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      Championing Biodiversity: Advocating for Change Through the Farm Bill
      May 22, 2024
      
      Grains: good for your body (and the planet)
      May 16, 2024
      
      Celebrating greens: preserving culinary heritage in Northern Louisiana
      May 9, 2024
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Moving Forward Together: Key Takeaways from the 2016 National Farm to Cafeteria Conference

Dec 1, 2016 | School Gardens

Recent Posts

Championing Biodiversity: Advocating for Change Through the Farm Bill
Grains: good for your body (and the planet)
Celebrating greens: preserving culinary heritage in Northern Louisiana
Slow Food chapters celebrate Earth Day 2024
Forging her path — for herself and other women food leaders

Let's celebrate the International Day for Biologic

Let's celebrate the International Day for Biological Diversity by raising our voices and advocating for a restorative Farm Bill. ⁠
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Take action at our Link in Bio all day long!⁠
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All day long, we're encouraging our fierce Slow Food activists to learn about the #FarmBill and how it could advance biodiversity and fight climate change. Then, call your elected officials to ask them to support a good, clean and fair food future. Let's all speak up in unison and fight for biodiversity today! ⁠
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Head over to our action center to learn more, look up your legislators, and let us know you took part in #BiodiversityAdvocacyDay!

We welcomed dozens of Slow Food USA leaders and ac

We welcomed dozens of Slow Food USA leaders and activists to a gathering as part of the first ever #TerraMadreAmericas! People power, whether face to face or over the screen, is the bedrock of the US-based network of Slow Food. Thanks to all who came! #terramadreamericas

We're celebrating the the International Day for Bi

We're celebrating the the International Day for Biological Diversity on Wednesday, May 22 by taking action and shaping the future Farm Bill!⁠
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On our very first Biodiversity Advocacy Day, we're asking our 500,000 Slow Food USA activists to learn how the next Farm Bill could advance biological diversity, small-scale food producers and climate-friendly policies to strengthen a people-powered food system in the US.⁠
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On Wednesday, here's what you can do to raise your voice and advance biodiversity:⁠
1️⃣ Learn about the Farm Bill and our Slow Food priorities⁠
2️⃣ Look up your U.S. Representative and Senators⁠
3️⃣ Call your legislators using a handy-dandy script and let them know why you want a good, clean and fair #FarmBill⁠
4️⃣ Let us know you took action!⁠
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Learn all about Biodiversity Advocacy Day and the issues we're fighting for at our Link in Bio!⁠
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#BiodiversityAdvocacyDay #Biodiversity #FoodJustice

Now that almost 700 PLANT A SEED KITS (!) have bee

Now that almost 700 PLANT A SEED KITS (!) have been mailed across the continent to home, community and school gardeners alike, let's get in the weeds a bit about our journey with grains during this year's campaign. Check out this story from @Marawelton at our Link in Bio!⁠
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"You might be wondering why we chose grains for the seed kit this year," wrote Mara Welton, director of programs and curator of the Plant a Seed campaign. "I think a lot of people don’t ever consider grains as something you might grow in a garden. Humans have been working in collaboration with these powerful crops for millennia, encouraging adaptation to our geographical ecosystems, including our gut microbiomes!"⁠
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Learn about how grains can make wholesome contributions to your gut health, as well as the health of soils and the planet. And enjoy these photos from Mara's garden as our four Plant a Seed grains begin their skyward ascent!⁠
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#PlantASeed #PlantASeed2024

Greens are so ingrained in North Louisiana food cu

Greens are so ingrained in North Louisiana food culture that “this is just an area where a pot of greens on the stove is something that you probably saw your whole life growing up. Everyone’s grandma,” said Angie White, chair of Slow Food North Louisiana. ⁠
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This historic and present-day love of leafy foods inspired Greens on Red, an event that happens every year (most recently on March 17) and is hosted by We Grow Together, a partnership of the Slow Food North Louisiana chapter, the LSU AgCenter, and the Red River Coalition of Community Gardeners. ⁠
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What makes Greens on Red so important to North Louisiana is the history of the food. Often, when people think of Louisiana, they think of delicious dishes such as gumbo, jambalaya and more — signature foods of the Creole-rooted southern part of the Louisiana Bayou. But at its core, North Louisiana has its own cuisine that’s often misunderstood by outsiders; sometimes North Louisianans themselves aren’t aware of its history.⁠
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Learn more about the foodways of this unique region and Greens on Red at our Link in Bio!

As seedlings sprout and the first peas and greens

As seedlings sprout and the first peas and greens stretch toward the spring sun, Tenderheart by Hetty Lui McKinnon makes an ideal pick for our May Slow Books recommendations! #slowbooks⁠
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From Slow Books teammate Katie: “This cookbook beautifully weaves personal narrative and almost diary-format memories of the author’s father and family life with veggie-forward recipes that will feed your soul. From the ‘food court omelet’ to the ‘lazy spiced butternut tiramisu” and Cantonese style dishes like “Char Siu style eggplant’ or ‘Lo Bak Gao (‘Turnip’ Cake)’ — all of the recipes in this book evoke the comfort of the memory of a dish (or person) that you love. McKinnon’s father, who passed away when she was 15, worked at a fruit and vegetable wholesale market in Australia, and worked as a waiter part time at a Chinese restaurant on the weekends. While he often kept odd hours because of this work, Hetty’s adjective to describe how she remembers her father is appropriately, tenderheart. These recipes evoke that same feeling, of a warm hug from someone who softens your heart with love and comfort.“⁠
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Learn more and buy the book here: https://slowfoodusa.org/books/

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