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



Filed under Uncategorized

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


Leave a comment

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

Leave a comment

Filed under Uncategorized

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.

Leave a comment

Filed under Uncategorized, Welcome