THE FUTURE OF FOOD IS THE FUTURE OF THE PLANET

If you care about local farmers, ranchers, fishers, animal welfare, the joy of a shared meal, preserving food culture, protecting the environment or avoiding GMOs

We have a place for you at our table.

WE BELIEVE FOOD SHOULD BE

GOOD

Our food should be tasty, seasonal, local, fresh and wholesome.

FAIR

Our food should be affordable, while respecting the dignity of labor from field to fork.

CLEAN

Our food should nourish a healthful lifestyle and be produced in ways that preserve biodiversity, sustain the environment and ensure animal welfare.

FOR ALL

Good, clean and fair food should be accessible to all and celebrate the diverse cultures, traditions and nations that reside in the USA.

WHO WE ARE

Slow Food Charleston is part of the global Slow Food network of over 100,000 members in more than 150 countries. Our mission as an international grassroots membership organization, and 501(c)3, is Good, Clean, and Fair food for all.

A better, cleaner and more fair world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society.

Through a vast volunteer network of local chapters, youth and food communities, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.

Slow Food Charleston
Slow Food Charleston1 day ago
Today the Slow Food USA Chefs' Alliance, together with Meatless Monday and Anson Mills, promotes 'Cook Up A Better Future' - a campaign promoting biodiversity in food, reducing meat consumption, and fighting climate change.

Wild Olive, the only participating restaurant in South Carolina, will be serving up Sea Island Red Peas with housemade ricotta and Root Baking Company bread. We hope you'll make dinner plans to join us at The Olive, but no matter where you find yourself, we hope you'll serve up a Menu for Change! Learn more about the initiative at a https://www.slowfoodusa.org/cook-up-a-better-future

Photo and food by Carmine Peluso
Slow Food Charleston
Slow Food Charleston2 weeks ago
The time is now!
Slow Food Charleston
Slow Food Charleston2 weeks ago
Thank you Charleston City Paper for sharing our plans for this weekend. It'll be great to see old and new friends as we kick off the weekend at Monarch Wine Merchants with Counter Cheese Caves and Root Baking Co. Saturday we'll plant a new Ark of Taste bed at the MUSC Urban Farm with First Name Basis pizza! Read more below.
Slow Food Charleston
Slow Food Charleston shared Lowcountry Street Grocery: a Mobile Farmers' Market's post.3 weeks ago
Slow Food Charleston
Slow Food Charleston4 weeks ago
The MUSC Urban Farm will become a home for the Ark of Taste's unique and endangered ingredients. We hope you'll mark your calendars and join us for the inaugural planting event on Saturday, September 16th from 10-12!
Slow Food Charleston
Slow Food Charleston updated their cover photo.4 weeks ago
Slow Food USA
Slow Food USA added 5 new photos.18 hours ago
Chef Mike Gillespie at The Living Farm Cafe in Paonia, CO is making this as a Meatless Monday lunch and dinner special today, featuring biodelicious ingredients from the Ark of Taste, provided by Anson Mills — Chili Stewed Sea Island Peas with Cajun Fried Carolina Gold Rice Balls garnished with toasted Sea Island Benne Seeds. Find the recipe below to make it at home.

Chili Stewed Sea Island Peas

1 cup Sea Island Peas soaked in water overnight
1 Small Onion
1t Salt
1 Medium Onion Diced
1 Anaheim Green Pepper Diced
1 Jalapeno Diced
1 Pound Tomatoes Diced
2 Cloves Garlic
1T Butter
1T Cajun Seasoning
2T Apple Cider Vinegar
Salt and Black Pepper To Taste

Rinse off the peas and place in pot with water above the peas with onion and salt. Bring to a boil then simmer until soft about 90min. In a different pot melt the butter. Sweat the onion, Anaheim, jalapeno, and garlic. Deglaze with the apple cider vinegar and add the tomatoes. Add the Cajun seasoning and simmer until all ingredients are soft. Once the peas are ready remove the onion and strain off the water. Add peas to the chili mixture and add salt and pepper to taste.

