March-April 2017 Newsletter

March 10th, 2017 by

Slow Food


Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet. Our approach is based on a concept of food that is defined by three interconnected principles: good, clean and fair.  The full definition can be found in the Slow Food Manifesto for Quality.  Below, you’ll find three stories that illustrate Slow Food Values in recent news.


quality, flavorsome, healthy food

The Jr Iron Chef competition was founded in 2008 to empower Vermont students to develop healthy eating habits through the use of whole local foods. The project began as a collaborative effort between two leaders in the Farm to School movement: the Burlington School Food Project and Vermont Food Education Every Day (VT-FEED).  Over the past nine years, nearly 3,000 Vermont students have crafted original recipes that highlight local and seasonal ingredients and inspire school meal programs. School food change takes many players—students, food service, parents, and the community. Jr Iron Chef involves all of these players to create a vibrant, fun, and wildly popular event! This year, our board president, Mara Welton, will be one of the judges!


production that does not
harm the environment


We are looking for interested Vermont food businesses to exhibit at Slow Food Nations and we are also seeking delegates as well If you would like to register, both exhibitor and delegate registrations are now open!

Slow Food Nations is a national Slow Food event that will gather leaders and eaters, farmers and chefs, educators and families for a weekend of tastings, tours and talks in July 2017. For three days, Denver, CO will become the center of the North American food universe. Innovation meets tradition during exciting culinary workshops, seminars, dinners, tours, informal eating and drinking, and a grand flavor bazaar.

The event will feature producers, organizations and prominent food figures from across North America, giving attendees a taste of the Slow Food movement as it occurs in different regions. Attendees will be given the opportunity to participate as delegates, where they will arrive early to participate in a day of discussions, panels and educational programming alongside like minded Slow Food advocates and receive additional benefits throughout the weekend. The general public will have free access to tastings and installations throughout Slow Food Nations, as they experience Denver at historic locations like Denver Union Station and Larimer Square. Slow Food Nations will bring people together to rally around the Slow Food mission of good, clean and fair food for all. We are planning on having a very large Vermont presence!


accessible prices for consumers and fair conditions and pay for producers

Rural Vermont’s Community Conversation Tour will engage communities around the state in dialogue about land use, livelihood, food, and the future of Vermont. At each of the Tour stops, Rural Vermont farmer-leaders and staff will present our vision for a future where the success of our agricultural economy is measured not merely in dollars, but also by the health and vitality of all its stakeholders: our farmers, our consumers, our businesses, our crops, our animals, and our soils. Attendees will be invited to share their priorities, identify structural barriers, and suggest pathways to systemic change at the individual, community, and statewide levels.

ALL EVENTS 5:30 – 8:30 PM

  • Tues March 14th –
    Next Stage Arts Project
    15 Kimball Hill, PUTNEY
  • Mon March 20th – Rutland Free Library
    10 Court St., RUTLAND
  • Tues Apr 4th – Shaftsbury CommunityHall
    475 Old Depot Road
  • Wed April 19th
    ArtsRiot, 400 Pine Street
  • Wed Apr 26th –
    Sterling College
    Simpson 3
    16 Sterling Drive


Member Cara Chigazola-Tobin and business partner Allison Gibson are in the process of opening a Mediterranean-Mezze restaurant in Burlington called Honey Road Restaurant! In the month of March they are popping up all over the area – check out their upcoming events!

Cork Wine Bar and Market in Waterbury with La Garagista on March 20th, and on March 27th they will be at ArtsRiot in Burlington!

 Spring Forward!                  

This month finds us springing forward with daylight savings time, seeing the first green shoots poke through the soil, welcoming the return of birdsong, and the push-pull of these dynamic weather days! If you’re like me, when the sun streams in through my windows on these lengthening days it feels like vital nutrients flooding back into my body, even when it is still cold outside. I love the renewed energy this season brings!

Your Slow Food Board has been diligently working on the events calendar for Spring! In this newsletter you’ll find that there’s plenty of food fun coming up in the next couple of months, so mark your calendars, RSVP for the events, and start thinking of all the Good, Clean & Fair ways you can celebrate your Spring with us!

Slowly yours,

Mara Welton
Slow Food Vermont Board Chair
Slow Food USA State Governor (VT)

 Upcoming Events                

Saturday, March 11, 11:30-3pm, 7th Annual VCGN Seed Swap and Ark of Taste Plant Pre-Sale Fletcher Free Library
Join us at the Fletcher Free Library on Saturday to gather seeds for your garden from area gardeners and farmers! Bring your non-GMO seeds to the party, and get inspired! There’s some pretty wonderful workshops as well, including one by our own Mara Welton at 11:30 entitled: Be a Gardening Superstar and Learn to Save Seeds Like a Pro! Also, SFVT will have a table filled with free seeds and you can pre-order your Ark of Taste packs there!

