll be hosting a “how to” FED class focused on lacto-fermentation. This intro level workshop will be taught by our Programs & Outreach Coordinator, who also owns a small fermentation and private dinners company. Learn more about this highly anticipated FED workshop on our website!
We’re also announcing a very exciting save the date, with tickets soon to follow. We’ve partnered with Id Est and the MCA Holiday Theater to bring you an exciting cinema and fermentation focused event. We’ll have big names in the fermentation community as speakers, plus film viewings and a market featuring local food and beverage producers. This exciting event will take place on the evening of August 1st. Can you tell we like fermentation? If you were hoping to get into this exciting form of food preservation, this summer is the time to learn!
In addition to all these exciting events, we’ve also been busy at work on our volunteering program. We’ve already hosted one group volunteer day with Ekar farm and have another coming up at Fleischer Family Farm. We’re looking forward to the continued planning that allows offices and corporate teams to give back to their local food system. Email mary@slowfooddenver.org if you’d like to explore this opportunity.
In June, we also awarded a new Snail of Approval, Restaurant Olivia. If you haven’t taken the time to learn more about this Italian restaurant in Wash Park, we recommend checking it out. They are going above and beyond to source intentionally, and we are thrilled to have them on board. Speaking of Snail of Approvals, we wanted to remind you all that our passports are currently buy one get one free! This offer won’t last much longer, so grab yours and get it stamped before we release new, full-price passports this coming fall.
A couple other quick updates, we launched brand new tote bags with our favorite Slow Food saying, “Slow the Fork Down.” So, don’t forget to grab yours through our website, or at one of our upcoming events! If you follow us on Instagram, you may have seen the new bags. You may have also seen that we did our first annual Seed to Plate awards for our instructors. We recommend checking out the post to see the awesome individuals that help make the Seed to Plate program what it is.
That’s all folks, thanks for staying up to date on all things Slow Food Denver. We’ll see you in a month!
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