Cook Up a Better Future
with Meatless Monday
November 6, 2017Deadline: Sign up by October 20 to participateJoin us, and other chefs from around the world, on November 6 for the second round of Meatless Monday, when we will be promoting the campaign with our international network.
Here are the steps: - Order your Sea Island White Flint Corn Grits here from the Ark of Taste, our catalog of delicious and distinctive foods facing extinction. Anson Mills is generously donating up to 50 portions. Place your order by Oct. 20.
- Create a Meatless Monday dish with these corn grits and send the recipe (and a photo if you can!) to chefsalliance@slowfoodusa.org.
- Tell your community that you're participating in this campaign. We'll share ideas for how to get the most buzz from your climate-friendly meal, and we'll also promote your restaurant.
- On Monday, November 6, launch your signature meatless dish.
- Keep the climate-friendly Meatless Monday meals
going and we'll provide marketing, social media and PR support for you in return.
Farm to School Webinar
October 23, 2017
3PM ESTTo honor National Farm-to-School month, join us for a webinar on Wednesday, October 23rd at 3 PM EST, as we inform, inspire & engage with farm-to-school practices! We have invited 5 panelists to participate in this webinar including Chef Charleen Badman of Slow Food Phoenix and Betsy Rosenbluth, Program Director of Vermont FEED. We will introduce & discuss farm-to-school practices in more detail while providing various resources to our SF chapter leaders to help engage in local food sourcing to their communities & schools. Email onna.j@slowfoodusa.org if you have a specific topic regarding farm-to-school that you would like us to address. Join us from your computer, tablet or smartphone: https://global.gotomeeting.com/join/670135701
You can also dial in using your phone.
United States: +1 (571) 317-3112
Access Code: 670-135-701
As the deadline for the 2018 Farm Bill legislation nears, Slow Food USA has worked to craft our own priorities to support Better Nutrition and an End to Hunger, A Level “Plowing” Field, and Food for the Future. Our priorities include an enhancement of existing food nutrition programs and emergency food assistance, support of farm workers’ rights and access to resources, and an increased focus on conservation and environmental stewardship programs, and renewable rural energy programs. Keep an eye out for updates and more details about Slow Food’s Farm Bill priorities. Check out our blog post about
the upcoming Farm Bill and why it matters: Why ‘Slow’ Food Policy Matters – The 2018 Farm Bill
Bi-annually, Slow Food First Coast hosts Tour de Farm, an opportunity for visitors to tour and taste locally sourced foods that are transformed by chefs and artisan food makers. By partnering with more than 50 local farms and other producers, visitors can purchase passes to travel along established farm routes to sample honey and spices, juice and fresh veg. Past tours have included cabbage farm tours, bbq feasts, and a number of cooking activities and opportunities for children. This year, farms and partners include Celestial Farms, Beam Grace Garden, Ben Wells Produce, and Frog Song Organics, to name just a few. Tour de Far will occur on November 19. As part of our Menu for Change, this event is a brilliant example of the importance of locality to our food system. By learning from local farmers and tasting their artisan creations, we can address climate change, while also bolstering our local economies and supporting their livelihoods that ultimately provide greater diversification to our food system. If you’d like to volunteer and get a better sense of how events such as Tour de Farm are organized, head to the Slow Food First Coast site for more information.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
- J.R.R. Tolkien
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