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October 2024 Newsletter

Writer's picture: Mary CappellettiMary Cappelletti

Slow Food Denver just so happens to be a big fan of fall and all this season has to bring. Whether it’s squash centric activities, enjoying time outside with our students, planning our Community Appreciation event, outlining our annual planning retreat, or simply reflecting on the work of the previous year, we feel lucky to be in this last phase of the year.


This September, our team had the honor of attending Terra Madre in Turin, Italy. We gathered with Slow Food delegates from around the world, international attendees, and local crowds to taste, learn, explore, and enjoy together. This global gathering brought together food activists, farmers, chefs, scholars, and leaders committed to bringing good, clean, and fair food to their communities. We left inspired by the shared passion for better local and global food systems. The connections made and the lessons learned will undoubtedly enrich our work back home and keep us inspired for the year to come.


Since we’ve been back in Denver, we’ve been busy getting our fall FED Workshops launched. We’re thrilled to announce that both our FED October and upcoming November Workshops completely sold out! The former workshop focused on butchering and curing a hog with River Bear American Meats, while the latter will explore the intersection of food and culture through a panel discussion at Patagonia Denver. This program has grown and developed into another pillar of our organization. Thank you to everyone that has helped make it successful, and please sign up for the waitlist we’ve provided for November event.


This December we will host our annual Community Appreciation event at Convivio Café. So, mark your calendars for the 5th as we’d love to have you join us! It’s our way of saying thank you to everyone who supports and participates in our mission. We will pair the event with a FED Workshop with more details to come, so keep an eye out for your invitation soon!


In early November, our board will be gathering for our annual planning retreat. This is a time for us to reflect, strategize, and set the course for the upcoming year. We’re excited to continue growing and evolving to better serve our community in the months ahead.


Last but not least, our Seed to Plate program is always looking for volunteers. If you’re interested in helping students learn about gardening, cooking, and local food, we’d love to have you join us. Your time and efforts can make a big difference in shaping the next generation of consumers!


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