Slow Food Savors Its Big Moment

By Kim Severson
The New York Times

At the end of the summer, the gastronomic organization called Slow Food USA will host a little party for more than 50,000 people in San Francisco.

Outside of the tight culinary circles of San Francisco and New York, people seemed to have a hard time figuring out exactly what Slow Food did. Some farmers and producers perceived its members as dilettantes who traveled the countryside “discovering” Berkshire pigs and heirloom tomatoes and old apple orchards.

Steven Shaw, a food writer and a founder of the food Web site eGullet, said Slow Food succeeded early on because it mixed hedonism with a leftist political agenda. But, he contends, its strong antitechnology, antiglobalization views are lost on the average member.

“Most people I know who go to Slow Food events are the culinary equivalents of the guys in college who go to protests to meet girls,” he said. “They couldn’t care less about the ideology.”

In the spring, several bloggers faced off over charges that the international organization was nothing but a collection of jet-setting food theorists. Brahm Ahmadi, the executive director of the People’s Grocery, a community organization that works to get healthy food into poor parts of Oakland, Calif., wrote in his blog that Slow Food lacked “economic and racial diversity.”

Katrina Heron, the chairwoman of the board that is running the Slow Food Nation festival, said Slow Food USA is trying to become more inclusive and develop an identity distinct from the parent group. “It had an awkward landing from the beginning,” she said. “There was kind of this problem in translation.”

Ms. Heron believes Slow Food Nation will be a turning point. Festival leaders have courted Mr. Ahmadi and others to lead panels on hunger, race and poverty. The group has also hired a “justice director” to make the conference more diverse.

She and other Slow Food leaders say that many of the 200 United States convivia — the term the organization uses instead of chapters — are doing important work in places where like-minded people might not otherwise have found one another. There are five chapters in Iowa, for example, including one in Des Moines started by Neil Hamilton, a gentleman farmer and director of the Agricultural Law Center at Drake University Law School.

“Farmers’ market vendors and farmers are not always the most organized,” he said. “Slow Food has provided an organizational place for all these folks to come together and support each other.”

Slow Food has helped build gardens in schoolyards, and it came to the rescue in post-Katrina Louisiana, raising about $50,000 to help restaurants reopen, farmers replant and shrimpers buy new equipment, among other things. New Orleans’s premier farmers’ market reopened a couple of months after the storm, largely through the sheer will of Slow Food members.

Slow Food also helped popularize the word “heritage,” now commonly used to describe certain breeds of pigs and even fruit. The group’s effort in 2001 to help a breeder sell his rare, old-fashioned turkeys — he called them heritage turkeys — became a cause célèbre that Thanksgiving.

But leaders realize Slow Food USA must do more if it is going to grow much beyond the 16,000 members it has now and build enough political muscle to help reform the food system.

Now, they say, the organization is getting a makeover. And the festival in San Francisco will be the perfect place to show off a more inclusive and more politically attuned Slow Food USA.

“I don’t know if it’s going to be the youthful, happening Woodstock they want it to be, but it certainly has the potential,” said Corby Kummer, a food columnist, book author and Slow Food board member. “It will be a failure if it is only well-dressed people over 35 from the Bay Area treating it as if it’s another Ferry Plaza Farmers Market” — a reference to the place where well-fed San Franciscans and celebrity farmers chat over perfect peaches and soft, ripe cheese.

Carlo Petrini, a charismatic Italian who writes about food and wine, started Slow Food with friends who shared his notion that left wing politics and gastronomic pleasure could be happily married. The international organization has grown to 86,000 members and become an industry in Mr. Petrini’s hometown, Bra, Italy. There are Slow Food restaurants, a university and a hotel. You can buy a cashmere truffle-hunting vest embroidered with the Slow Food snail logo at the main office in Bra.
To get things ready, the mayor let the group dig up the lawn in front of City Hall and plant a quarter-acre garden. It will be the centerpiece of the festival, ambitiously named Slow Food Nation.

