Slow Food USA

      Plant Heritage Seeds and Save Foods in Danger of Extinction

      To fight industrialized agriculture’s squeezing out of all the beautiful, unique foods once enjoyed year round in our nation, Slow Food USA created the Ark of Taste, a catalog of over 200 delicious foods in danger of being wiped out forever. By planting these seeds (and enjoying the bounty that follows), you can preserve a bit of culinary history for future generations.

      Slow Wine Launches Its Cross-Country Tour in Manhattan

      For two decades the international movement to preserve taste called Slow Food has produced a guide to Italian wine in conjunction with Gambero Rosso– an Italian Zagat that puts out food and wine guides and produces massive wine tastings around the world. Now, to encourage a new era of sustainabile wine sipping , Slow Food has rolled out a wine classification system and bringing it to America for the first time, along with a sampling of Italian Slow Wine-designated producers that will visit New York on January 30. (Get your tickets here.)

      Watch as 224 People Eat Soup in Mid-Air, for Just $5

      In case you missed the most recent Edible segment on NY1 about the High Line’s Social Soup Experiment, a skyhigh, sustainably sourced picnic for 224 people, be sure to check out the online version of the clip. The event was put together by the High Line park to see what happens when dozens of New Yorkers from different backgrounds sit down together to share a meal — especially one that’s also historically appropriate: The High Line was originally used by trains transporting crops grown up river.

      How Slow Food Stole Back the $5 Value Meal

      Earlier this month 30,000 home cooks proved that a value meal didn’t have to require a drive-thru. Coming together with the values of true slow food—good, clean and fair for eaters and farmers—each made a meal for $5 or less a diner for a national “potluck” on September 17th. Out of this came hearty seasonal soups like corn chowder, meats (broken into parts, sliced for sandwiches and stewed into stock) and nights spent swapping preserving and season-stretching tips.