Slow Food USA has launched a new website that is more approachable and offers easy access to everything you could ever want to know about Slow Food.  Check it out!

In the last few weeks, Slow Food USA has also elected its first President.  On October 15th, Joshua Viertel will take the reigns of our organization on a national level, leading us toward our increasingly brighter future as champions of good, clean and fair food.  The President’s role will be to bolster strategic and capacity-building leadership within the organization.  According to Slow Food USA, “Josh has already made significant contributions to the sustainable food movement as a teacher, farmer, and activist, and most recently as co-director of the Yale Sustainable Food Project.“  You can read more about Josh and the hiring process here.

Finally, stay tuned for information about Slow Food USA’s newly developed Strategic Plan.  How it will effect our organization on both a national and local level should be very interesting.  Once it is available in a downloadable format, we’ll offer it to you here, on the Slow Food Buffalo website.

Until then–happy eating!

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I’m sure many of you have seen or heard about Slow Food Nation, the country’s largest and most comprehensive arrtisan food event being held this upcoming weekend in San Fransisco. If you haven’t, you can check out the event’s site here, or read articles about it in most every major publication available. A quick google will return all kinds of results, but I’ll save you the trouble by offering you these links: Wall Street Journal, USA Today, and more. Also look for a feature in the September issue of Vanity Fair.

In related news, Buffalo’s own Flying Bison and White Cow Dairy will have their extraordinary products featured at the event. In both cases this is a hard earned and well deserved honor.

Finally, for those of you more interested in an up close and personal look at the event, the website CHOW (best known for lumping Buffalo and the rest of New York State in with its ambiguous Tri-State Region classification), has posted a good number of podcasts featuring Slow Food Nation organizers. Director Anya Fernald gives a great overview of the event and chats a little bit about the many misconceptions associated with Slow Food as an organization. Also of interest are podcasts from the curators handling specific food categories for SFN. Coffee, beer, preserves, and pickles and chutney each get a little airtime of their own.

In the next few weeks we’ll post a few other stories providing you with links to important and interesting information about Slow Food as an organization. Stay tuned.

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I am a mother of two girls and my husband is often away. This has given me an appreciation of how hard mothering can be. I keep myself pretty busy with my livestock farm south of Buffalo. I tend to forget things between the cows, the chickens the pigs and the kids, and it seems to me that time moves especially fast in the summer.

One warm morning I was feeding my Tamworth and Herford heritage breed mama pigs in the five or more acres of woods they call home. I noticed that one of my mama’s looked like she was going to farrow (give birth) soon. I had some errands to run but soon John, a young Amish man that helps on the farm one or two days a week, would be arriving. So, before I packed up the kids to run into Buffalo for a few hours I left John a note asking him to bring the mama pig down the hill to an old garage we often use for farrowing. The weather had been very wet and damp and I didn’t want to risk putting her in one of our A-frame huts. If she had dug out a nest for herself in the dirt under one of those it may have flooded and that would have been awful for the babies and her. Read the rest of this entry »

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Slow Food Buffalo is proud to sponsor the newest addition to the already very popular Elmwood-Bidwell Farmers Market.

Beginning May 31st, every Saturday, one of Buffalo’s most talented chefs will appear at the Elmwood-Bidwell Farmers Market, preparing a dish or two that utilizes the many fresh, local ingredients available at the market. The schedule is almost entirely full (though there is room for one or two more), and includes chefs from some of Buffalo best fine dining establishments including: Oliver’s, Ristorante Lombardo, SAMPLE, Torches and Trattoria Aroma. Also appearing are two well-known personal chefs and caterers, Chef Avi Altman and Chef Bill Metzgar. Read the rest of this entry »

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