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LIVEBLOG
Matcha is beloved for its health benefits and brings the clarity and energy you need into your busy day. If you drink every sip of matcha with a purpose – whether that’s redeeming its sustained caffeine effects, appreciating its complex flavor profile, or acknowledging its historical significance – you can achieve some sense of mindfulness and “slowness” in your day! ARK OF TASTE • SLOW FOOD USA Ark of Taste in the USA. Since 1996, more than 3,500 products from over 150 countries have been added to the International Ark of Taste. Over 200 of these foods are from the USA, and we are always seeking more edible treasures to include. CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
LOCAL CHAPTERS • SLOW FOOD USA We have over 150 Slow Food USA chapters all across the country taking action to create a food system that works for them and their community. Some chapters emphasize education and school garden programs or supporting farmers markets and CSAs, while others focus on partnerships with community groups or fighting for good food policies. SAFETY PROTOCOLS FOR FARMERS' MARKETS DURING COVID-19 written by Stephanie Armstrong (SFUSA policy Intern), Ed Yowell (SFUSA policy Chair) and the SFUSA Food and Farm Policy Working Group. Farmers markets are a vital part of local farm and food economies, yet state and local policy on farmers market operation during the onslaught of Covid-19 is inconsistent. SCHOOL GARDEN PROGRAM • SLOW FOOD USA Slow Food USA’s School Garden Network aims to reconnect youth with their food by teaching them how to grow, cook and enjoy real food. Through increased confidence, knowledge gain and skill building, we want to empower children to become active participants in their foodchoices.
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. 2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. YELLOW CABBAGE COLLARDS • SLOW FOOD USA Historians tend to agree that collards made their way to the United States through the preparations of immigrants from Britain. They were grown in the gardens and plantations of early settlers, but the use of the hardy, long-season collard was more in the spirit of survivalismthan of delicacy.
BRAND GUIDELINES
Slow Food USA Brand Guidelines ( 3 ) THE LOGO The Logo Reversed White (reversed) versions of the logo exist for use on solid backgrounds. Itshould always be
EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Matcha is beloved for its health benefits and brings the clarity and energy you need into your busy day. If you drink every sip of matcha with a purpose – whether that’s redeeming its sustained caffeine effects, appreciating its complex flavor profile, or acknowledging its historical significance – you can achieve some sense of mindfulness and “slowness” in your day! ARK OF TASTE • SLOW FOOD USA Ark of Taste in the USA. Since 1996, more than 3,500 products from over 150 countries have been added to the International Ark of Taste. Over 200 of these foods are from the USA, and we are always seeking more edible treasures to include. CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
LOCAL CHAPTERS • SLOW FOOD USA We have over 150 Slow Food USA chapters all across the country taking action to create a food system that works for them and their community. Some chapters emphasize education and school garden programs or supporting farmers markets and CSAs, while others focus on partnerships with community groups or fighting for good food policies. SAFETY PROTOCOLS FOR FARMERS' MARKETS DURING COVID-19 written by Stephanie Armstrong (SFUSA policy Intern), Ed Yowell (SFUSA policy Chair) and the SFUSA Food and Farm Policy Working Group. Farmers markets are a vital part of local farm and food economies, yet state and local policy on farmers market operation during the onslaught of Covid-19 is inconsistent. SCHOOL GARDEN PROGRAM • SLOW FOOD USA Slow Food USA’s School Garden Network aims to reconnect youth with their food by teaching them how to grow, cook and enjoy real food. Through increased confidence, knowledge gain and skill building, we want to empower children to become active participants in their foodchoices.
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. 2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. YELLOW CABBAGE COLLARDS • SLOW FOOD USA Historians tend to agree that collards made their way to the United States through the preparations of immigrants from Britain. They were grown in the gardens and plantations of early settlers, but the use of the hardy, long-season collard was more in the spirit of survivalismthan of delicacy.
BRAND GUIDELINES
Slow Food USA Brand Guidelines ( 3 ) THE LOGO The Logo Reversed White (reversed) versions of the logo exist for use on solid backgrounds. Itshould always be
SLOW FOOD USA LAUNCHES BIPOC AFFINITY GROUP • SLOW FOOD USA One year ago, the movement for Black lives gained unprecedented support with Black Lives Matter protests sweeping the globe. One year later, dedicated organizations are continuing to explore what racial equity and justice really look like while others struggle to truly embody these values. ABOUT SLOW FOOD USA • SLOW FOOD USA CAMPAIGN. Together around specific issues, we campaign to make cultural shifts for food that is good, clean, and fair for all. Join us! Equity, Inclusion and Justice: We acknowledge that many injustices exist within our food system and are proactively working to dismantle these structures.; Plant a Seed Campaign: Every Spring, plant seeds from the Ark of Taste and learn how to preserve LOCAL CHAPTERS • SLOW FOOD USA We have over 150 Slow Food USA chapters all across the country taking action to create a food system that works for them and their community. Some chapters emphasize education and school garden programs or supporting farmers markets and CSAs, while others focus on partnerships with community groups or fighting for good food policies. TIME TO REBUILD THE SLOW FOOD TABLE • SLOW FOOD USA Good, clean and fair food news sent to your inbox once a month, plus special announcements. We’ll add your name to the Slow Food USA subscriber list and share with the chapter you select, if you please! SNAILBLAZERS • SLOW FOOD USA Neha Shah is an elementary educator and has been teaching in the Ann Arbor Public Schools for 15 years. Neha ’s particular passions lie in environmental education, school gardening, and farm to school advocacy. She is a school garden coordinator at Burns Park Elementary School where she teaches. Neha currently co-chair’s the AAPS Farm to School Steering Committee where she supports local 2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. 30 YEARS • SLOW FOOD USA This year marks 30 years since the signing of the Slow Food Manifesto and we are celebrating with a few exciting initiatives. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food "SLOW COOKING" IN PUERTO RICO EASES BURDEN FOR FAMILIES By Anne Patterson (Founder and CEO, Solavore) with Lydia Serrano (Slow Food USA) It's been five months since Hurricane Maria paid her unwelcome visit to Puerto Rico and there are still many reasons we need to help. 400,000 people continue to live without power making this the longest blackout in LETTER TO CONGRESS: REAUTHORIZE THE CHILD NUTRITION ACT Good, clean and fair food news sent to your inbox once a month, plus special announcements. We’ll add your name to the Slow Food USA subscriber list and share with the chapter you select, if you please! HORTICULTURE THERAPY: WHAT ARE THE IMPACTS OF GARDENS ONWEB VIEW “Horticulture therapy” refers to “anytime anyone gardens and feels, acts, or gets better under any conditions” and often includes children’s, home, and hobby gardening particularly for EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Slow Food USA created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. We caught up with some of the first and second round grantees, which focused on local community initiatives and black-led initiatives. ReadMore.
