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Slow Food USA Blog

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

Bearing the Banner of Traditional Cheese

Sep. 25, 2014

What will be the fate of traditional cheese? Will Roquefort be gone forever? What about cheeses aged on wood? What about raw milk cheese? To the dismay of cheese enthusiasts everywhere, questions continue to mount … but support is out there.

read more... Tags: Dairy, News, Current Event, Policy


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... Tags: News, Current Event


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


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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