Event | Food Traditions of Central Kalimantan with Slow Food Bali

We are pleased to partner with Slow Food Bali (SFB) and be the first to appear in their new Thirsty Thursday series, where they will be exploring the importance of biodiversity in local food systems in Indonesia.

After our recent research trip to Central Kalimantan, Crystal will discuss and demonstrate two recipes unique to the Dayak Ngaju tribe that she discovered. These recipes — Kopu, a singkong (cassava)-based dish and Kenta, a ketan (glutinous, white rice)-based snack — reflect the evolving stages of Dayak cuisine and are both at high-risk of vanishing. In this 45-minute presentation, she will also recount the biodiversity seen in this region, the recipes’ origins and the factors that challenge their existence.

Come listen, learn, taste, join in lively discussions, and enjoy the good company of Slow Food members and friends.

What: Food Traditions of Central Kalimantan
When: Thursday, July 5, 2018 (program details below)
Who: Asli Food Project & Slow Food Bali
Where: Living Light
Jalan Raya Sayan, No. 53
Sayan, Ubud 80571
How: Get your tickets here!

Full Program Details
5:30 – 6:00pm: Welcoming with complimentary drink & light snacks; Local farmers market; SFB Sunset Fun(d)-Raising Cocktail of the Month
6:00 – 6:45pm: Asli Food Project presentation with demonstration
6:45 – 7:30pm: Kalimantan food tasting & discussion

About Slow Food:

Slow Food was founded in 1989 in response to fast food and fast living, the loss of people’s local food traditions, and a general diminishing interest in the food they eat, where it comes from, how it tastes and how our food choices can impact the world around us.

Today, Slow Food is a vast network of over 100,000 members from 150 countries, grouped in local chapters called convivia, who are working together to defend their local culinary culture.

Click here to learn more.

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