ABOUT SLOW FOOD USA • SLOW FOOD USA Slow Food USA exists to facilitate and grow individual engagement in the movement, organize gatherings of the Slow Food network, direct campaigns to spread the Slow Food message, and build solidarity through partnerships with organizational entities both internal and external to the Slow Food network. Our goal is ambitious: good, cleanand fair
ARK OF TASTE • SLOW FOOD USA Mimi Edelman. Mimi Edelman is the owner of I&Me Farm on the North Fork of Long Island. The farm harvests heritage, Ark of Taste, and global ingredients. Engaged with several New York Slow Food chapters, Mimi is currently on the board of Slow Food East End. She is also the co-coordinator of the Northeast Ark of Taste Committee. SCHOOL GARDEN PROGRAM • SLOW FOOD USA The Slow Food USA School Garden Network. Slow Food USA’s School Garden Network aims to reconnect youth with their food by teaching them how to grow, cook and enjoy real food. Through increased confidence, knowledge gain and skill building, we want to empower children to become active participants in their food choices. LOCAL CHAPTERS • SLOW FOOD USA This is a weekly after school program that promotes the use of your school garden by getting students to learn about planting, maintaining, and harvesting, and then using this food in relevant cooking classes. These curriculums are adapted from the Slow Food USA’s Slow Garden Curriculum, written by Denver local, GigiaKolouch.”.
CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA Slow Seed Summit. A summit for seed growers, savers, advocates and enthusiasts! The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. Between Feb 18-28, 2021, we hosted six days of interactive programming that combined Deep Digsessions
MEATLESS MONDAY • SLOW FOOD USA We welcome you — students, home cooks, chefs, friends, civic leaders, farmers and neighbors — to influence the community around you. Slow Food and Meatless Monday are joining forces to support individuals to be Meatless Monday Ambassadors. Whether your passion is public health, climate change, biodiversity or animal welfare,there’s a
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. YELLOW CABBAGE COLLARDS • SLOW FOOD USA Yellow Cabbage Collards are a member of the species Brassica oleracea. The center of diversity of the species is coastal Western and Mediterranean Europe, where the wild species grows low to the ground with stalky midribs and sparse leaves, and is known as ‘wild cabbage’ or ‘wild mustard’. The cultivation of Brassica oleraceacan be
EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Slow Food USA created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. We caught up with some of the first and second round grantees, which focused on local community initiatives and black-led initiatives. ReadMore.
ABOUT SLOW FOOD USA • SLOW FOOD USA Slow Food USA exists to facilitate and grow individual engagement in the movement, organize gatherings of the Slow Food network, direct campaigns to spread the Slow Food message, and build solidarity through partnerships with organizational entities both internal and external to the Slow Food network. Our goal is ambitious: good, cleanand fair
ARK OF TASTE • SLOW FOOD USA Mimi Edelman. Mimi Edelman is the owner of I&Me Farm on the North Fork of Long Island. The farm harvests heritage, Ark of Taste, and global ingredients. Engaged with several New York Slow Food chapters, Mimi is currently on the board of Slow Food East End. She is also the co-coordinator of the Northeast Ark of Taste Committee. SCHOOL GARDEN PROGRAM • SLOW FOOD USA The Slow Food USA School Garden Network. Slow Food USA’s School Garden Network aims to reconnect youth with their food by teaching them how to grow, cook and enjoy real food. Through increased confidence, knowledge gain and skill building, we want to empower children to become active participants in their food choices. LOCAL CHAPTERS • SLOW FOOD USA This is a weekly after school program that promotes the use of your school garden by getting students to learn about planting, maintaining, and harvesting, and then using this food in relevant cooking classes. These curriculums are adapted from the Slow Food USA’s Slow Garden Curriculum, written by Denver local, GigiaKolouch.”.
CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA Slow Seed Summit. A summit for seed growers, savers, advocates and enthusiasts! The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. Between Feb 18-28, 2021, we hosted six days of interactive programming that combined Deep Digsessions
MEATLESS MONDAY • SLOW FOOD USA We welcome you — students, home cooks, chefs, friends, civic leaders, farmers and neighbors — to influence the community around you. Slow Food and Meatless Monday are joining forces to support individuals to be Meatless Monday Ambassadors. Whether your passion is public health, climate change, biodiversity or animal welfare,there’s a
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. YELLOW CABBAGE COLLARDS • SLOW FOOD USA Yellow Cabbage Collards are a member of the species Brassica oleracea. The center of diversity of the species is coastal Western and Mediterranean Europe, where the wild species grows low to the ground with stalky midribs and sparse leaves, and is known as ‘wild cabbage’ or ‘wild mustard’. The cultivation of Brassica oleraceacan be
SLOW FOOD USA LAUNCHES BIPOC AFFINITY GROUP • SLOW FOOD USA One year ago, the movement for Black lives gained unprecedented support with Black Lives Matter protests sweeping the globe. One year later, dedicated organizations are continuing to explore what racial equity and justice really look like while others struggle to truly embody these values. SLOW FISH • SLOW FOOD USA Slow Fish is making waves throughout the USA. Between Slow Fish New Orleans 2016 and Slow Fish San Francisco 2018 we brought together 500 people, fish harvesters from every region, 50 convivia leaders, 100 presenters, 10 international guests, and raised over $10K to support 40 fish harvesters and indigenous leaders to attend. TIME TO REBUILD THE SLOW FOOD TABLE • SLOW FOOD USA Good, clean and fair food news sent to your inbox once a month, plus special announcements. We’ll add your name to the Slow Food USA subscriber list and share with the chapter you select, if you please! SNAILBLAZERS • SLOW FOOD USA Snailblazers. Since 2017, we have honored individuals and communities that are furthering the mission of Slow Food throughout the country. The Snailblazer award is an official honor given to the most dedicated leaders in our community, who are deeply committed to local, sustainable and fair food systems. 30 YEARS • SLOW FOOD USA The Slow Food movement Began in 1989. This year marks 30 years since the signing of the Slow Food Manifesto and we are celebrating with a few exciting initiatives. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life andcombat people
SAFETY PROTOCOLS FOR FARMERS' MARKETS DURING COVID-19 Safety Protocols for Farmers’ Markets During COVID-19. Farmers markets are a vital part of local farm and food economies, yet state and local policy on farmers market operation during the onslaught of Covid-19 is inconsistent. A dozen states have declared them “essential” but a majority have not offered concrete guidance ontheir operation.
