“Recognizing that the enjoyment of wholesome food is essential to the the pursuit of happiness,
Slow Food USA is an educational organization dedicated to the stewardship of the land and
ecologically sound found production; to the revivial of the kitchen and the table as centers of
and community; to the reinvigoration and proliferation of regional,
seasonal culinary traditions;
and to living a slower and more harmonious rhythm of life.”
Slow Food International From their website: “Slow Food is an international association that promotes food and wine culture, but also defends food and agricultural biodiversity worldwide. It opposes the standardization of taste, defends the need for consumer information, protects cultural identities tied to food and gastronomic traditions, safeguards foods and cultivation and processing techniques inherited from tradition and defend domestic and wild animal and vegetable species.”Slow Food USA This the USA website of the USA part of Slow Food. It is much more useful for someone living in the USA. It’s great for learning about local conviviums, and learning about Heritage/Heirloom foods (often with sources). If you care are diversity and sustainability, how can you not be a member? Slow Food Forum A place where those interested in Slow Food topics can discuss them. Now worth a visit!Slow Food in Schools This is a “national program of garden to table projects with
children that cultivates the senses and teaches an
ecological approach to food.” It looks very promising!Raft - Renewing America's Food Traditions RAFT is
the first collaborative effort ever assembled to:
a comprehensive catalog of America's indigenous edible plants
2) Document which foods have fallen into disuse
and are at risk of extinction; and
3) Determine which are
capable of being restored and revitalized in ways that benefit
their stewards. (From the Slow Food USA site)
“93% of American food product diversity has been lost in the same time period.”
“33% of livestock varieties have disappeared or are near disappearing.”
“30,000 vegetable varieties have become extinct in the last century, and one more is lost every six hours.”
The Slow Food Presidia is"the working arm of the Ark of Taste."
The Presidia project focuses on the less economically impacting members of the ark of taste. The Ark of Taste is like a Volume of information on endangered products. The Presidium targets products which are likely to disappear without help - like the US Turkey Project to save the Heritage Turkeys which was begun in 2001.
Founded by Slow Food in 2003 and based in Pollenzo, Italy, The University of Gastonomic Sciences is the world’s first academy of "eno-gastronomy," with campuses in Pollenzo, near Bra, and Colorno, near Parma. The university offers a 3-year program (taught in Italian) to study food and drink in depth.
"Our aim is to create an international research and training center, working to renew farming methods, protect biodiversity and maintain an organic relationship between gastronomy and agricultural science."