Cajun Rice Balls

1 cup Carolina Gold Rice
4 cups Water
2T Butter
1 Small Onion
1T Cajun Seasoning
1t Parsley
1t Salt
½ t Black Pepper
Vegetable Oil

Melt the butter in the bottom of a pot. Sweat the onion, add Cajun Seasoning, parsley, salt, and pepper. Toast the Rice in the onion. Add water, bring to a boil, then cover and simmer gently. Stir a few times to ensure all the water is absorbed and all the spices are evenly distributed. Once the water is fully absorbed remove the rice from the pot to a sheet tray and place inside a refrigerator. Next, set up a pot on the stove with at least 2 inches of vegetable oil. Heat oil to 350 degrees F. Form the rice into small balls. Fry the rice balls until golden brown. Remove rice balls from oil and place on a paper towel. Repeat until all the rice is cooked.

Place Stewed Peas in a bowl and then gently place the rice balls on peas. Garnish with toasted Sea Island Benne Seeds
Slow Food USA
Slow Food USA22 hours ago
Today is Meatless Monday! Find a participating restaurant near you, invite a friend and join us to Cook Up a Better Future – it's not only good for you, but for the planet too!

Thank you to our partner, Anson Mills, for generously providing the Ark of Taste ingredients for incorporating into the participating chefs' dishes.

#MenuforChange #SlowFood #MeatlessMonday #ClimateChange
Slow Food USA
Slow Food USA2 days ago
If you're in the Sacramento area, don't miss the chance to taste the delectable Chocolate Avocado Mousse at Magpie Cafe in celebration of Meatless Monday tomorrow. Find Chef Ed Roehr's recipe below.

For a full list of participating restaurants, check out this map: https://www.google.com/maps/d/u/1/viewer?mid=11c0K3nZuN-oFw0kedgqIS50awTQ&ll=32.436527131601046%2C-116.12108560000001&z=3

Magpie's Chocolate Avocado Mousse

1 cup coconut oil
4 ounces maple syrup
8 ounces, dark chocolate
2 pounds, avocado
1 cup almond milk

Puree avocado in food processor
Warm coconut oil, add maple syrup and stir in chocolate, add mixture to avocados in food processor
Add almond milk

Process completely smooth
Pour into ramekins
Let cool
Garnish with cinnamon and salt

Eat.
Slow Food USA
Slow Food USA2 days ago
We are drooling over this recipe for Hoppin’ Jane, a northern California farmer’s market influenced riff on a southern classic. Assaggiare Mendocino will be serving this as part of a cooking class and pop-up dinner this Monday, September 25.

An added plus, the recipe utilizes a Meyer Lemon crush olive oil, which combines two products from the Ark of Taste; California Mission Olive and Meyer Lemons.

For a full list of participating Meatless Monday restaurants, check out this map: https://www.google.com/maps/d/u/1/viewer?mid=11c0K3nZuN-oFw0kedgqIS50awTQ&ll=32.436527131601046%2C-116.12108560000001&z=3

Hoppin’ Jane

1 cup Anson Mills Carolina red peas, soaked overnight
2 cups Anson Mills Carolina gold rice
1 pint Padron peppers
½ sweet yellow onion
1 cup fresh green or gold beans
1 cup sliced fresh chanterelles
California extra-virgin olive oil
Salt and pepper to taste
Stella Cadente Meyer Lemon olive oil

Soak the peas in water to cover overnight. Drain soaking water and simmer with 3 cups fresh
water for 1-1.5 hours until tender but not split. Drain and reserve.
Cook rice per directions in rice cooker, cool slightly.
Slice mushrooms in half, tip and tail beans and slice into 1” pieces, thinly slice onion. Saute
vegetables in extra virgin olive oil on medium high heat until blistered, set aside.
Heat more olive oil in the pan over high heat, and add Padron peppers. Saute until charred on all
sides and tender.
Toss rice and peas, add sautéed vegetables and garnish with Padron peppers. Season to taste with
salt and pepper and drizzle with Stella Cadente Meyer lemon olive oil.
Serve warm or at room temperature.
Slow Food USA
Slow Food USA2 days ago
Meatless Monday launches this Monday! If you're in Michigan, don't miss the chance to try Chef Abra's of Granor Farm Tomato Beans and Cornmeal Porridge featuring the Ark of Taste's Sea Island Red Peas. Find her recipe below.

