Slow food nation, cakes for dad

<p>Last week, Alice Waters, head of Slow Food USA, announced the first Slow Food Nation, a grand-scale national event scheduled for May 1-4, 2008 at Fort Mason in San Francisco. Many plans are afoot, including a marketplace of regional foods; a food film festival curated by Tom Luddy, director of the Telludride Film Festival; a living museum focusing on salmon, honey and corn; a sustainable fish market showcasing under-utilized species; a demonstration school garden; an American wine bar and food booths that represent San Francisco's diverse cultures.

In the works are Slow Food dinners in restaurants around the city; a 24-hour slow food restaurant and art installation in the Mission and a sustainable institutional food service day. Among those kicking off the event at a lunch at Greens were Carlo Petrini founder of Slow Food, and Eric MacDougal, director of Slow Food Nation, who said the event kicks off a campaign to raise America's consciousness about how food is produced and distributed. Visit www.slowfoodnation.org for updates.

A CAKE FOR DAD

If you missed Emporio Rulli's St. Joseph's Day zeppole in mid-March, you have a second chance on Father's Day, when the pastry department makes a big version ($36) of this scrumptious cake topped with a crisp, heart-shaped beignet and filled with vanilla sponge cake, Italian pastry cream, whipped cream and amarena cherries. Order by June 14.

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