PARTNERS • SLOW FOOD USA BUILDING SLOW FOOD USA TOGETHER. We’re deeply grateful to our supporters for helping us shape the future of food and engage the public through education and partnership with Slow Food USA. By inspiring action for change, our supporters enable us to create a community that is committed to changing the world through food. PLANT A SEED KIT 2021 • SLOW FOOD USA The 2021 Plant a Seed kit has five awesome seed packets tucked into an organic cotton produce bag printed with original artwork by Lisa Gilardi. The Seeds Old Carolina Tomato from Small House Farm King Philip Corn from True Love Seeds Early Scarlet Horn Carrot from North Circle Seeds Jimmy Nardello Pepper from Baker Creek Heritage Seeds Aunt Molly’s Ground Cherry from Pinetree Garden Seeds TERRA MADRE • SLOW FOOD USA Physical and digital events run from October 2020 – April 2021. Terra Madre Salone del Gusto was first held in 1996 and is one of the world’s most important events dedicated to artisan and small-scale food and wine producers as well as a forum of exchange for producers and consumers from around the world. It is the biggest international MEATLESS MONDAY • SLOW FOOD USA We welcome you — students, home cooks, chefs, friends, civic leaders, farmers and neighbors — to influence the community around you. Slow Food and Meatless Monday are joining forces to support individuals to be Meatless Monday Ambassadors. Whether your passion is public health, climate change, biodiversity or animal welfare,there’s a
EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Slow Food USA created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. We caught up with some of the first and second round grantees, which focused on local community initiatives and black-led initiatives. ReadMore.
ABOUT SLOW FOOD USA • SLOW FOOD USA Slow Food USA exists to facilitate and grow individual engagement in the movement, organize gatherings of the Slow Food network, direct campaigns to spread the Slow Food message, and build solidarity through partnerships with organizational entities both internal and external to the Slow Food network. Our goal is ambitious: good, cleanand fair
ARK OF TASTE • SLOW FOOD USA Mimi Edelman. Mimi Edelman is the owner of I&Me Farm on the North Fork of Long Island. The farm harvests heritage, Ark of Taste, and global ingredients. Engaged with several New York Slow Food chapters, Mimi is currently on the board of Slow Food East End. She is also the co-coordinator of the Northeast Ark of Taste Committee. SCHOOL GARDEN PROGRAM • SLOW FOOD USA The Slow Food USA School Garden Network. Slow Food USA’s School Garden Network aims to reconnect youth with their food by teaching them how to grow, cook and enjoy real food. Through increased confidence, knowledge gain and skill building, we want to empower children to become active participants in their food choices. LOCAL CHAPTERS • SLOW FOOD USA This is a weekly after school program that promotes the use of your school garden by getting students to learn about planting, maintaining, and harvesting, and then using this food in relevant cooking classes. These curriculums are adapted from the Slow Food USA’s Slow Garden Curriculum, written by Denver local, GigiaKolouch.”.
CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA Slow Seed Summit. A summit for seed growers, savers, advocates and enthusiasts! The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. Between Feb 18-28, 2021, we hosted six days of interactive programming that combined Deep Digsessions
MEATLESS MONDAY • SLOW FOOD USA We welcome you — students, home cooks, chefs, friends, civic leaders, farmers and neighbors — to influence the community around you. Slow Food and Meatless Monday are joining forces to support individuals to be Meatless Monday Ambassadors. Whether your passion is public health, climate change, biodiversity or animal welfare,there’s a
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. YELLOW CABBAGE COLLARDS • SLOW FOOD USA Yellow Cabbage Collards are a member of the species Brassica oleracea. The center of diversity of the species is coastal Western and Mediterranean Europe, where the wild species grows low to the ground with stalky midribs and sparse leaves, and is known as ‘wild cabbage’ or ‘wild mustard’. The cultivation of Brassica oleraceacan be
EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Slow Food USA created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. We caught up with some of the first and second round grantees, which focused on local community initiatives and black-led initiatives. ReadMore.
ABOUT SLOW FOOD USA • SLOW FOOD USA Slow Food USA exists to facilitate and grow individual engagement in the movement, organize gatherings of the Slow Food network, direct campaigns to spread the Slow Food message, and build solidarity through partnerships with organizational entities both internal and external to the Slow Food network. Our goal is ambitious: good, cleanand fair
ARK OF TASTE • SLOW FOOD USA Mimi Edelman. Mimi Edelman is the owner of I&Me Farm on the North Fork of Long Island. The farm harvests heritage, Ark of Taste, and global ingredients. Engaged with several New York Slow Food chapters, Mimi is currently on the board of Slow Food East End. She is also the co-coordinator of the Northeast Ark of Taste Committee. SCHOOL GARDEN PROGRAM • SLOW FOOD USA The Slow Food USA School Garden Network. Slow Food USA’s School Garden Network aims to reconnect youth with their food by teaching them how to grow, cook and enjoy real food. Through increased confidence, knowledge gain and skill building, we want to empower children to become active participants in their food choices. LOCAL CHAPTERS • SLOW FOOD USA This is a weekly after school program that promotes the use of your school garden by getting students to learn about planting, maintaining, and harvesting, and then using this food in relevant cooking classes. These curriculums are adapted from the Slow Food USA’s Slow Garden Curriculum, written by Denver local, GigiaKolouch.”.
CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA Slow Seed Summit. A summit for seed growers, savers, advocates and enthusiasts! The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. Between Feb 18-28, 2021, we hosted six days of interactive programming that combined Deep Digsessions
MEATLESS MONDAY • SLOW FOOD USA We welcome you — students, home cooks, chefs, friends, civic leaders, farmers and neighbors — to influence the community around you. Slow Food and Meatless Monday are joining forces to support individuals to be Meatless Monday Ambassadors. Whether your passion is public health, climate change, biodiversity or animal welfare,there’s a
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. YELLOW CABBAGE COLLARDS • SLOW FOOD USA Yellow Cabbage Collards are a member of the species Brassica oleracea. The center of diversity of the species is coastal Western and Mediterranean Europe, where the wild species grows low to the ground with stalky midribs and sparse leaves, and is known as ‘wild cabbage’ or ‘wild mustard’. The cultivation of Brassica oleraceacan be
SLOW FOOD USA LAUNCHES BIPOC AFFINITY GROUP • SLOW FOOD USA One year ago, the movement for Black lives gained unprecedented support with Black Lives Matter protests sweeping the globe. One year later, dedicated organizations are continuing to explore what racial equity and justice really look like while others struggle to truly embody these values. SLOW FISH • SLOW FOOD USA Slow Fish is making waves throughout the USA. Between Slow Fish New Orleans 2016 and Slow Fish San Francisco 2018 we brought together 500 people, fish harvesters from every region, 50 convivia leaders, 100 presenters, 10 international guests, and raised over $10K to support 40 fish harvesters and indigenous leaders to attend. TIME TO REBUILD THE SLOW FOOD TABLE • SLOW FOOD USA Good, clean and fair food news sent to your inbox once a month, plus special announcements. We’ll add your name to the Slow Food USA subscriber list and share with the chapter you select, if you please! SNAILBLAZERS • SLOW FOOD USA Snailblazers. Since 2017, we have honored individuals and communities that are furthering the mission of Slow Food throughout the country. The Snailblazer award is an official honor given to the most dedicated leaders in our community, who are deeply committed to local, sustainable and fair food systems. 30 YEARS • SLOW FOOD USA The Slow Food movement Began in 1989. This year marks 30 years since the signing of the Slow Food Manifesto and we are celebrating with a few exciting initiatives. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life andcombat people
SAFETY PROTOCOLS FOR FARMERS' MARKETS DURING COVID-19 Safety Protocols for Farmers’ Markets During COVID-19. Farmers markets are a vital part of local farm and food economies, yet state and local policy on farmers market operation during the onslaught of Covid-19 is inconsistent. A dozen states have declared them “essential” but a majority have not offered concrete guidance ontheir operation.
PARTNERS • SLOW FOOD USA BUILDING SLOW FOOD USA TOGETHER. We’re deeply grateful to our supporters for helping us shape the future of food and engage the public through education and partnership with Slow Food USA. By inspiring action for change, our supporters enable us to create a community that is committed to changing the world through food. PLANT A SEED KIT 2021 • SLOW FOOD USA The 2021 Plant a Seed kit has five awesome seed packets tucked into an organic cotton produce bag printed with original artwork by Lisa Gilardi. The Seeds Old Carolina Tomato from Small House Farm King Philip Corn from True Love Seeds Early Scarlet Horn Carrot from North Circle Seeds Jimmy Nardello Pepper from Baker Creek Heritage Seeds Aunt Molly’s Ground Cherry from Pinetree Garden Seeds TERRA MADRE • SLOW FOOD USA Physical and digital events run from October 2020 – April 2021. Terra Madre Salone del Gusto was first held in 1996 and is one of the world’s most important events dedicated to artisan and small-scale food and wine producers as well as a forum of exchange for producers and consumers from around the world. It is the biggest international MEATLESS MONDAY • SLOW FOOD USA We welcome you — students, home cooks, chefs, friends, civic leaders, farmers and neighbors — to influence the community around you. Slow Food and Meatless Monday are joining forces to support individuals to be Meatless Monday Ambassadors. Whether your passion is public health, climate change, biodiversity or animal welfare,there’s a
EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Slow Food USA created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. We caught up with some of the first and second round grantees, which focused on local community initiatives and black-led initiatives. ReadMore.
ABOUT SLOW FOOD USA • SLOW FOOD USA Slow Food USA exists to facilitate and grow individual engagement in the movement, organize gatherings of the Slow Food network, direct campaigns to spread the Slow Food message, and build solidarity through partnerships with organizational entities both internal and external to the Slow Food network. Our goal is ambitious: good, cleanand fair
ARK OF TASTE • SLOW FOOD USA Mimi Edelman. Mimi Edelman is the owner of I&Me Farm on the North Fork of Long Island. The farm harvests heritage, Ark of Taste, and global ingredients. Engaged with several New York Slow Food chapters, Mimi is currently on the board of Slow Food East End. She is also the co-coordinator of the Northeast Ark of Taste Committee. LOCAL CHAPTERS • SLOW FOOD USA This is a weekly after school program that promotes the use of your school garden by getting students to learn about planting, maintaining, and harvesting, and then using this food in relevant cooking classes. These curriculums are adapted from the Slow Food USA’s Slow Garden Curriculum, written by Denver local, GigiaKolouch.”.
CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. Best practices and timing for planting any variety will depend on PARTNERS • SLOW FOOD USA BUILDING SLOW FOOD USA TOGETHER. We’re deeply grateful to our supporters for helping us shape the future of food and engage the public through education and partnership with Slow Food USA. By inspiring action for change, our supporters enable us to create a community that is committed to changing the world through food. TERRA MADRE • SLOW FOOD USA Physical and digital events run from October 2020 – April 2021. Terra Madre Salone del Gusto was first held in 1996 and is one of the world’s most important events dedicated to artisan and small-scale food and wine producers as well as a forum of exchange for producers and consumers from around the world. It is the biggest international YELLOW CABBAGE COLLARDS • SLOW FOOD USA Yellow Cabbage Collards are a member of the species Brassica oleracea. The center of diversity of the species is coastal Western and Mediterranean Europe, where the wild species grows low to the ground with stalky midribs and sparse leaves, and is known as ‘wild cabbage’ or ‘wild mustard’. The cultivation of Brassica oleraceacan be
HORTICULTURE THERAPY: WHAT ARE THE IMPACTS OF GARDENS ONWEB VIEW “Horticulture therapy” refers to “anytime anyone gardens and feels, acts, or gets better under any conditions” and often includes children’s, home, and hobby gardening particularly for EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Slow Food USA created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. We caught up with some of the first and second round grantees, which focused on local community initiatives and black-led initiatives. ReadMore.
ABOUT SLOW FOOD USA • SLOW FOOD USA Slow Food USA exists to facilitate and grow individual engagement in the movement, organize gatherings of the Slow Food network, direct campaigns to spread the Slow Food message, and build solidarity through partnerships with organizational entities both internal and external to the Slow Food network. Our goal is ambitious: good, cleanand fair
ARK OF TASTE • SLOW FOOD USA Mimi Edelman. Mimi Edelman is the owner of I&Me Farm on the North Fork of Long Island. The farm harvests heritage, Ark of Taste, and global ingredients. Engaged with several New York Slow Food chapters, Mimi is currently on the board of Slow Food East End. She is also the co-coordinator of the Northeast Ark of Taste Committee. LOCAL CHAPTERS • SLOW FOOD USA This is a weekly after school program that promotes the use of your school garden by getting students to learn about planting, maintaining, and harvesting, and then using this food in relevant cooking classes. These curriculums are adapted from the Slow Food USA’s Slow Garden Curriculum, written by Denver local, GigiaKolouch.”.
CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. Best practices and timing for planting any variety will depend on PARTNERS • SLOW FOOD USA BUILDING SLOW FOOD USA TOGETHER. We’re deeply grateful to our supporters for helping us shape the future of food and engage the public through education and partnership with Slow Food USA. By inspiring action for change, our supporters enable us to create a community that is committed to changing the world through food. TERRA MADRE • SLOW FOOD USA Physical and digital events run from October 2020 – April 2021. Terra Madre Salone del Gusto was first held in 1996 and is one of the world’s most important events dedicated to artisan and small-scale food and wine producers as well as a forum of exchange for producers and consumers from around the world. It is the biggest international YELLOW CABBAGE COLLARDS • SLOW FOOD USA Yellow Cabbage Collards are a member of the species Brassica oleracea. The center of diversity of the species is coastal Western and Mediterranean Europe, where the wild species grows low to the ground with stalky midribs and sparse leaves, and is known as ‘wild cabbage’ or ‘wild mustard’. The cultivation of Brassica oleraceacan be
HORTICULTURE THERAPY: WHAT ARE THE IMPACTS OF GARDENS ONWEB VIEW “Horticulture therapy” refers to “anytime anyone gardens and feels, acts, or gets better under any conditions” and often includes children’s, home, and hobby gardening particularly for SCHOOL GARDEN PROGRAM • SLOW FOOD USA The Slow Food USA School Garden Network. Slow Food USA’s School Garden Network aims to reconnect youth with their food by teaching them how to grow, cook and enjoy real food. Through increased confidence, knowledge gain and skill building, we want to empower children to become active participants in their food choices. SLOW FISH • SLOW FOOD USA Slow Fish is making waves throughout the USA. Between Slow Fish New Orleans 2016 and Slow Fish San Francisco 2018 we brought together 500 people, fish harvesters from every region, 50 convivia leaders, 100 presenters, 10 international guests, and raised over $10K to support 40 fish harvesters and indigenous leaders to attend. 30 YEARS • SLOW FOOD USA The Slow Food movement Began in 1989. This year marks 30 years since the signing of the Slow Food Manifesto and we are celebrating with a few exciting initiatives. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life andcombat people
TERRA MADRE • SLOW FOOD USA Physical and digital events run from October 2020 – April 2021. Terra Madre Salone del Gusto was first held in 1996 and is one of the world’s most important events dedicated to artisan and small-scale food and wine producers as well as a forum of exchange for producers and consumers from around the world. It is the biggest international 2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA Slow Seed Summit. A summit for seed growers, savers, advocates and enthusiasts! The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. Between Feb 18-28, 2021, we hosted six days of interactive programming that combined Deep Digsessions
SNAIL OF APPROVAL • SLOW FOOD USA Snail of Approval is a recognition given to food and beverage establishments — restaurants, farms, ranches, cafes, bars, wineries, farmers markets, social enterprises — that are pursuing and practicing Slow Food values in their business. The Snail of Approval award is given by local chapters based on evaluations focused on thefollowing six
MEATLESS MONDAY • SLOW FOOD USA We welcome you — students, home cooks, chefs, friends, civic leaders, farmers and neighbors — to influence the community around you. Slow Food and Meatless Monday are joining forces to support individuals to be Meatless Monday Ambassadors. Whether your passion is public health, climate change, biodiversity or animal welfare,there’s a
BRAND GUIDELINES
Slow Food USA Brand Guidelines ( 3 ) THE LOGO The Logo Reversed White (reversed) versions of the logo exist for use on solid backgrounds. Itshould always be
LETTER TO CONGRESS: REAUTHORIZE THE CHILD NUTRITION ACT 1) Make significant progress towards ending child hunger and food insecurity in America. School meals, summer meals, and meals served in childcare and after school settings are a significant part of many children’s diets. The 2015 CNR provides us with an opportunity to increase all children’s access to federally funded and regulatedmeals.
HORTICULTURE THERAPY: WHAT ARE THE IMPACTS OF GARDENS ONWEB VIEW “Horticulture therapy” refers to “anytime anyone gardens and feels, acts, or gets better under any conditions” and often includes children’s, home, and hobby gardening particularly for EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Slow Food USA created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. We caught up with some of the first and second round grantees, which focused on local community initiatives and black-led initiatives. ReadMore.