For a full list of participating restaurants, check out this map: https://www.google.com/maps/d/u/1/viewer?mid=11c0K3nZuN-oFw0kedgqIS50awTQ&ll=35.64032126505284%2C-116.12108560000001&z=3

Abra’s Tomato Beans and Cornmeal Porridge

2 C flint cornmeal
4 C water
1 tsp salt
1/4 C cream (optional)
1/4 C parmesan (optional)

1 C sea island red peas
1 onion
2 cloves garlic
1lb mushrooms
1 qt cherry tomatoes
1 C white wine
3 sprigs rosemary or thyme

1 bunch kale or bag spinach

Bring the water and salt to a boil
Shoot the corn meal in to the water and whisk quickly
Reduce to a simmer and cook stirring regularly until the corn meal is tender
Add the cream and cheese if using
Taste and adjust the seasoning as desired

Bring the peas to a boil in a large pot of unsalted water
Simmer until tender and then remove from the heat and drain

Heat oven to 400F
Clean the tomatoes and mushrooms
Tear or slice the mushrooms into bite sized pieces
Slice the onion and garlic thinly
Toss the tomatoes, mushrooms, onions, garlic, wine and herbs together with a big pinch of salt and pepper
Oven roast until the tomatoes have burst and their liquid reduced by half and the mushrooms are crispy (about 30-40 minutes)

Add the peas to the mushroom sauce and toss to combine

Dress the kale or spinach with a good glug of olive oil and pinch of salt

Spoon up the cornmeal porridge
Top with the tomato dressed peas and then the greens and serve warm
Slow Food USA
Slow Food USA added 2 new photos.3 days ago
Meatless Monday launches this Monday! If you're in South Carolina, don't miss the chance to try Chef Carmine's of Wild Olive Three Bean Salad featuring the Ark of Taste's Sea Island Red Peas, Carolina Gold Rice and Sea Island Benne Seeds.

Sea Island Red Peas and Borlotti beans slow cooked until creamy layered with house made ricotta and whole beans on top, served with a shallot herb vinaigrette and parsley salad on a slice of grilled root baking Carolina Gold Rice and Sea Island Benne Seeds bread.

Check out the full list of participating restaurants: slowfoodusa.org/event/meatless-monday-cook-up-a-better-future
Slow Food USA
Slow Food USA4 days ago
Slow Food USA's Meatless Monday campaign launches in restaurants across the country this Monday! Check out the full list of participating restaurants: slowfoodusa.org/event/meatless-monday-cook-up-a-better-future.

If you're in the Indianapolis area, be sure to stop in Late Harvest Kitchen to try Chef Meredith's hearty vegetarian dish featuring the Ark of Taste's Carolina Gold Rice from Anson Mills.

CAROLINA GOLD RICE AND BEANS WITH GREEN TOMATO RELISH

Serves 4-6
2 c Pigeon peas, soaked overnight
2 c Carolina Gold Rice
1 bell pepper, medium dice
¼ head fennel, small dice
1 carrot, small dice
¼ stalk celery, small dice
2 poblano pepper, seeded, small diced
2 dozen crimini mushrooms, sliced
4 cloves garlic, slivered
1 yellow onion, small dice
2 heirloom tomatoes, small diced
½ tsp cayenne pepper
1 tbsp whole grain mustard
2 tbsp red wine vinegar
2 tsp chopped thyme
1 c chicken or vegetable stock

To Cook Pigeon Peas:
Soak pigeon peas overnight in water. The next day, drain and put in saucepot with a few bay leaves and cloves of garlic. Add a few pinches of salt, and cover beans with water. Simmer on medium until beans are soft but not mushy. Remove bay leaves and garlic cloves. Spread out on a sheet tray and let cool.
To Cook Carolina Gold Rice:
Rinse rice under cold water until water runs clear. Put rice in heavy bottomed sauce pot with a few bay leaves and a few pinches of salt. Cover with water, about half an inch above the rice. Slowly bring rice to a light boil. Turn down heat, let simmer for 5-8 minutes. If needed, add a little more water If rice dries up before it’s done cooking. Turn heat off, cover pot, let sit for another 5-8 minutes. Gently fluff with a fork once rice is cooked. Make ahead or can be kept warm in pot until ready to use.

