Slow Food USA Blog
Reflections, insights and news about the food movement and “going Slow”
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.
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.
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."
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.