Written by Gerry Warren, Slow Food USA Regional Governor for Washington & Alaska and the coordinator of the Makah Ozette Potato Presidium

In the 1980s an unknown fingerling potato was recognized as a staple in the diet of Pacific Coast Native Americans of the Makah Nation. The Makah occupy the region around Neah Bay, Washington, the most northwesterly point in the lower 48 states. According to tribal lore, the potato had been used by these people for about 200 years. The Makah had named it Ozette after one of their five villages located around Neah Bay. All potatoes originated in South America and it was thought that all potatoes now in the Americas were first taken to Europe by Spaniards before they came to North America. However, in 2004, phylogenetic analysis conducted at Washington State University provided evidence that this potato (Solanum Tu- berosum Group Tuberosum) had certainly been imported directly from South America. How did this happen?

After their conquests in South America, the Spanish began a mission to further establish their empire on the western shores of North America. In the spring of 1791, they established a fort at Neah Bay and, as was the custom, planted a garden that surely included potatoes they had brought directly from South America via Mexico. During the winter of 1791, the Spanish found the weather conditions in the harbor too severe to maintain their ships and they abandoned the fort. The Makah people, who were in need of a carbohydrate source, likely found volunteers of this rather weedy plant left in the garden of the abandoned fort. They quickly adopted the potato and became its stewards, growing it in their backyard gardens. Not until the late 1980s, nearly 200 years later, was the potato grown outside the Makah Nation. The Makah named the potato Ozette and we have named it Makah Ozette to honor their 200 years of stewardship. The firm flesh and creamy texture of this thin-skinned fingerling potato and its unique nutty, earthy flavor are appreciated by home cooks as well as chefs.

The Presidium was established by Slow Food Seattle in partnership with the Makah Nation, Full Circle Farm, Pure Potato (a laboratory and farm which develops and produces potato seed), the USDA Agricultural Research Station in Prosser, WA, and the Seattle chapter of Chefs Collaborative.

View full post on Blog: Slow Food USA

by Slow Food USA Associate Director of National Programs, Angelines M. Alba Lamb

This weekend I sent my partner to the grocery store for the weekly shop. He ventured out in the snow, and in exchange I put the apples in their bowl and the cornbread box in the pantry. As I was putting my favorite box of veggie burgers into the freezer, I noticed a label I’d never paid attention to: “No genetically modified ingredients.”  Did all my food have this label? I took the cornbread back out, and read all 6 sides. I learned that if I ate one piece, I would ingest 3 grams of protein. I learned my favorite corn bread used corn flour, corn, and baking soda. But I didn’t learn where the corn came from. Was it genetically engineered, like 80% of all corn grown in the U.S.?

Why didn’t my cornbread have the same label as my veggie burger? Because companies don’t have to disclose genetically modified ingredients.  Some do but most corporations don’t. They didn’t disclose any ingredients until later in the 20th century. Cigarettes didn’t get warning labels until 1966, years after evidence was found of their ill health effects.  Ingredient boxes and health warnings appeared after people, just like you and I, demanded that their government do everything in their power to protect consumers. Protecting consumers means informing consumers.  If you pick up a cigarette, knowing that it can cause cancer, then that is your right. If you choose to eat genetically engineered corn despite the label, then that is your choice. But we don’t have a choice with genetically engineered food.

Just Label It – a national initiative to secure labeling for genetically engineered food- is demanding that the Food and Drug Administration (FDA) require all food that is genetically engineered, or made with genetically modified ingredients, be marked like my veggie burgers.  They need you and I to add our voices and send a message to the FDA consumers want this labeling. Add your voice  by sending a comment to the FDA letting them know how important this issue is to you.

Right now the soymilk smoothie you are sipping on could have been made with genetically modified soy.  The alfalfa sprouts topping your salad could have been engineered in a lab. And you have a right to know and a right to choose if you want to put that into your body or feed it to your family.  We don’t know yet how genetically engineered food interacts with human bodies. There isn’t enough research.  But don’t you want the chance to make that decision for yourself? I sent a comment to the FDA because I want all of my food, including my corn bread, to have the same label like my veggie burgers.  Join Just Label It and me and send your own comment.

