Slow Food Hobart | Community organisation

Slow Food Hobart

Phone: +61 488 370 723

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25.01.2022 Promoting Indigenous Peoples' Food Sovereignty means protecting: Our Food Our Planet... Our Future. Let's keep up the good work! Thank you Food Tank: The Food Think Tank for shining light on the importance of Indigenous peoples. Repost: Slow Food International #indigenousterramadre #ITM #indigenousfoodforchange #slowfood #foodtank #weareindigenous #slowfood #slowfoodinternational #slowfoodhobart See more

25.01.2022 Native Angasi oysters are back on the menu in Tassie. Also known as the Southern Mud Oyster, the Angasi (Ostrea angasi) has been recognised in the Slow Food Ark of Taste. When it comes to taste, Angasi are fuller and richer than other cultivated oysters - mildly gamey with a slightly fishy aftertaste. They are an important food to Australia's First People and are well represented in coastal middens. ... Farming these oysters can be tricky as the young oysters (spats) have thinner shells. Repost form Tom McHugo's Hobart Hotel "Native Angasi oysters have made their return, shucked to order and served with lemon or our house made pear & rocoto hot sauce Grown in Taranna by The Oyster Province on our Tasman Peninsula. We are so happy to have them on the menu again, shining beautifully on this handmade plate by Small Fires Studio " See more

24.01.2022 Live around Bicheno? Wish you could source more local food? Join the Bicheno Tassie Produce Hunters for the opportunity to buy, sell, swap and share local produce. We are thrilled to see so many solutions to securing local produce for local communities popping up .

23.01.2022 First day of spring and Willie Smith's Apple Shed are ushering in the new season with a fresh new menu showcasing the best of the Huon. Apple and goats curd tart, potato gnocchi with wallaby ragu and crispy slow cooked local lamb, to name a few. Time for a trip to the Huon Valley?

23.01.2022 ... honeybees thrive in a biodiverse landscape. But California’s almond industry places them in a monoculture where growers expect the bees to be predictably productive year after year. The high mortality rate creates a sad business model for beekeepers, says Nate Donley, a senior scientist for the Center for Biological Diversity. It’s like sending the bees to war. Many don’t come back.

23.01.2022 The @nayriniaari HomeHEARTh market is on THIS SUNDAY. A time to experience, connect and share through a unique market with a big heart . @future_feeders_tas promises a hub of slow food deliciousness as part of the mix . ... Repost "Do you like delicious things? OMG us too. You’ll be seeing a whole lot of it at our first shebang at the HomeHEARTh markets this weekend. There will be food and drink items courtesy of @wild.grove @oddfellowshobart @mrctas.catering // gift boxes and edible bouquets by US and @boyde_of_paradise // and EXCITINGLY, packaged and DELICIOUS sustainable bush food products from some of the Nayri Niara community. 10-3pm this sunday at LongHouse 6 Evans Street Photo: @monsieurremi Graphic: @nayriniari #nayriniari #futurefeederstas #foodforthefuture #foodforchange #slowfood #artisanfood #slowfoodhobart #lutruwita #nipaluna #hobart #tasmania See more

23.01.2022 Super fresh ugly food in a box. Check out how this US start up is tackling farm food waste by helping consumers embrace nature’s imperfections and save money!

22.01.2022 Tassie's Bob Magnus has rescued over 300 varieties of apple that might otherwise not exist anymore - what a legend!

22.01.2022 Are you ready to explore the culture and food of Afghanistan right here in Hobart? Zafira Fine Foods Moonah now give you the chance. Cultural experiences run twice a week for groups of up to eight people. Congratulations to Zafira Fine Foods for taking an idea and giving it wings .