Events will pop up all around the city over Labor Day weekend. Fifteen architects have volunteered to build elaborate pavilions dedicated to things like pickles, coffee and salami. Lecture halls have been booked, politicians invited and dinner parties planned. Nearly $2 million has been raised.

And for the first time in its 10-year history, the notoriously finicky organization has embraced corporate partners like Whole Foods, Anolon cookware and the Food Network.

The Slow Food faithful say they want the festival to be the Woodstock of food, a profound event where a broad band of people will see that delicious, sustainably produced food can be a prism for social, ecological and political change.

They also realize that it may be their best chance to prove that Slow Food, as a movement, is not just one big wine tasting with really hard to find cheeses that you weren’t invited to.

The American wing of the Slow Food movement, which began in Italy in 1986, has a tendency to polarize people. When it first took root here in 1998, some people were drawn to its philosophy, while others were put off by what they saw as elitism and an inflated sense of importance.

Slow Food’s leaders, the chef Alice Waters chief among them, bristle at the criticism. But most acknowledge that the organization did not translate well to an American audience. As a result, it has never had as much cultural or political impact as its parent group in Europe.

The group’s budget is about $39 million, and subsidized by the Italian government. Much of the organization’s work involves identifying traditional foods, like Ethiopian white honey or Amalfi sfusato lemons, and designing ways to help the people who produce them.

Its philosophy — that food is about much more than cooking and eating — is often hammered home by Mr. Petrini on his frequent trips around the world.

“I always say a gastronome who isn’t an environmentalist is just stupid, and I say an environmentalist who isn’t a gastronome is just sad,” he said through an interpreter in an interview last year.

In the late 1990s, Mr. Petrini’s ideas were quickly embraced by people on America’s coasts who were fans of farmers’ markets, local food and a slower, more reflective way of life. Ms. Waters, who had spent more than two decades advocating delicious organic food and the small farms that grew it, was among them.

“I heard him for the first time and I just fell for him,” she said. “I thought, oh, my God. We are soul mates.”

Most of Slow Food’s achievements in its first years in the United States were intellectual. It easily won new converts like the authors Eric Schlosser and Michael Pollan to its critique of the status quo in American food.

“Slow Food came on as a way to influence the system through small, enlightened groups,” said Bill Niman, the California rancher. “For me, any effort or movement that helps motivate people to ask where does this come from and where is it raised is very important.”

Slow Food gathered critics quickly, too. Those who embraced the Eurocentric Slow Food model struck some as cliquish and snobby.

“I do slow food. Why should I join it?” said John Scharffenberger, who made his name producing sparkling wine and chocolate in Northern California. “But I think it is a really good way to promote Italian food.”

“To change consumer buying habits and to get people to think differently about where their food comes from is one thing,” Ms. Heron said. “But that’s not the main event. The success of Slow Food Nation depends on political leaders taking up this issue.”

Meanwhile, Slow Food USA itself is trying to change, said Erika Lesser, the executive director of the national organization, which is based in Brooklyn.

“This is really a coming-of-age moment for us where we are trying to define who we are in the United States,” she said.

To that end, Slow Food USA is adding college chapters, reorganizing its internal structure and dropping the term convivium in favor of the more American-sounding chapter.

Even Ms. Waters, who is a vice president of Slow Food’s international board, realizes that her beloved cause has to invite some new guests to the table.

And it appears many of them will be showing up on Labor Day weekend.

“All I can say is, there are enough really beautiful people coming for it to be bigger than the sum of its parts,” Ms. Waters said. “If 60,000 people do come, and we’re all in front of City Hall, and it’s a beautiful night, well, who knows what could happen.”

A Locally Grown Diet With Fuss but No Muss

By Kim Severson
The New York Times






Eating locally raised food is a growing trend. But who has time to get to the farmer’s market, let alone plant a garden?

