Slow Food Live

COMING UP

Wednesday, August 26, 2pm ET

The History and Culture of Fermentation with Kirsten & Christopher Shockey

Slow Food Live x Storey Publishing

Learn the basics of at home fermenting while also exploring its rich cultural and historical background with fermentation pros Kirsten & Christopher Shockey.

Register for the History & Culture of Fermentation

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WATCH, LEARN AND ENGAGE IN SLOW FOOD FROM HOME.

Slow Food Live brings Slow Food into your home with free, virtual webinars and conversations led by experts in a skill or topic that you can join from anywhere on your digital device.

Participation through Zoom is generally free for anyone and streamed on social media. We will include how viewers can support the person or business in all promotions and during the webinar. Sessions are 30-45 minutes of teaching/speaking + 15 minutes for Q&A. Participants are live on video and able to ask questions in the chat, but not able to use their audio/microphones during the webinar. We’ll record each session so people can access the content at the times that work for them.

Watch Slow Food Live Sessions

Food & Cooking

Sourdough Starter How-To

Homemade Pizza with Chef Facchini

Zero Waste Minestrone with Chef Eric Lee

Japanese Curry Bricks with Sonoko Sakai

Cooking on a Farm with Annemarie Ahearn

Dumplings with Mei Li

Pantry Staples Sauces with Katherine Deumling

Nose-to-Tail Fish Prep with Chef Evan Mallett

Summer Slow Food Box: Meet the Makers

Elberta Peach + Peach Cake

Beverage

Ginger Beer + Quarantine Cocktails with Danny Childs

Make Masala Chai with Sapna Punjabi-Gupta

Intro to Kombucha with Teatulia

Make Horchata with Chef Regina Escalante

Heirloom Cocktails with Dry Land Distillers

Cocktail Culture with the Cocktail Bandits

Make Bitters with Kelly Dressman

For Kids!

Garden Storytime with Author Katherine Pryor

Story + Ramen Hour with June Jo Lee

Health & Wellness

Mental Health in Times of Uncertainty

Plant Magic Spa Day

Intuitive Eating & Herbal Teas

DIY Elderberry Syrup

Meet the Elberta Peach, the Masumoto Farm Adopt-a-Tree project and Joni’s Peach Cake!

Peter Ruddock is the president of Slow Food California and co-chair of the California Ark of Taste Committee. He spends much of his time working on food policy issues, acting as the coordinator of the California Food Policy Council and implementation coordinator of...

Make Bitters with Kelly Dressman

Kelly Dressman, Dry Land Distillers alchemist, takes you on a short historical tour of cocktail bitters and how they are used in today's cocktail culture. You’ll also see how she designs and crafts in-house bitters for their tasting room and cocktail program. Kelly...

Cacao and Community in the Chocó with Slow Food Ecuador

Join us for a conversation with community members, cacao farmers and cooks in the Chocó forest of Ecuador, where the biodiversity rivals that of the Amazon! We begin the session with an introduction to the region and the unique human, animal and plant life that lives...

Cocktail Culture with the Cocktail Bandits

The Cocktail Bandits have pioneered a movement based on entertaining and educating consumers on the craft cocktail industry. The duo has travelled internationally to gain libation knowledge of different cultures and interact with makers of the beverages we drink...

Fish Head Soup with Melanie Brown

Melanie Brown joined her multi-generational family of Bristol Bay commercial fishermen when she was 10, spending summers fishing for sockeye salmon with her great-grandparents in Bristol Bay. You can learn more about Melanie and her family's fish head soup story here!...

The Summer Slow Food Box

The Summer Slow Food Box contains 4 hand-crafted items from the Slow Food Ark of Taste. It includes the highly celebrated Jimmy Red Cornmeal, Black Tepary Beans, cold pressed Benne Oil, and Chiltepín Peppers. Meet the growers and makers behind a few of the products in...

A History of Southern Food with Chef Kevin Mitchell

Conversations around southern food have been met with passion and debate. Oftentimes, the holders of these traditions are overlooked. Chef Kevin Mitchell, C.E.C, C.F.S.E, M.A, examines the stories of the freed and enslaved Black cooks from Charleston, who, through...

