New Slow Food Chapter in Redlands

June 13th, 2010 by Stacey Blaschke

Stephanie Georgieff, past events Chair of Slow Food OC, reluctantly left the chapter last Spring when she got a new job in Redlands California as an Acupuncturist at Active Life Chiropractic and the Wellness Loft. Her enthusiasm for Slow Food was not dimmed, in fact, it spread and has now inspired many people in Redlands to form a new Slow Food Chapter, Slow Food Redlands. The paperwork is pending, but a core group consisting of Professors from the University of Redlands, The Bon Appetit Catering Company, Hangar 24 Brewery, The Farm Artisan Food Restaurant, Casa Maya and Three Sisters Farm are pulling together with Stephanie, Dr Dale Andelkovic, Birth Educator Lara Carlos and Nutritionists Natalia Andelkovic and Susan Severonson have committed to start the chapter. We have already launched a Supper Club going to many of the Slow Food Themed Restaurants in the Inland Empire, have booked a BBQ and Brew event with Hangar 24 Brewery, and are working with the University of Redlands, Three Sisters Farm and Bon Appetit Catering Company to create a children’s garden on Campus.It will feature a “Garden to Table” program for families, and work with students at the University who are majoring in sustainable agriculture and food system policies. Our great pumpkin planting is in the works for a fall harvest, complete with cooking classes and a Halloween carving celebration . With all the buzz surrounding Slow Food Redlands, the local KNBC radio affiliate approached Stephanie with an offer to do a radio show. You can hear her weekly on KCAA AM 1050 on Sundays from 9:00 am to 10:00 am. The Show, “Real Food Empire” is a weekly forum on “how to eat for the health of your body, your soul, the land and community.” and features local chefs, farmers, artisan food producers and more. With the core values of Slow Food in mind, Stephanie recently interviewed Ruben Ochoa of Casa Maya, who has for the last 18 years had a restaurant in Mentone dedicated to Yucatan food made with organic and local ingredients. They serve organic eggs for breakfast and do not use sugar, iodized salt or lard in their restaurant. Ruben contracts with local organic farmers, and shops the farmers markets for his produce.  Each week a different theme is explored, to show listeners that you can transform culture, improve the environment, support the economy and create health in a delicious manner by eating locally, small scale and home made.  You can podcast Real Food Empire at

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