Date: Saturday April 9th, 11 am – 3:30 pm
Location: Tour starts at Sand Creek Farm in Cameron, Texas
On April 9 Slow Food Austinites will experience the local food chain, traveling with our food from its farm of origin til it lands on our plates as a delicious cafe lunch, enjoyed with a lively discussion of our local food future.
At 11 a.m. we’ll start at Sand Creek Farm in Cameron and experience their raw milk dairy, grassfed beef cattle, pigs, poultry and vegetable crops, and, if we play our cards right, possibly a hay ride! Everyone will have the opportunity to purchase farm goods, so bring your coolers.
Then we caravan to Monument Cafe in Georgetown, nationally celebrated for seriously good diner food featuring sustainable farm goods. Cafe owners will soon be opening Monument Market next door, a storefront offering fresh produce, naturally raised meats, dairy, and more, ALL of it made or grown locally and in Texas.
Lunch is served at 2 p.m. Cafe chefs will craft Sand Creek’s delicious meats, dairy and produce into a springtime meal, which we’ll enjoy while Monument owner Rusty Winkstern explains his vision for local food marketing. Your ticket of $24.00 covers lunch (including gratuity and tax).
Urban Roots is a youth development program that uses sustainable agriculture to transform the lives of young people and increase healthy food access. Join Slow Food for this hands-on farm work day at Urban Roots Farm, in the heart of Austin!
Please Join Slow Food Austin for our monthly Third Thursday Happy Hour at 
Join Slow Food Austin for our monthly third Thursday Happy Hour at Péché. Chef Jason Dodge will be offering a specially created Slow Food appetizer menu featuring seasonal ingredients. A special drink menu will be available and served up by the seasoned Péché bartenders, including Maker’s Mark cocktails, Bombay Sapphire Gin cocktails and select wines. Drinks will be CASH ONLY. RSVP to 
This month part two of our three part series on the culinary history of Texas will focus on how the African American culture has influenced Texas cuisine. Culinary history has been cruel to African American cooks.For more than 200 years, the Aunt Jemima image has been powerful shorthand, used to minimize the role of black women in the creation of southern cuisine. But cookbooks are recognized as one important way women assert their individuality, develop their minds and structure their lives. With that in mind, Toni Tipton-Martin as a modern, food professional, puts on the aprons of great black cooks by peeking into their recipe collections. She looks beyond ingredient lists and instructions to see the talents and skills that have been ignored by historians. Her presentation explores slave narratives and rare black cookbooks from the late nineteenth and early twentieth century to crack the Jemima code and to tell a remarkable history that destroys a myth and reconstructs a new role model for today. Through Toni’s discoveries, audiences see that there is a lot more wisdom to learn from Aunt Jemima than just her recipe for great pancakes. She helps us all restore a little warmth to our kitchens of granite and steel.
Date: Thursday, October 21st, 5pm – 7pm