2006 - 2007 Press Releases

2004-2005 Press Release Archive

2001-2003 Press Releases

November 1, 2003
HERITAGE TURKEYS GROW IN CALIFORNIA FOR THE FIRST TIME IN YEARS!
In 2003, Slow Food has helped secure 10,000 orders for heritage turkeys including 2,000 in California.

November 1, 2003
HERITAGE TURKEYS RISE AGAIN!
Slow Food USA is working with 45 heritage breed farmers in 17 states to help sustain breeds of turkey such as the Bourbon Red, Narragansett, Jersey Buff, American Bronze and Blue Slate.

September 16, 2003
SLOW FOOD USA DESIGNATES OCTOBER, 2003 AS "AMERICAN FARMSTEAD CHEESE MONTH"
Slow Food USA is naming October 2003 as "American Farmstead Cheese Month." America's cheesemaking tradition is deeply rooted in our nation's farmsteads, where cheeses are born of the connection between the land, the animal, and the producer.

June 12, 2003
SLOW FOOD USA CONVIVIA LEADERS FROM AROUND THE COUNTRY MEET IN VERMONT
From May 30th to June 1st, 2003 delegates from 80 of Slow Food USA's 110 local chapters (convivia) met in Shelburne, Vermont at Shelburne Farms for the second National Leader Congress.

April 23, 2003
SLOW FOOD USA LAUNCHES THE AMERICAN RAW MILK FARMSTEAD CHEESE CONSORTIUM
Slow Food USA inaugurated the American Raw Milk Farmstead Cheese Consortium with a cheese tasting and evaluation at the French Culinary Institute in New York City on Saturday, April 12.

June 4, 2002
RECLAIMING A LEGACY
Slow Food USA is honored to announce Iroquois White Corn (also known as Tuscarora White Corn), an ancient heirloom corn grown by Iroquois Indians, as the newest food to board Ark USA.

AUGUST 1, 2002
SUMMER BOUNTY CELEBRATION
Slow Food U.S.A. and COPIA join together to present a very special summer celebration at COPIA on Sunday, August 25, 2002, from 10am to 5pm. A walk-around organic produce tasting in COPIA's South Garden, six exceptional tasting seminars, a selection of winning short films from the Slow Food Film Festival and more!

February 5, 2002
EVENT ADVISORY - Traditional New England Feast
Chef Jasper White, known for his culinary talents using traditional New England ingredients, will collaborate with Slow Food Boston, food historian Sandy Oliver and cookbook author/Maine home cook Karyl Bannister to assemble a 5-course New England feast February 5th, 2001 at his Summer Shack in Cambridge, MA

November 15, 2001
THE SNAIL PICKS UP THE PACE
Slow Food U.S.A. and Brooklyn Brewery together will donate more than $2,000 to the New York Police and Fire Widows and Children's Benefit Fund thanks to money raised at two recent events celebrating the diversity of U.S. food traditions: Cheese 2001 and America's Great Regional Breweries.

November 15, 2001
SLOW FOOD IN PARTNERSHIP WITH CHELSEA GREEN PUBLISHING
Slow Food is proud to announce an agreement with Chelsea Green Publishing, an independent publisher that specializes in "books for sustainable living". Chelsea Green will become Slow Food's publishing partner in North America.

November 15, 2001
SLOW FOOD U.S.A. MOVES TO NEW OFFICES AT THE FRENCH CULINARY INSTITUTE
On October 15th, Slow Food U.S.A. moved into new, beautiful offices on the French Culinary Institute campus in downtown New York City. The days of walking to the post office each morning are over!

If you've got inquiries or would like to discuss story ideas, upcoming events, or the movement in general, please contact Kate Evanishyn at kate@slowfoodusa.org or 718.260.8000.

April 23, 2003

SLOW FOOD USA LAUNCHES THE AMERICAN RAW MILK FARMSTEAD CHEESE CONSORTIUM

April 23, 2003, New York, NY - Slow Food USA inaugurated the American Raw Milk Farmstead Cheese Consortium with a cheese tasting and evaluation at the French Culinary Institute in New York City on Saturday, April 12. Through the Consortium, Slow Food intends to raise awareness, both nationally and abroad, of American raw milk farmstead cheeses, and to defend the right for these cheeses to be produced and enjoyed. Slow Food feels that American raw milk cheeses will continue to grow in appreciation and popularity, just as US wines have over the past 20 years. Raw, farmstead milk reflects the character of the land where it is produced, and there is enormous potential for this country's artisans to create cheeses that are as unique and varied as the American landscape.

Fifteen judges - including technical experts, cheese retailers, restaurateurs, food writers, Slow Food chapter leaders, and guest of honor Piero Sardo, one of the founders of the international Slow Food movement in Italy - gathered to taste and critique 43 cheeses submitted by 28 artisans from across the country, including:

Green Mountain Gruyere by Blythedale Farm, Corinth Vermont; Edam by Bravo Farm, Visalia California; Old Kentucky Tomme and Mont St. Francis by Capriole Dairy, Greenville Indiana; Dutch Farmstead by Cato Corner Farm, Colchester Connecticut; Piedmont by Everona Dairy, Rapidan, Virginia; St. John and Farmhouse Cheddar by Fagundes Old-World Cheese, Hanford California; Oldwick Shepherd by Farmersville Cheese, Oldwick New Jersey; Vermont Blue and Gore-Dawn-Zola by Boucher Family Farm, Highgate Center Vermont; Feta, Tumalo Tomme and Redmondo by Juniper Grove Dairy in Redmond Oregon; Misty Cove by Lakes End Cheeses, Alburg Vermont; Vermont Shepherd by Major Farm, Putney Vermont; Mountaineer by Meadow Creek Dairy, Galax Virginia; Raw Milk Cheddar by Neighborly Farms of Vermont, Randolph Center, Vermont; Orb Weaver Cave-Aged Farmhouse Cheese by Orb Weaver Farm, New Haven Vermont; Redwood Hill Farm Goat Milk Feta by Redwood Hill Farm, Sebastopol California; Clothbound Cheddar by Shelburne Farms, Shelburne Vermont; Green Hill, Myrtlewood, and Thomasville Tomme by Sweet Grass Dairy, Thomasville Georgia; Pepato Asiago and Perdido by Sweet Home Farm, Elberta Alabama; Serena by Three Sisters Farmstead Cheese, Lindsay California; Yellow Branch by Yellow Branch Farm, Robbinsville North Carolina; Winchester Super Aged Gouda by Winchester Cheese Company, Winchester California; and Edam by Steve-N-Sons Sustenance, Coopersville Wisconsin.

Raw milk, farmstead cheeses are especially reflective of the connection between the land, the animal, and the producer. Slow Food expects that as America's producers continue to refine their craft and place increasing trust on the quality of their farmstead milk, their cheeses will rank with the world's best in excellence.

Slow Food USA thanks the American Cheese Society; Artisanal Restaurant; the California Milk Advisory Board; The French Culinary Institute; Larkin Cold Storage; the Tasting Room Restaurant; and Zabar's, all of whom are initial sponsors of the Consortium.

FOR MORE INFORMATION
CONTACT: Robert LaValva
PHONE: (212) 965-5640
EMAIL: rlavalva@slowfoodusa.org