2006 - 2007 Press Releases

2004-2005 Press Release Archive

2001-2003 Press Releases

November 1, 2003
HERITAGE TURKEYS GROW IN CALIFORNIA FOR THE FIRST TIME IN YEARS!
In 2003, Slow Food has helped secure 10,000 orders for heritage turkeys including 2,000 in California.

November 1, 2003
HERITAGE TURKEYS RISE AGAIN!
Slow Food USA is working with 45 heritage breed farmers in 17 states to help sustain breeds of turkey such as the Bourbon Red, Narragansett, Jersey Buff, American Bronze and Blue Slate.

September 16, 2003
SLOW FOOD USA DESIGNATES OCTOBER, 2003 AS "AMERICAN FARMSTEAD CHEESE MONTH"
Slow Food USA is naming October 2003 as "American Farmstead Cheese Month." America's cheesemaking tradition is deeply rooted in our nation's farmsteads, where cheeses are born of the connection between the land, the animal, and the producer.

June 12, 2003
SLOW FOOD USA CONVIVIA LEADERS FROM AROUND THE COUNTRY MEET IN VERMONT
From May 30th to June 1st, 2003 delegates from 80 of Slow Food USA's 110 local chapters (convivia) met in Shelburne, Vermont at Shelburne Farms for the second National Leader Congress.

April 23, 2003
SLOW FOOD USA LAUNCHES THE AMERICAN RAW MILK FARMSTEAD CHEESE CONSORTIUM
Slow Food USA inaugurated the American Raw Milk Farmstead Cheese Consortium with a cheese tasting and evaluation at the French Culinary Institute in New York City on Saturday, April 12.

June 4, 2002
RECLAIMING A LEGACY
Slow Food USA is honored to announce Iroquois White Corn (also known as Tuscarora White Corn), an ancient heirloom corn grown by Iroquois Indians, as the newest food to board Ark USA.

AUGUST 1, 2002
SUMMER BOUNTY CELEBRATION
Slow Food U.S.A. and COPIA join together to present a very special summer celebration at COPIA on Sunday, August 25, 2002, from 10am to 5pm. A walk-around organic produce tasting in COPIA's South Garden, six exceptional tasting seminars, a selection of winning short films from the Slow Food Film Festival and more!

February 5, 2002
EVENT ADVISORY - Traditional New England Feast
Chef Jasper White, known for his culinary talents using traditional New England ingredients, will collaborate with Slow Food Boston, food historian Sandy Oliver and cookbook author/Maine home cook Karyl Bannister to assemble a 5-course New England feast February 5th, 2001 at his Summer Shack in Cambridge, MA

November 15, 2001
THE SNAIL PICKS UP THE PACE
Slow Food U.S.A. and Brooklyn Brewery together will donate more than $2,000 to the New York Police and Fire Widows and Children's Benefit Fund thanks to money raised at two recent events celebrating the diversity of U.S. food traditions: Cheese 2001 and America's Great Regional Breweries.

November 15, 2001
SLOW FOOD IN PARTNERSHIP WITH CHELSEA GREEN PUBLISHING
Slow Food is proud to announce an agreement with Chelsea Green Publishing, an independent publisher that specializes in "books for sustainable living". Chelsea Green will become Slow Food's publishing partner in North America.

November 15, 2001
SLOW FOOD U.S.A. MOVES TO NEW OFFICES AT THE FRENCH CULINARY INSTITUTE
On October 15th, Slow Food U.S.A. moved into new, beautiful offices on the French Culinary Institute campus in downtown New York City. The days of walking to the post office each morning are over!

If you've got inquiries or would like to discuss story ideas, upcoming events, or the movement in general, please contact Kate Evanishyn at kate@slowfoodusa.org or 718.260.8000.

June 4, 2002

RECLAIMING A LEGACY

Slow Food USA is honored to announce Iroquois White Corn (also known as Tuscarora White Corn), an ancient heirloom corn grown by Iroquois Indians, as the newest food to board Ark USA. Hundreds of years ago, the Iroquois Six Nations' people of New York State, Pennsylvania, Southern Ontario and Quebec planted and used the corn extensively for food and spiritual ceremonies. Members of the Six Nations gave the corn to George Washington and his starving troops to survive a grueling, foodless winter at Valley Forge.

In the early l990s, native Iroquois growers, academics and others grew alarmed that the corn was headed for extinction. As more people moved off the land, with less time to grow and prepare the grain, and no markets beyond the reservation, fewer farmers wanted to make the effort. Today, growers cultivate less than one hundred acres of the corn.

A few years ago, individuals at the Iroquois Cattauragus Reservation in Western New York State began a small cottage industry to save the corn. Iroquois White Corn is the most popular and widely used of the many rare heirloom corns grown by members of the Iroquois Nation. This heirloom corn, while containing an enormous array of genetic variability, has an unusual, earthy, vital flavor and a varied texture that chefs praise. To preserve the uniqueness of the corn, native farmers plant it in special ways to reduce and eliminate cross-pollination with commercial varieties. For example, they use protected areas or time the planting so the corn does not pollinate at the same time as a neighbor's commercial corn. The small number of remaining growers, taught by their fathers, are proud of their culture and their traditional agricultural practices. This wonderful food results from the slow knowledge passed from generation to generation as they celebrate the physical and spiritual sustenance given by the grain.

The flavorful, floury flint corn is roasted or hulled and milled to order in a log cabin on the Reservation by members of the Pinewoods Community Farming, a native-owned and operated nonprofit organization. The effort is a partnership with the Collective Heritage Institute, a Santa Fe-based nonprofit group that also produces the annual Bioneers Conference as an initiative to restore biodiversity into the food supply and help keep indigenous farmers on the land. Pinewoods produces hulled hominy (used in posole) and roasted corn and tamal flours. Through their joint efforts, many top restaurants now feature this unique and historic food in its many forms. The project is also funded by First Nations Development Institute through its Eagle Staff Fund program.

Ultimately, we hope the collaboration between the Iroquois, Bioneers, and Slow Food will increase the number of acres that grow the corn. Because of its limited production, current stock is scarce. If ample rain blesses this growing season, we may look to a fall harvest for greater supplies. The fall issue of the Snail will contain information about availability, prices, and where to purchase these products.

For more information, please contact the national office (info@slowfoodusa.org) or Jeff Roberts, Northeast representative for Ark USA (cowcreek@attglobal.net).