Heirloom Cocktails with Dry Land Distillers

Learn how to choose and enjoy authentic Slow Spirits and create fantastic cocktails at home from the team at Dry Land Distillers. You’ll go on a virtual stroll through an award-winning craft distillery as they mash, ferment, and distill ancient grains and native...

What’s The Buzz on the Ridge? Beekeeping at the Forest Ridge School

Come join the chefs at Forest Ridge School to explore beekeeping with honeybees, mason bees, and leafcutter bees. Take a tour of the school gardens, apiaries, and orchards. Learn how you can support these pollinators and in return how they can support your gardens....

Horchata with Chef Regina Escalante Bush

“The sun is shining and the weather is sweet..” Learn how to make horchata, a delightfully refreshing cold beverage from Mexico, from scratch with Chef Regina Escalante. Regina Escalante is the chef and co-owner of Merci restaurant located in Mérida, Yucatán, México,...

Family Story Hour with June Jo Lee

June Jo Lee reads her picture book biography, Chef Roy Choi and the Street Food Remix, and talks about Korean ramen and "son-mat," which translates to “hand taste,” or food flavored by relationships...by love. With demos introducing children to the five colors and...

Intro to Kombucha with Teatulia

Learn what kombucha is, how to make your own at home for less, why the tea you use matters and where to find a SCOBY of your own. Learn what you need to get started and get tips on flavoring the best tasting kombucha. In this session, the Teatulia team will walk you...

Seed Saving: Preserving Biodiversity and Building Community

Seed saving is a valuable tool for food sovereignty, and as we see with the pandemic, the time is now for seed and food sovereignty. Seed saving also preserves food biodiversity and builds community. Learn how to plan to save seeds, the processes involved and how to...

Nose-to-Tail Fish Prep with Chef Evan Mallett

Don't know what to do with a whole fish? Fear not! Chef Evan Mallett of Black Trumpet Restaurant in Portsmouth, NH shows you how to fillet a fish cleanly, simply, and safely. You'll learn how you can use the whole fish (think stock!) and why buying whole fish is a...

Garden Story Hour with Katherine Pryor

Slow Food kids, this one is for you! Author Katherine Pryor reads three garden-themed picture books and discusses taste buds, growing food, and the importance of bees. Perfect for ages 3-7, although all are welcome. Katherine Pryor is the author of Bea's Bees,...

Make Masala Chai with Sapna Punjabi-Gupta

Let's gather for a Chai and Chat with Sapna Punjabi-Gupta. Take a pause in your day to cook with Sapna and make a cup of your very own Masala Chai. You'll learn the art of making Indian Chai and what's in the spice mixture (aka Masala) that is added to enhance the...

Urban Gardening with Kelly McGlinchey

A garden can grow and flourish in the unlikeliest of places. From apartment balconies to sunny windowsills, we'll explore techniques for growing in small spaces by embracing the unique elements your home has to offer. Together, we'll examine how even a concrete...

Simple, Stellar Sauces with Katherine Deumling

A good sauce (dressing, vinaigrette) elevates the most basic elements. Using pantry basics and fresh herbs we'll make half-a-dozen sauces and talk about how to enjoy and store them. Katherine Deumling is the founder and CEO of Cook With What You Have. Katherine has...

Meatless Monday + League of Kitchens on Slow Food Live

Hunkered down? The League of Kitchens can bring the world to you with traditional culinary techniques that put vegetables first. Meatless Monday conducted a survey about which pantry items most commonly remain untouched and unloved. The League of Kitchens reveals what...

Double Awesome Dumplings with Mei Li

Learn how to make and fold dumplings from scratch with ingredients from your pantry! We make a dumpling dough with flour and water, then a vegetarian filling combining a pantry food, a canned food, and a frozen food. If you love playing with dough and eating...

The Magic of Microgreens with Roberto Meza

Learn what microgreens are, why they are important to grow, and how to grow them using soil or jute mats in hydroponics systems with Roberto Meza. Roberto Meza is a local food advocate, first-generation farmer and co-founder of Emerald Gardens, a year-round greenhouse...

