Tag: Slow Food
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TAOS distillery: Supporting Slow Food Denver
Housed in an historic adobe that contained a bootleg operation during prohibition, the TAOS distillery is a creative retreat space, now dedicated to deepening understanding of mountain habitats and exploring ways we may weave traditional water systems into restorative practices. Centered around the traditional water sharing practice known as Acequias, our community-based work is made…
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Cooking Studio Taos: Secret Supper Club
Adventures in Food Together with his wife, Valerie, James Beard recognized Chef, Chris Maher hosts ‘secret supper clubs’ around Taos as part of their Cooking Studio, where participants are encouraged to play with their food. They have hosted pop up dinners in the Distillery gardens on several occasions. Integrating seasonal flavors through locally sourced ingredients,…
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Haïti: Poisson Gwo-Sel
In a kitchen set in a Port-au-Prince alley, the preparation of a fish dish highlights the antiseptic properties of ingredients amidst concerns over raw fish attracting flies. Through meticulous cleaning and marinating in rock salt and citrus, the fish is skillfully transformed into a savory meal served with Mais Moulin, yam, and banana.
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Haïti: Mais Moulin
Mais Moulin is a traditional Haitian corn porridge made with coconut milk, reminiscent of polenta but with a Caribbean twist. Prepared with various meats, it highlights local flavors. The recipe involves frying leeks, extracting coconut milk, and cooking polenta until tender, offering a comforting dish enjoyed during the 2013 Ghetto Biennial.
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Haïti: Tchaka
Immacula Cadet prepared Tchaka during the 2013 Ghetto Biennial, a dish traditionally made for the Vodoun god Azaka. The recipe highlights the intersection of US food policy and Haitian experience. Key ingredients include dried corn, beans, pumpkin, coconut, lardons, and spices, culminating in a hearty soup with Boi dumplings.
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Haïti: Diri Djon Djon
This recipe features a Haitian Creole dish using Congo Beans and Djon Djon mushrooms, reflecting ancestral ties. Prepared by Rose Marie Paul during a Ghetto Biennial ceremony, the dish includes several ingredients like habanero, garlic, and coconut milk. It is traditionally served with Poulet Legumes, honoring local craftsmanship.
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Haïti: Poulet Legumes
The recipe presented originated from Rose Marie Paul during the 2013 Ghetto Biennale in Haiti. It features marinated chicken legs cooked with a variety of vegetables and spices, culminating in a fried dish served with Diri Djon Djon. The process emphasizes local sourcing of ingredients to support community farmers.
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Terra Madre: Global Perspectives on Local Food Movements
The Terra Madre Festival in Turin, Italy contextualizes local food production within global food systems.
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