Cooking Up Fairer Food & Farming Part 1

By Valérie Geslin, ARC2020

When a vegetable grower tells me he wants the cook to know what it is to pull cabbages in February in the rain – we have to find a way to communicate that.

Going Forward By Going Back: An Excerpt from Nourished Planet

By Danielle Nierenberg, Food Tank

The organization’s Ark of Taste initiative is cataloging indigenous species of fruits and vegetables all over the world. And every 2 years, Slow Food brings members together to celebrate Terra Madre, or Mother Earth, at Salone del Gusto in Turin, Italy.

But We Only Have Local Wine!

By Wayne Roberts, Resilience.org

Italians can decouple food policy and food law because they have a rich culture.

The Local Food Challenge wind up

By Vicki Robin, Vicki Robin blog

Being a local relational eater in a consumerist world takes courage and commitment. A lot of it.

Slow Food Movement Growing Fast

By Mark Notaras, OurWorld

What is good, clean and fair, and doesn’t cost the Earth? The answer is ‘Slow Food’, according to a growing number of people worldwide.

Rise of the anti-mafia land movement

By Rebecca Roberts, Sustainable Food Trust

Leave the gun, take the cannoli’, the iconic quote from The Godfather reflecting the relationship between food and the Mafia that is a continuing reality in Italy.

Of Kale and Capital

By Donna McClurkan, Southwest Michigan's Second Wave

The air is cold and the snow is deep, but inside the hoop houses at Green Gardens Community Farm, the greens are growing.  Donna McClurkan talks with Trent and Ruthie Thompson about their year-round operation and the slow money that made it possible.

Italy’s “Slow Food” Pioneer: How My Love for Food Ripened into a Life’s Work

By Sarah van Gelder, YES! magazine

A basic tenet of Slow Food is that everyone on the planet should have the right and access to good, clean, and fair food.

Michael Pollan on How Reclaiming Cooking Can Save Our Food System, Make Us Healthy & Grow Democracy

By Amy Goodman, Democracy Now!

We spend the hour with Michael Pollan, one of the country’s leading writers and thinkers on food and food policy. Pollan has written several best-selling books about food, including "The Omnivore’s Dilemma," and "In Defense of Food: An Eater’s Manifesto." In his latest book, "Cooked: A Natural History of Transformation," Pollan argues that taking back control of cooking may be the single most important step anyone can take to help make our food system healthier and more sustainable. "There is a deliberate effort to undermine food culture to sell us processed food," Pollan says. "The family meal is a challenge if you’re General Mills or Kellogg or one of these companies, or McDonald’s, because the family meal is usually one thing shared." Pollan also talks about the "slow food" movement. "Slow food is about food that is good, clean and fair. They’re concerned with social justice. They’re concerned with how the food is grown and how humane and chemical-free it is." He adds, "Slow food is about recovering that space around the family and keeping the influence of the food manufacturers outside of the house. ... The family meal is very important. It’s the nursery of democracy."