I know that there has been many emails yesterday after the meeting. BUT this is IMPORTANT and URGENT.
I hope to figure out how many of us definitely want
1. to attend the 20th annual conference held by Specialty Coffee Association of America in Minneapolis during May2-5 (Midterm Weekend)?
Check out the schedule of event at (http://conference.scaa.org/index.php?option=com_content&task=view&id=29&Itemid=52)
2. to join the dinner on Saturday May 3rd in Minneapolis?
with the delegate of Slow Food International from Italy, the coordinator of the Huehuetenango Coffee Presidium from Guatemala, a chair of Slow Food Minneapolis
RSVP your spot for 1 and/or 2 by the next Wednesday April 16th Midnight
(I am thinking 5 people including myself since I can fit only 5 in my car, but if you have a car or are a campus driver please let me know as well.)
Meetings: Thursdays 9:00
Cheese tasting: Saturday, April 26th Upper Sayles at 4:00 for the public. We’ll let you know later when you should come. Do you
have a boombox we could borrow? If you do, contact millerm.
Next meeting (April 24 9:00): Officer elections! Do 15 minutes of research on coffee production, and tell us something you learned.
Piaomu, can you please put up a notice on Facebook for the cheese tasting?
4-10 Slow Food Meeting Minutes
Tonight, we discussed the cheese tasting. It will be held on the fourth Saturday of term, April 26th, in Upper Sayles at 4:00. Note: Saturday. There will be seventeen types of cheese plus crackers, if we are able to get the Budget Committee to approve the $200 Xiaozhou will be asking for next week. Thank you, Xiaozhou! We assume all shall go well. Saeyoon will be making posters which Hillary and Michelle will be putting up. Thank you, Saeyoon! Hillary and Michelle will also be going to pick up the cheese from Surdyk’s. Thank you, Hillary! Adelle will be putting up notices on the online calendar, all campus e-mail, and the Noon News Bulletin. Thank you, Adelle! Piaomu, can you please put up notices on Facebook? We’d appreciate that.
Do you have a boombox we could borrow to add some music to jazz the scene up a little? If you do, contact millerm. We’d be very grateful. If not, we’ll ask Campus Activities when we ask about tablecloths. There are already tables in Upper Sayles. We will be cutting up the cheese that day beforehand, but we are not sure yet as to when everyone should arrive. We’ll keep you posted.
Also, regular meetings are now on Thursdays at 9:00. Note: 9:00. Mark your calendars!
Only five people showed up tonight. Could we please get a better showing next meeting? It’s fourth Thursday (April 24th). Because next meeting, we will be holding an election for officer positions! So start thinking about that now! We will also discuss the picnic (6th or 8th week’s Saturday afternoon) next meeting and coffee again. Hillary was unfortunately unable to obtain the movie for us, so instead, we ask you to take fifteen minutes out of a day between now and the next meeting to do a little research on coffee production. From the growing to the roasting, it doesn’t matter what you research; just come tell us one thing you learned from your research next meeting.
hide details Apr 3 (9 days ago)
Dear core members of Slow Food Carleton:
Thank you again for those who came to the dinner and meeting today at Chaney House. It was so great to see you again or for the first time. For those who could not make it, you missed out on good conversations and Moroccan food. Please come to at least for the meeting. If you are no longer able to commit to be a core member, please let me know. We will miss you a lot, but we also respect your decision. The following is the recap of our meeting today and the email from Slow Food about the ‘search for local coffee roaster’.
-community and CONVIVIUM
-culinary tradition and culture
2. Division of Tasks
weekly NNB food quote (SlowFood says…): Adelle
Poster distribution: Hillary
Poster design: Saeyoon
Group email: Avery
3. Term schedule:
1st Wed: dinner and meeting, Chaney House
2nd Thur 8pm: meeting and screening of a movie about coffee at Chaney House Lounge
4th Thur 8pm: meeting at Chaney House
4th Fri afternoon: American Artisan Cheese tasting, Upper Sayles
5th Sat afternoon: meet Slow Food Presidia at Specialty Coffee Association of America Show of Minneapolis (2-5 of May)
6th Thur 8pm: meeting at Chaney House
6th or 8th Sat afternoon: All-campus potluck, under the spring sun, picnic on the green grass
7th Sat afternoon: sale of last year’s international cookbook at International student Festival
8th Thur 8pm: meeting at Chaney House
Carleton College ’08
[NOTICE: sign up again at Campus Activities by 3pm Friday]
Slow Food Carleton Convivium will be taking students to Twin Cities Chocolate Extravaganza on November 3rd Saturday.
- WHAT: A delicious chocolate fair in Minneapolis
- WHEN: Nov 3rd, Saturday. 12pm-2pm (We leave campus at 11am and come back by 3pm)
- WHY: It’s chocolate!!!
