Slow Food in Canada National Summit Schedule now available!

With the Slow Food in Canada National Summit taking place April 19-22, we are Just over one month away!

Our theme this year is “Eating Where We Live” and we are exploring that theme through Indigenous food systems, how New Canadians adapt to our climate, and how we adapt the food we grow to thrive in this climate through traditional plant

Interested in going? Buy tickets to the conference or to several separately ticketed events

Schedule details

Thursday, April 19, 2018

What: Opening Cocktail Reception and Local Food Showcase
Where: Lucky Bastard Distillery
When: 5pm to 9pm
Welcome: conference delegates and ticket holders
Slow Food Members: $30
Non-members: $40

This is a chance to sample local ingredients and products, and food created
by local chefs, while rubbing shoulders with Slow Food leaders from across
the country, and enjoying tours of the distillery. It will be a memorable

Friday, April 20, 2018


What: Local Trail Farm Tour and Mennonite Lunch
Where: Osler Area (departing by bus from the Parktown Hotel at 8:30am
When: 8:30am to 1:00pm
Welcome: conference delegates and ticket holders
Slow Food Members: $30
Non-members: $40


What: Meetings and National Committee Reports
Where: Station 20 West
When: 1:30pm to 4:30pm
Welcome: open to the public


What:* Pimatisiwin* Indigenous Food Systems Dinner Theatre, including a
traditional dinner and performance of an abridged version of Curtis
Peeteetuce’s play *Pimatisiwin*
Where: Station 20 West
When: 6:30-9pm
Welcome: conference delegates and ticket holders
Slow Food Members: $50
Non-members: $60

Saturday, April 21, 2018


What: Slow Food Canada AGM and Planning Meetings for conference delegates,
as well as a cooking demonstration by new Canadians and tour of the
horticulture greenhouses.

This is the only time that is devoted to conference delegates only–if you are intrigued by the meetings and the tours, we recommend you consider registering for the conference

All other meals and events are included in the conference fees.


What: Panel Discussions on Slow Food Youth, Indigenous Food Systems, and
Local Partnerships to meet International Goals
Where: Lutheran Seminary, U of S Campus, 112 Seminary Drive
When: 1:30pm to 4:30pm
Welcome: open to the public


What: “Waste Not, Want Not” Zero Food Waste Gala Dinner and Local Food
Heroes Presentation
Where: Saskatoon Farmers’ Market
When: 6 pm to 9 pm
Welcome: delegates and ticket holders
Slow Food Members: $70
Non-members: $80

Sunday, April 22, 2018

What: Final meeting and wrap-up breakfast
Where: Parktown Hotel
When: 8am-11am
Welcome: Delegates

While our event is happening at various locations throughout the city, our
home base is the Parktown Hotel, and we have arranged group rates at that hotel, for anyone traveling from out of town. Let them know you’re with the Slow Food in Canada Conference.

Please share with anyone who might be interested, and let us know if you have questions. We will also be reaching out soon to our volunteer base, so let us know if you’d like to help out and take part!

Looking forward to your support, and to seeing you at our conference. It’s a great chance to show the rest of Canada all that Saskatoon has to offer!


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Register for Slow Food in Canada Summit, Saskatoon April 19-22

2018 Slow Food of Canada Summit Ticket Banner

Register for Slow Food in Canada Summit, April 19–22, 2018

Tickets are available on Eventbrite!

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March 1, 2018 · 2:49 pm

2018 Slow Food National Summit hosted by Saskatoon

2018 National Summit hosted by
Slow Food Saskatoon

Sommet national 2018 accueilli par
Slow Food Saskatoon

La version en français suit.

Theme: Eating Where We Live

The Slow Food in Canada 2018 National Summit will be hosted by Slow Food Saskatoon in Saskatoon, Saskatchewan April 19-22, 2018.

Saskatoon has been a gathering place for Indigenous peoples of the Northern Plains for 6,000 years. It is Treaty Six Territory, and the Homeland of the Métis. Since the city was founded, it has been a hub for Canada’s bread (and canola, bean, pea and lentil) basket. It is home to diverse peoples from all over the world.

In the past decade, Saskatoon has garnered attention, most recently from the New York Times, as an up-and-coming city with regards to food and culture. Slow Food Saskatoon is excited to share with you the foundations of our Indigenous food systems, the research and development that has gone into creating fruit, vegetables and grains that thrive in our challenging climate, and the diversity offered by historic and recent newcomers. More details to come soon!

Thème: Eating Where We Live

Le Sommet national de Slow Food au Canada 2018 se tiendra à Saskatoon, Saskatchewan du 19 au 22 avril 2018 où nous serons accueillis par Slow Food Saskatoon.

