Well, I think that my start into the culinary industry is unique in that this is a second degree and second career for me. I started my life in accounting and quickly found out that I did not like to listen to the air conditioning and I did not like to move one pile of papers from one side of the desk to the other. But that gave me a really great a launching pad to excel very quickly.
Brooklyn, NY (January 2, 2025) — Slow Food USA is excited to announce Kris Reid as its new executive director. As a global network and nonprofit championing food advocacy, Slow Food works to promote good, clean and fair food for all.
For another year, the Slow Books Committee has curated a collection of titles that should top your list when thinking of holiday gifting for anyone on your list – from family and friends to yourself! We all deserve a treat at this magical time of year – especially when it comes to inspiring titles deserving of a place on our bookshelves.
Our group consisted of folx from different backgrounds, cities and sectors of the industry; each of them were all united by a common commitment to extend Slow Food’s principles of good, clean and fair into their professional and personal lives.
This summer, Slow Food USA welcomed applications from dozens of brilliant activists who were interested in joining the Food and Farm Policy team, and we are eager to welcome seven new members!
Gather your apples! Your Honeycrisp! Your Fuji! Your Golden Delicious! Even your hopefully-ripe-by-now Gravensteins! Why? Because, as of this past weekend, Slow Food Russian River’s (SFRR) Community Apple Press is up and running.
On Tuesday, Aug. 6, Slow Food USA board members and staff presented highlights from the year thus far, outlined exciting goals and events in the coming months, and bade farewell to Dan Mueller.
Have you ever wondered what it takes for a food and beverage business to earn the coveted Snail of Approval award from a Slow Food chapter? For a business to receive recognition, they must stand for the Slow Food principles of good, clean and fair food.
The food that LGBTQ2S+ people make isn’t in theory much different from anyone else in taste, but in context it can do a lot of things – promote activism, raise awareness, restart and build community, develop safe spaces and even help someone see themselves. It’s not only activism, but it’s also celebration.
