Slow Food News & STORIES
Slow Books: Fall Picks
The Slow Books curators have hand-picked recommended readings to add to your spring reading list! Below you'll find a list of books that pair well with the issues that we're talking about and...
Luz Cruz and the Cuir Kitchen Brigade shine a light on queerness and climate change
By Makala Bach, Slow Food Youth Network USAOn September 20, 2017, Luz Cruz hosted a dinner party among the seed library in their New York City apartment. Cruz, a trans Puerto Rican queer in their...
Conversation with Chapter Leader Nathan Lou: What Are We Building?
By Michelle DiMuzio, Communications CoordinatorSlow Food thrives because of our local chapters. Our chapters span our entire nation and represent our localized food economies. Over the past year and...
Staying in the Slow Food lane
By Anna Mulé, Slow Food USA executive directorLast week, we sent an email that talked about our commitment to tackling oppressive food systems. We received a few comments back in the spirit of,...
Slow Books: Why “Braiding Sweetgrass?”
While we typically use the compass of “good, clean and fair food for all” to guide these insights, the themes of Robin Wall Kimmerer’s Braiding Sweetgrass’ mirror many of the values engrained in that directive, making it a natural pick for our second network-wide read. Read on to learn more about why Slow Books curators Cedar, Katie, Margaret and Tammy chose Braiding Sweetgrass.
The Only Pickle Formula You’ll Need
It’s fall, which means I have pumpkins and pickles on my mind. The pumpkins are self-explanatory, but the pickles? Most people think of summer as the prime time to preserve the season’s bounty, but I personally like my summer produce fresh and my fall produce tangy and pickled. But the truth is, you can pickle all year round! It’s an easy way to reduce food waste – in fact, you can even pickle “food waste” itself like watermelon rinds and citrus peels.
Improvements, challenges and opportunities for progress in Child Nutrition Reauthorization
By Sara S. Blomquist, SFUSA Food and Farm Policy Steering CommitteeEvery five years, the United States Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (HHS)...
A Slow Weekend in Sonoma County
Sonoma County is full of rolling green hills, dramatic coastline and towering redwoods. Nestled amongst it all are the vineyards that have put the county on the map and draw visitors in every fall for wine tours and tastings. And while there are so many incredible wineries to visit, some of which have made it into the Slow Wine Guide, there is so much more that Sonoma County has to offer including the many restaurants, bars, farms and businesses serving local, delicious food.
Ujima Garden: a community space in East New York City
By Michelle DiMuzio, Slow Food USA Editorial InternThe Slow Food NYC chapter has been operating the Ujima garden for over a decade, a community garden based in East New York. We spoke with Kendall...
A Slow Weekend in Vermont
During your weekend in Vermont our Snail of Approval recipients will provide a window into Vermont’s evolving food traditions. All these businesses embody the Slow Food principles of Good, Clean and Fair food for all.
A Slow Weekend in Washington, DC
By Valerie Bilgri, Slow Food DCSlow Weekends is a travel series from Slow Food USA that highlights businesses that have been awarded the Snail of Approval award. This distinguished recognition is...
Knee High by the 4th of July: Planting King Philip Corn on Wampanoag Land
Earlier this year we shared the story of the King Philip Corn in our Plant A Seed campaign. Today, Danielle Hill, a member of the Mashpee Wampanoag Tribe on Cape Cod, Massachusetts, has planted these seeds with the help of other members of the Tribe. However, to plant these seeds is about so much more than growing food, which she wrote about on her blog, and which we are sharing here with you.
