In addition, we will have a local raw-milk cheese tasting by Ann Duckett, owner of the Little Blue Cheese Shop. This is rescheduled from the last meeting because Ann had to cancel last month because of a cold. This is part of our continuing effort the Slow Food initiative on Slow Cheese. Ann will be bringing a sampling of New York State cheeses for a tasting at the beginning of the evening. New York produces a rich variety of great cheeses, and you can find a great selection of them at the Little Blue Cheese Shop.
As usual, we will be all sharing in a potluck dinner. Come meet other people interested in Slow Food, eat great food, and participate in a stimulating evening of discussion. The event is at the Rochester Brainery in the Village Gate and starts at 5:30pm. Space is limited, so please RSVP at RSVP here for event . And see our guidelines for what to bring!
Why care about raw-milk cheeses?
More on Headwater Foods…..
Headwater Foods, the organization behind The Good Food Collective, is a collaborative food project born out of the work that Chris Hartman, co-founder and original manager of the South Wedge Farmers’ Market, and local farmers have been doing to make more effective and affordable connections between local farms and Rochester consumers. These efforts represent a step towards a more efficient and convenient local food system and a way for Rochester to build a more durable and ecologically sound economy around food. It also has allowed Headwater Foods to develop a network of partnering, local, sustainable farms and the capacity to expand our business models and community impact.
Our existing core project, The Good Food Collective, is modeled after a traditional CSA program, where people from the community pledge to support local farms by becoming members or “shareholders” of a farm. Members pay in advance and receive a weekly “share” of the harvest and farmers are guaranteed a market.
The Good Food Collective has worked to “scale up” and evolve the CSA model, utilizing the strengths of such a model to help rebuild a local, sustainable food system. In order to do that, the GFC has networked local farmers together and created our version of a multi-farm CSA where farmers work cooperatively to supply the food for our membership program. Additionally the GFC is focused on increasingly convenient and accessible distribution methods such as a workplace-based delivery model, signing up groups of employees at area businesses and organizations.
The focus of the Feb 9th Slow Food Evening is on raw milk cheeses. We will have as our special guest Ann Duckett, owner of the Little Blue Cheese Shop. Ann will be bringing a sampling of New York State cheeses for a tasting at the beginning of the evening. New York produces a rich variety of great cheeses, and you can find a great selection of them at the Little Blue Cheese Shop. We will also learn about a new Slow food initiative on Slow Cheese - an effort to preserve the traditional raw milk cheese traditions around the world against misguided growing government regulation. Why care about raw milk cheeses? As usual, we will enjoy a wonderful potluck meal as part of the evening and have a chance to meet new people and see how we can all help to reinvent our food system!Read More...