View full post on Blog: Slow Food USA

by Slow Food USA President, Josh Viertel

When my fiancée, Juliana, and I were farming, we grew the most beautiful produce I have ever seen. I do not mean to brag. It is sort of like being a parent, or a pet owner. Anyone who has grown food with love probably feels that way about the product of his or her labor. We grew 300 varieties of fruits, vegetables, herbs, and flowers, many heirloom varieties, and ingredients for cooking food from so many traditions. We sold them at a farmers’ market in a well-heeled neighborhood, and we charged a lot of money. We did not think twice about charging $16 per pound for salad greens. We knew what work went into it, we knew how good it was, and we knew it was worth it. We sold out. And we made $12,000 a year between the two of us. We thought we were doing pretty well.

When low-income people came to our stand with food stamps, we gave them two or three for the price of one. But something was broken. At $12,000, we had low incomes ourselves, and the only people we could feed had high incomes. I wanted to change the world, and I saw farming as a piece of that work. Fairness for the farmer seemed to mean injustice for the eater. Fairness for the eater seemed to mean injustice for the farmer. How could we simply choose to fight for one, with the knowledge that it undercut the other?

A few years later, I found myself standing in a room filled with about 300 extraordinary people—people working to take on the same paradox that had troubled me as a young farmer. Slow Food USA was putting on an enormous event in San Francisco in the fall of 2008 called Slow Food Nation. It brought the most inspiring artisan pickle makers, charcuterie curers, and bread bakers together with the most committed food activists and farmers. Alice Waters, Carlo Petrini, Wendell Berry, Eric Schlosser, Michael Pollan, Raj Patel, Van Jones, Vandana Shiva, Lucas Benitez, and many, many other heroes of mine were all in the same place, at the same time, to talk about food, farming, and the movement to transform both. Monsanto and Ronald McDonald would have done well to blow up the building.

View full post on Blog: Slow Food USA

FoodCorps is a national non-profit—for which Slow Food USA is a founding partner—that addresses our nation’s painful and costly childhood obesity epidemic using a three recipe ingredient for change: hands-on nutrition education, growing and tending school gardens, and getting healthy local food onto school cafeteria trays. FoodCorps’ first year of service is winding down, but recruitment for next year’s class of service members begins this week. To celebrate FoodCorps’ first year, we give you a glimpse of what it might be like to be a service member through the eyes of current member, Robyn Wardell.

If reading Robyn’s story piques your interest, you can read more on the FoodCorps website: http://www.foodcorps.org, or watch their recruitment video (produced by Ian Cheney, co-creator of King Corn!) below:

The deadline for applications is March 25th.

A Day in the Life of a FoodCorps Service Member
by Robyn Wardell, serving at the Crim Fitness Foundation in Flint, MI

7:30 Wake up to my first alarm. Hit snooze.

7:35 Hit snooze again.

7:40 Hit snooze again…

8:00 Actually get out of bed

8:30 Head to the Crim Office to check e-mails and plan lessons.

10:00 Speak with farmer in Davison about supplying sweet corn and carrots to Flint school cafeterias.

10:30 Head over to Freeman to check up on the status of the newly-built hoophouse and hope the door won’t be stolen and or completely broken this time.

11:00 Teach lesson to Mr. Brown’s 6th grade class about food systems and how that relates to their school lunches. Plan a video project where students will interview one another about their feelings on their school meals to learn about how to form unbiased questions, edit video, and articulate what they’d like to get out of the food they eat.

12:00 Eat my own lunch and think about the systems that brought it to me.

12:30 Head to Eisenhower Elementary to plant spinach and lettuce with Ms. Walsh’s and Ms. Barker’s 2nd graders in the greenhouse. Try and get them to refrain from throwing snowballs at the building on their way to and from the greenhouse.

3:30 Head back to the Crim to pick up supplies for Scott Elementary after school program.

5:00 Meet up with 15 1st-3rd graders at Scott and convince them that kale is the best thing ever and that kale chips are even more delicious than potato chips. Make kale chips. Revel in the fact that they love them.

6:00 Head on home.