22.01.2022 Slow Food International "is honoured to be recognized by the Food and Agriculture Organisation of the United Nations for our Presidia projects around the world. Since 1999 the Slow Food Foundation for Biodiversity has worked to support traditional local products at risk of extinction, along with the unique agrobiodiversity and farmer/producer knowledge associated with them through the Slow Food Presidia. Presidia designation focuses strongly on social and environmental su...stainability, as well as on the pride that farmers and producers have in their products and the added value that consumers see in them. As of 2020, there are 586 Presidia all over the world, ranging from the Red Maasai sheep in Kenya to the Heritage Sidomulyo banana varieties in Indonesia, among other agricultural products such as fresh vegetables, honey, as well as transformed products." ~ Slow Food International Learn more http://www.fao.org/3/cb1854en/cb1854en.pdf Photo: Food and Agriculture Organisation of the United Nations ~ Takachihogo-Shiibayama Mountainous Agriculture and Forestry System in Japan. In this severe environment, the local population has established a distinctive and sustainable agriculture system.

20.01.2022 Slow Food Hobart - Annual General Meeting 2019/2020 - https://mailchi.mp//slow-food-hobart-annual-general-meetin

20.01.2022 Do you want to learn more about good, clean and fair food? Do you want to meet motivated people and act for a better food system together? Join our 6-week ON MY PLATE challenge starting January 18th, 2021.... CONNECT with other people locally, nationally and globally who care about creating a better world through food. LEARN more about good, clean and fair food. ACT collectively through your food choices, raise your voices and share your experiences with the world. Hit the link below https://onmyplate.slowfood.com/

19.01.2022 Happy Terra Madre Day!

18.01.2022 Always wonderful produce. Get your skate on, get to Neika and support this super passionate small business

18.01.2022 Wow, the smokehouse The Agrarian Kitchen Eatery is getting a workout . Feast your eyes on these Swedish style cured sausages . Repost: Did you know that our smokehouse is located on our farm at The Agrarian Kitchen cooking school? ... Our Swedish style cured sausages were made using pork raised on our farm and beef from Broadchurch Farm . After being in the smokehouse for two days they’ll head back to our Eatery and age in our charcuterie fridge to soon appear in our set menu. @stephenjpeak See more

16.01.2022 This Azerbaijani lady is cooking delicious dishes from her vegetables.

15.01.2022 Learn a new skill how to darn how to make sour dough Bring along a broken item to be repaired or engage in Forest Bathing.

14.01.2022 Are you excited? Street Eats Franko is back THIS FRIDAY! Repost: "Yaaaaas, it’s official Hobart, we’re coming back at you FrankoLo-Fihits the Square Friday, November 27, 2020 ... The (events) world has changed significantly with the onset of Covid, and so too will Franko. But the changes that we've come to embrace, are about keeping us all safe. What hasn’t changed is the stellar 100% Tassie eats, drinks + music....and THAT park A shoutout to the team of champions at @cityofhobarttas for helping us to make this happen. See you there Hobart " Photo: Street Eats Franko

14.01.2022 Great news for GARLIC LOVERS . ~ the Koonya Garlic Festival will be back for 2021. Congratulations to the organisers for backing their passion in such challenging times. We cannot wait to see the festival line up for 2021 . Repost: "That's right folks, The Koonya Garlic Festival is on track to bring garlic lovers and experts together again in 2021 The clever KGF Team've been working hard to ensure a wonderful and safe festival, with a maximum of 3,000 ticketed attendee...s and 50 stalls of garlicky goodness to peruse and enjoy No matter what, the iconic Garlic Competition is going ahead so keep fussing over those bulbs. For the festival, any cancellation due to COVID directives will result in 100% refund of ticket price excluding booking cost to patrons and stallholders In these upsidedown times, the big heart of our little festival has never been more driven to succeed. We're going full clove crazy for Garlic this year so stay tuned and head over to the website for details " Photo: Koonya Garlic Festival

13.01.2022 Alice Waters explains the importance of starting a delicious revolution in schools with the Edible Scho Yard Project. Pop into the video at 9:40 mins to see the story so far . As you know, Slow Food Hobart actively supports school kitchen gardens with our grant programme. We look forward to taking submissions in the new year .

13.01.2022 Eat Well Tasmania launch Tasmanian eateries on the We Eat Local app. Join in Monday for the fun of the launch and some seasonal cooking tips with Massimo Mele!

