Slow Food USA Blog
Reflections, insights and news about the food movement and “going Slow”
May. 21, 2014
The New Oxford American Dictionary defines “gastronomy” as “the practice or art of choosing, cooking, and eating good food.” Carlo Petrini reckons that, in its thirty-year history, Slow Food has—at first unwittingly, then consciously—reformulated the meaning not only of the word but also of its practical and theoretical implications. He explains how in his impassioned new book "Cibo e libertà", to be published this Fall in English as "Food and Freedom".
May. 2, 2014
As part of a special pre-Slow Meat 2014 blog series, Josiah Lockhart, Executive Manager of Lockhart Family Farm, discusses the importance of biodiversity among food animals. The UN’s Food and Agriculture Organization estimates the USA has now lost at least 95% of its edible species (75% globally), and more than 90% of each meat market is now dominated by single breeds.
Apr. 18, 2014
Frustrated over Arizona politics, questions continue to run through my head: Who are we to judge? Who is anyone to say how someone else perceives individual feelings of identity or deny someone’s basic needs of comfort, satiety and happiness? These same questions at times leave me to doubt my current career choice as a good food advocate. But it was the inspirational words of fellow advocate Will Allen, whom I recently heard say in the 2009 documentary “Fresh” that connected all the dots. Allen said, “Food is at the foundation, but it's really about life.”
Apr. 16, 2014
Founder and President of Slow Food, Carlo Petrini, says he is concerned about the Transatlantic Trade and Investment Partnership negotiations going on right now between Europe and the United States. He says if the current agreement is passed, "... our everyday food system, which already lends itself to drastic and surreptitious change, will continue to become even more disconnected from the purview of the people."
Apr. 3, 2014
What could be more Slow Food than the cocktail? To this day I can only name one other authentically American endeavor that makes the grade — barbecue. Since I was invited to help announce the launch of Slow Food USA’s latest campaign, please humor me as I simply focus on the origins of the cocktail.