View full post on Blog: Slow Food USA

FoodCorps is a national non-profit—for which Slow Food USA is a founding partner—that addresses our nation’s painful and costly childhood obesity epidemic using a three recipe ingredient for change: hands-on nutrition education, growing and tending school gardens, and getting healthy local food onto school cafeteria trays. Food Corps’ first year of service is winding down, but recruitment for next year’s class of service members begins this week. To celebrate Food Corps’ first year, we give you a glimpse of what it might be like to be a service member through the eyes of current member, Robyn Wardell.

If reading Robyn’s story piques your interest, you can read more on the FoodCorps website: http://www.foodcorps.org, or watch their recruitment video (produced by Ian Cheney, co-creator of King Corn!) below:

The deadline for applications is March 25th.

A Day in the Life of a Food Corps Service Member
by Robyn Wardell, serving at the Crim Fitness Foundation in Flint, MI

7:30 Wake up to my first alarm. Hit snooze.

7:35 Hit snooze again.

7:40 Hit snooze again…

8:00 Actually get out of bed

8:30 Head to the Crim Office to check e-mails and plan lessons.

10:00 Speak with farmer in Davison about supplying sweet corn and carrots to Flint school cafeterias.

10:30 Head over to Freeman to check up on the status of the newly-built hoophouse and hope the door won’t be stolen and or completely broken this time.

11:00 Teach lesson to Mr. Brown’s 6th grade class about food systems and how that relates to their school lunches. Plan a video project where students will interview one another about their feelings on their school meals to learn about how to form unbiased questions, edit video, and articulate what they’d like to get out of the food they eat.

12:00 Eat my own lunch and think about the systems that brought it to me.

12:30 Head to Eisenhower Elementary to plant spinach and lettuce with Ms. Walsh’s and Ms. Barker’s 2nd graders in the greenhouse. Try and get them to refrain from throwing snowballs at the building on their way to and from the greenhouse.

3:30 Head back to the Crim to pick up supplies for Scott Elementary after school program.

5:00 Meet up with 15 1st-3rd graders at Scott and convince them that kale is the best thing ever and that kale chips are even more delicious than potato chips. Make kale chips. Revel in the fact that they love them.

6:00 Head on home.

View full post on Blog: Slow Food USA

by Slow Food USA intern, Alaena Robbins

Recently many of you rang in the New Year reflecting along with SFUSA staff members about what had made you most proud to be a part of the Slow Food movement in 2011. As varied as your responses were, they shared a common thread of pride in past accomplishments and hope for what’s to come.  Here is a look at what some of you had to say:

“The nourishment of ‘Slow Food’ goes beyond nutrition… it’s quality of life, livelihood, community, family.” – Martha Clark Krikava

“I am proud to be a young person who knows that slow food is WAY better than fast food and that eating more of it is better for all people, planet, and animals” – Birke Baehr

“I am most proud of the work that our leaders do to ensure that kids can grow up with a connection to real food” – Josh, SFUSA President

“I am happy that more and more people are working to have food be good, clean and fair in many different and important ways” – Doug Hiza

“I’m really proud to belong to an organization that is part of a global movement” – Sung E, SFUSA staff member

For most, the month of January symbolizes a new beginning, a fresh start, a time for change, but the New Year can also mean taking lessons from our history and using them to help us make a better tomorrow.

“I am filled with Pride…for my ancestors would be proud and my descendants will be thankful” – Barry Jarvis

What will 2012 bring for the Slow Food Movement? Will more schools do away with processed unhealthy foods?  Will you make a personal commitment to supporting local farmers and good, clean, and fair food? Will government or people have more of an impact on the food system?

What do you hope to see in 2012?

View full post on Blog: Slow Food USA

by Josh Viertel, President of Slow Food USA

2011 started with a very important question.

In January, we asked President Obama what he was doing to make it easier to feed our kids fruit than Froot Loops.  He said Walmart would fix it.  You didn’t buy it, and neither did we.  So together, we went about fixing it ourselves.