ARK OF TASTE • SLOW FOOD USA Mimi Edelman. Mimi Edelman is the owner of I&Me Farm on the North Fork of Long Island. The farm harvests heritage, Ark of Taste, and global ingredients. Engaged with several New York Slow Food chapters, Mimi is currently on the board of Slow Food East End. She is also the co-coordinator of the Northeast Ark of Taste Committee. CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
LOCAL CHAPTERS • SLOW FOOD USA This is a weekly after school program that promotes the use of your school garden by getting students to learn about planting, maintaining, and harvesting, and then using this food in relevant cooking classes. These curriculums are adapted from the Slow Food USA’s Slow Garden Curriculum, written by Denver local, GigiaKolouch.”.
SNAILBLAZERS • SLOW FOOD USA Snailblazers. Since 2017, we have honored individuals and communities that are furthering the mission of Slow Food throughout the country. The Snailblazer award is an official honor given to the most dedicated leaders in our community, who are deeply committed to local, sustainable and fair food systems. SAFETY PROTOCOLS FOR FARMERS' MARKETS DURING COVID-19 Safety Protocols for Farmers’ Markets During COVID-19. Farmers markets are a vital part of local farm and food economies, yet state and local policy on farmers market operation during the onslaught of Covid-19 is inconsistent. A dozen states have declared them “essential” but a majority have not offered concrete guidance ontheir operation.
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. Best practices and timing for planting any variety will depend on 2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA Slow Seed Summit. A summit for seed growers, savers, advocates and enthusiasts! The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. Between Feb 18-28, 2021, we hosted six days of interactive programming that combined Deep Digsessions
YELLOW CABBAGE COLLARDS • SLOW FOOD USA Yellow Cabbage Collards are a member of the species Brassica oleracea. The center of diversity of the species is coastal Western and Mediterranean Europe, where the wild species grows low to the ground with stalky midribs and sparse leaves, and is known as ‘wild cabbage’ or ‘wild mustard’. The cultivation of Brassica oleraceacan be
PINTO BEANS IN OLIVE OIL RECIPE • SLOW FOOD USA Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften. Add the carrots, and whole garlic cloves combine well and sauté for another 2 minutes. Stir in the tomato paste and sugar, season with salt. Combine well. Add the beans to the pot and give it a good mix. Then pour in the water,combine
EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Slow Food USA created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. We caught up with some of the first and second round grantees, which focused on local community initiatives and black-led initiatives. ReadMore.
ARK OF TASTE • SLOW FOOD USA Mimi Edelman. Mimi Edelman is the owner of I&Me Farm on the North Fork of Long Island. The farm harvests heritage, Ark of Taste, and global ingredients. Engaged with several New York Slow Food chapters, Mimi is currently on the board of Slow Food East End. She is also the co-coordinator of the Northeast Ark of Taste Committee. CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
LOCAL CHAPTERS • SLOW FOOD USA This is a weekly after school program that promotes the use of your school garden by getting students to learn about planting, maintaining, and harvesting, and then using this food in relevant cooking classes. These curriculums are adapted from the Slow Food USA’s Slow Garden Curriculum, written by Denver local, GigiaKolouch.”.
SNAILBLAZERS • SLOW FOOD USA Snailblazers. Since 2017, we have honored individuals and communities that are furthering the mission of Slow Food throughout the country. The Snailblazer award is an official honor given to the most dedicated leaders in our community, who are deeply committed to local, sustainable and fair food systems. SAFETY PROTOCOLS FOR FARMERS' MARKETS DURING COVID-19 Safety Protocols for Farmers’ Markets During COVID-19. Farmers markets are a vital part of local farm and food economies, yet state and local policy on farmers market operation during the onslaught of Covid-19 is inconsistent. A dozen states have declared them “essential” but a majority have not offered concrete guidance ontheir operation.
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. Best practices and timing for planting any variety will depend on 2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA Slow Seed Summit. A summit for seed growers, savers, advocates and enthusiasts! The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. Between Feb 18-28, 2021, we hosted six days of interactive programming that combined Deep Digsessions
YELLOW CABBAGE COLLARDS • SLOW FOOD USA Yellow Cabbage Collards are a member of the species Brassica oleracea. The center of diversity of the species is coastal Western and Mediterranean Europe, where the wild species grows low to the ground with stalky midribs and sparse leaves, and is known as ‘wild cabbage’ or ‘wild mustard’. The cultivation of Brassica oleraceacan be
PINTO BEANS IN OLIVE OIL RECIPE • SLOW FOOD USA Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften. Add the carrots, and whole garlic cloves combine well and sauté for another 2 minutes. Stir in the tomato paste and sugar, season with salt. Combine well. Add the beans to the pot and give it a good mix. Then pour in the water,combine
SLOW BOOKS • SLOW FOOD USA Slow Food Books is a curated list of books and resources that speak to Slow Food values. We hope to connect readers with food writing that inspires thought and discussion about the food you love, diverse food cultures, historical foodways, food justice, and the joy of eating. 30 YEARS • SLOW FOOD USA The Slow Food movement Began in 1989. This year marks 30 years since the signing of the Slow Food Manifesto and we are celebrating with a few exciting initiatives. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life andcombat people
SNAILBLAZERS • SLOW FOOD USA Snailblazers. Since 2017, we have honored individuals and communities that are furthering the mission of Slow Food throughout the country. The Snailblazer award is an official honor given to the most dedicated leaders in our community, who are deeply committed to local, sustainable and fair food systems. SLOW FOOD NATION • SLOW FOOD USA Tickets for Slow Food Nation go on sale today! After a long lead up and lots of buzzing excitement, it’s finally here. For those of you who haven’t yet heard the news, Slow Food Nation will be the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair through enjoyable, accessible and PARTNERS • SLOW FOOD USA BUILDING SLOW FOOD USA TOGETHER. We’re deeply grateful to our supporters for helping us shape the future of food and engage the public through education and partnership with Slow Food USA. By inspiring action for change, our supporters enable us to create a community that is committed to changing the world through food. GRANTS AND GARDEN GUIDE • SLOW FOOD USA Slow Food USA did a national search for grant opportunities related to school gardens and cooking classes. We have compiled a list of current grants and links to get more information. At the end of the section, we have included some templates from successful grant applications to serve as models for your own grant application. CHIMAYÓ CHILE • SLOW FOOD USA See your seed packet for planting instructions! Best practices and timing for planting any variety will depend on your growing zone and last frost dates. Put your zip code into the Farmer’s Almanac Planting Calendar to see expected last frost dates for where you live and helpful notes about planting indoors/outdoors, and when to dowhich one!
