Slow Food is a non-profit member supported International movement, founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
We wish to thank everyone who participated and also everyone who attended our Snail of Approval event. The event was a tremendous success and through your generosity we were able to make a contribution to Slow Food International's "A Thousand Gardens in Africa" project and CATA who works with migrant and immigrant farm workers helping to defend their rights and safety and also Urban Tree Connection that assist urban, low-income communities to revitalize their neighborhoods by transforming abandoned open spaces into safe and functional places that inspire and promote positive human interaction. During this special time of Thanksgiving we at Slow Food Philly want to acknowledge and thank the many organizations in our region that provide a healthy and sustainable food chain for you and also to those in need. Our two latest local recipients of your donation money are great examples of work being done right here in our community that deserve our attention. We also try to post events and initiatives sponsored by our partners on facebook so we can help to keep you informed.
Please take a look at our Snail of Approval pages and this process will continue to grow and we hope that you find it a helpful resource.
|Slow Food Seminar|
Where's the Beef (and Pork and Lamb)?
Date: Wednesday, December 14th, 2011
Tickets: $20 (this will sell out so we recommend you please register in advance)
Location: The Restaurant School, classroom at 4100 Walnut Street (entrance on 41st St), free parking at 4207 Walnut Street main campus bldg.
PASA (PA Association for Sustainable Agriculture) has assembled a panel of meat producers that will include Jessica Moore of Philadelphia CowShare sampling beef, Linda Geren, High View Farm sampling her lamb, and Dean Carlson, Wyebrook Farm sampling his pork. If you are interested in stocking up your freezer, after the seminar, there will be meat products for sale and as always a complimentary glass of wine will be served.
We will be posting our Winter/Spring schedule in our next e-mail newsletter, seminars take off for January and will resume in February. Thanks for all of your support!
Joseph Brandolo, President
Slow Food Philadelphia