navigation
news and stories from a slow food nation

Blog

Farming, Sustainability and the Return of the Local Economy
Jul. 30, 2014
It is 77 degrees in the pasture where my sheep and their lambs are grazing contentedly on the tall grass whose roots reach deep into the soil, carrying water to the otherwise dry surface. Tall grass helps ensure pasture health and ultimately the health of my sheep. At the same time, the temperature in my kitchen is 119 degrees. I remove a dozen baguettes from the oven and prepare to load eight pain au levain. 
read more...

Slow Meat: 5 Eating Habits to Transform the Meat Industry
Jul. 29, 2014
Richard McCarthy lists five Slow Meat action steps that will be Slow Food USA's focus in the year ahead.
read more...

Stories

Fox Squirrel Farms
Produced for RAFI by StoryMineMedia
Jason and Sarah Smith never dreamed they’d be farmers. They now own 13 acres of land where they grow vegetables and cut flowers and are diving into livestock with a multispecies rotational grazing system.
see the video...

The Historic Gastronomist: Giving Recipes an Afterlife
By Storyteller Liza de Guia of Food.Curated.
Meet Sarah Lohman. She’s not a professional cook nor a historian. Yet what she is passionate about involves both cooking and history.
see the video...

Find more Stories from a Slow Food Nation...

TWEETS

top