Take the $5 Challenge

September 9, 2011

Go here to Take the $5 Challenge!

THE CHALLENGE: This September 17, you’re invited to take back the ‘value meal’ by getting together with family, friends and neighbors for a slow food meal that costs no more than $5 per person. Cook a meal with family and friends, have a potluck, or find a local event.

WHY: Because slow food shouldn’t have to cost more than fast food. If you know how to cook, then teach others. If you want to learn, this is your chance. Together, we’re sending a message to our nation’s leaders that too many people live in communities where it’s harder to buy fruit than Froot Loops. Everybody should be able to eat fresh, healthy food every day.

HOW TO GET INVOLVED: Sign up for the challenge! You can cook a meal with friends and family, find a local event, or host your own event. When you sign up, we’ll send you $5 cooking tips.


September Membership Drive

September 1, 2009

Soggy tater tots. Mystery meat. Fast-food pizza and refined sugar.

This is the reality of our children’s school lunches and it is time for some serious change.

On September 7th, people in all 50 states are coming together at nearly 300 “Eat-ins” to show their support for real food in schools. With the National Day of Action just a few days away, we critically need your gift today to help grow our movement and force our legislators to take notice.

And here’s the best part: during the month of September only, your donation of any amount will make you a member of Slow Food USA.

Here’s why we need your support right now. Slow Food USA is working to directly impact national and local food policies. From the Child Nutrition Reauthorization Act to the Farm Bill, we will be building alliances, bringing in key industry experts and heading to Washington to demand change.

Our National Day of Action marks the beginning of these efforts. Your gift today will allow us to take immediate action in the days following September 7. With your help, we can turn the power generated by thousands of people attending hundreds of Eat-ins into a movement that makes real impact on America’s food policy. Will you help us grow the movement by becoming a member today?

As a member of Slow Food USA, you’ll enjoy the following benefits:

* Invitations to local, national and international events celebrating good, clean, fair food.
* Member-only discounts on select events and publications.
* Getting connected with your local Slow Food chapter, made up of people who care about food, agriculture, health and the environment.
* Opportunities throughout the year to take action and have an impact on critical legislation affecting food and agriculture in the U.S.

Membership normally starts at $60, but from now until September 30th, your gift of any amount makes you a part of this movement. Give more if you can and less if you can’t. The point is – we want you with us.

Our kids deserve more than mystery meat and our communities need access to fresh, real food. Your support today will help make that happen.

Thanks for your support and we look forward to your involvement! Become a member today by visiting www.slowfoodusa.org/growthemovement.

With thanks,

Josh Viertel
President, Slow Food USA


Two Great Guests at Slow Food RI’s Eat-in

August 30, 2009


Slow Food USA’s Time for Lunch launches in just over a week with more than 280 Eat-ins all over the United States.


Here at Slow Food Rhode Island, we’re looking forward to an afternoon of good food and great company for a cause at Tiverton Four Corners Arts Center on Monday, September 7 at 2pm.

In addition to pot-luck dining, we are thrilled to have Deborah Lehmann, one of the editors – with Chef Ann Cooper – of School Lunch Talk, and Kimberly Sporkmann of Kids First RI on hand.

Deborah has spent 8 months traveling the United States researching school lunch. She’ll share her observations and experiences with us at the Eat-in. 

Kimberly coordinates the Farm to School program for Kids First RI. If you are unfamiliar with Kids First RI, they are very involved in child nutrition and physical well-being throughout the state. In addition to working to get Rhode Island-grown fruits and vegetables into schools, Kids First has a team of chefs who work with food service directors in every district to improve school lunch. This year, Rhode Island has new nutrition requirements that have been mandated. The standards are high and exceed the USDA requirements for whole grains, the amount and variety of fresh fruit and vegetables, and include sodium limits. Kids First works to help school food service change their practices and offerings to meet these new requirements, and also works with schoolchildren to educate them on nutrition and help them adapt to these changes that are being made. 

Please spread the word to your friends, invite them to join you at the Eat-in, and if they are unable to make it, please encourage them to sign the petition and to contact their legislators to let them know that healthy food in schools is important to us all.

If you are able to join us, please rsvp to slowfoodri@gmail.com, and please let us know what dish you’ll be bringing. The Eat-in is BYOU – bring your own utensils (and plates, and cups!) – to cut back on waste at the site.

We’re looking forward to seeing you there!


You’re invited to Slow Food RI’s Time for Lunch Eat-in, Monday, September 7

August 18, 2009

About a month and a half ago, we announced Slow Food USA’s new campaign to get healthy food into schools, Time for Lunch.

