Slow Food USA Blog
Reflections, insights and news about the food movement and “going Slow”
Oct. 9, 2014
Food writer Eugenia Bone recalls the glory of Long Island Oysters plucked fresh from the ocean, and shares a delicious recipe for fried oysters from her recent book The Kitchen Ecosystem.
Sep. 25, 2014
After tracing the role of bees and humans in preserving honeys from the Ark of Taste, Kate learns first hand how bees create biodiveristy in urban agriculture. Will an urban produced honey be the next to join the Ark of Taste?
Sep. 18, 2014
With the overlapping visions of restoring cultural and biological diversity to our foodways, the Ark of Taste has been, and remains, a natural project for Slow Food and Seed Savers Exchange to partner around.
Sep. 12, 2014
At Salone del Gusto and Terra Madre, small producers are joining Slow Food USA to celebrate ancient and unique varieties of maize and other crops, sharing with the world the biodiversity that has made their food traditions so diverse and so delicious.
Sep. 10, 2014
Biodiversity is at the core of a food system that is good, clean and fair, and to illustrate this point, we’ll follow the production of some of the sweetest items on the Ark of Taste: honeys!