Join us for a unique opportunity - get to know your farmers and see where and how your food is grown at our tour this year near Española. From farmers recently starting out to farmers on land that has been farmed for over 400 years, we promise a variety of delightful experiences! Join us on this self-guided tour as we visit Khalsa Family Farms in Sembrillo, The Vagabond Farmers in La Puebla, and Santa Cruz Farm and Greenhouses in Española, all within a few minutes of each other and only about 20 minutes from Santa Fe on beautiful country roads.

Slow Food Santa Fe is delighted to be partnering with the Sprouting Kitchen and Reunity Resources Farm for this very special hands-on class.. We’ll start with a tour of Reunity, a beautiful farm in Santa Fe practicing organic and regenerative agriculture. Next, Sprouting Kitchen’s founder and owner Fallon Bader will lead us in cooking a dinner entirely focused on just-harvested farm produce. Then we’ll sit down to share the meal we’ve all created together. We can’t wait!

Slow Food Santa Fe and Home Grown New Mexico are delighted to co-sponsor a tour of Green Tractor Farm in historic La Cienega near Santa Fe. We'll meet this multi-generational farming family, learn about the farm and its history, and hear about the current growing season and its challenges. Then we'll take a tour of the fields and greenhouses. Before departing we'll have an opportunity to purchase produce and flowers so bring your shopping bags!

FARM TOURS ARE BACK!

We're partnering with Home Grown New Mexico for a tour of this fabulous local Santa Fe farm practicing organic and regenerative agriculture. Reunity Resources is committed to serving the community through education and outreach and donates much of the produce to local hunger projects. The farm stand will be open as well.

Liddie Martinez has deep roots in the Española Valley. She learned about farming and food preparation from her grandmother and mother, and a great deal about the history of food in the southwest from her work on the establishment of El Camino Real de Tierra Adentro National Historic Trail. Her book “The Chile Line: Historic Northern New Mexican Recipes” (published in 2019) is 208 spiral-bound pages of wonderful stories and recipes honoring the traditions of Northern New Mexican culture. Join us for a delightful hour of interesting and illuminating conversation with Liddie. IF YOU MISSED THIS EVENT, YOU CAN LISTEN TO IT HERE.

The new documentary film GATHER tells the story about resilience and the renaissance of Native food systems. The film follows members of four different tribes as they use their individual interests to work with community members to reclaim or preserve their cultural traditions. Join Slow Food Santa Fe to watch this film (1 hr 14 min) via Virtual Cinema which enables us to watch together online. Learn more about GATHER, which is co-produced by First Nations Development Institute, at www.nativefoodsystems.org.

We love her many wonderful cookbooks and can’t wait to read her new memoir An Onion in My Pocket: My Life with Vegetables (to be published Nov 10th). Join Slow Food Santa Fe for an online conversation with award-winning food writer, chef, cooking teacher and founder of the local Slow Food Santa Fe chapter Deborah Madison and learn more about her life, and with it the rise of vegetable-centric cooking for so many. IF YOU MISSED THIS EVENT, YOU CAN LISTEN TO IT HERE.

Join Slow Food Santa Fe for a wonderful (virtual) opportunity to learn from local expert Ellen Zachos about foraging for food and drink in our own backyards. We’ll start by toasting each other with a local, seasonal beverage (illustrated recipe pdf to be provided in advance), then explore the flavors that surround us right here in Santa Fe. Plants (and mushrooms!) will include wild natives and invasives, as well as some traditional garden ornamentals that may surprise you with their wonderful flavors. Visit Ellen’s website for more on her many books, blogs, recipes and classes. Tickets for this event ($25).

Join Slow Food Santa Fe for a morning of mushroom foraging at the Santa Fe Ski Basin with the New Mexico Mycological Society. Register in advance via Eventbrite. Cost is $25 per person (plus Eventbrite handling fee). We’ve modified this event in light of the COVID pandemic by eliminating the “cook and taste” portion of the event and following COVID-safe practices such as breaking up into small groups and wearing masks.