Time for Lunch aims to change the Child Nutrition Act by letting our legislators know that healthy food in schools is important to us all. The Child Nutrition Act governs the National School Lunch Program, which sets the standard for the food that more than 30 million children eat every school day. In the last few decades, as school budgets have been cut, our nation’s schools have struggled to serve children the healthy food they need.

Primary goals of Time for Lunch are to increase the amount allotted for each school lunch by a dollar – from $2.57 to $3.57, to guarantee 50 million dollars in funding for Farm-to-School programs, and to enact high standards for all food sold in schools, including vending machines and fast food outposts.

To read more about the Child Nutrition Act and the National School Lunch program, please visit Slow Food USA’s Time for Lunch website.

Slow Food Rhode Island will be kicking off our Time for Lunch campaign efforts – which will continue throughout the fall – with an Eat-in – a pot-luck get-together held on the beautiful grounds of the Tiverton Four Corners Arts Center on Labor Day. As of today, there are 232 Eat-ins planned in 49 states, all taking place on Labor Day.

The Slow Food RI Eat-in will start at 2pm, and in addition to good food, great company, and supporting an important cause, there will also be live music. State legislators and school administrators have been invited to attend as well.

If you are planning to attend the Eat-in, please email slowfoodri@gmail.com to let us know you’ll be joining us, and to let us know what dish you’re planning to bring. There is no admission for the Eat-in, though donations in any amount are appreciated to offset the facility fees.

If you cannot attend the Slow Food RI Eat-in, please be sure to sign the petition, contact your legislators to let them know that healthy food in schools is important to you, and spread the word to your friends. If you’d like to organize your own Eat-in, information on coordinating Eat-ins is available here.

We look forward to seeing you at the Eat-in!

Details:
Slow Food RI Time for Lunch Eat-in
Monday, September 7, 2009
2pm
Tiverton Four Corners Arts Center
3852 Main Road
Tiverton Four Corners, RI
For directions, click here


It’s Time for Lunch: Slow Food USA Pushes to Get Real Food into Schools

June 23, 2009

We are thrilled to announce that the Slow Food USA Time for Lunch Campaign is planning more than 100 Community Eat-Ins for National Day of Action on Labor Day, Monday, September 7, 2009.

Today, Slow Food USA launched Time for Lunch, a national campaign to tell Congress to provide America’s children with real food at school. One of the major milestones for the campaign will be orchestrating more than 100 Eat-Ins in communities across the country on Labor Day, Sept. 7, 2009. The Eat-Ins will draw attention to the need for real, healthy food for the more than 30 million children who participate in the National School Lunch Program. The program is part of the Child Nutrition Act that Congress will reauthorize later this year.

“The way we feed our kids is a reflection of our values. We cannot, in good conscience, continue to make our kids sick by feeding them cheap byproducts of an industrial food system,” stated Josh Viertel, president, Slow Food USA. “It is time to give kids real food: food that tastes good, is good for them, is good for the people who grow and prepare it, and is good for the planet.”

With nearly 32 percent of children ages 2 to 19 considered obese or overweight, and one-in-three born since 2000 in jeopardy of developing diabetes in his/her life time, providing schools with real food is a national priority.

The Time for Lunch campaign is asking people everywhere to contact their legislators and tell them to invest in the health of our children by allocating $1 more per day per child for lunch. The USDA currently reimburses schools $2.57 for each meal served to a student who qualified for free lunch – most of this covers labor, equipment and overhead costs – but less than $1 goes toward actual ingredients.

The campaign also seeks to protect against foods that put children at risk by establishing strong standards for all food sold at school, including food from vending machines and school fast food. Right now, children can buy overly processed “fast” foods from vending machines and on-campus stores that sneak under the radar of federal nutrition standards.

Lastly, the campaign is pushing for the government to provide mandatory funding to teach children healthy eating habits through innovative farm-to-school programs and school gardens.

To show your support, sign-on to our petition, read our platform for updating the National School Lunch Program, or for details on how to organize your own Eat-In on Labor Day, visit our web site at http://www.slowfoodusa.org/timeforlunch.


True Red Cranberry Bean

March 22, 2009

The True Red Cranberry bean is one of the oldest American bean varieties and is on the Slow Food USA Ark of Taste. It is one of the varieties being grown in the Renewing America’s Food Traditions (RAFT) Grow-out project.

Its geographical location is concentrated around the northeastern region of the US. The Abenaki Indians and woodsmen, who inhabited the area that is now known as Maine, historically used this bean. The True Red Cranberry bean is a rare heirloom that was rediscovered by bean collector, John Withee, after an 11-year search in Steep Falls, Maine. As their name suggests, the mature True Red Cranberry bean is a deep lipstick-red color and looks like a ripe cranberry. The beans are fat and shiny and are mostly used in their dried form.

If you would like to grow the True Red Cranberry Bean, seeds are available from Seed Savers Exchange.


