Slow Food USA’s “Pay what you can” membership drive has been extended to October 15 and a generous donor will be matching funds. By joining Slow Food USA, you will be supporting Slow Food St. Louis and locally benefits of membership include: discounts to events, invitations to member’s only gatherings, and a personal membership card.
Our friends at EarthDance have announced their organic farming apprenticeships for the 2012 season. Get all the information at their website. There will also be a series of info sessions for those with questions on October 11 and 20.
Watch the short film, The Art of Food, which explores the Slow Food St. Louis Farmer Biodiversity Grant Program. The program has awarded nearly $20,000 to local, sustainable farmers supporting the cultivation of more than 200 heirloom produce varieties and heritage breed animals.
The Senate Appropriations Committee just announced that they would vote on Wednesday whether or not to slash the Value-Added Producer Grant program. Please call Missouri Senator Roy Blunt to let him know you oppose cutting this program. This competitive grants program helps farmers develop new businesses, build markets, and increase profits. Such enterprises increase farm [...]
Annie Gunn’s Roasted Prairie Grass Farms leg of lamb on grilled Companion bread with local peaches, Goatsbeard Farm chevre, and caramelized candy onions. Araka Local Watermelon Gazpacho with Sweet Yellow Corn, Rock Shirpm and Housemade Fresh Corn Tortillas Bailey’s / Rooster 1. Fruitland Farms Chipotle Pulled Pork with Eckert’s Peach Salsa on San Louis Tortilla [...]
How much do we really know about the food we buy at our local supermarkets and serve to our families? Slow Food St. Louis is pleased to announce our participation in a special screening of the new documentary, Food, Inc. The makers of the film, Magnolia Pictures, and Participant Media, have graciously donated 130 tickets [...]
Food On Film: Genetic Roulette
Monday, October 28 - You won’t look at food the same way again. Genetic Roulette exposes the dirt behind Big-Biotech’s big failed experiment. Never before seen evidence points to genetically engineered foods as a major contributor to rising disease rates in the US population.
SLOWednesday – SLU Nutrition & Dietetics
Wednesday, October 9 - Saint Louis University Department of Nutrition and Dietetics will join us to highlight their efforts to support local farmers through food processing for local schools and the newly established shared use kitchen.
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