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 Slow Food Mission

Slow Food USA seeks to create dramatic and lasting change in the food system. We reconnect Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. We seek 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.
  
 
 
 
Become a member of Slow Food Mohawk Valley USA  - For just $25 - click here  and begin enjoying your membership benefits today
 
Good, Clean and Fair
 
Good:  The word good can mean a lot of things to a lot of people. For Slow Food, 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: When we talk about clean food, we are talking about 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: We believe that 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.
 
 
Join Us Slow Food Mohawk Valley is shaped by your direct involvement. Slow Food USA offers many programs for chapters to apply at the local level. Plug in and make it happen:  it starts with you.
 
The Slow Food USA Ark of Taste is a catalog of over 200 delicious foods in danger of extinction. By planting, promoting and eating Ark products we help ensure that they remain in production and on our plates.
 
Slow Food in Schools teaches youth about the values of eating locally, seasonally and sustainably through hands-on projects.  Programs can range from after-school cooking classes to school activities to improve school lunches or establishing a school garden.
 
Slow Food on Campus is a network of Slow Food USA campus chapters that engage college students around food system and food justice issues.  Start a chapter today!
 
1000 Gardens in Africa Slow Food is embarking on an ambitious project to create food gardens in every Terra Madre community across Africa.  The challenge to create 1000 gardens in schools, villages and on the outskirts of cities was launched at the Terra Madre meeting last October. 
Slow Food Mohawk Valley is raising funds to sponsor one or more gardens. (Gift certificates are available.)

Terra Madre USA is a network of over 7,000 food producers, cooks and educators from 150 countries united by a common goal of global sustainability in food systems. 
 
For Slow Food International Programs, click here.
 
To learn about Slow Food Mohawk Valley, please contact either of the chapter leaders:       

 

 
For more information about Slow Food USA, click here.
 
 

 
 
 
News and Events

A Terroir-ist’s Manifesto 

for Eating in Place

-Gary Paul Nabhan, January 2007

Know where your food has come from
through knowing those who produced it for you,
from farmer to forager, rancher or fisher
to earthworms building a deeper, richer soil,
to the heirloom vegetable, the nitrogen-fixing legume,
the pollinator, the heritage breed of livestock,
& the sourdough culture rising in your flour.

Know where your food has come from
by the very way it tastes:
its freshness telling you
how far it may have traveled,
the hint of mint in the cheese
suggesting what the goat has eaten,
the terroir of the wine
reminding you of the lime
in the stone you stand upon,
so that you can stand up for the land
that has offered it to you.

Know where your food has come from
by ascertaining the health & wealth
of those who picked & processed it,
by the fertility of the soil that is left
in the patch where it once grew,
by the traces of pesticides
found in the birds & the bees there.
Know whether the bays & shoals
where your shrimp & fish once swam
were left richer or poorer than before
you & your kin ate from them.

Know where your food comes from
by the richness of stories told around the table
recalling all that was harvested nearby
during the years that came before you,
when your predecessors & ancestors,
roamed the same woods & neighborhoods
where you & yours now roam.
Know them by the songs sung to praise them,
by the handmade tools kept to harvest them,
by the rites & feasts held to celebrate them,
by the laughter let loose to show them our affection.

Know where your foods come from
by the patience displayed while putting them up ,
while peeling, skinning, coring or gutting them,
while pit-roasting, poaching or fermenting them,
while canning, salting or smoking them,
while arranging them on a plate for our eyes to behold.
Know where your food comes from
by the slow savoring of each and every morsel,
by letting their fragrances lodge in your memory
reminding you of just exactly where you were the very day
that you became blessed by each of their distinctive flavors.

When you know where your food comes from
you can give something back to those lands & waters,
that rural culture, that migrant harvester,
curer, smoker, poacher, roaster or vinyer.
You can give something back to that soil,
something fecund & fleeting like compost
or something lasting & legal like protection.
We, as humans, have not been given
roots as obvious as those of plants.
The surest way we have to lodge ourselves
within this blessed earth is by knowing
where our food comes from.

Gary Paul Nabhan, January 2007



Stories from a Slow Food Nation

For every fast-food franchise in this country, there is a family recipe, heirloom seed, deeply rooted tradition, or responsible business.

We are not a fast-food nation.

With stories told by Americans who keep food and farming strong, this collection of videos, narrative, art and more is meant to inspire you to celebrate or create your own food culture. 

These are stories of everyday people keeping traditions alive in their kitchens and backyards, in their raised beds and local communities – encouraging us to go Slow and spark conversations about the rich diversity that remains in the US, despite the inclinations of the industrial food system.

We are putting gardens in schools and saving ancient foods from extinction. We are not frozen hamburger patties and super-sized sodas. We are Manoomin wild rice and Tupelo Honey.

We are a Slow Food nation.


Slow Food Worldwide

A network of 100,000 members in over 150 countries – grouped in 1,500 local chapters called convivia – develops activities, projects and events at a local, regional and global level. These currently include:

  • More than 5000 Slow Food initiatives each year

  • Over 10,000 small producers involved in more than 400 Presidia projects

  • Over 1000 products at risk of extinction promoted through the Ark of Taste catalog

  • 1,300 food education activities and 350 school gardens in 100 countries

  • Terra Madre network activities which involve 2,000 food communities, 1,000 cooks, 500 academics and 1,000 young activists