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.
The Slow Books curators have hand-picked recommended readings to add to your summer reading list! Below you’ll find a list of books that pair well with the issues that we’re talking about and celebrating each month at Slow Food.
To kick off our three part pasta series, in partnership with Pastificio Di Martino, we were joined by the Pasta Queen, Nadia Caterina Munno, and Pastificio Di Martino President, Giuseppe di Martino.
Join Slow Food’s 2020 Food + Advocacy Snailblazer Award winner Chef Adrian Lipscombe to learn the art of curing your own bacon
![💥Big announcement!💥
We’re partnering with nonprofit podcast network Heritage Radio Network and offering a two-for-one membership deal now through Sept. 23! The first 50 people who join Slow Food USA in this period of time will also join @heritage_radio's member base. That means you’ll get exclusive discounts and offers from some of HRN’s favorite food and beverage brands. You’ll also get insider pricing on goods from this amazing food radio organization.
@heritage_radio was founded in 2009 inspired by the principles of Slow Food, and the two organizations have been longtime collaborators and allies in the pursuit of good, clean and fair food for all. HRN is creating a more equitable, sustainable, and delicious world by expanding the way eaters think about food. They do this through creative, educational reporting and storytelling.
Join now at the member level that suits you best through our [link in bio]](https://vf63g1zsy1jqfwy46tx5qk6i-wpengine.netdna-ssl.com/wp-content/plugins/instagram-feed/img/placeholder.png)