- HOW: Sign up at Campus Activities by 3pm Friday Nov 2nd. Pay $10 for ticket.
(Depending on the # of participants, from $0 to $10 which is subsidized by CSA budget will be refunded on Saturday.)*This trip is sponsored by Metro Art Funds and CSA.
More information about the event at http://www.mspchocolateshow.com/
Come and witness the first official Iron Chef Carleton competition.
Tom Weishan from Cujokra (the successor of Chairman Kaga) will host the event.
Each team will prepare appetizer, main dish and dessert in 90 minutes.
The dishes that reflect the theme of “secret ingredient,” will be judged by four beautiful residents of Culinary House.
Based on the creativity, presentation, and taste of each dish, the winners will be determined.
All the necessary equipment and side ingredients will be provided by Slow Food Carleton Convivium.
At the end of the event, the prize will be given to the winners with the honorable title “Iron Chef Carleton.”
- WHERE: Culinary House (Jewett House: 216 Union)
- WHEN: October 27th, 2007 Saturday 5pm
- WHAT: Iron Chef Carleton Halloween Special
Slow Food Carleton Convivium Meeting Agenda
October 17, 2007 Wednesday
1. Guest Chef
a. Review: Please complete the poem
b. Plan: every other Saturday but not on Oct 27th because of Halloween Iron Chef
2. Upcoming Events
–Oct 21st, SUN 11am: Meet John Schwartz, a former professor at Carleton and an active member of Slow Food in Italy, at the Dacie’s Brunch
– Oct 27th, SAT: Halloween Iron Chef Competition at Culinary house
*budget of $70 (Xiaozhou, Khanh)
2 teams consist of 3 people will compete
5pm start cooking, 6:30pm judging
Judges: Iris Yin, Vanessa Garver, Bethany Saperstein
Prize: Iron chef costume for Halloween (saeyoon)
*need advertising (Rachel, Bethany)
– Nov 3-4th, SAT-SUN: Twin Cities Chocolate Extravaganza
we will cover the ticket price for the first 20 people who sign-up ($16*20= $320 at group price)
*budget proposal (Xiaozhou)
-Winter term: Chocolate Tasting events, Cooking Demonstration (Martha)
-Spring term: Benefit Dinner, Slow Food Nation
3. Guests from St. Olaf
a. Martha & Nicole
a. Book list and benefit dinner as a chance to increase more academic interest in food
b. others: New core member-Anne Czernek
1. Slow Food Nation Fund-raising (Bethany, Hilary)
a. International Festival Cookbook
*need advertising (Rachel, Bethany)
b. Food Sale
2. Book List (Rachel, Steph)
3. List of Speakers and Guest for Benefit Dinner (Zoe, Tricia)
Please give $5 to xiaozhou if you have not for the membership card.
Come to the next meeting with updates from the projects you are working on. also you can always post it on our blog.
The first-ever guest chef that Slow Food Carleton Convivium held was a very successful! We enjoyed the food and the company while coming up with a beautiful love poem. Thank you for the chefs (Khanh and Xiaozhou) who prepared the delicious dishes and the guests who made the event enjoyable and fun. There will be many more chances in the future since we want to make Guest Chef as one of our regular events. 🙂
Khanh: Artichoke where is your heart?
Zoe: I’ve been pulling out leaves but my search is for naught
Saeyoon: Tough the journey might be
Erik: my search will not in vain
1. Simmered Kabocha (Japanese Winter Squash) in soy sauce (Saeyoon)
1 medium Kabocha
2 tbsp soy sauce
3 tbsp sugar (optional)
3/4 cup water (or dashi stock)
1) Wash and cut kabocha into slices, about 1-inch.
2) Leave skin on.
3) Put dashi soup stock, sugar, soy sauce, and kabocha slices in a pan.
4) Place the pan in high heat and bring it to boil.
5) Turn down the heat to low.
6) Simmer kabocha until the liquid is almost gone.
7) Serve warm or cold.
2. Steamed Artichoke with dip (Saeyoon) from www.artichokes.org
3 whole artichokes
1 tbsp Horseradish
4-5 tbsp Mayonaise
1) Wash artichokes under cold running water.
2) Cut off stems at base and remove small bottom leaves.
3) Stand artichokes upright in deep saucepan large enough to hold snugly.
4) Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.)
5) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.)
6) Turn artichokes upside down to drain.
7) Cool completely; cover and refrigerate to chill. Makes 4 artichokes.
3. Snow White (Tofu with shrimp by Xiaozhou) [tba]
4. Stir-fried beef and onion (Xiaozhou) [tba]
5. Shrimp (Xiaozhou) [tba]
6. Chicken Salad (Khanh) [tba]