Background. The U.S. Ark of Taste, like its counterpart in Italy, is a catalog of hundreds of delicious foods that have been deemphasized by the industrialized food system to the point that they are little-known and rarely consumed, even in the regions in which they are produced. The goal of reintroducing them into the food system is [...]
Background. Some time ago, we realized that one of the main barriers to Slow Food’s ability to reach everyone on the socioeconomic ladder was the fact that many people simply don’t know how to cook. We came up with the idea of a kitchen primer, a genuine “starting from zero” book that would convey the [...]
In reflecting on an agenda for this Thursday’s membership meeting, I realized that one of our signal accomplishments last year—forming an expanded Board, with specific committees—emphasized an ongoing problem that we haven’t managed to solve to my satisfaction: connecting members to ongoing or potential projects. Right now, the only mechanism for a member to be [...]
Slow Food Columbus is pleased to announce our inaugural Snailblazer Award, in recognition of pioneering contributions to a sustainable food system, and to announce that Warren Taylor of Snowville Creamery will be the award’s first recipient. Warren will be honored in a reception on February 23, from 6:30-8:00 p.m. at the Wexner Center; the public is invited [...]
The past few years have brought some changes at Slow Food USA, changes that might leave members wondering about the principles behind the organization and behind their local chapter. It makes sense for us, in advance of our Annual Meeting, to lay out a statement of what those principles have been, and what we hope [...]
You might think, at first blush, that Columbus is a shoo-in for a James Beard award. Julia Child once described James Beard as “the quintessential American cook;” Columbus, a test market for fast-food chains for years, has long been a quintessential American city. At the same time, both are progressive: Columbus was just named the [...]
Most of the people planning Slow Food USA‘s $5 dinners have shown remarkable ingenuity in stretching their $5 far beyond what anyone would have imagined—preparing multiple courses of sustainable food that few would have believed cost less than $5 per serving. I decided to try something a little different. I stuck to the $5-dinner rules, but [...]
Slow Food USA’s $5 Dinner campaign is a very good one. The idea that we can “take back the value meal” by showing people just how far their $5 can go is brilliant: why settle for a Big Mac when you can have so much more? Local food blogger and urban homesteader Rachel Tayse Baillieul [...]
Cleveland chef and author Michael Ruhlman came to town recently to talk about his new book, Ruhlman’s Twenty: 20 Techniques, 100 Recipes, A Cook’s Manifesto. Ruhlman (who is called both “Chef” and “Mr.” elsewhere, a fact that may in part explain his Rihannaesque surname-only status) is an unusually thought-provoking author: his slim book Ratio condensed a [...]
I guess this shows where our priorities lie. (via Wordle)
