SLUGS (Sensuous Living Under Glorious Stars)
The plant based Salmon Creek Farm food program believes in no waste, in foraging, in composting, in experimenting, in drawing inspiration from the garden, in repurposing leftovers, in executing just the right amount of food, with recipes as guides, not as commands. Cooking at SCF means submitting to nature, embracing hospitality, celebrating the simple, honoring abundance, preserving and contributing to a pantry that sustains and inspires the next season of guests and cooks.
MISSION
Our culinary program honors the natural abundance surrounding us by embracing seasonality, zero-waste principles, and communal traditions. We strive to celebrate every stage of an ingredient’s lifecycle—from the moment it is grown or foraged, to its preservation and use in future creations—while respecting the environment and fostering a culture of hospitality and sustainability.
Our culinary program honors the natural abundance surrounding us by embracing seasonality, zero-waste principles, and communal traditions. We strive to celebrate every stage of an ingredient’s lifecycle—from the moment it is grown or foraged, to its preservation and use in future creations—while respecting the environment and fostering a culture of hospitality and sustainability.
- Seasonality as the Core: We base our menus around the garden’s offerings, ensuring that our dishes reflect the seasons and the land’s natural rhythms.
- Zero Waste Commitment: By incorporating all stages of an ingredient’s life cycle into our cooking, we minimize waste and create an abundance of preserved items for future use.
- Pantry Creation: We aim to preserve and ferment ingredients, producing long-lasting pantry staples to provide future cooks with a vibrant, ready-to-use larder.
- Foraging and Cultural Learning: We draw inspiration from the surrounding forest and global traditions of symbiotic foraging, learning from cultures that practice sustainable interaction with nature.
VISION
We envision culinary culture at Salmon Creek Farm where nature and the kitchen come together in harmony. We seek to inspire others by showing that sustainability and abundance can coexist beautifully, fostering a respectful and nurturing relationship with the land and community.
PHILOSOPHY
Food is a celebration of the natural world and should contribute positively to the environment and society. We honor the principles of the original commune, placing communal care, land stewardship, and hospitality at the heart. Every dish, ingredient, and process expresses respect for the land and the interconnectedness between people and their environment.
PEOPLE
SLUGS director Gerardo Gonzalez grew up in Southern California and later opened a few restaurants in NYC - including critical darling El Rey luncheonette in the Lower East Side. He has collaborated with many institutions, musicians, artists, and chefs, including his expanding circle of visiting SLUGS chefs: Catalina Flores, Devon Francis, Halo Kaya Perez-Gallardo, Camila Casañas, LJ Almendras, Ben Mimms, David Tanis, Mari Vega, Luna Vela, and many more to come. Contact us at kitchen(at)salmoncreekfarm(dot)org and follow us here for the latest.
We envision culinary culture at Salmon Creek Farm where nature and the kitchen come together in harmony. We seek to inspire others by showing that sustainability and abundance can coexist beautifully, fostering a respectful and nurturing relationship with the land and community.
PHILOSOPHY
Food is a celebration of the natural world and should contribute positively to the environment and society. We honor the principles of the original commune, placing communal care, land stewardship, and hospitality at the heart. Every dish, ingredient, and process expresses respect for the land and the interconnectedness between people and their environment.
PEOPLE
SLUGS director Gerardo Gonzalez grew up in Southern California and later opened a few restaurants in NYC - including critical darling El Rey luncheonette in the Lower East Side. He has collaborated with many institutions, musicians, artists, and chefs, including his expanding circle of visiting SLUGS chefs: Catalina Flores, Devon Francis, Halo Kaya Perez-Gallardo, Camila Casañas, LJ Almendras, Ben Mimms, David Tanis, Mari Vega, Luna Vela, and many more to come. Contact us at kitchen(at)salmoncreekfarm(dot)org and follow us here for the latest.