James Beard Award-winning author of "The Art of Fermentation" and Middle Tennessee resident, Sandor Katz will lead a hands-on fermentation workshop in which participants will learn advanced fermentation techniques and how to prepare Thai sour ribs, an Asian traditional meat ferment with a rice base.
For the second year, Slow Food Middle Tennessee is awarding grants to community members who promote "good, clean, and fair food for all" through their respective projects.
Join us as we celebrate our 2019 recipients at this free, public event!
Learn about all the great work that's being done in the Middle Tennessee food community! Husk, a SFMTN Snail of Approval recipient, will provide light bites, and drinks will be available for purchase.
Gather with fellow Slow Food Middle Tennessee members for a festive afternoon during which we’ll do a slow wine tasting, enjoy light bites around the fire, entertain the little ones with crafts, and more. Old School Farm to Table, one of our 2018 Snail of Approval honorees, will generously host this free, family-friendly event!
Shop with Whole Foods on Thursday, July 26 when 5% of net sales will be donated to Slow Food Middle Tennessee (SFMTN). Both the Green Hills and Franklin locations are participating in a nation-wide Community Giving Day. SFMTN anticipates using the proceeds to support the continuation of our organization and to fund our Community Enrichment Grant, a micro-grant intended for food-related entities whose work embodies the Slow Food mission of good, clean and fair food for all.
Get to know our Middle Tennessee farmers through some of your favorite chefs! Join Slow Food Middle Tennessee for a Meet the Market night atHenley Nashville as Chef Daniel Gorman showcases the sustainable, all-natural meat raised by Bear Creek Farm in nearby Thompson's Station.
A portion of the proceeds from dishes featuring Bear Creek Farm product — such as Henley's mouthwatering beef tartare and tender pork ribs — that night will be donated to Slow Food Middle Tennessee’s Community Enrichment Grant program, which awards funds to local food-related entities, community gardens, and business entrepreneurs whose work embodies our mission to promote “good, clean, and fair food for all.”
Make reservations on OpenTable or by calling (615) 340-6378.
Hope to see you there!
For more than 40 years, John Coykendall– a renowned seed saver, classically trained artist and a master gardener at Blackberry Farm– has been preserving the seeds, traditions, oral histories and foodways of a small rural farming community in Louisiana. The documentary DEEPLY ROOTED: JOHN COYKENDALL'S JOURNEY TO SAVE OUR SEEDS AND STORIES chronicles how Coykendall has tracked down and safeguarded rare and heirloom varieties of crops historically grown in the region and safely returned them to the descendants of farmers who described them to him decades earlier.
Chris Chamberlain, local food writer and author of Nashville Beer: A Heady History of Music City, will be joining us at Tennessee Brew Works to discuss his book! Come sip local brew while learning about local brew!