Slow Food Columbus Highlights Local Foods, Producers, and Chefs with Annual Event
By Makiah Josephson, Slow Food USA Communications Coordinator Slow Food Columbus hosted their fourteenth annual Shake the Hand that Feeds You dinner on Saturday, Oct. 22. They were thrilled to return to the site of last year’s dinner, Lasting Impressions Event...“Exploring Cultural Exchange” Story Series: When Food and People Come Together
Slow Food USA is proud to share five incredible multimedia stories from food connectors across the continent who are exploring cultural exchange every day in their work and life. Explore the ways that people from different walks of life are meeting, learning,...Bobolink Dairy and Bakehouse Creates Harmony with Animal Management and Environmental Stewardship
Bobolink Dairy and Bakehouse is part of our Snail of Approval program, granted by Slow Food Northern New Jersey; the farm sits on 187 acres of land in Milford, New Jersey, and focuses on 100% grass-fed, farmstead cheese, produced on a small-scale regenerative farm. In 2002, when Nina and Jonathan started the project, most landowners were utilizing their properties for tract housing or subsidy farming, causing negative environmental effects and reducing community value. The fields the dairy and bakehouse currently operate on were originally used for conventional crop rotation; the land was barren, pale and parched and faced erosion as well as flooding issues after heavy rainfalls.
Native Nutrition across Turtle Island
Root your approach to health and nutrition in Native American and Indigenous practices. Join us as we learn from three native nutrition experts and explore ways that food connects us to the land, to our ancestors, to our health, and to one another.
Hell’s Backbone Grill thrives through deep rootedness in sustainability and community
Hell’s Backbone Grill and Farm is a Snail of Approval winner located in Boulder, Utah, a remote 226-person town that’s a popular resting spot for hikers in the area and travelers from around the world. Back in 2000, chef-owners Jen Castle and Blake Spalding fell in love with this spot, an inholding in the newly established Grand Staircase-Escalante National Monument.