TASTES OF LAKE SUPERIOR

A SLOW FOOD FISH AND LOCAL FOODS DINNER
Duluth , Minnesota , May 12, 2008
Slow Food Lake Superior and the Boathouse Restaurant present TASTES OF LAKE SUPERIOR: A SLOW FOOD FISH AND LOCAL FOODS DINNER, Wednesday, May 21, 2008 , 6:30 p.m. , Boathouse Restaurant, Superior , Wisconsin .

TASTES OF LAKE SUPERIOR will also feature stories of “Living the Fishing Life”, told by Dick Martin of Lake Superior Fishing Co., drawing on over 40 years of fishing experience.
TASTE’S menu includes fresh herring, trout, and whitefish, fish caught in season in the waters nearest to us. Accompanying the fish are fresh spring greens and mushrooms, and squash, potatoes, parsnips, and herbs from last fall’s harvest. The fish and the local foods will be purchased from over 13 people, farms, orchards, and companies. Boathouse Chef Kirk Bratrud said, “This is going back to the way things used to be done. My parents and grandparents cooked with what was available to them. It’s food and it’s art.”

Slow Food advocates education about, as well as enjoyment of, food. Fishing has been an important part of our region’s food supply, culture, and economy for over a century. Now world-wide fishing practices, state and federal legislation, and changes in the environment affect the fishing industry. Tastes of Lake Superior , in keeping with “Slow Fish”, a Slow Food International celebration, will help people become aware of issues relating to Lake Superior , fishing, and fish consumption.

Slow Food USA envisions food systems that are good, clean, and fair: food should taste good, should be produced in clean ways that do not harm the environment, and should provide producers fair compensation while being affordable to consumers. Slow Food Lake Superior formed in 2003 as the local Slow Food convivium (chapter). Our convivium's name represents our region, the North Shore , northwestern Wisconsin , and surrounding communities, in which farmers and harvesters provide us with fruits, vegetables, fish, meat, syrup, wild rice, cheese, and other products from the water, woods, and fields. The Lake Superior convivium works with local college and university students, the Sustainable Farming Association, and others on projects related to growing and enjoying food and protecting the environment.