2006 - 2007 Press Releases

2005 Press Releases

November 1, 2005
Slow Food USA releases 4th Annual State-by-State Guide to American Heritage Turkey Producers
4 Years Later, Slow Food USA Still Connecting Americans to High Quality, Locally-Grown Birds.

September 19, 2005
SLOW FOOD USA CELEBRATES REGIONAL / SUSTAINABLE / ARTISANAL FOODS
On October 2, 2005, Slow Food USA will hold Urban Harvest, its festive tribute to the farmers and food artisans who provide New York and the surrounding region with foods that are delicious, ecologically sustainable, and humanely produced.

February 22, 2005
ELEANOR BERTINO ELECTED TO SLOW FOOD USA'S BOARD OF DIRECTORS
Eleanor Bertino, noted publicist for many of the Bay Area’s finest food establishments, was elected to the Board of Slow Food USA in January. She is the principal of Eleanor Bertino Public Relations, a San Francisco based firm representing fine restaurants and artisan food producers, which she launched in 1983.

2004 Press Releases

NOVEMBER 9, 2004
THE BETSY LYDON SLOW FOOD ARK USA AWARD GOES TO MICHAEL PHILLIPS, ORGANIC ORCHARDIST
In celebration of the life and work of Betsy Lydon, who devoted herself to sustaining small scale food producers by encouraging local, seasonal eating and an appreciation for diversified farming, the first annual "Betsy Lydon Slow Food Ark USA Award" is to be presented tonight at the Savoy Restaurant, to Michael Phillips, a farmer and author based in the Northern White Mountains of New Hampshire.

AUGUST 26, 2004
SLOW FOOD LAUNCHES TERRA MADRE: A WORLD MEETING OF FOOD COMMUNITIES
An alternative to the current industrial food production system exists: one where food quality and variety are valued, rural regions thrive, and links between producers and consumers are strong.

MAY 15, 2004
SLOW FOOD USA NAMES ERIKA LESSER AS NEW EXECUTIVE DIRECTOR
Slow Food USA is pleased to name Erika Lesser as its new Executive Director, effective June 1st. Erika returns to the National Office in New York City with over four years of experience with Slow Food.

MAY, 2004
SLOW FOOD USA'S CRAWFISH BOIL SPONSORED BY MCILHENNY CO. AND TABASCO
Taste the terroir of Avery Island at the first ever Slow Food USA Crawfish Boil! This afternoon event will be the largest Slow Food USA fundraising event of the year.

2001-2003 Press Release Archive

Slow Food in the Press Archive

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.

FOR IMMEDIATE RELEASE
November 1, 2005

Slow Food USA releases 4th Annual State-by-State Guide to American Heritage Turkey Producers
4 Years Later, Slow Food USA Still Connecting Americans to High Quality, Locally-Grown Birds

Brooklyn, New York—Slow Food USA announced the 4th annual release of its State-by-State Guide to American Rare Breed Turkey Producers. Four years ago, Slow Food USA and American Livestock Breeds Conservancy (ALBC) launched a national campaign to create awareness of the implications of industrial turkey production, to identify rare turkey breeds at risk of extinction, and to support farmers who were willing to grow out and sell these rare breeds. Through its membership, and Ark of Taste programs, Slow Food has reconnected thousands of Americans with their local producers and the delicious taste of these turkeys, while ALBC has supported hundreds of breeders and hatcheries, working with them to develop protocols for sustainably raising these rare breeds.

Yet, while “organic” and “free-range” chicken and beef are now fixtures in many grocery store aisles, heritage turkey breeds still claim only a marginal market presence. The quintessential American poultry, heritage breed turkeys mate naturally (commercially produced turkeys cannot); have a long, productive lifespan (3-7 years); and a slow growth rate. For centuries, these heritage varieties were bred for specific color patterns, productivity, and high taste quality. “They’re a joy to work with,” says Jim Sorenson of Carbondale, Colorado who originally began breeding the turkeys as a way to manage his devastating grasshopper problem (turkeys love to eat grasshoppers). “Since the campaign started, I’ve doubled my numbers every year. I now raise 350 heritage turkeys a year. I know every bird and I know every customer. Not only am I a successful heritage turkey farmer, I’m a more successful vegetable farmer. I can’t remember the last time I saw a grasshopper!”

Deborah Boehles, who grows heritage turkeys in Cornell, Illinois, shares Jim’s love of these rare breeds and takes pride in having participated in their reintroduction to the American marketplace. “In 2002, we sold only about five or six turkeys because no one knew what heritage turkeys were.” Today, Deborah sells out of all the turkeys she raises.

Yet heritage turkey breeds are still listed as endangered on both the ALBC’s Conservation Priority List and the Slow Food Ark of Taste. It remains critical for American consumers to support the local producers who are working to preserve America’s food biodiversity, as they grow one heritage turkey at a time. As Poppy Tooker, chairwoman of Slow Food’s Ark of Taste Committee said, “We’ve got to eat ‘em to save ‘em.”

Start eating. The list of over 55 producers is available online, www.slowfoodusa.org/ark/turkeys.html

Contact: Makalé Faber, 718.643-3401
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