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Monday, September 28, 2015

09/28/2015 - V2V - Vintners helping Villages in Africa

Slow Living is always looking to help people who are helping others and this is one of the most exciting we have come across.  Global Partners, in their own right, have helping villages all over Africa in a number of ways.  Now they have partnered with vintners to launch Vineyards to Villages, where proceeds of wines go to bringing clean water to villages in need.  We welcome Executive Director and Co-Founder, Daniel Casinova and one of the contributing wineries, John Viszlay.  Hear their fantastic story!
 


Global Partners was founded in 1978 as a membership organization called World Runners International Foundation. Its main objective was to focus attention on and generate support for ending hunger and starvation in the world. Over fifteen years, World Runners raised $6.5 million for organizations working to end hunger and poverty. Its success was built on a network of personal relationships, established by members from every state in the U.S. and over 50 countries. In 1989, World Runners became Global Partners and began to work directly with East African community leaders in Tanzania, Kenya, and Uganda to identify and implement projects in the areas of health, education, and water.
 
Global Partners value the insight of community leaders about what is really needed and what will work from an African point of view. Hence, they prefer to fund projects that have long-term effects for social change. The problems of Africa are so great that billions of dollars will not completely solve them – but, paradoxically, hundreds of dollars, correctly applied, can make a big difference.
 
Besides on-the-ground management, their staff goes to Africa regularly to inspect current projects and interview new groups. Many donors have accompanied us on these trips to see, first-hand, the progress of their projects and meet the people who are benefiting from their support.
 
About V2V
 
Access to clean water and its management in East Africa are essential for the development of healthy living and economic self-reliance.
 
At many schools in the Kabando Constituency (KC) of western Kenya, access to clean water is a daily concern. Long treks for water and the impact of water-borne disease often keep children from school and parents from work in these rural villages.
 
Global Partners’ water projects bring clean water, sanitation facilities, and hygiene education to primary and secondary schools that currently have no access to clean water. In addition, community kiosks are built to pipe water from the school into the community, so children’s households also have access.
 
Water and its management are also key to the delicate art of producing fine wine. Vineyards to Villages (V2V) is an expanding group of vintners, growers and suppliers committed to breaking the cycle of poverty in East Africa through the power of partnership. The Sonoma County wine industry works with Global Partners to improve health and wellbeing one village at a time through greater access to clean water, sanitation facilities, and hygiene education.
 
Dave Stare, founder of Dry Creek Vineyard and Global Partners’ Board President, created V2V for the purpose of partnering with the wine industry to bring clean water to African communities. In recognition of the need for clean, accessible water in remote parts of Africa, tour participants and other donors hope to eventually sponsor some of the most expansive privately funded water projects in Africa.
 
Participating wineries include Christopher Creek Winery, De La Montanya Winery, Deux Amis Winery, Dom Whitney Wines, Fritz Winery, Hawley Winery, Merriam Winery, Williamson Wines, Wilson Winery, and Viszlay Vineyards. Dominic Foppoli, owner of Christopher Creek Winery, was instrumental in the development of the tour and says it is a unique opportunity for local small businesses to work together to make a difference.
 
The winery owners chose to fund water systems for schools in a very poor, dry area of Kenya. The project, called KKC WASH, will provide clean, accessible water and hygiene education for children at up to 20 schools in the Kasipul Kabando Constituency (KKC). These wineries designated a “V2V Wine” in each of their tasting rooms, and half of the sales price of V2V wines will go directly to their first school, Apondo Primary School near Oyugis, Kenya.
 
For more information on V2V and Global Partners, visit www.gpfd.org or contact Amy Holter at aholter@gpfd.org or (707) 588-0550.
 
 
 
 
Daniel Casinova
Executive Director
 
Daniel with Massai Warriors
 
Daniel has more than 15 years experience working with non-profit community based organizations with extensive expertise in board and community relations, fundraising, resource development, program and clinical services management and planning, executive coaching and grant writing.
 