When industrial agribusiness tried to make it a felony to take pictures of farms (so they couldn’t be held accountable for animal abuse) we said, “A good farm has nothing to hide.”  And we buried legislators in four states, not just with petition signatures, but with pictures of the incredible sustainable farms that make us proud.  The Slow Food “Farmarazzi” saved the day—and the bills died in all four states.

When Fast Food said that it had value for everybody and Slow Food was just for the elite, we proved them wrong.  On one day, at more than 5,500 shared meals all over the country, 30,000 of you sat at the table together and took the $5 Challenge, cooking Slow Food for less than fast food.  People shared their tips, tricks, recipes, and what made it a challenge.  Together, we are taking back the value meal.

And when a handful of congressional leaders tried to sneak past a “secret farm bill” cooked up for the corn and soy lobby, we brought Congress a Recipe for Change, written and signed by over 13,000.  No “secret farm bill” was going to slip through on our watch.

We couldn’t have done any of it without your support. And in 2012 we’ve got even more work to do.

2012 is going to be about building change from the bottom up: community by community; farmers market by farmers market; garden by garden.  Slow Food’s chapters are building grassroots solutions to a broken food system.

Already, Slow Food chapters have built over 300 school gardens.  They reach over 33,000 kids.  And they make it happen as volunteers.  One inspiring example is Slow Food Miami, where chapter volunteers planted an astounding 63 school gardens in 44 days. 

If we can support 650 more leaders like these to make this kind of change in their own communities, we can build more gardens in schools than McDonald’s has franchises!

But, really, we can’t do any of this without the support of the Slow Food community.  We’re all in this together.

Will you help us make it happen?

View full post on Blog: Slow Food USA

By Jeff Gangemi – Director of Partnerships and Communications at FarmPlate.com

In farming, it seems that size is often rewarded. Government subsidies, economies of scale, and the use of chemical pesticides all conspire to make life easier for large-scale industrial farming operations.

But there are a number of advantages to being small. Chief among them may be the ability to connect with individual customers and achieve a level of transparency impossible (or at least undesirable) for larger, factory type farming operations.

“I think a lot of people are finding out – not just farmers, but also fish providers and other producers – that transparency in and of itself is a great marketing tool,” says Know Your Farmer, Know Your Food (KYF2) to help strengthen local and regional food systems by helping consumers “connect
with their food and the people who grow and raise it.”

A growing number of organizations also hold real-world events designed to make connections between consumers and farmers. For example, the Northeast Organic Farming Association’s New York (NOFA-NY) chapter is hosting six Community Supported Agriculture Fairs across the state, where CSA farms, bakeries or groups set up a booth and meet and talk with consumers, who can choose which businesses they want to buy from and sign up for a CSA share.

But what about where face-to-face interactions are impossible, or cost-prohibitive? That’s where a new crop of technology companies offering time- and cost-effective platforms for small producers to showcase their operations, processes and products comes in.

“I believe transparency is perhaps the major economic advantage small producers have over large corporations. Their food chain is short, and easily made transparent and available to consumers via the web and apps,” says Beth Hoffman, managing editor of http://www.foodandtechconnect.com/site/2011/11/30/publicly-releasing-data-would-improve-
food-safety-says-report/” title=“food safety”>food safety, but also enable discovery of http://www.realtimefarms.com/” title=“Real Time Farms”>Real Time Farms, FarmPlate, Blog: Slow Food USA

Written by Slow Food USA intern Meghan Offtermatt

What’s more important than teaching kids the importance of good, clean, and fair food? Teaching kids how to plant, grow, and harvest it! Slow Food Miami embraced the need to help students learn the benefits of gardening and growing their own food with their recent initiative to plant 44 school gardens in 44 days.

The process of applying for a Slow Food Miami edible garden begins when schools and organizations apply for garden grants between January and April of each year. Then, the Slow Food Miami board of directors meets with school’s directors and administrators who will be in charge of overseeing the garden. Finally, the board assesses location, enthusiasm, and the vision of the potential garden before purchasing the first round of supplies. Before the planting process begins, Slow Food Miami has a teacher education training, where they provide the teachers with a shopping list and gift card. On the day of the initial planting, teachers, students, and Slow Food Miami volunteers come together to bring the garden to fruition.