BANG BANG CHICKEN WITH CATHY ERWAY • SLOW FOOD USA Bang Bang Chicken with Cathy Erway. Cathy will demonstrate the recipe for Bang Bang Chicken from her new cookbook Sheet Pan Chicken. Cathy Erway is a Brooklyn-based food blogger and freelance writer. Her blog, Not Eating Out in NewYork is based on a two-year mission to forego restaurant and take-out food in place of home-cooked meals. FROM PAST TO PRESENT: WHY HEIRLOOM VARIETALS MATTER • SLOW These varieties, which have been kept alive by generations of farmers, are open-pollinated and at least 50 years old are usually called “heirlooms.”. Hybrids: This is produce bred from two genetically different parents in order to create a new variety with specific traits. For example, a plant with exceptional yield is crossbred withone
SLOW FOOD TURTLE ISLAND • SLOW FOOD USA One of the programs within Slow Food is the establishment of presidia, in order to sustain the quality production of foods at risk of extinction, to protect unique regions and ecosystems, to recover traditional processing methods, and to safeguard native breeds and local plant varieties. Today, 472 Presidia involve more than 13,000producers
EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Slow Food USA created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. We caught up with some of the first and second round grantees, which focused on local community initiatives and black-led initiatives. ReadMore.
ARK OF TASTE • SLOW FOOD USA Mimi Edelman. Mimi Edelman is the owner of I&Me Farm on the North Fork of Long Island. The farm harvests heritage, Ark of Taste, and global ingredients. Engaged with several New York Slow Food chapters, Mimi is currently on the board of Slow Food East End. She is also the co-coordinator of the Northeast Ark of Taste Committee. CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
LOCAL CHAPTERS • SLOW FOOD USA This is a weekly after school program that promotes the use of your school garden by getting students to learn about planting, maintaining, and harvesting, and then using this food in relevant cooking classes. These curriculums are adapted from the Slow Food USA’s Slow Garden Curriculum, written by Denver local, GigiaKolouch.”.
SNAILBLAZERS • SLOW FOOD USA Snailblazers. Since 2017, we have honored individuals and communities that are furthering the mission of Slow Food throughout the country. The Snailblazer award is an official honor given to the most dedicated leaders in our community, who are deeply committed to local, sustainable and fair food systems. SAFETY PROTOCOLS FOR FARMERS' MARKETS DURING COVID-19 Safety Protocols for Farmers’ Markets During COVID-19. Farmers markets are a vital part of local farm and food economies, yet state and local policy on farmers market operation during the onslaught of Covid-19 is inconsistent. A dozen states have declared them “essential” but a majority have not offered concrete guidance ontheir operation.
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. Best practices and timing for planting any variety will depend on 2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA Slow Seed Summit. A summit for seed growers, savers, advocates and enthusiasts! The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. Between Feb 18-28, 2021, we hosted six days of interactive programming that combined Deep Digsessions
YELLOW CABBAGE COLLARDS • SLOW FOOD USA Yellow Cabbage Collards are a member of the species Brassica oleracea. The center of diversity of the species is coastal Western and Mediterranean Europe, where the wild species grows low to the ground with stalky midribs and sparse leaves, and is known as ‘wild cabbage’ or ‘wild mustard’. The cultivation of Brassica oleraceacan be
PINTO BEANS IN OLIVE OIL RECIPE • SLOW FOOD USA Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften. Add the carrots, and whole garlic cloves combine well and sauté for another 2 minutes. Stir in the tomato paste and sugar, season with salt. Combine well. Add the beans to the pot and give it a good mix. Then pour in the water,combine
EXPLORE SLOW FOOD • SLOW FOOD USAABOUTNETWORKGATHERSUPPORTSLOW FOODLIVEBLOG
Slow Food USA created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. We caught up with some of the first and second round grantees, which focused on local community initiatives and black-led initiatives. ReadMore.
ARK OF TASTE • SLOW FOOD USA Mimi Edelman. Mimi Edelman is the owner of I&Me Farm on the North Fork of Long Island. The farm harvests heritage, Ark of Taste, and global ingredients. Engaged with several New York Slow Food chapters, Mimi is currently on the board of Slow Food East End. She is also the co-coordinator of the Northeast Ark of Taste Committee. CURRICULUM • SLOW FOOD USA The Slow Food USA School Garden curriculum is driven by the fundamental Slow Food mission of good, clean and fair food for all. One of the keys to the long term success of school gardens is our ability to link lessons learned in the garden to the subject areas inthe classroom.
LOCAL CHAPTERS • SLOW FOOD USA This is a weekly after school program that promotes the use of your school garden by getting students to learn about planting, maintaining, and harvesting, and then using this food in relevant cooking classes. These curriculums are adapted from the Slow Food USA’s Slow Garden Curriculum, written by Denver local, GigiaKolouch.”.
SNAILBLAZERS • SLOW FOOD USA Snailblazers. Since 2017, we have honored individuals and communities that are furthering the mission of Slow Food throughout the country. The Snailblazer award is an official honor given to the most dedicated leaders in our community, who are deeply committed to local, sustainable and fair food systems. SAFETY PROTOCOLS FOR FARMERS' MARKETS DURING COVID-19 Safety Protocols for Farmers’ Markets During COVID-19. Farmers markets are a vital part of local farm and food economies, yet state and local policy on farmers market operation during the onslaught of Covid-19 is inconsistent. A dozen states have declared them “essential” but a majority have not offered concrete guidance ontheir operation.