He has a very unusual background. He has extensively traveled throughout the world and in very interesting ways. If you ever meet him ask him about sinking a traditional Bangladeshi Sampan in the Indian Ocean. Daniel has a love for languages, he speaks 4 languages and is  currently learning to speak Maasai. He is passionate about the movement of displaced peoples around the globe and a lifetime advocate for social justice. He comes from a philanthropic family and when speaking of his background and how he came to not-for-profit work often says, “he is in the family business”.
 
 

 
  
John Viszlay
Viszlay Vineyards
 
John, left, and Dominic Fipoli of
Christopher Creek Winery
Viszlay Wines is a family owned, boutique winery located in the Russian River Valley, making small lot, estate wines from a 10 acre vineyard. The winery is home to twelve varietals, including the only Prosecco grapes in Sonoma County. They practice sustainable farming methods and embrace the traditional wine making styles that produce soft, elegant and balanced wines.
 
Situated on a gentle slope, the vineyard was planted in 1997 and drains to a rippling creek leading to the Russian River. The soil has several distinct veins of sandy loam, red dirt and a small stretch of limestone. These, along with a slightly higher elevation than the valley, create a unique micro-climate for growing terrific fruit - two Chardonnay varietals, Pinot Noir, Zinfandel, Petite Sirah, Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot, Alicante Bouschet and Prosecco!
 
As owner and winemaker, John lives on-site and does all the wine making along with the day to day operations at the winery. His son and partner, Tony, oversees finance and marketing for the company. Together they focus on building the brand and bringing a smile to the faces of those who drink their wine. 
 

Thursday, September 24, 2015

08/31/2015 - Slow Paradise - Australia

A Taste of Australia's Slow Living: Sunshine Coast Hinterland and Lilianfels Blue Mountains

Slow Living takes a trip to Australia this week, talking to resort owners and chefs from regions that bring slow living to life. We begin our journey in Queensland's Sunshine Coast Hinterland, then head down to New South Wales, and into the Blue Mountains which stand sentry over Sydney.



Noosa Beach, Queensland



Narrows Escape, Montville
Queensland's Sunshine Coast



Blue Mountains.

Our first four days of "slow" paradise begins.....
 
 
.....on the stunning Noosa Beach, where you can swim in clear blue waters, their rolling blue waves caressing white, fine sandy beaches that provide the backdrop for an array of relaxed, and sophisticated restaurants that spill out onto the beach. On Noosa's main street, you'll not only enjoy world class food, but boutique shopping, amazing coffee, gelato, and people watching - a way of life in Noosa.  Hotels dot the main street their verandas perfect for watching surfers and bathers delight in the water.
 

Berardo's on the Beach, Noosa

Hastings Street Noosa, with Aroma's in the foreground


To meet our first guest, we head just over an hour into the Sunshine Coast Hinterland, stopping at the charming town of Montville with it's panoramic views over the coastline, quaint shops, galleries and cafes.  A short drive inland brings us into the rainforest, to a place where you immediately feel your muscles relax and your lungs expand with the fresh eucalyptus scented air - Narrows Escape Rainforest Retreat.




Mark Skinner on a deck at Narrows Escape


Mark Skinner
Narrows Escape Rainforest Retreat
Montville, Queensland’s Sunshine Coast

Narrows Escape was a lifestyle tree change for Mark and his wife Joanne. In 2006 the couple reassessed their commitment to the corporate treadmill and decided that life was too short to waste chasing the elusive golden age, so decided to jump off.

Montville, on the Sunshine Coast Hinterland, was their landing spot, where they literally stumbled onto the property (thanks to google!) and instantly fell in love with the beautiful rainforest setting, the serene environment and the promise of a simpler lifestyle.

Montville, population 400, is a picturesque rural community, situated in the mountains behind the beautiful beaches of the Sunshine Coast, about 30 minute drive in distance and a million miles away in contrast. The property consists of six self-contained villas, each privately nestled in pristine rainforest.

Mark and Jenny’s mission has been to blend luxury, sophistication and relaxation into a personal natural rainforest experience.
 



Mark came from the world of education and business, and Joanne from the health sector, with a dive charter interlude, so the bed and breakfast industry was as far removed as you could imagine. They soon found out that there is more to the tourism industry under the surface than the couple realized, and soon they embarked on their goal, to ensure the business retained its native charm, while being established as a premier accommodation venue in the broader market.

