Slow Food is a non-profit member supported International movement, founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

Slow Food Seminars, Fall 2012

The Restaurant School at Walnut Hill College - classroom is located at their campus building at 4100 Walnut Street with the entrance on 41st Street, free parking at 4207 Walnut Street, we recommend that you purchase tickets in advance.

• Thursday, September 20th, Philadelphia Distilling Company is a local artisanal distillery, makers of such great products as Penn 1681 Vodka, Bluecoat Gin, Vieux Carre Absinthe, and Shine.  The Best Bars in Philly all have these great local spirits on their back bars.  Here is an opportunity to learn all about craft distillation followed by cocktail recipes you can make at home (and of course tasting) by their Ambassador Meredith Maciolek.  
  
   
    
• Thursday, October 18th, Kallari Cacao Growers Cooperative from Ecuador in a rare visit to Philly will provide an in-depth seminar along with a great video presentation of their cacao farms along with a tasting of their amazing chocolate.  Kallari produces some Fair Trade certified (October is Fair Trade month) and some that are Direct Trade (raw material purchased directly from farmers without trader's or brokers).  Farmer-Owned chocolate like Kallari is a step beyond Fair Trade because the farmers also receive the profit margin of making their own chocolate.  A must for all chocolate lovers!
  
  

• Thursday, November 15th, Fair Food who sells locally raised heritage breed turkeys will host a Thanksgiving seminar.  
  
   
• Thursday, December 13th, Philly Fair Trade Roasters, Joe Cesa who has a culinary background (starting as a Restaurant School grad) opened Philadelphia's first fair trade coffeehouse in 2002.  Joe will explain the differences of coffee grading; fair trade vs. conventional market coffee and the living and working conditions of the producers; techniques pertaining to small-batch roasting; and doing some coffee tasting.  Coffee has become an art form so here is a chance to learn all about the nuances of appreciating a good cup of Joe.