Slow Fish 101 with Colles Stowell

This is Slow Fish 101, folks! Learn how to think about buying fish the same way you think about buying eggs or produce at the farmers' market. Learn how and why it matters and hear from the fisher harvesters doing it the Slow Fish way. We promise there will be no tall...

Ginger Beer + Cocktails with Danny Childs

The principles of ginger beer lacto-fermentation are covered in a step-by-step tutorial. Danny also discusses how this same process can be adapted to make other delicious non-alcoholic sodas for the whole family. He finishes by showing how to use your favorite spirit...

Biodiversity and the Plant a Seed Story

Take a look at the 2020 Plant a Seed kit with Kim, talk about how to use it and explore the stories of the seeds. Lauren leads a backyard biodiversity exploration to conduct an audit of local plants, animals, and insect species found in her garden and backyard in...

Cooking on a Farm with Annemarie Ahearn

Join Annemarie as she reads an excerpt from the April chapter intro introducing spring in Maine from Modern Country Cooking. Then, pick the asparagus and herbs and head into the kitchen to make a quick and delicious salad. Annemarie Ahearn lives on the Coast of Maine...

Soil! with Alison Magill

The soil beneath us is a complex ecosystem filled with living organisms and amazing interactions. In this webinar, you will learn the difference between soil and dirt and a bit about the fascinating and important mechanisms that supply nutrients to your plants. You’ll...

Japanese Curry Bricks with Sonoko Sakai

Sonoko Sakai teaches us how to prepare curry bricks to make curry. They are blocks of seasoned roux made of spices, salt, flour, and butter that can be dissolved in water to make an instant curry sauce. Curry bricks are a perfect pantry item that keeps in the fridge...

Social Permaculture with Adam Brock and Abrah Dresdale

As the quarantine separates us physically from friends, family and coworkers, innovative models of connection and collaboration are becoming more relevant than ever. One of these models is the social alchemy pod: a small group that checks in regularly for mutual...

Make Your Own Elderberry Syrup with Ed Kennedy

Elderberries, from the Elder (Sambucus) plant, have long been prized for their ability to help support a normal, healthy functioning immune system. One of the most practical ways to add this traditional remedy to your wellness regime is a Homemade Elderberry Syrup! In...

Truffle Risotto with Truffle Shuffle

French-Laundry alumni Chefs Jason & Tyler are cooking live to show us how to make a perfectly creamy truffle risotto and navigate the world of fine truffles as we go! Truffle Shuffle is a team of Michelin-trained Bay Area chefs who started Truffle Shuffle, an...

Slow Food Around the World

Cacao and Community in the Chocó with Slow Food Ecuador

Change-Making

FOOD AFTER COVID-19: OPPORTUNITIES FOR EQUITY, INCLUSION AND JUSTICE

A History of Southern Food with Chef Kevin Mitchell

Slow Fish 101 with Colles Stowell

Meatless Monday + League of Kitchens

Social Permaculture & Social Alchemy Pods

Gardening & Animals

Starting Seeds: in flats, low tunnels and in garden beds!

Growing Cool Weather Plants

Beekeeping Basics with Jennifer Holmes

Soil! with Alison Magill

Biodiversity and the Plant a Seed Story

The Magic of Microgreens (and how to grow them)

Urban Gardening with Kelly McGlinchey

Seed Saving with Jeff, Hillie and Ben

What's the Buzz on the Ridge?

30 Year recipe collection

In December, we put together a collection of recipes to celebrate 30 years, from a dozen creative and inspiring chefs that include Sean Sherman, Julia Turshen and Dan Barber. We hope you can nourish your homes and hearts with some of the recipes inside.

Download the booklet here

Yummy & Healthy Recipes for Kids

We created a collection of Yummy & Healthy Recipes for Kids with support from FAO North America to commemorate World Food Day. You’ll find a dozen fun and simple plant-based recipes in the booklet, perfect for lunch at home or a cooking class at school!

Download the Booklet