That is where Trevor Paque comes in. For a fee, Mr. Paque, who lives in San Francisco, will build an organic garden in your backyard, weed it weekly and even harvest the bounty, gently placing a box of vegetables on the back porch when he leaves.

Call them the lazy locavores — city dwellers who insist on eating food grown close to home but have no inclination to get their hands dirty. Mr. Paque is typical of a new breed of business owner serving their needs.

Even couples planning a wedding at the Plaza Hotel in New York City can jump on the local food train. For as little as $72 a person, they can offer guests a “100-mile menu” of food from the caterer’s farm and neighboring fields in upstate New York.

“The highest form of luxury is now growing it yourself or paying other people to grow it for you,” said Corby Kummer, the food columnist and book author. “This has become fashion.”

Locally grown food, even fully cooked meals, can be delivered to your door. A share in a cow raised in a nearby field can be brought to you, ready for the freezer — a phenomenon dubbed cow pooling. There is pork pooling as well. At Sugar Mountain Farm in Vermont, the demand for a half or whole rare-breed pig is so great that people will not be seeing pork until the late fall.

Although a completely local diet is out of reach for even the most dedicated, the shift toward it is being driven by the increasingly popular view that fast food is the enemy and that local food tastes better. Depending on the season, local produce can cost an additional $1 a pound or more. But long-distance food, with its attendant petroleum consumption and cheap wages, is harming the planet and does nothing to help build communities, locavores believe.

As a result of interest in local food and rising grocery bills, backyard gardens have been enjoying a renaissance across the country, but what might be called the remote-control backyard garden — no planting, no weeding, no dirt under the fingernails — is a twist. “They want to have a garden, they don’t want to garden,” said the cookbook author Deborah Madison, who lives in Santa Fe, N.M.

Her neighbor Chase Ault, a business consultant, recently had a vegetable garden installed with a customized set of plants and a regular service agreement. “I am working 24-7 these days, but I wanted to have something growing in front of me,” Ms. Ault said.

Like organic food, which corporate manufacturers embraced in the 1990s, before it, local food is quickly moving into the mainstream. Last year, the New Oxford American Dictionary picked locavore as its word of the year. A National Restaurant Association survey this year of more than 1,200 chefs, many of whom work for chain restaurants or large food companies, found locally grown produce to be the second-hottest American food trend, just behind bite-size desserts.

For a growing number of diners, a food’s provenance is more important than its brand name, said Michelle Barry, who studies American eating patterns for the Hartman Group, a research firm in Bellevue, Wash. As a result, grocery stores are looking to repackage products like milk and cheese to play up any local angle.

That will be a boon to people who find that shortcuts are necessary if they wish to eat locally. “If you live on East 80th 14 floors up and all you have is a potted plant, it’s tough,” said Lynne Rossetto Kasper, the host of the radio show “The Splendid Table,” who recruited 15 listeners for a study on the subject. Researchers will record their struggles to make 80 percent of their meals from organic or local sources. Spices are the only exemption.

Lazy locavores would never go to such extremes. Rather, they might simply sign up with the FruitGuys. The company, which has offices in San Francisco and Philadelphia, will deliver boxes of local, sustainably raised or organic fruit right to the cubicle.

In the mood for a meal that reeks of community but does not necessitate a communal activity? Three Stone Hearth in Berkeley, Calif., which describes itself as a community supported kitchen, offers its customers the opportunity to make friends while making food from local, sustainable farms, but the worker-owned company also offers online shopping for people who do not have the time to pick up orders or participate in educational activities.

Customers 20 miles away in the affluent community of Mill Valley, for example, can pay $15 to have jars filled with Andalusian stew, made with pasture-raised pork, delivered to their door. The jars, of course, are returnable.

“It’s a very savvy crowd that understands how all the pieces of sustainable farming and nutrition fit together,” said Larry Wisch, one of five worker-owners at Three Stone Hearth. “But they don’t want the headaches of getting here.”

