Slow Food News & STORIES
Recipes from Turtle Island
We spoke with Chefs Crystal Wahpepah of Wahpepah's Kitchen, Nephi Craig of Cafe Gozhoo, Elena Terry of Wild Bearies and Sean Sherman the Sioux Chef about their recipes, Indigenous land stewardship...
All About Amaro with Brad Thomas Parsons
Brad Thomas Parsons told us all about about Amaro, his favorite makers, and the history behind the spirit. We prepared four cocktails with recipes from Parsons' books, so get out your happy hour...
Ten Years of School Meals
by Lydia Carron, Slow Food USA Policy Intern Periodic federal legislation, the Child Nutrition Reauthorization (CNR), updates the nation’s laws providing for school meals, including the original...
Centering Equity, Inclusion and Justice
Join three of the key authors of the Slow Food Equity, Inclusion and Justice Manifesto to understand the history of how and why the EIJ Manifesto was created, to ask questions to deepen your...
Evolving Seafood Supply Chains | a Slow Fish webinar
Of all of the dramatic shifts 2020 has wrought, we find ourselves at a food system crossroads as the huge industrial supply chains that made food a globalized commodity essentially broke down last...
Make Mochi with Kaori Becker
Learn to make mochi with Kaori Becker, author of Mochi Magic and a cook specializing in Japanese cuisine. Growing up “hapa” (half-Japanese) in the Bay Area, she was drawn to her mother’s Japanese...
Round Two Grantees for the National Resilience Fund
Slow Food USA Awards $24,000 in Grants to Good, Clean and Fair Food Projects, With Special Focus on Black-Led Initiatives Brooklyn, NY — Sept 29, 2020 — Slow Food USA announced the second round of...
The Blue Watermelon Project
Slow Food is processing 1,500 pounds of carrots for school lunches during a pandemic, and teaching students about healthy food and eating. Interview by Anna Mulé Words by Vivian Whitney Edited by...
American Vinegar Works
Slow Food is a sense of place, fermented and bottled.Interview and words by Vivian WhitneyEdited by Giselle Kennedy Lord "That sense of place you get from a California wine or a New England beer or...
Food Advocacy on Capitol Hill: Slow Food USA’s COVID-19 Work and Ongoing Food Issues
Written by Sara S. Blomquist (SFYN USA Communications Team) In media portrayals of environmental advocacy, we often see handmade signs at climate change rallies and hear catchy slogans. While this...
The Piscataqua Seed Project with Slow Food Seacoast
Slow Food is saving heirloom seeds for future generations.Words by Vivian Whitney and Alison Magill Interview by Anna Mulé“Within our food system, people don’t think of seeds... They are the...
Ark of Taste Dinners in Charleston
Slow Food is biodiversity, history and culture on the Table in Charleston.Interview and words by Vivian WhitneyEdited by Giselle Kennedy LordPhotos by Lindsay Shorter “It’s a really great...