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Slow Food USA Blog

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

National Farmers’ Day

Aug. 4, 2014

We demand that the president of the United States, with the full support of the United States Congress, declare a National Farmers’ Day to celebrate the people responsible for our agriculture — past, present, and future. An exclusive excerpt from “The Carnivore’s Manifesto.”

read more... Tags: Book, Farms and Farming


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... Tags: Farms and Farming


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


An Interview With Preserving Maven Sherri Brooks Vinton

May. 22, 2014

Sherri Brooks Vinton has been knee-deep in the Slow Food movement for more than a decade. In fact, Sherri credits Slow Food USA for helping to guide her through complicated issues and inspiring her to write the "Put ‘em Up!" preserving series. We caught up with Sherri last week to talk about her latest book in the series: "Put’em Up! Preserving Answer Book."

read more... Tags: Biodiversity, Farms and Farming, Food Justice, News, Current Event


In Search of Diversity, Taste and Tradition

May. 22, 2014

I’ve been cheating lately on my intimate relationship—the one I have with Italian food. As a master student at the University of Gastronomic Sciences, I have an unfailing passion for food and relish the opportunity to indulge in the incredible Italian cuisine that surrounds me. Yet for dinner last week I swapped out eggy tajarin al ragù for Israeli shakshuka and challah, and a few days later, I opted not to have a morning cappuccino and freshly baked cornetto at the local Caffè Converso, in exchange for a Hungarian chocolate pastry called kakaós csiga. Should I feel ashamed? The traditionalists I live amongst in the town of Bra may question these out-of-the ordinary foods, but here at UNISG, it is all part of the learning experience.

read more... Tags: Biodiversity, Farms and Farming, Food Justice, News, Current Event


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