Mar 29, 2022 | Biodiversity, Current Events, Food and Farming, Labeling, Policy & Public Health, Slow Meat, Take Action
Slow Food USA’s work to advance good, clean and fair food for all means that we support localizing American foodways to ease the burden of food travel and production on the environment and our food producers and workers. Right now, if you buy packaged meat and poultry...Feb 10, 2021 | Slow Food Live, Slow Meat
From policy advocates to farmers to workers’ rights organizers, and even a veterinarian, the speakers at the What’s The Beef? Slow Food Live session represented a diverse set of perspectives. Although stemming from various backgrounds, the panelists spoke harmoniously...Feb 3, 2021 | Slow Food Live, Slow Meat
Wasna or pemmican, a traditional Native recipe of dried buffalo meat and cranberries, has long been a mainstay in Lakota culture. No one knows the name of the first Lakota to make wasna, but the basics of preparing the dish have been passed down, generation to...Jan 27, 2021 | Slow Food Live, Slow Meat
The popularity of grass-fed beef is not surprising considering the benefits to the environment and personal health. Join this interactive session with preparation and menu ideas specific to pasture raised beef. Learn from Chef Juan Barajas of Slow Food Yolo County why...Sep 9, 2020 | Cooking, Slow Food Live, Slow Meat
Knowing how to break down a chicken helps save money, makes for more flexible cooking, and doesn’t take any time at all. It’s one of those home cooking skills that, once you practice it, makes you wonder why you weren’t doing it all along! Stacie...Aug 19, 2020 | Current Events, Food and Farming, Food Justice, Policy & Public Health, Slow Meat, Take Action
Written by Caitlin Balagula (Fellow) and Ed Yowell (Chair) It is no secret that factory farms produce a vast majority of the nation’s meat. There are over 25,000 factory farms in the United States, and meatpacking is dominated by just a few corporations. Just four...