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Slow Food Ark of Taste Dinner

How do you protect and save distinctive but endangered foods? By eating them! We hope you can join us for a very special dinner and discussion about Slow Food Ark of Taste foods from the Midwest. The Ark stores information about 200+ edible treasures from the US (and...

Cookbook Exchange

Reuse, recycle, enjoy. Bring a cookbook, take a cookbook at the Local First Arizona Fall Festival! Edible Phoenix and Slow Food Phoenix want you to trade in your old cookbooks for new issues and old favorites. We’ll take cookbooks as well as food, gardening and...

The Only Pickle Formula You’ll Need

It’s fall, which means I have pumpkins and pickles on my mind. The pumpkins are self-explanatory, but the pickles? Most people think of summer as the prime time to preserve the season’s bounty, but I personally like my summer produce fresh and my fall produce tangy and pickled. But the truth is, you can pickle all year round! It’s an easy way to reduce food waste – in fact, you can even pickle “food waste” itself like watermelon rinds and citrus peels.

LIVE Chef Series: Cooking Slow with Claudia Fleming

Mike Mraz, with his wife, Mary, and Claudia Fleming and her husband, Gerry Hayden, were the founding owners of North Fork Table and Inn. Mike worked as beverage director and spent years picking out wines to go with Gerry’s food and Claudia’s desserts. We...