AGM At Deerholme Farm

Slow Food Vancouver Island and Gulf Islands will be hosting our Annual General Meeting at Deerholme Farm thanks to the generous hospitality of Bill Jones.

Event Detail

• Sunday June 2nd 
• 10:30 am - 12:30 pm AGM 
• 12:30 pm - 4:30 pm Wild Food talk with Bill Jones 
• Deerholme Farm in Glenora (near Duncan in the Cowichan Valley)

All Slow Food members are invited without charge to attend our AGM, and you're welcome to renew or join at the meeting. Please note we will be posting the agenda, current board positions, and opportunities early May. 

Following our meeting we have an optional afternoon luncheon, book signing & foraging walk with chef and author Bill Jones of Deerholme Farm of Deerholme Farm. Cost is $40.00 plus tax and gratuity.

Menu

Salad with big leaf maple and sumac pickled mushrooms

soup of roasted sunchokes, morels and wild greens

Grand Fir infused farmhouse cheesecake with stewed rhubarb and wild ginger shoots

Bill Jones will take reservations via credit card to book reservations – please contact Bill at 250-748-7450 or bill@deerholme.com

please note: the AGM & following program have limited space – please ensure you book early for a seat.

Slow Fish | The Superior

Celebrate the bounty of our oceans with Slow Food's Slow Fish Dinner

photo: Maryanne Carmack

6:30 pm April 17^th at the Superior — 106 Superior St. 

• Guest Chef Oliver Kienast
• 3 course menu featuring local, sustainable seafood & Slow Food^® Ark of Taste items*
• Sparkling wine cash bar
• Silent auction

$40 - Slow Food members
$45 - non-members

Purchase tickets online at slowisland.eventbrite.com

* for this event unfortunately shellfish allergies cannot be accommodated; for all other food allergy concerns please email info@slowisland.ca

Post-Vandana Shiva Discussion

For those members attending the Vandana Shiva lecture on Wednesday at UVic please join us afterwards for a discussion of how we can work as a convivium to put her words and thoughts into action on a local level.

Follow the "snail" after the lecture to Clearihue C115. 

Email info@slowisland.ca for more information

Members Only Draw: Vandana Shiva Lecture

By Ajay Tallam
[CC-BY-SA-2.0]
via Wikimedia Commons

Vandana Shiva is coming to Victoria to give a President's Distinguished Lecture at the University of Victoria at 7pm on March 27, 2013 at the University Centre Farquhar Auditorium.

Tickets were free, but were snapped up in a matter of hours and have since become a hot commodity!

We have two extra tickets to give away to one lucky member of
Slow Food Vancouver Island & Gulf Islands!

Giveaway Details

1. Ensure you are a member in good standing with Slow Food Vancouver Island & Gulf Islands. If you aren't yet a member, visit the Membership Page to find out how to join. 
2. Fill in your contact details and your answer to our questions below.
3. We will notify the winner of the random draw on March 25th, 2013. 

Carnivore Culinary Book Exchange | Terra Madre Day

Celebrate Terra Madre Day & the Season with your local Slow Food Convivium

The Superior | Monday December 10th, 2012

Join us for a lively Carnivore* Culinary Book Exchange & Dinner to celebrate Terra Madre Day. The Superior is kindly hosting our event & Chef Cory Pelan will be in the kitchen. Artisan Charcuterie & Salumi made with local heritage meat, featuring a specially designed family style menu-celebrating the philosophy of nose to tail cooking. Cash Bar provided by the Superior with a fabulous selection of Island & BC wine and beer.

• 6:00 pm welcome & mingling
• 6:30 pm dinner
• 7:30 pm book exchange and remarks
• Celebration of Terra Madre
• 8:15 pm dessert
• 9:00 pm event concludes

Please bring a wrapped cherished (used) or new
culinary book to exchange in holiday fashion.

$40.00 for members or $45.00 for non-members. Slow Food memberships will be available at the event.
RSVP by December 7th with your credit card
Email: cured@thewholebeast.ca or call: 250.590.PORK (7675)


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* Dietary requests will be attempted with advance notice, please note that this dinner is being designed by a charcuterie artisan chef – and may not be amenable to vegetarians, although last year we had some amazing vegetables and side dishes!