13.01.2022 Are you a neo-gastronome? Slow Food International defines one as: "A person with a responsible, comprehensive approach to food, combining an interest in food and wine culture with a desire to defend the environment and food biodiversity, and considers eating as not only a biological necessity, but also a convivial pleasure to be shared with others. A neo-gastronome is aware that their food choices have a direct effect on the market, and therefore food production; and that... everyday choices can be made for the benefit of our palate, the environment and society." Do you fit the bill? Join our cause for good, clean and fair food. Hit the sign up button at the top of our page. Elevate for Pexels

09.01.2022 The Tasmanian Produce Collective is a collaboration between small, family farmers and makers in Tasmania. We are the producers and we are passionate about good, local food! Check it out

08.01.2022 Terra Madre Salone del Gusto is the most important international event dedicated to food, the environment, agriculture, and food politics. COVID has displaced the event that usually takes place in Turin, Italy. This year the event will go online from October 8, 2020 to April 2021. Access will be free, we will all have the opportunity to experience this unique event. Slow Food and its international network (which involves over a million activists, chefs, experts, youth, farme...rs, fishers, and academics in over 160 countries) will present a catalogue of conferences, forums, and events that will tackle the most urgent issues linked to food production on our online platform. Terra Madre is also a celebration, and there will be plenty of occasions to party! Carlo Petrini, President and Founder of Slow Food, explains Terra Madre 2020. https://youtu.be/hu93jGiVV5Q

07.01.2022 Beautiful locavore festive hampers from Provenance Growers

06.01.2022 Palawa kipli and Tasmanian Aboriginal Centre are working on a new project. Take a look at what’s on the menu!

05.01.2022 Snow fell over much of Tassie yesterday transforming our island into a winter wonderland. This mob of sheep at Thorpe Farm know how to take advantage of body warmth! Thorpe Farm

04.01.2022 This summer there has been some new public art to explore along the South Hobart Rivulet Track. Which opened up on Friday 6th November 2020 for NAIDOC week, pal...awa wiradjuri artist Luana Towney presents ngayapi niyakara (Born to Dream), a travelling book about the Muwinina people of Hobart. The story is told through five panels along the Rivulet track, starting at the Wynyard Street entrance and finishing at Hobart Linear Park. Luana describes the story as a child friendly history lesson about first contact in nipaluna in both palawa kani and English. Luana is a painter, basket weaver, poet and photographer. She was recently awarded the First Nations Aboriginal Writers Network Aunty Kerry Reed-Gilbert Open Age Poetry award and the Tasmanian Aboriginal Emerging Writer award in 2020. This project is a partnership between Constance, the Tasmanian Aboriginal Centre and Tasmanian Aboriginal food cater Palawa Kipli. This event was supported by the City of Hobart and assisted through Arts Tasmania by Elise Archer MP Minister for the Arts. Pictures of the event and afternoon tea catering taken by Jillian Mundy See more

03.01.2022 Listen in for a darkly comic episode of The Food Programme as it fast forwards to 2030. Can you imagine a post COVID food future like this is even possible?

02.01.2022 Seed Freaks doing their bit for preserving biodiversity! Check out these heirloom corn varieties Repost: "Rare as hen's teeth... At least that's what Silvermine looks like. The top row. An heirloom from the 1800s that was grown for animal feed and as a roasting corn, eaten young after throwing it on hot coals, unshucked for 10 mins.... Then we have True Gold, our favourite fresh water. Sweet and yellow with real corn flavour. Hybrids don't compare. Plus you can let cobs dry on the plant and regrow them year after year. See more

02.01.2022 TONIGHT! Come and learn about all the exciting carbon positive initiatives happening in Tasmania NOW at the Kingborough Community hub. An excerpt from the documentary Kiss the Ground will also be screened. All ticket sales support the good work of the Regenerative Agriculture Network of Tasmania and the Tasmanian Land Conservancy.

01.01.2022 Our friends at Provenance Growers are coming into their peak seedling season. In this crazy COVID time they have an abundance of spring goodness for sale both at Salamanca Market and Neika, just a short drive from Hobart .