Saskatoon fut un lieu de rassemblement pour les peuples autochtones des plaines du Nord depuis 6 000 années. Ce territoire est celui du Traité no 6 et la patrie des Métis. Dès sa fondation, la ville de Saskatoon a été un lieu majeur d’entreposage de blé, un grenier pour le Canada, et elle l’est encore aujourd’hui. On y trouve aussi maintenant du canola, des fèves, des petits pois et des lentilles. La région a également accueilli diverses populations de partout à travers du monde au fil de son histoire.

Au cours de la dernière décennie, Saskatoon a retenu l’attention, récemment encore celle du New York Times, en tant que ville émergente en ce qui concerne l’alimentation et la culture. Les membres de Slow Food Saskatoon ont hâte de vous partager les fondements de nos systèmes d’alimentation autochtones, la recherche et le développement dans la création des fruits, des légumes et des céréales qui prospèrent dans notre climat difficile, et la diversité offerte par les nouveaux arrivants, historiques ou récents. Plus de détails vous parviendront sous peu!


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Eat These Words 5

Yes, 5 years of Eat These Words. Another stellar meal is planned and we hope it will be a sell out.

Join us on Sunday, May 28 at Le Relais. 103, 308 – 4 Avenue N

Click here to purchase tickets.


  •  Whitefish Liver Pate on Red Fife Bannock Crostini
  •  Birch Smoked Pickerel Roe
  • Elegance Greens with Spruce Tip Vinaigrette
  • Wild Rose Petal and Carrot Mostarda
  • Gin Pickled Asparagus
  • Cattail Pollen Popcorn


Northern Saskatchewan Wild and Locally Grown Mushroom, Sunchoke and Pecorino Stuffed Pasta served with Local Sage Scented Brown Butter


Mixed meats in the style of Bollito Misto on a bed of Red Lentils served with Eggplant, Red Onion, Zucchini, and Tomatoes.


Thyme Infused Saskatchewan Low Bush Cranberry Sorbet with Wild SK Hazelnut Biscotti and Milk Chocolate Ganache


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Eat These Words 4 was another great success



Harvest Crackers and Hummus
Flavoured Popcorn


Red Lentil Custard Brûlée with Tomato Water


First of the Prairie Salad: Local Greens & Garnishes


IMG_4717 (1)

Slow Hot Smoked Bison with Wild Cranberry and Marsala Sauce,
 Drunken High Bush Cranberries and Lemon Parsley Gremolata
Pan Toasted Spaetzle with Grainy Dijon, Thyme and Buckwheat
Roasted Root Vegetables


Eton Mess of Chocolate Meringue, Sour Cherries, Birch Syrup, and Fair Trade Cocoa
Maduro Coffee, Assorted Teas


Thanks to chefs, volunteers and donors:


Evelyn Reisner


Jenni Willems


Michael Beaulé


Renee Kohlman

dee Hobsbawn-Smith

Contributing Local Producers:
Wally’s Urban Market Garden; 3 Farmers; Floating Gardens; Prairie Sun Orchard; The Canadian Birch Company; Diefenbaker Seed Processors LTD.; Farm Meats Naturally, a.k.a. Andre & Roseanne Denis; Paddockwood Brewery; Night Oven Bakery; Ecobain Gardens; Simpkins Market Garden; Living Sky Winery; Maduro Coffee Co.

Auction donors:
dee Hobsbawn-Smith; Touchwood Editions, Amy Jo Ehman; Nosh Eatery &Tap; Bill’s House of Flowers; The Better Good; Noelle Chorney; Loiselle Organic Farm; The Night Oven; Chef Darren Craddock, Riverside Country Club; Rachel Engler-Stringer; The Hollows; Jerry Haigh, DVM; Ingredients.

Raffle donors:
SaskBooks; Hagios Press; Thistledown Press; Coteau Books; U of R Press; Touchwood Editions; Dave Margoshes; dee Hobsbawn-Smith; Amy Jo Ehman; Carla Braidek; Rachel Engler-Stringer; Sarah Galvin; Taryn Goff; Steven Maier; Fresh Dish Catering; Turning the Tide; Nosh Eatery; Bill’s House of Flowers; The Better Good; Three Farmers; Jenni Willems; Christie’s Mayfair Bakery; The Night Oven Bakery; Loiselle Family Organic Farm; Black Fox Spirits & Farm; Over the Hill Orchard; Ingredients; The Hollows; Earthbound Bakery; SaskMade Marketplace; Carole Gallagher

Taryn Goff, Nicole Atkings, Carole Gallagher, Amy Jo Ehman, Ken Neuman, Glenda Abbott, Sarah Galvin, Brooklyn Belair, Adrianna Remlinger

Terra Madre 2016 Delegate:


Glenda Abbott

Snail Trail Designer:
Sarah Galvin


The Burnt Biscuits: David Carpenter, Philip Adams, Terry Jordan

U of S MFA in WRITNG Poets:


Katherine Lawrence


Patrick O’Reilly


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May 31, 2016 · 1:00 pm

Slow Food Summit 2016

Slow Food Summit, 2016
As a new leader of Slow Food Saskatoon, this was my first national summit. It was both inspiring and eye-opening. I’m amazed at what a team of volunteers, operating on a shoestring budget, are managing to accomplish. I’m proud to be a member of Slow Food, and to contribute to such an amazing movement alongside such impressive people.
We were hosted by Slow Food Columbia Valley, in Invermere, BC, and there were some impressive projects, from organic dairies to community greenhouses to local farms and restaurants that are committed to good, clean and fair food. It was a packed schedule that included both touring and meeting.
This year’s theme was “Feeding the Future” and we heard from producers, activists, chefs and ecologists and had some frank and meaningful discussions around these often difficult topics.
I attended multiple information sessions on such topics as:
  • Indigenous Peoples’ Food Systems in Canada
  • Access to Good, Clean and Fair Food for All (a conversation with food banks in British Columbia).
  • Slow Food USA Global School Garden Project
  • Young Farmers Producing Good, Clean & Fair Food
Regarding the work that Slow Food Canada is doing, as well as some other resources that were tabled at the summit, there are a few items I’d like to bring to our followers attention.
There are two committees focused entirely on production: Slow Fish, and Slow Meat. Slow Meat is quite a new committee, and I encourage any producers of slow meat on our mailing list to check out the Slow Meat Canada Facebook page, like it, and post to it. If you are on twitter, use the hash tag #slowmeat.
Our fearless leader of the Slow Meat Committee is Julia Smith of Urban Digs Farm. I had first heard of her on a CBC radio program back in February. I was super excited to ‘meat’ her in person. She is a firecracker.
Slow Food Saskatoon has been wanting to put on a whole animal butchery workshop/dinner, and we are newly inspired to do so as a #slowmeat event. Watch for it in the Fall!
The Slow Food Chefs’ Alliance is a relatively new organization that currently only has members in the lower mainland of BC and Quebec. Check out the requirements for joining, if you are interested in joining more than 400 chefs around the world in defending food biodiversity and heritage.
Slow Food Youth:
Everyone at the summit was impressed to see that 50% of our delegates belonged to the Slow Food Youth group. While it is difficult to gather enough young people to begin their own Slow Food convivia across the country, I’d like to encourage any young people (35 and under) to connect to the Slow Food Youth Facebook page, or get in touch with me, and I can link you to the movers and shakers in the youth movement. They meet via Skype, so anyone anywhere can get involved. Anyone over 35 can also follow their Facebook page and attend meetings. They’re open to everyone and have an inspiring amount of energy.
School Gardens:
Two members of the Slow Food USA School Gardens program presented at the summit, and offered an amazing number of resources as well as an invitation to anyone running school gardens in Canada to join the Global Garden Exchange, which is a penpal program with school gardens in the US.
They offer webinars, curriculum-based learning and all the tips you need to start a school garden, or connect with others.
Along those same lines, Groundswell Community Greenhouse is an amazing example of a teaching greenhouse that promotes food security and sustainable development. I would strongly recommend getting in touch with them if you’re considering a similar project.
Ark of Taste:
The Ark of Taste is a cornerstone of Slow Food International’s work. Threatened food items that are nominated to the Ark of Taste are actively promoted and preserved. Canada’s Ark of Taste is quite shockingly underpopulated, considering our vast geography and diverse people.
Anyone can nominate a threatened, under appreciated or difficult to find food, whether it be a fruit or vegetable cultivar, an animal breed, or a special method of food preparation that is unique to a region. If you are inspired to make a nomination, please let us know! Slow Food Canada is trying to streamline the process, so if you have any trouble with the nomination process, also please let us know.
Yours in good taste,
Noelle Chorney

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Slow Food on the prairie

Our living sky and sacred earth work their magic with water to grow outstanding heirloom fruits and vegetables on the Canadian prairie.

Our living sky and sacred earth work their magic with water to grow outstanding heirloom fruits and vegetables on the Canadian prairie.

Welcome to Slow Food Saskatoon’s home of good, clean and fair food.

Our site is under construction, so please be patient as we add links and information.

Brew yourself a cup of tea to sip while you browse our website.

Under Events, you’ll find specific details on our Slow doings in and around Saskatoon.

In Who We Are, you’ll learn about Slow Food’s philosophy and history, and you can take the opportunity to join Slow.

Our page on Terra Madre will educate you about this global network and the  party that takes place each December 10th, on Terra Madre Day.

To reach us, look under Contact.

For sourcing information on good, clean and fairly grown local food, check out The SK Snail Trail.

Ark of Taste will inform you about Slow Food’s efforts to protect threatened plants and animals which have been culturally and economically relevant, as the Presidia works to the survival of  threatened artisanal methods of food production.

To join, click here.

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