Or you could just have your private chef handle all your local food needs. At their Hamptons summer house, John and Lorna Brett Howard want to eat almost exclusively local, which means that in place of one trip to the grocery store, their chef, Michael Welch, makes several trips to farm stands and the fishmonger.

“What I’m seeing with my clients is not the trendiness or the politics,” Mr. Welch said. “They are looking only at taste.”

Mrs. Howard said she ate local vegetables growing up in northern Michigan and Chicago. But her husband, a private equity fund manager, ate a lot of expensive imported food with little thought about where it came from. But all that has changed.

“It’s like the first time you start drinking good red wine and you realize what you were drinking was so bad you can’t go back to it,” Mrs. Howard said. “It’s that same way with vegetables.”

The author Barbara Kingsolver, whose book “Animal, Vegetable, Miracle” was a best seller last year, did not have the lazy locavore in mind when she wrote about the implications of making her family spend a year eating local. But she celebrates the trend.

“As a person of rural origin who has lived much of my life in rural places,” she said, “I can’t tell you how joyful it makes me to hear that it’s trendy for people in Manhattan to own a part of a cow.”

Princeville Ranch Tour & BBQ

By Lee Roversi
Slow Food Kaua'i

When Slow Food speaks of the benefits of eating locally, the Princeville Ranch is precisely the type of business to which they are referring. And Kauai’s Slow Food members and their guests got a firsthand experience of that stellar sustainable operation on Saturday, June 21, 2008.

Our own Kauai cowgirl, Karin Carswell Guest, who grew up riding the ranch with her family, so graciously gave us an inside look at this living piece of Kauai’s heritage. Princeville Ranch was one of the first established cattle ranches in Hawaii, created during the reign of Kamehameha III. A.S. Wilcox, the Carswell's ancestor, purchased the ranch in 1895 and ran cattle on it. The Carswell family started Pooku Stables, a trail riding operation, in 1978. The rides lead across the Princeville Ranch lands, giving riders a glimpse of the grazing cattle. Then in 1994, the family also took over the cattle operation. They began proudly marketing Princeville Pride beef locally in 1996, utilizing no antibiotics or hormones. The cattle are a breed called Brangus, a mix of Angus and Brahma, a perfect match for the tropics. Completely grass-fed, with pastures being switched frequently, they live a bucolic life, a far cry from the factory farming which provides most beef in the world.

After a fun ride across the ranch in our three pick-ups, punctuated by Karin’s fascinating information about the cattle and ranch and culminating in a breathtaking view from Green Hill at the very top of the acreage, we then reconvened at the barbeque site on the bluff overlooking Kauai’s north shore with more vistas to stun your senses. There Don Carswell, the patriarch of the family and a master on the grill, prepared Princeville Pride Filet Mignon and New York cuts for our sunset dining. We enjoyed local corn from Kilauea. As well, North Country Farms provided the organic salad greens and Icing on the Cake delighted us once again with both dinner rolls and fantastic dessert. The sun dropped behind the pali as we all ran out of superlatives to adequately describe the sheer beauty of the ranch and the superb product they grow so consciously there.

Slow Food Kaua'i would also like to thank Papaya's Natural Food and Kauai Tent and Party Rental for their generous donations for this event.

Know Where Your Food Comes From

From Haleakala Times

This week’s Food and Drug Administration warning to avoid certain tomato varieties which may carry salmonella, is a reminder, as tomato season begins in many parts of the country, that eating from sources close to home that you know and trust is one way to avoid exposure to widespread foodborne illnesses.

“With the growing number of salmonella cases linked to huge farms and packing plants, now more than ever it is important to know who is growing your food and the conditions under which it’s grown,” says Gloria Cohen, Publisher and Editor in Chief of Edible Hawaiian Islands Magazine. Richard Ha of Hamakua Farms says, “Besides being grown by your local farmer, the vast majority of Hawaii grown tomatoes are Food Safety certified.”

