SLOW FOOD

1. SLOW FOOD by Olga Alemovskaya

2. What is Slow Food? Good, Clean and Fair The Mission of The Slow Food USA Slow Food programs

3. Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. “Food is a common language and a universal right. Slow Food USA envisions a world in which all people can eat food that is good for them, good for the people who grow it and good for the planet.”

4. Good: The idea of good means enjoying delicious food created with care from healthy plants and animals. The pleasures of good food can also help to build community and celebrate culture and regional diversity. Clean: Clean food means nutritious food that is as good for the planet as it is for our bodies. It is grown and harvested with methods that have a positive impact on our local ecosystems and promotes biodiversity. Fair: Food is a universal right. Food that is fair should be accessible to all, regardless of income, and produced by people who are treated with dignity and justly compensated for their labor.

5. The Mission of The Slow Food USA ”The Slow Food USA seeks to create dramatic and lasting change in the food system. The SF USA reconnect Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. The SF USA seeks to inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat.”

6. Slow Food Nation '08 US Ark of Taste US Youth Food Movement Renewing America’s Food Traditions Slow Food On Campus Slow Food in Schools Projects

7. The four day long exposition and celebration of food in San Francisco. Slow Food Nation is the first-ever American collaborative gathering to unite thousands of people in the growing sustainable food movement. More than 60,000 people attended Slow Food Nation over Labor Day weekend 2008 in San Francisco, to show their support for a good, clean and fair food system! 

8. The Ark is an international catalog of foods that are threatened by industrial standardization, the regulations of large-scale distribution and environmental damage. In an effort to cultivate consumer demand—key to agricultural conservation—only the best tasting endangered foods make it onto the Ark. Since 1996, more than 800 products from over 50 countries have been added to the international Ark of Taste.

9. To qualify for the US Ark of Taste, food products must be: • Outstanding in terms of taste—as defined in the context of local traditions and uses • At risk biologically or as culinary traditions • Sustainably produced • Culturally or historically linked to a specific region, locality, ethnicity or traditional production practice • Produced in limited quantities, by farms or by small-scale processing companies • Product categories include vegetables, fruits and berries, nuts, cereals, cheeses, fish, shellfish, game, livestock, poultry, beverages, honey, spices, syrups, vinegars, and more.

10. Beverages • Hand Crafted Root Beer • Shrub • Greenthread tea • Bread • New Orleans French Bread • Piki Bread • Grains/Cereals • Roy’s Calais flint corn • Tuscarora White Corn • Chicos • Anishinaabeg Manoomin (Wild Rice) • Cheeses • Creole Cream Cheese • Dry Monterey Jack Cheese • Fish & Shellfish • Wild Catfish • Geoduck • Cape May Salt Oyster

11. The Youth Food Movement is a global alliance of young people working for good, clean, and fair food for all. The Youth Food Movement provides platforms for youth to discuss the themes that are fundamental for their future and for the future of food and farming. The Youth Food Movement was launched in 2007 at the International Slow Food Leader’s Congress in Puebla, Mexico.

12. RAFT is an alliance of food, farming, environmental and culinary advocates who have joined together to identify, restore and celebrate America’s biologically and culturally diverse food traditions through conservation, education, promotion and regional networking. Founded in 2004, the RAFT Alliance brings food producers, chefs and consumers together to develop and promote conservation strategies, sustainable food production, and awareness of the country's unique and "at risk" foods and food traditions.

13. A network of Slow Food chapters at colleges and universities across the country. Run by student members, Slow Food on Campus chapters engage their community and the next generation of Slow Food leaders in creating a good, clean, and fair food system. Slow Food on Campus members represent a passionate cross-section of youth addressing food system and food justice issues, spanning environmental and social causes. Through creative and innovative events, projects, and programs, these students are leading the Youth Food Movement in the United States.

14. Slow Food on Campus Chapters: • Slow Food Art Institute of Pittsburgh • Slow Food Boston University • Slow Food California Culinary Academy • Slow Food Carleton College • Slow Food Green Mountain College • Slow Food Hampshire College • Slow Food Harvard University • Slow Food Kapi'olani Community College • Slow Food Le Cordon Bleu - Atlanta • Slow Food New England Culinary Institute – Montpelie • Slow Food Princeton • Slow Food Rutgers University • Slow Food Sonoma State University • Slow Food University of New Hampshire • Slow Food University of Wisconsin – Madison

15. Phoenix, Arizona • Ojai, California • Boulder, Colorado • Atlanta, Georgia • Pittsburgh, Pennsylvania

16. The Cultiva! Youth Project A partnership with Growing Gardens, an education program for young adults that teaches organic gardening and the skills needed to sell their produce to the public at the Boulder Farmers’ Market. Slow Food Boulder sponsors cooking lessons for Growing Gardens participants, named Cultiva!, to help increase youth knowledge about what they grow and how to prepare it. Each year, about 100 13-18 year old students participate in numerous activities including planting and harvesting produce at a youth operated organic garden, selling that produce at the local farmer’s market, and using that produce in monthly cooking classes taught by local chefs.

17. The Edible School Garden/Peace Garden Regional Governor Julie Shaffer has led this project for three years at an area private Quaker elementary school. Each class has their own raised bed where students plant, tend, and harvest low-maintenance vegetables such as salad greens. Teachers are actively involved. Activities include harvesting vegetables and making salads.

18. Edible Schoolyard Pittsburgh The Edible Schoolyard Pittsburgh is designed to teach sustainable living principles, centered on a school garden and on-site kitchen. The program is intended to be integrated into the day-to-day life of students and used to compliment the current curriculum and enhance the learning process.

20. 20 Jay Street, Suite M04Brooklyn, NY 11201Tel: 718 260-8000 or 877 SlowFoo(d)Fax: 718 260-8068info@slowfoodusa.org www.slowfoodusa.org

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