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Slow Food USA Blog

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

Country-Style Ribs Char Siu

Dec. 10, 2014

This week’s Nose-to-Tailgate recipe presents Asian-style glazed pork cooked as part of the 2012 edition of Pig Island, a cook-off event celebrating heritage pig breeders and cooks.

read more... Tags: Cooking, Event, Meat


Strawberry Beaver Dam Chicken Wings

Dec. 3, 2014

This week’s Nose-to-Tailgate recipe features the Beaver Dam Pepper from Slow Food’s Ark of Taste. The complex flavor of responsibly raised chicken really shines when matched with the earthy heat of the pepper and the sweet-sour kick of strawberry rhubarb preserves.

read more... Tags: Biodiversity, Cooking, Meat


The Chain Never Slows

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.

read more... Tags: Book, Contaminated Food, Farms and Farming, Meat


Meat: Better, Less

Sep. 4, 2014

The Slow Meat symposium in June wasn’t just a series of talks. Delegates were given the chance to explore, taste and learn about sustainable and humane meat production.

read more... Tags: Meat


Celebrating and Preserving Livestock Genetic Diversity

Aug. 18, 2014

The list of names of the more than 100 Slow Meat delegates reads like a Who’s Who of the sustainable food animal world. Many are farmers, ranchers and veterinarians who are working to preserve endangered breeds of livestock and poultry.

read more... Tags: Biodiversity, Event, Meat


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