Slow Food Live


Slow Food Live brings Slow Food into your home with free, virtual webinars and conversations led by experts in a skill or topic that you can join from anywhere on your digital device.

Learn more and register below for our upcoming 4-part series with Niman Ranch beginning January 20!

Slow Food Live x Niman Ranch

Join Slow Food USA and Niman Ranch for a four-week series of events focused on Slow Meat. Tune in to learn the art of curing your own bacon, cooking tips for grass-fed beef, the Lakota people’s sacred Wasna and policies to build a better food system.   

Wednesday, January 20
11am PST/2pm EST

Cure Your Own Bacon with Chef Adrian Lipscombe

Slow Food Live x Niman Ranch

Join Slow Food’s 2020 Food + Advocacy Snailblazer Award winner Chef Adrian Lipscombe to learn the art of curing your own bacon using Niman Ranch pork belly and how to make a bacon jam that’s perfect for cheese boards, scrambled eggs or as a gift. Chef Adrian will also share about her 40 Acres & A Mule project that aims to support Black farmers and foodways.

Wednesday, January 27
11am PST/2pm EST

Cook grass-fed beef like a pro with chef juan barajas

Slow Food Live x Niman Ranch

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 why he chooses grass-fed beef, what meat labels he looks for and his secrets for cooking grass-fed beef to maximize flavor and nutrition with a demonstration using Panorama Organic Grass-fed Beef.

Wednesday, February 3
11am PST/2pm EST

Make your own tanka bar with Lisa & Arlo Iron Cloud

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 for generations. Today, you can try Wasna by enjoying a Tanka Bar. Join Lisa & Arlo Iron Cloud and Dawn Sherman, CEO of Native American Natural Foods, for a demonstration of the traditional process of making wasna and learn more about the role of wasna in the Lakota Nation’s history and future.

Wednesday, February 10
11am PST/2pm EST

What’s the Beef? A Slow Meat Panel with Matthew Raiford

Join us to examine the impacts of industrial-scale livestock production. We’ll hear perspectives on family-scale farming and ranching, farm animal welfare, regenerative agricultural practices, and meat and poultry workers. This will serve as a launch point for national 2023 Farm Bill discussions. We’ll consider important federal legislation including Representative Pingree’s Agriculture Resilience Act (ARA) and Senator Booker’s Farm System Reform Act. After our conversation, we’ll give you simple steps to contact your federal legislators to support these and other important bills. This panel is curated by our national Food and Farm Policy Steering Committee.

Chaat Party with Maneet Chauhan and Jody Eddy

Maneet Chauhan and Jody Eddy discuss chaat — the iconic savory snacks that they tasted in the kitchens, markets, and train stations of India on an epic cross-country railway journey — and the making of their book Chaat: Recipes from the Kitchens, Markets, and Railways...

Sukuma Wiki and a Conversation with Hawa Hassan

In this class, Basbaas Sauce founder and author Hawa Hassan cooks Sukuma Wiki, a classic Kenyan collards green dish shared in In Bibi's Kitchen, her new cookbook that weaves the recipes and stories of grandmothers the from East African countries that touch the Indian...

Bang Bang Chicken with Cathy Erway

Cathy will demonstrate the recipe for Bang Bang Chicken from her new cookbook Sheet Pan Chicken. Cathy Erway is a Brooklyn-based food blogger and freelance writer. Her blog, Not Eating Out in NewYork is based on a two-year mission to forego restaurant and take-out...

Pink Blini with Darra Goldstein

Darra demonstrates the recipe for Pink Blini from her new cookbook Beyond the North Wind. These gorgeous deep-pink pancakes were beloved by the great Russian poet Alexander Pushkin. While cooking them up, Darra will share her expert cultural commentary on the dish's...

Rice Paper Deep Dive with Andrea Nguyen

Andrea discusses all things rice paper, including how it's made, the different kinds, what’s most accessible, and how to roll your own like a pro. Andrea Nguyen is one of the country’s leading voices on Asian cuisine and the author of the acclaimed Asian Dumplings,...

Meaty Vine Leaf Pie with Sami Tamimi and Tara Wigley

Watch the authors of Falastin — Sami Tamimi and Tara Wigley, the Ottolenghi restaurants’ executive chef and partner — demo their Meaty Vine Leaf Pie recipe from the cookbook, a soulful tour of Palestinian cooking today. SAMI TAMIMI was born and raised in Jerusalem and...

Recipes from Turtle Island

We spoke with Chefs Crystal Wahpepah of Wahpepah's Kitchen, Nephi Craig of Cafe Gozhoo, Elena Terry of Wild Bearies and Sean Sherman the Sioux Chef about their recipes, Indigenous land stewardship and sharing the wisdom and flavor of Indigenous food.

All About Amaro with Brad Thomas Parsons

Brad Thomas Parsons told us all about about Amaro, his favorite makers, and the history behind the spirit. We prepared four cocktails with recipes from Parsons' books, so get out your happy hour gear! Brad Thomas Parsons is the author of Bitters: A Spirited History of...

Make Mochi with Kaori Becker

Learn to make mochi with Kaori Becker, author of Mochi Magic and a cook specializing in Japanese cuisine. Growing up “hapa” (half-Japanese) in the Bay Area, she was drawn to her mother’s Japanese home cooking, especially sweets and baked goods. Together with her...

How to Break Down a Chicken with Stacie Billis

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 Billis is the author...

Watch Slow Food Live Sessions

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!