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Summer is a Time for Picnics Here in New York City we've finally made the annual swift jump from late winter straight to summer. (We have heard there is a season called spring; here it is merely the name of a street). That being said, summer is a glorious thing, full of long-awaited produce, and outdoor fun–like picnics. Last summer, Slow Food USA partnered with several other farms and local food organizations around the country to produce five American Traditions picnics, and we've now got instructions on our website for how you and your food community can plan one for this summer. "Aren't all picnics an American Tradition?" you might ask. Well, these picnics celebrate endangered foods–such as those found on the Slow Food USA Ark of Taste. Given the arrival of the Renewing America's Fod Traditions Endangered Foods book, and our new partnership with LocalHarvest (both reported on here, last month), now is a perfect time to plan one of your own. How do you plan an American Traditions Picnic? Producing a meal or dish with endangered ingredients has great rewards—the ingredients are extraordinary in flavor, color, smell, feel and taste. Before the fork hits the plate though, many things must happen—farmers need to be consulted, the rare fruit or vegetable may need to be planted, and orders for rare, regional beef, pork, or poultry need to be placed. There (usually) isn't a one-stop shopping destination for endangered foods. So just how do you produce an event with endangered foods? Check out our website for ideas and directions! To read more, follow this link: http://www.slowfoodusa.org/index.php/slow_food/blog_post/summer_is_a_time_for_picnics/

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