POSTPONED. Each year Slow Food Santa Fe seeks to partner with local pueblo communities to learn more about indigenous foods and traditions. This year we are incredibly fortunate to be invited by Chef Ray Naranjo for lunch at a private home in Santa Clara Pueblo. Chef Ray is of Native American roots from both the Ancient Puebloans of the Southwest and of the Three Fire Tribes of the Great Lakes. He will prepare a meal for us based on traditional foods and cooking traditions of Tewa Pueblo culture, with emphasis on local foraged foods and meats. Tickets ($65).

Each year Slow Food Santa Fe partners with a local business to highlight their products and production methods. This year we are partnering with Tumbleroot in Santa Fe, a place to gather with friends, family and community for a shared experience of locally crafted beer, organic spirits, hand-crafted cocktails, responsibly sourced food. We will tour the production facilities, both the brewery and distillery, enjoy tastings of brews and spirits, accompanied by tiny bites provided by Tumbleroots’ own chef, and have an opportunity to converse directly with the brewers and distillers. Tickets are $25.

Join us for this interactive demonstration class especially designed for Slow Food Santa Fe at the Santa Fe School of Cooking with instructor Chef Lois Ellen Frank. Participants will explore chile's unique culinary history, taste different varieties, discuss particular uses of different chiles, and see if we can taste the difference between Northern New Mexican chiles and those grown down south. We will prepare and sample different red and green chile sauces. Click here for SFUSA story on this event.

Join Slow Food Santa Fe for a self-guided tour of 3 Dixon farms (Stan Crawford’s El Bosque Garlic Farm, Loretta Sandoval’s Zulu’s Petals Organic Farm, Mesa Ruiz’s La Mesa Organic Farms), 2 wineries (La Chiripada, Vivac), and the Seed Library at the Embudo Valley Library & Community Center. Stop for lunch or snacks at the nearby Dixon Coop and Zuly’s Café, and visit the Dixon Farmers Market, open 3:30-6:30 pm. Dixon NM is a beautiful 50 minute drive north of Santa Fe. Click here for story in Santa Fe New Mexican.

Join Slow Food Santa Fe for an afternoon with the Los Luceros Grain Team.  Learn about this exciting new venture taking place at the historic Los Luceros Ranch near Alcalde, NM where the team is growing ancient, heirloom and local grains such as Sonoran White and Turkey Red wheat, Opopeo amaranth, and Tibetan Purple barley.  In addition to learning about the unique properties and potential benefits of these grains to human and environmental health, the afternoon will include the opportunity to learn about growing, harvesting, cleaning, milling, and baking these grains as well as sampling them baked into delicious and naturally leavened breads. This event will take place at the Institute of American Indian Arts, Museum of Contemporary Native Arts, 108 Cathedral Place, (second floor), Santa Fe.

Join Slow Food Santa Fe and Steve & Jane Darland to hear the story of the Darland's journey to create the most authentic balsamic vinegar in the U.S., right here in New Mexico (!) on a small organic farm in the village of Monticello, 160 miles south of Albuquerque. Described as "rare and wonderful” by Ruth Reichl, former editor of Gourmet and NY Times food writer, this Italian-style classic made with estate-grown, organic grapes, aged in rare wood casks from Italy would “rival anything from Modena” according to Brett Ottolenghi, proprietor of Artisanal Foods in Las Vegas NV.  In addition to hearing the Darland’s very Slow Food approach to producing outstanding balsamic vinegar, we will have the opportunity to taste and purchase – at cost – these unique products. Santa Fe School of Cooking, 125 N Guadalupe St, Santa Fe.

Chef Ray Naranjo, of Santa Clara Pueblo, will prepare a delicious lunch based on the traditional foods and cooking traditions of the Pueblo culture. Roxanne Swentzell, renowned artist and co-author of The Pueblo Food Experience Cookbook: Whole Food of our Ancestors, will present on Pueblo culinary traditions.

