Slow Food SE Washington has aquired, from various sources, reference materials for use by members. Contact us by email to find out how to obtain materials for loan. In addition to SFSEWA materials, this page will also offer reviews of information sources such as books and videos that can be obtained elsewhere.
Tableland, a video by Craig Noble, Pixel One Productions.
This 1-hour, 20-minute DVD offers a video documentary explaining the rewards and necessity of small-scale, sustainable food production. While Slow Food is not mentioned, the opinions and discoveries closely parallel the mission of the SF movement. Through interviews with producers, farmers, CSA growers, vintners, bakers, and chefs, the value of local, organic, safe, sustainable food production and consumption is revealed to be a much better path to stewardship of the planet than the mass-produced "s---" (an interviewed chef's word) that so many eat today. If you're already convinced, check out this video anyway and share it with your favorite Big Mac lover.
Reviewed by John Ittner. Available by email request.
This 1-hour, 20-minute DVD offers a video documentary explaining the rewards and necessity of small-scale, sustainable food production. While Slow Food is not mentioned, the opinions and discoveries closely parallel the mission of the SF movement. Through interviews with producers, farmers, CSA growers, vintners, bakers, and chefs, the value of local, organic, safe, sustainable food production and consumption is revealed to be a much better path to stewardship of the planet than the mass-produced "s---" (an interviewed chef's word) that so many eat today. If you're already convinced, check out this video anyway and share it with your favorite Big Mac lover.
Reviewed by John Ittner. Available by email request.
SFUSA Membership Brochure - a PDF file to pass on to a food lover who needs to slow down.
Book Review - The Conscious Cook by Tal Ronnen
(reviewed by Ellie Ittner)
I first heard of this book when the author demonstrated one of his recipes using celery root (see "Celery Root Soup with Granny Smith Apples") on Oprah. At first, I was more interested in figuring out what to do with the celeriac from the CSA. Then I saw the other recipes in the book and decided it was a keeper.
It's more than just using tofu and fake protein, although one brand of TVP, Gardein, is mentioned often. Ronnen has figured out how to substitute for dairy as well as meat, for the true vegan diet. The Cashew Cream used in the Celery Root Soup can also be found in many other Ronnen recipes. It can even be used to make Ice 'Cream'. I have not tried any of the other gourmet meals yet, but some of the recipes would be fun to serve to unsuspecting guests. I was also very pleased to see almost all of the unusual greens we received from the CSA covered in this book.
The only down side I see is the unavailability of some ingredients, at least in our area. Most of the rest really are available here (look closer) or have suitable substitutes for those of us who are not so picky (scallions for chives). However, who wouldn't want an excuse to hit the Seattle Public Market to search for Seitan, Agave Nectar. or red palm oil?
[The Conscious Cook (c) 2009 by Tal Ronnen and Melcher Media, published by the William Morrow Division of HarperCollins]
(reviewed by Ellie Ittner)
I first heard of this book when the author demonstrated one of his recipes using celery root (see "Celery Root Soup with Granny Smith Apples") on Oprah. At first, I was more interested in figuring out what to do with the celeriac from the CSA. Then I saw the other recipes in the book and decided it was a keeper.
It's more than just using tofu and fake protein, although one brand of TVP, Gardein, is mentioned often. Ronnen has figured out how to substitute for dairy as well as meat, for the true vegan diet. The Cashew Cream used in the Celery Root Soup can also be found in many other Ronnen recipes. It can even be used to make Ice 'Cream'. I have not tried any of the other gourmet meals yet, but some of the recipes would be fun to serve to unsuspecting guests. I was also very pleased to see almost all of the unusual greens we received from the CSA covered in this book.
The only down side I see is the unavailability of some ingredients, at least in our area. Most of the rest really are available here (look closer) or have suitable substitutes for those of us who are not so picky (scallions for chives). However, who wouldn't want an excuse to hit the Seattle Public Market to search for Seitan, Agave Nectar. or red palm oil?
[The Conscious Cook (c) 2009 by Tal Ronnen and Melcher Media, published by the William Morrow Division of HarperCollins]