The Slow Food Guide to Meat

by Keith Gotcliffe

It’s time to turn the herd away from the tyranny of cheap meat. Slow Meat brings together producers, butchers, thought leaders and eaters of every ethos to address the conundrum of industrial animal husbandry and to celebrate the alternatives.

Originally published by Slow Food USA, sign up for discounts, sneak peeks, and a monthly newsletter here.

Sign up for Slow Meat 2015.

What is Slow Meat?

Slow Meat is meat raised humanely, naturally and with minimal impact on the environment. It is a fair deal for producers and processors. It is public understanding and appreciation of meat’s value. Slow Meat convenes…

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. Meet Slow Fish, a solution to a broken system and a celebration of sustainable fishing and delicious, renewable seafood.

Originally published by Slow Food USA, sign up for discounts, sneak peeks, and a monthly newsletter here.

Archivio Slow Food


In the past 30 years, global fish consumption has doubled and wild fish populations simply can’t keep up.

Industrialized fishing has…

[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 food system: access, health, biodiversity, and sustainability. Here are five talks you should watch.


Stephen Reily started a non-profit called Seed Capital Kentucky to support his local food economy by building infrastructure. His revelation: the infrastructure already exists, we’re just not using it well.

Reily contends that our local…

Originally published by Slow Food USA.

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 climate. From the Maritimes to British Columbia, through Québec, Ontario and the Prairies, and all the way up to Yukon, our convivia are putting their heart and souls into promoting food that is good, clean and fair.


by Deborah A. Cohen

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 obesity because of the large variety of fresh fruits and vegetables available, supermarkets also stock large quantities of low-nutrient foods that contribute to unnecessary weight gain. Research in the 1970s suggested that increasing the shelf space and improving the placement of goods were key factors in increasing their sales. A…

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 two young sons. We serve over 200 families through our organic CSA and many more through our farm stand and two Chicago farmer’s markets.

Before becoming a farmer, I lived in Chicago. I worked at a small newspaper 50 hours a week, biked an hour each way to my job…

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. He died in 2014 after a battle with cancer.

Examples of thrift appear in numerous classic offerings from Louisiana’s bakeries. Unused puff pastry is recycled as “shoe soles.” Some bakers bind leftover doughnuts together with syrup and spices, bake them, and offer the result as “sinkers.” A similarly frugal practice utilizing cake scraps moistened with…

Slow Food USA

Good, clean, fair food for all.

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