To Cook Vegetables:
Combine diced pepper, fennel, carrot, celery, poblano, mushrooms, garlic and onion. Sauté with butter until they soften up but are not mush. Add tomatoes, cayenne, thyme, vinegar, mustard and stock and let simmer for 5 minutes. Add in your Pigeon Peas and let simmer another 10 minutes until flavors combine. Season with salt and pepper, adjust heat if desired. A few dashes of tobacco sauce are a nice touch as well!

Green Tomato Relish:
2 large green tomatoes, small diced
½ cucumber, seeded and small diced
½ jalapeno, seeded and small diced
½ yellow onion, small diced
3 cloves minced garlic
1 bell pepper, small diced
2 c white vinegear
1 c brown sugar
2 tbsp mustard seeds
2 tbsp caraway seed
Cheesecloth
Tie seeds in cheesecloth so that they are secured and will not fall out. Put in saucepot with vinegar and brown sugar. Add a few teaspoons of salt. Bring to a boil.
In separate container, mix together remaining ingredients. Once vinegar has come to a boil, pour over the vegetables. Let sit at room temp for 20 minutes. Cover, keep in fridge. Best to make 1 day ahead, but will also be okay to use once chilled.

Put It All Together:
Spoon warm rice in a bowl, cover with peas and vegetable mixture, and top with green tomato relish. Serve with some warm toasted bread, Enjoy!
Slow Food USA
Slow Food USA with Hayden Flour Mills.4 days ago
🥞⚡️Special Offer! The first 10 people to become a member of Slow Food USA will receive a box of Hayden Flour Mills delicious pancake mix, made with stone ground heritage flours.

*Must use this link to qualify: https://goo.gl/MJRVvz*

Special thanks to our pals at Hayden Flour Mills for the product donation. 🙌
Slow Food International
Slow Food International6 hours ago
The contribution of the Rove goats to the management of the land is fundamental: by feeding on shurbs and foliage they help avoid a build-up of dry leaves that can easily catch fire during hot summers.

Real Rove Brousse cheese is much sought-after and the herders have no difficulty selling it. Their objective, however, is to preserve it from commercialization, in order to conserve tradition and allow for further generations of small-scale herders to produce in the ancient manner.
Slow Food International
Slow Food International1 day ago
The European Food Safety Authority report on glypohosate contains evaluations that have been taken verbatim from the license renewal application made by Monsanto, the same company that developed the chemical compound.

#StopGlyphosate
Slow Food International
Slow Food International2 days ago
“Every leaf and every grass blade on earth makes more and more sugars as CO2 levels keep rising,” Loladze said. “We are witnessing the greatest injection of carbohydrates into the biosphere in human history―[an] injection that dilutes other nutrients in our food supply.”

Via POLITICO
Slow Food International
Slow Food International3 days ago
"The new reality is captured by a single, stark fact: Across the world, more people are now obese than underweight. At the same time, scientists say, the growing availability of high-calorie, nutrient-poor foods is generating a new type of malnutrition, one in which a growing number of people are both overweight and undernourished."

Via The New York Times.
Slow Food International
Slow Food International4 days ago
Slow Food is asking the Euro MPs of the 24 European countries that have yet to ratify the agreement (only the parliaments of Lithuania, Croatia, Portugal and Denmark have done so to date) for a show of wisdom and respect for the methods and practices of democracy by not supporting ratification. #StopCETA #StopTTIP
Slow Food International
Slow Food International with Posterheroes.4 days ago
"In addition to environmental damage, the industry has come under fire over frequent reports of land grabs, child labor and harsh working conditions. Some of the annual forest fires that send shrouds of smoke over parts of Southeast Asia have broken out on palm oil concessions that burn forests to clear land." - from: http://fortune.com/2017/09/12/eu-backlash-palm-oil/

Slow Food encourages consumers to reject products that contain palm oil wherever possible. The price we pay is not in dollars, pounds or euros, but the health of our planet and the people whose lives have been ruined by palm oil plantations in Southeast Asia.

Thanks to Posterheroes, Plugcreativity and Denisse Montoya
Slow Food International
Slow Food International5 days ago
When layers of bureaucracy don't see eye-to-eye regarding the proper procedures for the inspection of food products, perfectly good artisanal food can end up being thrown away, as Brazilian chef Roberta Sudbrack found out this week at Rock in Rio.

Via Slow Food Brasil.

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