10.16.12 – Saving Seeds and Sowing the Future

Where: Schlafly Bottleworks
7260 Southwest Ave. (at Manchester)
Maplewood, MO 63143
(314) 241- BEER (2337)
When: Tuesday October 16th, 6:30 to 9pm

Half the fun in the fall garden is harvesting seeds and planning what new edibles you want to try next year. But seeds can be expensive, and not everyone has room to plant a whole package of zucchini seeds! Find out what you need to know to save and share seeds and where can you trade for new-to-you varieties. We’ll also have an informal swap after the presentation.

Got Seeds to Swap?

Please try to arrive by 6pm so we can get organized. If you need seed envelopes, we’ve got some you can print and cut out.

Make sure to check all expiration dates on store-bought packaged seeds you may have leftover and want to share. They may still be okay, but without a germination test it’s hard to say and discouraging for newbies if they get a poor germination rate from swapped seeds. If you are packaging your own collected seeds, please clearly identify the seeds by name, the year you harvested them, and note whether they are fruit, veg, herb, or flower seeds, even if it seems obvious to you!

$3 suggested donation

Links mentioned during the presentation

Seed to Seed – Suzanne Ashworth – Seed Savers Exchange
www.thegrowinghome.net/store/ (look for Gardening Guides)
www.rareseeds.com- Baker Creek Heirloom Seed Co.

6.16.08 – The Sustainable Summer Table

Where: Schlafly Bottleworks

7260 Southwest Ave. (at Manchester)
Maplewood, MO 63143

When: Monday,June 16, 2008 6:30 to 9 p.m.
panel from 7 to 8 p.m.

Cover: $3 suggested donation

Now that summer is here and transportation costs are soaring, it’s prime time for turning our attention towards eating locally grown foods. Wendell Berry summed up the connection between our food choices and the health of the planet when he wrote: “Eaters…must understand that eating takes place inescapably in the world, that it is inescapably an agricultural act, and that how we eat determines, to a considerable extent, how the world is used.”

Our panelists will give us a meaningful advice for connecting with where our food comes from and strategies toward creating a more sustainable table for each one of us:

  • Beki Marsh, co-president of Slow Food St. Louis will introduce us to the roots and the concept of the Slow Food movement
  • Andy Ayer, Owner/Chef Emeritus of Riddle’s Penultimate Cafe & Wine Bar in the U. City Loop and local foods entrepreneur will help us understand the challenges of bringing local food from farm to retail shelf or restaurant table. More importantly, he’ll also share with us the good news around town of how these barriers are being overcome.
  • Nicola MacPherson, owner of Ozark Forest Mushrooms, grows certified organic shiitake and oyster mushrooms on her farm in Salem, Missouri. Nicola sells her products directly at markets, to restaurants, and to retailers. She will help us understand the struggle of the small American family farmer in the global marketplace.

If you can’t make it to our event, check these out
The American Table: The Science and History of the Way We Eat on June 17th at the History Museum

Drinks will be available in the Crown room. If you prefer to dine, please come early and eat in the dining room or on the patio. Table service is not available during the event.

7.26.06 – Organics in the City

July 26th , 2005 @ Riddle’s Penultimate


Linda A. Williams – Organic Farmer & President, Missouri Organic Association

Andy Ayers – Owner & Chef, Riddles Penultimate Cafe and Wine Bar

Tricia Wagner – Community Development Specialist, Local Food Systems University of Missouri Agriculture Extension Office Food Circles Networking Project

Trish Grim, Molly Dupre & Joseph Black – Farmers, New Roots Urban Farm CSA in the City of St. Louis


Missouri’s Community Food Systems and Sustainable Agriculture Program

Buying Group of St. Louis, Local Food Buying Coop

Sustainable Agriculture Research & Education Program

Corporate Players in the Organic Marketplace

Sierra Club’s “True Cost of Food” Campaign