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Slow Food USA Blog

Reflections, insights and news about the food movement and “going Slow”

What Farm-to-Table Means for the Next Generation

Jul. 16, 2014

This summer, I took my passion for "farm-to-table" to a place it's never been aired before: America's most-loved cooking competition, Food Network Star.

read more... Tags: Cooking, Farms and Farming, Film/TV/Radio


Faces and Visions of the Food Movement: Katherine Deumling

May. 30, 2014

Have you ever looked into your cupboards and sighed because you couldn’t figure out what to make for dinner? If so, Katherine Deumling is here to help. Deumling is the woman behind Cook With What You Have a Portland-based company that encourages people to experiment in the kitchen with new ingredients while still relying on familiar staples. Her recipes celebrate fresh, seasonal fare and use simple techniques to build confidence in cooking with what’s on hand, without last-minute runs to the grocery store.

read more... Tags: Cooking, News, Current Event


Biodiversity - Growing Wonder

Jul. 18, 2013

Biodiversity is an environmental necessity. The vast, distinct combinations of DNA needed to create the foods we eat and the world we live in are a resource that needs protecting. Without this resource we risk famine and disease. Without it, we lose the resiliency to adapt to our changing world. This dire reality is a good reason for Slow Food to embrace the need to support biodiversity through projects like the Ark of Taste and Presidia. Still, there may be an even better one: wonder.

read more... Tags: Biodiversity, Cooking, Farms and Farming


Southern Food: The World’s “Comfort” Food

Jul. 3, 2013

Twenty-eight years ago I left Brunswick, Georgia and my family’s land. I found myself in the U.S. Army at my first duty station in Schweinfurt, Germany. As I walked up to the barracks someone hollered from a window, “Where are you from, private?” I shouted back, “Georgia!” From the other windows I heard people screaming, “We got us a Georgia boy. I haven’t had any good home cooking in a long time.”

read more... Tags: Cooking


Chefs Collaborative: 20 Years Later

May. 16, 2013

We chefs are blessed with the capacity to influence the public’s food choices. And our purchasing power is equally as influential among producers and purveyors. We will continue to push for ingredients produced and harvested with a passion for quality that matches our own; and we will continue to share the stories behind these ingredients with our customers, schoolchildren, public health professionals, the media—anyone, in fact, who will listen.

read more... Tags: Book, Cooking


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