with Gigi Berardi, coordinator of Resilient Farm Project. Wednesday, July 8, 6:30-8:30 pm at the Bellingham Downtown Community Food Co-op. $6 Co-op members, $7non-members.
The idea of Slow Food links the pleasure of preparing and eating food to environmental sustainability and community resilience through supporting food cultures throughout the world. At this meeting, network with others concerned about the future of food--and find out what Slow Food International in Bra, Italy; the University of Gastronomic Sciences ("Slow Food" University) in Pollenzo, Italy; and, the Goetheanum in Dornach, Switzerland (a center for biodynamic farming and mindful eating) offer community members in Bellingham. Gigi Berardi, recently returned from travels and study in central Europe, will show slides about work at these food hot spots, and discuss opportunities for ecogastronomy study there. The Food Co-op's Chris Ritchie will serve delicious appetizers prepared in accord with Slow Food philosophy.
Register at: http://communityfood.coop/community/classes.html