Although the program is an ongoing effort, Slow Food Miami launched a special initiative this past year to help meet the increase in grant applications. The initiative, called 44 Gardens in 44 Days, set out to plant as many gardens as possible in a limited number of days, the minimum number being 44 gardens. With the help of Ready-To-Grow Gardens, led by organic garden designer Dylan Terry, and a crew of volunteers and community members, Slow Food Miami exceeded the goal by 30%, planting 63 gardens in the course of 44 days. Since September of this year, Slow Food Miami has installed 76 school garden beds and 15 community garden beds for a total of 91 gardens in Miami-Dade County. In addition to this, 25 school beds were put in since 2007 that have moved on and “graduated” out of the Slow Food Miami program.

Once has a garden has been installed, Slow Food Miami helps provide troubleshooting, tips, and guidance for the teachers and students throughout the growing season and harvest. In addition to this, the Director of Gardens and Director of Education conduct educational outreach with the participating schools. After the garden has been in place for a year, Slow Food Miami supplies the garden with a second round of seeds for the next growing season.

Over time, Slow Food Miami has learned that it’s crucial that the garden space have sufficient access to sunlight and water. In addition to this, it is important to have support from parents, teachers, and the administrators of the school, as well as support from the school maintenance crew, as they often play a large role in maintaining the health of the gardens during breaks.

Although the process can sometimes be challenging, and even unpredictable, the payoff from planting these gardens is well worth the effort. Many schools have gone so far as to create their own farmers markets from their gardens. Schools have replaced bake sales with smoothie sales, implementing fresh fruits and vegetables. Herbs from the gardens have been used to create soaps and infused oils. Schools have increased their number of beds from one or two to six or seven beds, and the knowledge and awareness of food has increased tremendously. Students are now learning to appreciate the value of good, clean, and fair food, and with the help of Slow Food Miami, this program isn’t slowing down any time soon!

View full post on Blog: Slow Food USA

Now that November has come to an end, it’s hard to forget the ruckus Congress stirred up in the food and farming world—some of it good and some of it bad. Organizations and lawmakers from all ends of the spectrum made sure to voice opinions about how the government should be involved in food and farming. From introducing legislation to help local food economies, to attempting to cut food stamps as part of the Super Committee process, November saw a lot of folks weighing on the future of our food system. Many of you weighed in too, by endorsing our Recipe for Change.

November began with the release of Representative Chellie Pingree and Senator Sherrod Brown’s Local Farms, Food, and Jobs Act. Two days later, the National Sustainable Agriculture Committee (NSAC) hosted a farmer fly-in, bringing over 50 farmers, advocates, and scientists from across the country to Washington DC to show support for the bill.

Alex Loud, a fly-in participant and Slow Food Boston chapter leader, describes why the Act is an important step for rebuilding the economy:

Small farms are a growing and increasingly important part of the American economy and the American food system.  The Federal government is not doing enough to support them—and indeed in some cases is even hindering their growth.  The Local Farms, Food and Jobs Act will, if enacted, start to change this.

The legislation addresses issues from across the board – including rural development, reforms to nutrition assistance programs that will allow food purchase at farmers markets, and boosts to programs that support farmers struggling to obtain a USDA certified organic status.

What more could we ask for than the introduction of a bill like the Local Farms, Food, and Jobs Act? How about 13,000 supporters of Slow Food USA’s Recipe for Change! Introduced at the end of October on Food Day, the Recipe for Change continued to accumulate signatures in the two weeks leading up to November 17th when names were hand delivered by us to each of the Super Committee member’s DC offices.

In the end, the Super Committee failed to come up with a deficit reduction plan by their November 23rd deadline.  This does not mean, however, that your voices were not heard or that the message of the Recipe for Change will not be important for the next big obstacle to come – the 2012 Food and Farm Bill.

November may be over but the fight for better food and farming policy is just beginning. Follow the developing Food and Farm Bill campaigns of these organizations to stay in touch with what is going on and learn how you can get involved:

NSAC
Environmental Working Group
Food Democracy Now
Bread for the World
Oxfam
Food and Water Watch
Institute for Agriculture and Trade Policy

View full post on Blog: Slow Food USA