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Pimatisiwin: Living the good life through Indigenous Food Systems dinner theatre

Pimatisiwin is a powerful word for Indigenous people. It literally means “good life” but the English translation does not account for the deep meaning encompassed in the word. In very simple terms, Pimatisiwin means living a life fully and completely according to your community’s values. It includes both the material aspects of life and the spiritual ones.

On April 20, the Slow Food National Summit will host a dinner that celebrates Indigenous culture and food. Alongside a delicious meal, people will be able to see a performance of Curtis Peeteeuce’s Pimatisiwin. Peeteetuce is the artist in residence for CHEP, and CHEP has generously offered the play as part of this unique dinner theatre experience, specially for the Summit. The play tells the story of the Kihew family, the food they eat and how it affects their physical, mental and spiritual lives.

Dinner Menu

Charcuterie:

  • Sliced Buffalo Tongue
  • Smoked Duck Breast
  • Moose Smokies Bites
  • Picked Juniper Carrots
  • Rosehip Butter
  • Mushroom & Green Onion Dust Popcorn
  • Bannock

Family Style Main Course:

  • Chokecherry Glazed Mixed Wild Meats Meatballs
  • Lentils with apples
  • Mixed wild meat stew
  • Roast Heirloom Squash with Wild rice

Dessert:

  • Cornbread bread pudding with Wild Saskatoon Berries with Birch Syrup Whipped Cream

To Drink:

  • Muskeg Tea
  • Local Mint Tea
  • Water

 

Get your tickets today! Non-members and members invited to join us for this amazing food experience.

Special thank to our sponsors for this event: SIGA, CHEP, The Better Good, and Outlook Locker Plant.

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The best kind of lunch’n’ learn: Local food trail farm tour and lunch

Make sure to rise early and catch the bus on April 20 for a farm tour that showcases some of the local producers that provide Saskatchewan with delicious vegetables and greens, pasture raised meats and much, much more.

The farms we’ll be visiting on this tour are:

After the tour make sure to stay and join us for a Mennonite lunch, which will include:

  • Local farmer’s sausage
  • Local verenyky
  • Cream gravy
  • Floating Gardens salad greens
  • Tarts with berries from Anna’s Orchard

Sounds like a good way to spend a Friday morning? Make sure to purchase your tickets today!  Bus will be leaving the Parktown Hotel at 8:30 a.m. sharp!

Special thanks to our sponsors for this great event: the Town of Osler and the R.M. of Corman Park.

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Waste not, want not: A gala dinner like none other

The theme for our gala dinner, which rounds out our summit April 19-22, is all about limiting food waste or getting rid of it all together.

The menu for the evening focuses on the parts of our food that we often throw away, such as fruit peel or fish trim. While these bits and pieces may not always be the most visually appealing, they are often packed with flavour and can elevate a dish in the most surprising ways.

Taking place on Saturday, April 21 at the Saskatoon Farmer’s Market and presented by Chef de Partie Catering and The Cure, the menu for the event is nothing short of mouth watering. Make sure to get your ticket today!

To Start
Fish Cake | Mixed Pickle | Pesto | Greens

  • Fish Cake made from Fonos Fish Northern lakes fish trim served
  • Pickled watermelon rinds, pickled beets
  • Parsley stem pesto and market greens

Main
Roast Chicken | Lentil Risotto | Vegetable

  • De-boned Roast Chicken Roulade w/ Winter Freeze Dried Garden Herbs,
  • Sea buckthorn Berry Mustard and Chicken Bone Broth Glace on a
  • Mixed Lentil Risotto set beside Roasted Root Cellar Vegetables
  • Beet Greens sautéed in local garlic and rendered duck fat

Sweet
Lemon Breadcrumb Cake | Frozen Yogurt | Berries

  • Delicious wartime cake recipe made with day old breadcrumbs in place of flour flavoured with candied lemon peels leftover from juicing
  • House-made Frozen Yogurt w/ strawberry tops
  • Foraged Saskatoon berries

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Indulge your tastebuds at our local food showcase!

On Thursday April 19, Slow Food Saskatoon is inviting you to our National Summit opening cocktail reception and local food showcase at LB Distillers. 

The event will feature a variety of amazing chefs, suppliers and organizational partners showcasing their artisanal foods and delectable creations. Taste some of the best foods the prairies have to offer, all while sipping some of the spirits from one of Saskatchewan’s finest distilleries.

Participating partners include:

Ash and Thorn
Gravelbourg Gourmet Mustard
The Cure Charcuterie
Leyda’s Restaurant
Old School Cheesery
Prairie Meats (Chef Layne Ardell)
Chef Jenni Cuisine

If you’d like to join us for a delectable night out, make sure to buy your ticket today!

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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
breeding.

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, 814 47 St E, Saskatoon
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
event!

Friday, April 20, 2018

Morning

What: Local Trail Farm Tour and Mennonite Lunch
Where: Osler Area (departing by bus from the Parktown Hotel, 924 Spadina Crescent E at 8:30am)
When: 8:30am to 1:00pm
Welcome: conference delegates and ticket holders
Slow Food Members: $30
Non-members: $40

Afternoon

What: Meetings and National Committee Reports
Where: Station 20 West, 1120 20th St W, Saskatoon
When: 1:30pm to 4:30pm
Welcome: open to the public
Free

Evening

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, 1120 20th St W, Saskatoon
When: 6:30-9pm
Welcome: conference delegates and ticket holders
Slow Food Members: $50
Non-members: $60

Saturday, April 21, 2018

Morning

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.

Afternoon

What: Panel Discussions on Slow Food Youth, Indigenous Food Systems, and
Local Partnerships to meet International Goals
Where: Lutheran Seminary, U of S Campus, 114 Seminary Drive
When: 1:30pm to 4:30pm
Welcome: open to the public
Free

Evening

What: “Waste Not, Want Not” Zero Food Waste Gala Dinner and Local Food
Heroes Presentation
Where: Saskatoon Farmers’ Market, 414 Avenue B S, Saskatoon
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, 924 Spadina Crescent E
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.

Antipasti

  •  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

Primi

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

Secondi

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

Dolci

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

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Antipasti

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Harvest Crackers and Hummus
Flavoured Popcorn

Primo

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Red Lentil Custard Brûlée with Tomato Water

Insalata

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First of the Prairie Salad: Local Greens & Garnishes

Secondo

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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

Dolce

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

 

Thanks to chefs, volunteers and donors:

Chefs:

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Evelyn Reisner

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Jenni Willems

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Michael Beaulé

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Renee Kohlman
MC:

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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

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

Terra Madre 2016 Delegate:

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Glenda Abbott

Snail Trail Designer:
Sarah Galvin

Musicians:

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

U of S MFA in WRITNG Poets:

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Katherine Lawrence

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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.
Producers:
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!
Chefs:
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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