This is a reprint of a blogpost from Slow Food USA I have long loved chicories — those bitter greens, reds and pinks that grace your salad mixes, often incognito. Beautiful radicchio leaves, oft mistaken for red cabbage, their maroon petals giving nutritional heft to an otherwise anemic “spring mix.”  Escarole was my “gateway chicory.” I needed to be schooled on the glory of chicories since I was never exposed to them prior to having a small veggie farm of my own. As a farmer, I was always looking for interesting veggies to grow for my customers. My best friend, who worked in produce at o ..read more

Chioggia Radicchio Captivated by all of the textures and colors of chicories? Feel powerless against the pull to leave market with your arms filled to the brim with all those bitter leaves? Not sure what to do with all the chicories you are going to buy this week? We got you! Here’s some great recipes from our Snail of Approval rockstars at Trencher’s Farmhouse that they featured this Monday at the City Market Chicory Class. Also, SFVT pal Mara Welton shares her favorite escarole salad - don’t be scared to load up on chicories and bring your creations to our Chicory Potluck this Sunday! Toast ..read more

Although this year’s event is virtual, Slow Fish 2021 — from March 18-27 — brings together seafood lovers and fisherfolk from across North America and around the world. Enjoy these fish-forward resources that we’ve put together in the spirit of Slow Fish. LEARN: Good, Clean, and Fair Seafood Learn how to think about buying fish the same way you think about buying produce at the farmers’ market. The One Fish Foundation’s Colles Stowell explains where seafood comes from — and why it matters — and offers tips for finding your local catch: bit.ly/3bPZNvr WATCH: The Wild In his 2019 film, “The Wild ..read more

Mix up one of these beauties to enjoy at the Annual Gathering (or any other time)! Winter Cardinal provided by Eden Specialty Ciders 1 oz. Orleans Bitter Aperitif 1 oz. Vodka (use White Whiskey if you can get it) 2 oz. San Pellegrino Aranciata Rosso soda (Blood Orange) Orange peel, sprig of thyme Add the first two ingredients to a rocks glass with ice. Stir well. Add the Blood orange soda. Run the orange peel around the rim, then the sprig of thyme, then muddle them to the bottom of the glass. Perfect West West ("Rural Manhattan") by Parish Hill Creamery 2 ounces Vermont rye or bou ..read more

These challenging times have had us hunkering down, seeking solace in what we know. For Slow Food Vermont, that means comfort food, pantry staples, and lots of chocolate chip cookies! Living slowly has also meant finding time to experiment with new recipes and techniques. We asked the Slow Food Vermont Board to share what they're cooking, eating, and shopping for lately. Hopefully you'll be inspired to try something new or put a new spin on old favorites. As our regional NEK captain Stephan Cantor puts it: "In this very difficult time, may we find new and slower ways of nurturing o ..read more

The news, government mandates, and personal sacrifices we've experienced over the past few weeks have been unprecedented. As you might expect, the COVID-19 crisis has had quite the impact on many of our upcoming Slow Food events, not to mention how it may be impacting you and your loved ones. But as you might know, the purpose of Slow Food is to tackle the challenges and threats facing our global food system through a lens of joy. In the midst of this devastation, the one thing we truly need is just that: joy. We need Slow Food.  As Slow Food Vermont, we are adapting much of our upcoming ..read more

We begin Slow Food Vermont meetings with a land acknowledgment recognizing the Abenaki Nation. Find the full text and resources below. Slow Food Vermont Land Acknowledgment I want to start this meeting by acknowledging that we are gathered here and holding this meeting and events relating to Slow Food on the unceded traditional lands of the Abenaki Nation, a tribe of the Wabanaki Confederacy that includes Elnu Abenaki in Southern Vermont, the Nulhegan-Memphramagog Band of the Coosuk in the Northeast Kingdom, Abenaki Missisquoi of Swanton, and the Koasek Abenaki of the Ndakinna territory of Ver ..read more

Here's a quick report from Slow Food Nations in Denver to let you know that all is well! We are so lucky to have such an amazing Vermont crew here! We all arrived with no problems, all of our shipped goods made it safe and sound — even the 100 POUNDS OF CHEESE! We have adopted Michelle Moon, former SF governor of MA, and friend of SFVT into the SFVT family this trip, which has been so wonderful! Michelle is a constant inspiration to me and fits our group like a glove. We just finished the delegate summit today, replete with an incredible keynote address, a well-received “creating your own man ..read more

SLOW FOOD NATIONS! A festival to taste and explore a world of good, clean, and fair food for all. Denver, Colorado  |  July 14-16, 2017   SEE & HEAR ALICE WATERS · RON FINLEY · SIMRAN SETHI JACK JOHNSON · HOSEA ROSENBERG · ALON SHAYA DANIEL ASHER · JOHN CURRENCE · FRANK BONANNO · CHAD MICHAEL GEORGE KATE HORTON · WES JACKSON · JUSSARA LEE · DEBORAH MADISON · NELL NEWMAN MICHEL NISCHAN · PAUL REILLY · JOEL SALATIN · ALEX SEIDEL · STEVEN SATTERFIELD WOODY TASCH · KELLY WHITAKER & MORE EAT & EXPERIENCE COLORADO-MADE BLOCK PARTY · BIG BAD BREAKFAST · WILD YEAST SOURDOUGH ..read more

In honor of Disco Soup Day, we re-post this article from Slow Food International’s blog. Enjoy! Food Waste Food waste has reached frightening proportions: one-third of all food produced in the world is wasted. In the Global North there is an excess of food produced and bought which is often thrown out even before it perishes. According to the FAO, food wastage amounts to between 280 – 300 kilos per capita each year, touching every phase of production: from the harvest to processing and distribution, all the way to our kitchens. In the Global South, on the other hand, food is wasted for lack of ..read more