Tower Gallery at the Poeh Cultural Center, Pojoaque NM.

Join Slow Food Santa Fe in the Gruet tasting room at the Hotel St. Francis, Santa Fe, for a Grand Reserve Tasting with a Level 1 sommelier! We will each sample a flight of four different champagne-method sparkling wines, and experience a "deep dive" into Gruet's wines, their histories and characteristics. Gruet sparkling wines include Blanc de Noirs, Blanc de Blancs, Rose, Brut and Demi-Sec.

Who doesn't love chocolate? Join Slow Food Santa Fe at CACAO, and learn to distinguish craft chocolate from mass market chocolate and why and how to choose it. Learn a little hands-on chocolate history. We will be making chocolate drinks from scratch and everybody can customize their own drink: sweet, spicy or pure chocolate. We will also have a factory tour and learn the entire process from raw beans to chocolate bars, and become acquainted with the products produced and sold by CACAO.  And, of course, we will have time to browse the retail selection of chocolates from other high-quality manufacturers  and incredibly beautiful chocolate creations produced at CACAO.

Almaz Tesfamichael is from Ethiopia and is a wonderful, experienced cook who has agreed to share her expertise with us. The menu for the class includes chicken with turmeric, garlic, and onion; leg of lamb Berbere with spices; kale with garlic and onion; injera, freshly roasted Ethiopian green coffee, a surprise dessert and wine.

When Louis Moskow, Executive Chef and owner of Restaurant & Wine Bar 315, learned about our December selection for Slow Food Santa Fe Dinner and a Book "Bourbon Empire: the Past and Future of America's Whiskey", he immediately offered to cook up a very special Bourbon Dinner for Slow Food Santa Fe members and friends. Join Slow Food Santa Fe for an autumn dinner and the opportunity to try a variety of bourbons.

Join Slow Food Santa Fe and meet John Gutierrez at Cheesemongers! John will have six stations for us to sample wine and cheese pairings. Don't miss this opportunity to get an up-close introduction to Cheesemongers and John's wonderful selection of over 150 domestic and international cheeses, as well as cut-to-order cured meats, antipasti, and a tailored selection of accompanying grocery products. Cheesemongers specializes in smaller-scale and farmstead produced goods, and works closely with many local and regional producers, from cheesemakers and bakers, to the producers of delicious mustards, chutney, honey and pickles.

Did you know? A Slow Food chapter is called a "convivium." So we all eat together at long tables, in a convivial atmosphere. We are celebrating spring together! Chef Tom says that he is braising his lamb for 6 hours.

Kate will share recipes for holiday baked goods and other treats like cheese logs and dips.  She will have plenty of refreshments available for everyone: wine, mulled wine, spiced cider, cheese and vegetable platters and many of the baked goods we will be learning about.

Join Slow Food Santa Fe for a very special Sunday Brunch, cooked by Estevan Garcia, at Tom Delahanty's Real Butcher Shop in the Santa Fe Solana Center. You all know Tom, our source of heritage Thanksgiving turkeys and French chicken, from his Pollo Real stand at the Santa Fe Farmers Market, and you know Estevan, formerly of Cafe Estevan. This is a great chance to share Tom's vision for a farm-direct purveyor bringing sustainably and responsibly raised meats, dairy products and baked goods to our community. Tom will be featuring local farm-raised meats and other brunch dishes prepared by Santa Fe chef Estevan. 

Savory Spice Shop owner/operator Kate Wheeler is a Johnson & Wales-trained chef with international culinary experience. Kate will prepare a family-style dinner with both vegetarian and non-vegetarian options, in her Savory Spice Shop on Galisteo Street. Following dinner, Kate will take us on an exploration of the world of spice (in her own words, Spice 101), and talk about the history, geography, lore, flavor profile and uses of spice, concentrating primarily on salts, peppercorns, chile, and baking spices.