The FDA has determined that homegrown tomatoes are safe to eat. Tracey Ryder, co-founder and president of Edible Communities, Inc., the network of publications dedicated to the local food movement across North America, says that, for many proponents of local eating, the next best thing to homegrown is locally grown on a small family farm. “If there is a problem with a locally grown crop, consumers can trace their food back to its source very quickly,” says Ryder. In the current case of salmonella in tomatoes, FDA officials have been trying to located the origin of the outbreak since May. “We’ve seen this exact situation before with industrially produced food,” says Ryder, “and we’re likely to see it again.”

A New Lexicon

By Tim Lang
Sloweek

A new lexicon is with us. Biofuels, biomass, agrofuels, bioenergy, biodiesel, bioalcohol … suddenly policy-makers are taking decisions and imposing change with the prefix ‘bio’ in front of many words. Essentially these all are part of one very old but now politically very hot discourse: energy. From the Middle East to China to Africa to the Americas and Europe, every government is rethinking its assumption of plentiful oil. The ‘bio’ revolution is about using land to grow energy rather than extracting from deep strata under the earth’s surface in the form of coal, oil or gas.

The so-called first generation of biofuels means mainstream food crops such as maize or wheat are converted to oil-equivalents, usually to put into cars. This mode currently dominates the biofuels market, supported by European and US governments. But it has been criticised for feeding affluent (and obese) westerners’ cars rather than needy mouths, and for driving up basic food commodity prices.

World prices for rice, wheat, soya and maize have rocketed since 2005 when biofuels became internationally significant. In response, technologists propose a second generation of biofuels using waste from food crops or special crops such as miscanthus. And now there is a third generation using algae and fermentation techniques as feedstocks to ‘grow’ energy, with proponents arguing this is the most efficient and most biodegradable form.

Superficially, biofuels seem a sensible thing. The world faces an energy crisis. Non-renewable fuels – coal, oil, gas – have finite limits. The earth + sun + water + human labour + technology can grow crops. So why not grow energy? It’s simple. Energy crisis solved!

The problem is that it’s not so simple. And biofuels do not resolve the energy gap caused by declining oil reserves at a time of rising demand. From a food perspective, the nightmare about biofuels is that they exacerbate existing, let alone future, food crises. China experienced 18% food inflation in 2007 and stopped its biofuels regime, instantly fearing social unrest. But warnings about biofuels not being a policy nirvana have not stopped governments using public policy and funds to nurture the biofuels market and industries.

How has this policy mess come about? The short answer is that, despite warnings about wholesale reliance on petroleum oil as the energy driver of consumerism, western-dominated economies have driven on regardless. Cars, consumer goods, food, housing, tourism …you name any economic sector and it is oil-dependent.

An ‘advanced’ food economy, such as Europe’s, has been calculated as being 95% oil-dependent. Most of the supposed advances in intensive agriculture have relied on fossil fuels. They enabled animals to be replaced by tractors; gave fertilisers; enabled massive transportation of foods; underwrote labour-shedding throughout the food chain— not least on the land.

The realisation of the dangers of the current wholesale reliance on oils has finally dawned on policy-makers in governments and big food business, suddenly conscious of climate change and the need to think carbon and greenhouse gases. The Stern Report on Climate Change calculated that agriculture alone is responsible for 14% of greenhouse gas (GHG) emissions. Of those emissions, fertilizers were responsible for 38%.

Livestock was the second greatest source of agriculture-related GHGs, accounting for 31%. A 2006 European Union life-cycle assessment of consumer impacts found the food and drink sector to be the most significant source of GHGs, accounting for 20-30% of the various environmental impacts of the most common forms of European consumption. The most significant sectors were meat and meat products, followed by the dairy sector.