JACOB'S CATTLE BEAN • SLOW FOOD USA The Jacob’s Cattle Bean is a bush bean. You can direct sow the bean outdoors after the danger of frost has passed and the soil has warmed. Sow the beans 1″ deep and a few inches apart in rows 18-24″ apart. When your seedlings come up a few inches, thin them to 5-6″ apart. Best practices and timing for planting any variety will depend on 2021 SLOW SEED SUMMIT ARCHIVE • SLOW FOOD USA Slow Seed Summit. A summit for seed growers, savers, advocates and enthusiasts! The Slow Seed Summit brought together growers, experts and activists to discuss seed sovereignty and preservation and other central topics in the world of seeds. Between Feb 18-28, 2021, we hosted six days of interactive programming that combined Deep Digsessions
YELLOW CABBAGE COLLARDS • SLOW FOOD USA Yellow Cabbage Collards are a member of the species Brassica oleracea. The center of diversity of the species is coastal Western and Mediterranean Europe, where the wild species grows low to the ground with stalky midribs and sparse leaves, and is known as ‘wild cabbage’ or ‘wild mustard’. The cultivation of Brassica oleraceacan be
PINTO BEANS IN OLIVE OIL RECIPE • SLOW FOOD USA Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften. Add the carrots, and whole garlic cloves combine well and sauté for another 2 minutes. Stir in the tomato paste and sugar, season with salt. Combine well. Add the beans to the pot and give it a good mix. Then pour in the water,combine
SLOW BOOKS • SLOW FOOD USA Slow Food Books is a curated list of books and resources that speak to Slow Food values. We hope to connect readers with food writing that inspires thought and discussion about the food you love, diverse food cultures, historical foodways, food justice, and the joy of eating. 30 YEARS • SLOW FOOD USA The Slow Food movement Began in 1989. This year marks 30 years since the signing of the Slow Food Manifesto and we are celebrating with a few exciting initiatives. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life andcombat people
SNAILBLAZERS • SLOW FOOD USA Snailblazers. Since 2017, we have honored individuals and communities that are furthering the mission of Slow Food throughout the country. The Snailblazer award is an official honor given to the most dedicated leaders in our community, who are deeply committed to local, sustainable and fair food systems. SLOW FOOD NATION • SLOW FOOD USA Tickets for Slow Food Nation go on sale today! After a long lead up and lots of buzzing excitement, it’s finally here. For those of you who haven’t yet heard the news, Slow Food Nation will be the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair through enjoyable, accessible and PARTNERS • SLOW FOOD USA BUILDING SLOW FOOD USA TOGETHER. We’re deeply grateful to our supporters for helping us shape the future of food and engage the public through education and partnership with Slow Food USA. By inspiring action for change, our supporters enable us to create a community that is committed to changing the world through food. GRANTS AND GARDEN GUIDE • SLOW FOOD USA Slow Food USA did a national search for grant opportunities related to school gardens and cooking classes. We have compiled a list of current grants and links to get more information. At the end of the section, we have included some templates from successful grant applications to serve as models for your own grant application. CHIMAYÓ CHILE • SLOW FOOD USA See your seed packet for planting instructions! Best practices and timing for planting any variety will depend on your growing zone and last frost dates. Put your zip code into the Farmer’s Almanac Planting Calendar to see expected last frost dates for where you live and helpful notes about planting indoors/outdoors, and when to dowhich one!
BANG BANG CHICKEN WITH CATHY ERWAY • SLOW FOOD USA Bang Bang Chicken with Cathy Erway. Cathy will demonstrate the recipe for Bang Bang Chicken from her new cookbook Sheet Pan Chicken. Cathy Erway is a Brooklyn-based food blogger and freelance writer. Her blog, Not Eating Out in NewYork is based on a two-year mission to forego restaurant and take-out food in place of home-cooked meals. FROM PAST TO PRESENT: WHY HEIRLOOM VARIETALS MATTER • SLOW These varieties, which have been kept alive by generations of farmers, are open-pollinated and at least 50 years old are usually called “heirlooms.”. Hybrids: This is produce bred from two genetically different parents in order to create a new variety with specific traits. For example, a plant with exceptional yield is crossbred withone
SLOW FOOD TURTLE ISLAND • SLOW FOOD USA One of the programs within Slow Food is the establishment of presidia, in order to sustain the quality production of foods at risk of extinction, to protect unique regions and ecosystems, to recover traditional processing methods, and to safeguard native breeds and local plant varieties. Today, 472 Presidia involve more than 13,000producers
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* About
* About Slow Food
* Equity, Inclusion and Justice* Team
* Documents
* Partners
* Jobs + Internships* Contact
* Network
* Local Chapters
* Leader Resources
* 2020 Leader Summit Archive* Working Groups
* Youth Network (SFYN)* Cooks’ Alliance
* School Gardens
* Slow Books
* International
* Share Your Story
* Campaign
* National Resilience Fund* Ark of Taste
* Plant a Seed
* Slow Fish
* Slow Meat
* Food and Farm Policy* Meatless Monday
* Gather
* Terra Madre 2020
* Slow Fish 2021
* Network Events
* Submit an Event
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* Become a Member
* Gift a Membership
* Business Supporters* Slow Food Live
* Blog
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Seeking to create dramatic and lasting change in the food system, Slow Food USA reconnects Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. We inspire individuals and communities to change the world through food that is good, clean and fair for all. Learn More about Slow Food USAGET THE NEWSLETTER
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CHAAT PARTY WITH MANEET CHAUHAN AND JODY EDDY Maneet Chauhan and Jody Eddy discuss chaat — the iconic savory snacks that they tasted in the...Read More
SUKUMA WIKI AND A CONVERSATION WITH HAWA HASSAN In this class, Basbaas Sauce founder and author Hawa Hassan cooks Sukuma Wiki, a classic Kenyan...Read More
BANG BANG CHICKEN WITH CATHY ERWAY Cathy will demonstrate the recipe for Bang Bang Chicken from her new cookbook Sheet Pan Chicken....Read More
PINK BLINI WITH DARRA GOLDSTEIN Darra demonstrates the recipe for Pink Blini from her new cookbook Beyond the North Wind. These...Read More
RICE PAPER DEEP DIVE WITH ANDREA NGUYEN Andrea discusses all things rice paper, including how it's made, the different kinds, what’s most...Read More
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