Slow Food USA Blog
Reflections, insights and news about the food movement and “going Slow”
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.
Jul. 29, 2014
Richard McCarthy lists five Slow Meat action steps that will be Slow Food USA's focus in the year ahead.
Jul. 28, 2014
“What do I do with all this produce?” We often hear this question at this time of the year, when farmers markets and home gardens are overflowing with fresh ingredients. To the rescue, Katherine Deumling, owner of “Cook with What You Have” and out-going chair of the Slow Food USA Board of Directors. We sat down with Katherine to learn more about her approach to making the most of every season.
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.
Jul. 1, 2014
Like food, the word meat holds powerful connotations and can elicit a wide range of emotions. There seems to be a vast amount of conflicting information about the impacts of meat consumption and raising domesticated food animals.