by Keith Gotcliffe & Lloyd Ellman Like many natural resources, the world’s fish populations are declining under pressure from unrestrained harvesting, mismanagement, and environmentally destructive practices. Slow Food believes we all have the power to change the course by making informed, responsible decisions. …

[published on the Slow Food USA blog] By Jane Kimmelman On March 7, food luminaries from around the world gathered in Manhattan to discuss the future of food. Titled “Changing The Way We Eat,” the conference was a working session and brainstorm on solutions to the problems that face our…

Originally published by Slow Food USA. Archivio Slow Food Slow Food. Canada. Two things you know very well, yet together they might be a bit mysterious. Your neighbours to the North are fighting the same fights, pursuing the same goals, dreaming the same dreams — only, in a slightly different…

by Deborah A. Cohen Credit: Janice Waltzer Lent, Ash Wednesday, asceticism. Not the principles Slow Food USA is known for, but we think this moment on the calendar is a perfect time to consider the challenging ideas of author Deborah A. Cohen. Although many laud supermarkets as vital in addressing…

Originally published on the Slow Food USA blog. My name is Alison Parker, and I am a city girl-turned-farmer. I live on a 32-acre conservation farm where we rent a house, a barn, and the land. From here my husband and I own and run Radical Root Farm with our…

This week, as the Crescent City revels in the hoopla of Carnival and King Cakes are demolished by the ton, we’re bringing you the history of the endangered Russian Cake written by historian Michael Mizell-Nelson, a tireless champion of working people’s histories, food and otherwise. …