Slow Food Live


In the midst of a global pandemic that is having a very real but uncertain impact on people all over the world, we would like to offer our community a way to continue to access and engage in all of the things Slow Food champions and supports. Slow Food Live is simply a series of (free) sessions led by experts in a skill or topic, that you can join from anywhere on your laptop or phone. We suspect parents at home with their children home from school might be interested in incorporating these sessions into newly developed at-home lesson plans!

Participation will be free for anyone and sessions will be hosted on Zoom (can be accessed from most devices) at 2pm EST; 30-45 minutes of learning and 15 minutes for questions from you. Participants will be live on video and able to ask questions in the chat, but not able to use their audio/microphones during the webinar. We’ll record each session and post them here so you can access the content at the times that work for you.

Roost Books is bringing us an awesome author every Wednesday in April.
Use the code SLOWFOOD for 20% off their beautiful books Books online!

Watch Slow Food Live (on Your Schedule)

30 Year recipe collection

In December, we put together a collection of recipes to celebrate 30 years, from a dozen creative and inspiring chefs that include Sean Sherman, Julia Turshen and Dan Barber. We hope you can nourish your homes and hearts with some of the recipes inside.

Yummy & Healthy Recipes for Kids

We created a collection of Yummy & Healthy Recipes for Kids with support from FAO North America to commemorate World Food Day. You’ll find a dozen fun and simple plant-based recipes in the booklet, perfect for lunch at home or a cooking class at school! 

Yellow Cabbage Collards

Historians tend to agree that collards made their way to the United States through the preparations of immigrants from Britain. They were grown in the gardens and plantations of early settlers, but the use of the hardy, long-season collard was more in the spirit of...


written by Stephanie Armstrong (SFUSA policy Intern), Ed Yowell (SFUSA policy Chair) and the SFUSA Food and Farm Policy Working Group On March 27, the bipartisan, two trillion-dollar, Coronavirus Aid, Relief and Economic Security (CARES) Act was signed by the...

Sugar Hubbard Squash

"Dale and I joined Slow Food after [a friend] entered our Sugar Hubbard Squash into the Ark of Taste. Dales' family had been growing squash since the early 1900s. This variety has been since the 1940s, when after WWII, Edwin Sherman went to Washington State...

White Sonora Wheat

“Here’s another very old wheat, dating to the time before wheat was 'improved.' First brought to Arizona and the Southwest by Spanish missionaries in 1691, the “soft” grains are rounded and pale reddish in color. They make a stretchy dough that was instrumental in the...

Jacob’s Cattle Bean

"Shelling beans were a quintessential foundation of Native American agriculture. Jacob's Cattle shelling beans are one of hundreds of heirloom shelling bean varieties that are native to North America, though many have disappeared from the agricultural landscape....

Cherokee Purple Tomato

“An old Cherokee Indian heirloom, pre-1890 variety; beautiful, deep, dusky purple-pink color, superb sweet flavor, and very-large-sized fruit. Try this one for real old-time tomato flavor. Our favorite dark tomato and one of our best selling varieties.” -Baker Creek...