It is with a heavy heart that we at Slow Food Yolo say goodbye to our dear friend and co-leader, Dorothy Peterson. Dorothy passed away peacefully in her sleep at home on April 7, 2016, surrounded by her loving family and friends.
Dorothy retired in 1999, after 37 years of teaching, though everyone knows she never fully retired. Always a teacher at heart, immediately upon retiring, she continued her passion for children and teaching and created Davis Farm to School. Currently, every school in Davis, California has a garden for teaching and the program is now being implemented countywide. It is in large part because of Dorothy’s tireless efforts and commitment to what she believed in that there is in place a dynamic program which supports the school district in their goals to provide farm and garden-based education, increase farm fresh foods in school meals, and reduce solid waste through recycling and composting programs.
In 2013, Dorothy volunteered to co-lead Slow Food Yolo, in order to continue toward educating our community about good food. Dorothy’s passion, joy for life, and tireless work has touched so many lives. She will be greatly missed and never forgotten.
There will be a memorial service for Dorothy at 2 p.m. Sunday, May 15, at the Davis Community Church. The family is planning a further celebration of the life and work of Dorothy Peterson at the Park Winters, date and time to be announced. In lieu of flowers, the family requests that any tax exempt remembrances in Dorothy’s honor be made to the Davis Farmers Market Alliance for the Davis Farm to School Fund, and sent to the Davis Farm to School Alliance, P.O. Box 1813, Davis, CA 95617.
You can learn more about Dorothy at the Davis Enterprise HERE
Join Slow Food Yolo at Manas Custom Meats in Esparto for Tri-Tip Friday on April 29, 2016. Rancher Fred Manas will give a tour of the facility, then we will sit down on the patio to a tri-tip meal complete with grilled tri-tip, beans, coleslaw, fresh-baked bread and dessert. In true Slow Food style, this will be a zero waste event. Guests will bring their own non-disposable tableware and drinks.
Support your local rancher and school gardens! Net proceeds from this event will be donated to the Esparto School District Food & Garden Programs.
Friday, April 29, 2016 from 1:00 PM to 6:00 PM (PDT) – Add to Calendar
Manas Ranch Custom Meats Inc – 26797 California 16, Esparto, CA 95627 – View Map
Slow Food Yolo is supporting this event and it will benefits schools in Yolo County.
Tickets available HERE
A Mediterranean inspired menu is being created by Ann Evans, author of the Davis Farmer’s Cookbook, and Kathi Riley, food consultant and past chef at Zuni Cafe, San Francisco. We will begin the evening with mead cocktails at 6:00pm. Candlelight and music by the Jonny Gold Trio will set the relaxed atmosphere. A four course meal will follow and we will end the evening with the ultimate ‘after dinner mead flight’ led by legendary Darrell Corti.
Mead, a fermented blend of honey, water and often fruits, yeast, or spices, has been dated to about 7000 BCE. Ceramic shards found in Jiahu, Henan Province, China held a mead-like residue according to Dr. Patrick McGovern, the leading authority on ancient alcoholic beverages. According to the BBC the number of meaderies in the United States has grown in the last ten years from 30-40 meaderies to over 250.
Early Bee Special:
35 dinner participants will also have the opportunity to sign up and experience a honey tasting at 5:15PM before dinner begins. The tasting will take place in the Sensory Theater, Robert Mondavi Institute Sensory Building. Amina Harris, Director of the Center will lead this very special program. Space is limited and free with dinner reservation. First come first serve basis. Please email Liz Luu at firstname.lastname@example.org if you would like to sign up for this event.
It’s harvest time…
and the Séka Hills Olive Mill and Tasting Room invites the public to experience the fresh flavors of the olive harvest and milling season. Beginning in mid-October, with the first milling, and continuing through November, visitors
can see the Mill in action and taste the freshest of olive oils, the prized Olio Nuovo.
Owned and operated by the Yocha Dehe Wintun Nation, the Tasting Room offers an insider’s view of how the Tribe’s olives are grown, milled and finished into world-class Séka Hills extra virgin olive oils. Guided tastings of Séka Hills olive oil, wine, honey and nuts offer visitors a chance to experience the growing line of fine agricultural products from the Yocha Dehe Wintun Nation.
Signaling the start of harvest, Olio Nuovo is bottled in limited amounts directly after milling. Its fresh, bright and bold flavor celebrates the season and is meant to be enjoyed within a few months of harvest. Most of the new harvest oils are “settled” for several weeks before bottling.
Special festivities culminate in November with the Olive Crush Festival and open house on Saturday, November 7 and the Olio Nuovo Dinner on Saturday, November 21.
Séka Hills Harvest Happenings
October 24, 1–4pm – Olive themed
painting class with artist Sheri Neilson.
Purchase tickets in advance: 530.796.2819.
October 25, 2–6pm – Capay Valley Vision
presents “Taste of Capay.” Purchase tickets
in advance: 916.475.6408.
November 7, 11am–5pm – Olive Crush
Festival: Mill Tours, Olio Nuovo, Tasting
of Séka Hills products, wine by the glass,
local vendors, live music, book signing.
November 21, 2–6pm – Olio Nuovo
Dinner: Cooking Demonstration, Special
Menu by Chef Casey Willard, Mill Tour.
Reserve and purchase tickets in advance:
download the PDF for more information
Purchase tickets HERE
Please join Slow Food Yolo for a unique experience touring the Premiere Mushrooms in Colusa. Premier Mushrooms is located Colusa California. It is one of the county’s fastest growing ag-related industries and is counted among the county’s largest private sector employers. At Premier Mushrooms the product is composted, grown, processed and distributed. The composting and pasteurization processes take place in a fully enclosed wharf area, a process which provides several benefits which can be seen in the final product. There are currently 48 growing rooms at the farm, but the estimated November 1, 2013 completion of the farms expansion will increase that number to 64 rooms.
After the tour, we will enjoy a delicious meal featuring Premiere Mushrooms prepared by our host Cynthia. This is a zero-waste event, so guests will bring your own tableware, cloth napkins and beverage of choice, we will provide wine glasses (no paper or plastics please).
Meet at 2:00 at 510 10th Street, Colusa
For more information, please click here