Some of the things going on locally with Slow Food connections or interest . . .

Whitmuir Talks

Whitmuir Farm near Peebles is hosting a series of winter lectures under topics such as Sustainable Meat Production, Biodynamic cheesemaking and Sustainable Fish. For details, go to www.whitmuirtheorganicplace.co.uk and click on the link under 'Learn at Whitmuir'

All the Way from Plough to Plate

A local Slow Food supporter, Rev. Richard Frazer of Greyfriars Kirk, is speaking at Scottish Churches House in Dunblane on Wednesday 10 March, 6–8:30pm on the challenge of feeding the world, maintaining soil fertility and overcoming the malnourishment of both the poor and the affluent. Cost: £15 including meal, coffee (£5 local rate for talk/coffee only).

Like the Languedoc?

If you do, Jean-Michel Gauffre of La Garrigue and L'Artichaut is hosting two special dinners on 15 and 16 March where the special guest is Catherine Roques from the organic domaine Clovallon in J-M's home town of Bedarieux. Find out more about the events and menus by clicking on the restaurant names above. If you're a Slow Food Member give your membership number when you book to claim a 10% discount. Not that we're biased, but there are snails on the menu (at La Garrigue's dinner. At L'Artichaut you'll have to make do with honey-roasted chicory and walnut terrine or jerusalem artichoke and thyme risotto.)

Eat Up at Valvona & Crolla

Charles Campion has written about restaurants and food for London’s Evening Standard for over a decade and is a patron of Oxford Gastronomica. He's also an advisor to the board of Slow Food UK. On Thursday 18 March Valvona & Crolla are hosting a literary dinner to celebrate his new book Eat Up, at which Charles and whisky writer Charlie MacLean will both speak. More details here. 

The Evolution of Food

A discussion on the topic above is being held as part of a series of 'natural conversations' organised by the Centre for the Study of Natural Design at the University of Dundee. It takes place on 25 March from 2–4pm. Looking at how society and culture has been shaped by our food consumption, the conversation will discuss food, how it has evolved as we as a species have evolved, and how the infrastructure of our cities are now dominated by the giant supermarket chains. It will use Dundee as an example to demonstrate the change that has occurred over the last 100 years. Email Fiona Wood for further details: F.K.Wood@dundee.ac.uk
 

Cakes for Haiti

On Friday 26 March there may well be cakes. More here: http://cakesforhaiti.org/

Discover Scotland's Wild Edibles

Edinburgh-based Forage Rangers, aka Fiona Houston and Xa Milne, authors of Seaweed and Eat It, are running various local foraging trips in April and May:

Urban Foraging Tour: Sat 17 April and Sat 24 April: 10am-1pm – Edinburgh. A morning walk, talk and forage around Edinburgh's greenspaces

Seaside Foraging Tour: Sat 15 May – Fife coast. Low tide beach walk to discover seaside plants, seaweeds and shellfish

Borders Hedgerow Forage: Sat 19 June: 10am -1pm – Melrose area

The Future of Food Symposium

Food security. Feeding a growing global population. The impact of climate change. Securing a sustainable food industry. The potential role of GM........All BIG topics, but topics that the 2010 joint SFDF/REHIS/IFST symposium is set to tackle head on at Edinburgh’s George Hotel on 22nd April.

Book your place at the 2010 Symposium now to hear thought provoking presentations from an array of high profile speakers including Sir David Baulcombe, Chair of the Royal Society group that produced the hard-hitting report, ‘Reaping the Benefits: Science and the Sustainable Intensification of Global Agriculture’.

‘Reaping the Benefits’ says the world's growing population means food production will have to rise by about 50% in 40 years. Approaches it endorses include improved irrigation, systems of growing crops together that reduce the impact of diseases and….. genetic modification. But what do organisations such as the Soil Association make of this? Well, you’ll find out on 22nd April as the Director of the Soil Association Scotland, Hugh Raven, will also be a symposium speaker.

Other names having their say include former Food & Drink Federation President, Iain Ferguson; Professor Charles Milne, Director of FSA Scotland; NFU Scotland’s Chief Executive, James Withers …plus several others.

You can book online or contact Joan Creelman at the Scottish Food & Drink Federation on tel: 0131 229 9415 or e-mail: joan.creelman@sfdf.org.uk.

Delegate rates are: £70 (for members of SFDF/FDF/IFST/REHIS); £95 for non-members; and £25 for students.

Gorgie City Farm pigs

Slow Food Edinburgh have teamed up with Gorgie City Farm to provide a source of local, slow reared pigs for those looking to buy a whole or half pig. The pigs were born at the City Farm in the early summer and will be ready for slaughter around the end of March. This is approximately twice as long as commercial pigs would be allowed to reach maturity.
 
The sows are a mix of cross breeds from Large Whites, Landraces & Berkshires.  The boar is Gloucester Old Spot (although it is suspected he may have a little Tamworth as well from the ginger colouring of some of the piglets). After slaughter, the pigs will be taken to a local butcher who will process them in to a range of joints, chops, meat and sausages. A half processed pig will yield around 20kgs of meat.  Prices are £100 per half processed pig/£200 whole or £75 half/£150 whole for those who would like it unprocessed. The meat will need to be collected from the butchers. Exact dates will be confirmed nearer the time.
 
In order that we can give Gorgie City Farm an indication of demand, please could you let Luke Milner know if you would like to order.  The pigs are rooting around at the farm if you would like to go and see them (open 9.30am–4pm everyday).

Note that we're also hoping to organise some butchery demonstration and pig eating events for the convivium with the City Farm pigs.