With evidence like this, the pressure is on governments, big oil users and greenhouse gas emitters to plan their way out of the looming crisis. No wonder they have turned to biofuels with such alacrity. They seemed to offer the dream technical fix for the problem. The USA is estimated to be subsidizing its biodiesel industry by $92 billion in 2006-12. 20% of US maize crop now goes to biofuels, with estimates suggesting the figure will rise to 32% by 2016. The European Union agreed a Biofuels Directive in 2003 and in 2005 set a goal to derive 10% of transport fuel from biofuels by 2020. Throughout the world, governments have taken such action, though not all have the EU’s or USA’s deep pockets for promotion.

The problem with this sudden shift of policy is that it hasn’t and will not resolve the fundamental challenge for early-21st-century society: how to consume less, differently, more equitably and more sustainably.

Biofuels have not reduced oil prices. Oil hit $100 a barrel in 2007. The first rush to biofuels as substitute oil is now looking thin. If land goes to biofuels, that’s less land for food. The OECD calculated that the USA, Canada and European Union would need to switch between 30% and 70% of their current crop areas to provide just 10% of their transport fuel needs. Only Brazil’s use of sugarcane has decent efficiencies, and its land use is under scrutiny with regard to forests and climate change.

Any sober assessment of this issue concludes that there is no quick fix. The new policy challenge is how to address all of the new Big Eight Fundamentals: energy/oil; land use; climate change; water; labour; demographics/population; and public health (notably dietary change such as more meat and soft drinks and their consequences).

Two policy futures loom for biofuels. In the first, emphasis is on improving biofuels; hopes hang on second and third generations. Proponents argue that land use for energy can help fill the ga,. The second broad policy position suggests that the energy/biofuels crisis is further evidence that we need to design what a really sustainable food system would look like. It probably means constraint on excessive consumer choice (less for the West, more for the South). Land can be freed to feed more mouths by eating wisely, reducing waste and nurturing rather than mining soils.

One thing is clear. Biofuels are no more a solution to the energy challenge than is genetic modification the single answer to the need to increase food supply. We should be wary of anyone who promotes single solutions. A more complex, multi-factoral world is now upon us. But will policy-makers rise to the occasion? Lives and futures depend on whether they do or not.


Tim Lang is professor of Food Policy at the City University in London, he has written several books on the subject and is a consultant to the British government.

Illustration by Piero Lusso

Slow Food Nation

Tickets are now on sale for Slow Food Nation, Slow Food USA's first national festival. Organizers have just launched the official website with preliminary schedules, information about special programs, and the ability to purchase tickets online.

Held in San Francisco this Labor Day weekend, Slow Food Nation will bring together tens of thousands of people to experience activities highlighting the connection between plate and planet.

At the peak of harvest season, and on the eve of the Presidential election, Slow Food Nation will bring together local citizens and visitors, farmers and food artisans, political leaders, environmental advocates and health-care experts, community educators and artists. Participants will savor food from across the United States at Taste, a 50,000 square foot pavilion; meet farmers and producers at a marketplace surrounding a 10,000 square foot newly-planted urban garden in the heart of the city; learn from visionary speakers; and engage in political discourse to shape a more sustainable food system. Slow Food Nation will also feature a music festival, workshops, films, dinners, hikes and journeys.

Highlights include:

Taste:

When: Saturday, August 30, 11:00am until 3:00pm, 5:00pm until 9:00pm and Sunday, August 31, 11:00am until 3:00pm and 6:00pm until 9:00pm
Where: Fort Mason/Festival Pavilion
Cost: $45 – $65
Taste is Slow Food Nation’s grand celebration of good, clean and fair food from across the United States. In-depth taste workshops and hands-on experiences with quality, process and distinguishing flavor factors will connect visitors with the origins and true value of our food. Each of the 15 uniquely designed pavilions showcases a different food through on-site demonstrations and tastes. Featured foods include: Beer, Bread, Charcuterie, Cheese, Chocolate, Coffee, Fish, Honey & Preserves, Ice Cream, Native Foods, Olive Oil, Pickles & Chutney, Spirits, Tea and Wine. The Green Kitchen takes place here, where acclaimed chefs will demonstrate techniques for making simple, everyday dishes sustainable.
Food for Thought Speaker Series:

When: Friday, August 29, from 9:00am until 4:30pm and Saturday, August 30, from 11:30 am until 10:00pm
Where: Civic Center/Herbst Theater and Milton Marks Auditorium
Cost: $5 - $25
Featuring leading thinkers, community organizers, journalists and activists discussing current food issues, from policy and planning to education and climate change. Among the speakers will be Wendell Berry, Marion Nestle, Carlo Petrini, Michael Pollan, Eric Schlosser, Vandana Shiva, and Alice Waters.
Marketplace:

When: From Friday, August 29 through Sunday, August 31, 9:00am until 4:00pm
Where: Civic Center Plaza
Cost: Free
The Market showcases 60 California farmers and artisans growing and producing good, clean and fair food. Visitors can purchase directly from the producer and learn the significance of regionality, diversity and artisanality in the Bay Area’s food system. Next to the Market, “Slow on the Go” demonstrates how “fast” slow food can be. Visitors can purchase affordable street food from San Francisco’s diverse ethnic community, prepared with fully sustainable, source-verified ingredients.
Slow Food Nation Victory Garden:

When:Friday, August 29 – Sunday, August 31; 9 am – 4 pm
Where: Civic Center Plaza
Cost: Free
In collaboration with Victory Gardens 2008+, Slow Food Nation will herald the era of self-sufficiency through the creation of an ornamental edible garden in the heart of San Francisco’s Civic Center. Planted on the same site as 60 years ago during World War II, the Slow Food Nation Victory Garden demonstrates the potential of a truly local agriculture practice and brings together and promotes Bay Area urban gardening organizations, while producing high quality food for those in need. The Slow Food Nation Victory Garden will be introduced to the public on Saturday, July 12 in a ceremony with Mayor Gavin Newsom and Slow Food Nation Founder Alice Waters.
Slow Food Rocks:

When: Saturday, August 30, from 11:00am until 7:00pm, and Sunday, August 31, from 11:00am until 5:30pm
Where: Fort Mason/Great Meadow
Cost: For tickets visit: www.slowfoodrocks.com; Tickets on sale June 10
Featuring: Gnarls Barkley; G Love & Special Sauce; the John Butler Trio; Medeski Martin & Wood; New Pornographers and Ozomatli. Additional major headliners to be announced soon.
A two-day outdoor music festival featuring the biggest names in rock, folk, hip-hop, soul, jazz and world music. Produced by the Festival Network, this is one of only three public events permitted on the Great Meadow the entire year.

Petition Launch for a New Vision for Agriculture and Food Policy for the 21st Century:

When: Thursday, August 28, from 4:00pm-5:00pm
Where: Civic Center/Slow Food Nation Victory Garden
Cost: Free
Hosted in conjunction with Roots of Change (ROC), Slow Food Nation will introduce a Vision Statement for Agricultural and Food Policy for the 21st Century drafted by notable activists, practitioners, producers and eaters across the country. The Vision Statement will be a call to action to frame future food and agricultural policies, including the next Farm Bill, to benefit all Americans.
We'll share more information as it becomes available, and hope to see many of you in San Francisco this Labor Day weekend!

Going once, going twice...SOLD! Slow Food USA's 4th Annual Online Auction

It’s that time of year again. Members and community partners have been busy collecting donations for this month’s online auction, to be held June 16th-26th on eBay. This year we are thinking big, and have collected some really great items for you to bid on from as little as $25 up to $2,500. Bid on unique items such as a wood-fired oven from LA Oven Works, a pair of VIP tickets to any of this summer’s Jack Johnson concert tour dates, a two-night stay in Tuscany, autographed books, artisan food products, artwork, and meals at a number of “Slow-minded” restaurants and cocktail lounges.

Please visit our auction website to view a list of past donors and a hint of what’s to come in a few weeks.