Slow Food USA Blog
Reflections, insights and news about the food movement and “going Slow”
Oct. 23, 2014
In meatpacking plants, the speed of processing is set by a chain conveyor system, and the industry is governed by a simple philosophy: faster is better. In this op-ed piece journalist Genoways uncovers some of the hidden costs of this system and urges us all to advocate for change.
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.”
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. 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.
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."