Sunday, March 19th, 4-7pm: Maple Madness Potluck in Montpelier
Every year in Vermont, this is such a special time for maple enthusiasts! We are so excited to share our favorite maple recipes at this Slow Food supper! Anything goes! Maple glazed meats, maple flavored, kissed or drizzled anything! Maybe you want to try your hand at making maple cream? Now’s your chance!

Sunday, March 26th, 4-10pm: Home Stretch Potluck! Shelburne
Time to clear out the cellar and/or freezer!
Open up and share those carefully preserved
goodies you’ve been doling out slowly all winter!
If you don’t store food yourself, talk to your
favorite farmer or your neighbor and see what they have! Make a recipe to share with something from your pantry treasures, or let’s just open jars and go at it with forks!

Sunday, April 9th, 10am-12pm
Mozzarella Making at Henry’s Dairy! Shelburne
This on-farm workshop teaches you how to make whole milk mozzarella with the freshest milk imaginable. Tour the farm, turn farm-fresh milk into cheese, and enjoy a hearty snack with artisan bread and our fresh cheese. Plus, take home a recipe that you can repeat in your home kitchen. Henry Cammack will be our guide for this field trip. Henry operates a small raw-milk dairy at Bread & Butter Farm—Henry’s Dairy—and teaches cheesemaking for Vermont Farm Tours.

Wednesday, April 19th, all day, American Flatbread Benefit Bake!
 We are the lucky recipients of a Benefit Bake at American Flatbread! The good folks at Flatbread will be donating $3.50 for each large flatbread and $1.75 for each small flatbread sold during the benefit bake – this includes take out and in-house orders! Stop by between 5-11pm at our info table and join our raffle – a bunch of amazing Slow Food products could be yours!

Wednesday, April 26th, 4:30-9pm, Bluebird Barbecue Community Night! We receive 10% of proceeds from the entire evening – book a table and come learn about Slow Food!
Sunday, April 30th, 12-4pm, Disco Soup, Arts Riot! Come participate in this International awareness day about food waste! We will be rescuing produce from area farms, chopping and preparing all of the donated produce together for the Chittenden Emergency Food Shelf! Bring your chopping skills, and your grooves because we have local farmer DJs on tap to keep us joyful for this amazing cause!

 Snail of Approval        

We are so proud of our Snail of Approval awardees throughout our state! The Slow Food Vermont Snail of Approval is awarded to those restaurants, bars, food and beverage artisans, stores and markets that contribute to the qualityauthenticity and sustainability of Vermont’s food supply and have been deemed outstanding among peers. Here’s some upcoming news from some of them!

Hen of the Wood – Burlington was awarded the Snail of Approval Award of Excellence this month! We are proud to have both Hen of the Wood locations as awardees, and couldn’t be prouder of their achievements in all things good, clean & fair locally, and abroad. Welcome to the tribe, friends!

Brot Bakery: Class schedule is HERE, and their amazing crackers are now available at the new Dedalus Wine Shop, Bar & Market!

Mary’s Inn at Baldwin Creek Has so much on tap for 2017! Everything from Wednesday burger and beer deals to special dinners and sous-chef takeovers! Also on their list of offerings are classes. They will be closed from March 20-April 4 while taking their annual culinary tour of Tuscany – something to look into if you’d like to travel to Italy with knowledgeable guides!

Eden Specialty Ciders had a wonderful story done on them in December by Cidrbox! Complete with beautiful videos, tasting notes and diving deep into the varieties of apples they use for their incredible specialty ciders. Check out their Tasting Bar in Newport to experience their love and care in each bottle!

Misery Loves Company has their 4th annual Sugar Shack Dinner! Sugar Shack! April 5th! Call for reservations at 802-497-3989. This is their fourth year throwing this event & it’s gonna be epic! $65/guest. Cocktail hour (6:00) will be hosted by Stonecutter Spirits with a communal feast to follow!

Kismet’s new Spring Menu is up! Click here for a peek! Known for their killer eggs benedicts, there’s those and more on their brunch menu! The dinner and dessert menus don’t disappoint!

Juniper Bar & Restaurant is hosting Barnaby Tuttle and Teutonic Wines on March 23rd, 6-9pm. We welcome them back to Vermont with a fun and festive evening showcasing their amazing German style wines. We will go on a tour of the northern corners of the US and Europe with each dish inspired by a singular time and place. Barnaby and his wife Olga make wine in Oregon using only non irrigated dry vineyards, the wines reach a great level of balance that comes from the deep rooted vines. Their wines are lower alcohol content and very food friendly.
Tickets are available HERE.

Are you a Slow Food Vermont Member with events or news you’d like to share with your fellow members?  Email us at with the details and we’ll get your info out to the rest of the membership!

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