Sibley Squash

March 11, 2009

The Sibley Squash, which is also known as Pike’s Peak squash, was obtained from an elderly woman in Van Dinam, Iowa who had grown it for more than fifty years. Hiram Sibley & Company of Rochester, New York introduced it commercially in 1887. It is a Hubbard-type squash with moderately vigorous 12-15 foot vines.

The slate blue teardrop-shaped fruits have very shallow ribs and weigh from 8-10 pounds. Its medium-thick orange flesh is flavorful and sweet. The flesh becomes drier and richer with storage, reaching its peak right after turn of the New Year, perfect for a roasted squash soup during those long winter months.

The Sibley Squash is on the Slow Food USA Ark of Taste, and is being grown in the Rhode Island area Renewing America’s Food Traditions (RAFT) Grow-out project this year. Look for the squash at harvest time in farmers markets and on restaurant menus around the state. If you would like to grow the Sibley Squash yourself, you can purchase seeds at Seed Savers Exchange.


Jimmy Nardello’s Sweet Italian Frying Pepper

March 5, 2009

The Jimmy Nardello Sweet Italian Frying Pepper is one of the foods being featured in the Chefs Collaborative/Slow Food USA Foods at Risk/Renewing America’s Food Traditions (RAFT) Grow-out, and is on the Slow Food Ark of Taste.


Mr. Nardello’s pepper was originally from Basilicata, in the south of Italy, and he brought it with him from Italy while immigrating to Connecticut in 1887.  

The pepper is sweet and light when eaten raw.  It is considered one of the very best frying peppers as its fruity raw flavor becomes perfectly creamy and soft when fried.

Be on the lookout for the Jimmy Nardello Sweet Italian Frying Pepper at local farmers markets and restaurants around Rhode Island at harvest time.  And, if you’d like to grow it yourself, you can purchase seeds at Seed Savers Exchange.

Taste Memory: More on Eating it to Save it

February 23, 2009

For a quick overview of why the Foods At Risk/Renewing America’s Food Traditions (RAFT) Grow-out project is so important, have a look at this video of Slow Food New Orleans founder and leader, Poppy Tooker, as she tours the Slow Food Nation Victory Garden and talks to farmers and food producers about endangered foods. Among other interesting stories told in the video, a grower of Gravenstein Apples tells Poppy that at the height of their popularity, 9,000 acres were planted in Gravensteins, and now, they are grown on only 700 acres.


Early Blood Turnip-Rooted Beet

February 17, 2009
photo courtesy of Old Sturbridge Village

As promised, we will be posting historical information on the RAFT (Renewing America’s Food Traditions) Grow-out project food varieties. The RAFT Grow-out project is a joint effort of Slow Food USA and Chefs Collaborative whereby local farmers have committed to growing the endangered foods and local chefs have committed to serving the endangered foods on their menus at harvest time. In addition to the farmers’ and chefs’ participation, we encourage you to select a vegetable that you can grow in your garden or in a container. The more exposure individuals have to these foods, the more likely we are to be able to save them and preserve biodiversity in our food system.

The Early Blood Turnip-Rooted Beet is a variety that has been cultivated since the early 1800s and is prized for its sweet and tender flesh. The beet has very dark, violet-red flesh with lighter zones. The leaves are dark with bright red petioles. Even when it grows to a large size, the flesh remains flavorful, tender, and juicy.

It has a slight clove-like aroma and wonderful sweetness – light like a carrot, but without the intensity of sweetness that a carrot has. If you were to sample it raw, you would find it has an apple-like, slightly astringent flavor. It has a complexity of taste that starts with a cinnamon flavor and a hint of heat, followed by a tartness and rich, earthy finish. The beet is good both boiled and baked, and the leaves are an excellent cooked green. And that’s an added bonus – it’s two vegetables in one!

If you are looking for a beet that will overwinter well, the Early Blood Turnip-Rooted Beet is an excellent beet for cold-storage, keeping well in root cellar storage for 8 months or more.

It has a variable rate of maturity – between 48 and 68 days – which makes it somewhat challenging for commercial growers, but an ideal variety for individuals and smaller farms.

The Early Blood Turnip-Rooted Beet is a highly endangered variety and is on the Slow Food USA Ark of Taste.

In addition to growing the Early Blood Turnip-Rooted Beet, other actions you can take include requesting it from farmers at farmers markets – now is a good time to do so in order that they have time to plan – and requesting that your local grocery store carry the Early Blood Turnip-Rooted Beet.

Seeds are available from Old Sturbridge Village and Seed Savers Exchange.

Please feel free to post a comment to let us know if you or someone you know will be growing the Early Blood Turnip-Rooted Beet. We’d love to hear all about it!


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