Historians tend to agree that collards made their way to the United States through the preparations of immigrants from Britain. They were grown in the gardens and plantations of early settlers, but the use of the hardy, long-season collard was more in the spirit of...
written by Stephanie Armstrong (SFUSA policy Intern), Ed Yowell (SFUSA policy Chair) and the SFUSA Food and Farm Policy Working Group On March 27, the bipartisan, two trillion-dollar, Coronavirus Aid, Relief and Economic Security (CARES) Act was signed by the...
“Dale and I joined Slow Food after [a friend] entered our Sugar Hubbard Squash into the Ark of Taste. Dales’ family had been growing squash since the early 1900s. This variety has been since the 1940s, when after WWII, Edwin Sherman went to Washington...
“Here’s another very old wheat, dating to the time before wheat was ‘improved.’ First brought to Arizona and the Southwest by Spanish missionaries in 1691, the “soft” grains are rounded and pale reddish in color. They make a stretchy dough that was...
“Shelling beans were a quintessential foundation of Native American agriculture. Jacob’s Cattle shelling beans are one of hundreds of heirloom shelling bean varieties that are native to North America, though many have disappeared from the agricultural...
![Mental Health in Times of Uncertainty, tomorrow on Slow Food Live with Katherine Lord, LSW [@kibble86]. Katherine is a social worker with a background in the restaurant industry. She'll talk through some of the challenging feelings we experience during times of uncertainty, like anxiety, fear, stress, grief, and anger. She'll also offer some coping strategies to help address these feelings, as well as some resources available to those who are in need.
Register at the link in bio or watch later.
Photo by Alberto Peroli for @Slowfood_international, public art, Sardinia.
#slowfood #slowfoodlive #mentalhealth #itsokaytonotbeokay](https://slowfoodusa.org/wp-content/plugins/instagram-feed/img/placeholder.png)