Slow Food events planned for August:

Producer visit to a herdshare property and long table lunch – Sunday 11 August.

Ever wanted to buy a share in a dairy cow which is cared for on a farm and drink raw milk from your own (part of) that cow? On Sunday 11 August we have been invited to a property which operates on herdshare principles to find out about how the system works, try the raw milk and to share a long table lunch. Arrive at 10.15 to see the milking after which we will have a talk from the producers about their property and the herdshare arrangements followed by a long table lunch shared with our hosts. The cost is $5 for members and $15 for non-members payable on the day. Please bring your own chair, picnic ware, food to share and your own drinks. As this is an outdoor event, please dress warmly. The location will be forwarded to you when you book at

Breakfast Book Club, 8 am, Fortnightly Fridays. August meetings on 2, 16 and 30 August.

The Breakfast Book Club meets fortnightly at 8 am at the Societea Cafe, 4/12 Barker St (Griffith Shops) Griffith. Enjoy a nutritional breakfast, great coffee and a hearty discussion based on a chapter of Sally Fallon’s “Nourishing Traditions”. Eat some words for breakfast and be on the road by 9 am. For further information email

Slow Soup Kitchen at Southside Farmers markets – Sunday 25 August.

The Slow Soup Kitchen concept is to offer soup on a ‘pay what you think it’s worth’ and ‘what you can afford basis’ which challenges the market goer to think about the value of the food. It also encourages the use of seasonal and regional produce that is good, clean and fair. Soups are made with ingredients sourced from the markets and served with wood-fired bread and recipes are available so that the soups can be made at home. Funds raised at Slow Food Canberra’s Slow Soup Kitchens have supported such projects as the cookbook “Helpings: Real food for young people by young people” and the Kibangenge family garden in Kenya, which is one of the Thousand Gardens in Africa being developed by Slow Food International.

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