Terra Madre Day is Slow Food’s worldwide celebration of local food, held every year on December 10.
Terra Madre is a celebration of connections. Eating together is a glue that binds us with the people in our lives. Our daily meals strengthen our bonds with our family and friends. Terra Madre Day celebrates our ties with the whole human family, and “Mother Earth”.
This year, Slow Food Chicago is doing something a little different to mark the occasion. Terra Madre Day is all about gathering to share a meal with others–your friends, or your family, or whoever! So we’re inviting all of YOU throughout Chicago to create a citywide celebration by gathering people in your home sometime during that week to share a homemade meal, and telling us and the Slow Food community about it.
We invite you to RSVP here to this event, and by doing so, pledge to share a meal in your home during the week of December 10. Make whatever you like, invite 1 or 20 people – whatever you do, you’ll be celebrating one of Slow Food’s most treasured values, sharing food with others. Then tell us what you did by posting pics, videos or stories to our Facebook page. We’ll share the stories on our website and in future newsletters.
The theme this year is Endangered Foods, and we’d love to see you feature something from Slow Food’s Ark of Taste on your table, but sharing a homemade meal is the most important part.
We’re excited to say that Meal Sharing has created a page as well to celebrate with us! Mealsharing.org is a website where people who love to host meals can meet up with people who love to share food. Check out http://
Want some Ark of Taste inspiration? Check out this recipe from Slow Food Chicago Board member Carrie Schloss featuring the pawpaw, an indigenous US fruit on the Ark of Taste.
Pawpaw Curd CookiesMakes about 2 dozen cookies Recipe courtesy of Slow Food board member, Carrie Schloss Ingredients ½ cup granulated sugar 1 stick unsalted butter, at room temperature 1 Tbsp dried lemon peel 1 cup + 1 Tbsp all-purpose flour 2 ½ Tbsp rice flour 3 Tbsp buttermilk or as needed ½ cup + 1 Tbsp rolled oats ¼ cup sour cream ½ cup of paw paw curd* *Pawpaw Curd is available at select Whole Foods. For questions contact Lee at Scrumptious Pantry (firstname.lastname@example.org) Method 1. Mix the butter, sugar and lemon peel until well blended. Do not overmix. 2. Add the all-purpose and rice flours and the buttermilk. Mix until you have a soft dough – you want the dough to just come together. 3. Form the dough into a log, about 1 ½” in diameter and wrap it in plastic wrap. 4. Refrigerate for at least an hour or until firm. 5. Mix the oats, sour cream and paw paw curd in a small bowl. 6. Heat oven to 350 degrees Fahrenheit. 7. Slice dough about 1/4” – 1/3” thick and place on a silpat or parchment lined baking sheet. 8. Top each cookie with about a teaspoon of the curd mixture. 9. Bake for 25 minutes or until the tops are lightly browned. 10. Cool on a wire rack.
How many meals will be shared in the name of Slow Food during the week of December 10? 10? 50? 100? Are you up to the challenge? We can’t wait to find out!