The reward that they have received has been the delight of guests, which has translated into the successful multi-awarded resort that is Narrows Escape Rainforest. And they are loving every minute of it!

 About Narrows Escape

Narrows Escape is nestled amongst the treetops in Montville, the cultural heart of the Sunshine Coast Hinterland. Six delightful pavilions dot the property with just trees and earth as your closest neighbours. Invigorate your senses with a peaceful escape where relaxation is the only item on your agenda.

 
 
 
 

Perfect for a romantic weekend, honeymoon, artistic sanctuary or simply a rest from everyday life. With gourmet food hampers delivered to your door on request all you will have to do is kick back in the hammock with a good book. 

 Revive your senses and spirit with a swim in the saltwater pool, a massage in your pavilion, or just wander the forest trail and listen to the bubbling creek. 


  



To find out next guest, we return to the town of Montville and pull up the long driveway,  pass between the grand figs, jacarandas, groves of magnolias and gardenias that surround the stunning French-provincial Spicers Clovelly Estate. Here, Chef Cameron Matthews wows diners, "French Laundry-meets-Noma style" in their signature restaurant the Long Apron Restaurant.

 

Cameron Matthews,
The Long Apron Restaurant
Spicers Clovelly Estate
Montville, Queensland’s Sunshine Coast

Cameron has established a stellar reputation in the tranquil Sunshine Coast Hinterland, with The Long Apron awarded two Chef Hats in the 2015 and 2014 Australian Good Food Guide and one Chef Hat in the 2014 Queensland Good Food Guide. Quite simply, it’s one of the finest dining experiences in Australia.

In a career spanning 17 years, this passionate chef has been Head Chef of Simone’s, Executive Chef de Cuisine at Siggi’s Restaurant, Brisbane and Executive Chef of Restaurant Lurleen’s at the Sirromet Winery. He now leads a talented team dedicated to delivering innovative, distinctive food created from local, seasonal produce cooked in a modern European manner with a French accent.
 






About the Long Apron

Awarded two Chef Hats in the 2014, 2015 and 2016 Queensland Good Food Guide, two chefs hats in the 2015 Australian Good Food and Travel Guide Chef Hat awards and ranked in the Top 100 Restaurants in Australia by The Australian Gourmet Traveller, The Long Apron continues to deliver European-inspired menus with flair and élan. Friendly, personal service adds to the relaxed atmosphere and there’s even the opportunity to get together and share a delicious meal as a group over our French Table.

 
More to do on the Sunshine Coast.....

Turn your vacation into a week and you've more than plenty to do. A trip wouldn't be complete without roaming the vast selection of wares and food at one of Australia's largest open air markets in Eumundi and having a very Bohemian lunch with local ingredients in creative Mod Oz ways at the Bohemian Bungalow.




Then turn the corner into Yandina where you'll find The Ginger Factory, foodie Disneyland for ginger lovers and even with a "Disney-like" ride for kids to find the Gingerbread man. 



For nature and architecture lovers, take an eco-cruise through the everglades or through the canals with Noosa Ferry Cruise Company.

 
 
 
 
 
 

..................................................................................................................
 
 
 
DESTINATION BLUE MOUNTAINS


Our next taste of Australian paradise comes perched on top of one of the world's most beautiful heritage listed regions. Few cities in the world can boast such a site, just over an hour from the city centre, but Sydney can, with the glorious Blue Mountains.  Over one million hectares of eucalypt-covered landscape lined with sheer cliffs the stand sentry over rugged tablelands, deep valleys, stunning waterfalls, rivers and lakes, and a network of hiking trails throughout. Then there's the wallabies, wombats, native birdlife, such as the bellbirds and rosellas and glorious native trees, the air filled with that head clearing scent of Eucalyptus. The mountains actually gain their name from the blue haze that emits from the Eucalyptus oil in the leaves, and which also lulls the koalas into their deep 20 hour a day snooze. The region is dotted with small towns, all with their unique charm and character, and breathtaking vistas.  Add to that the amazing gastronomic diversity, and you have a destination well worth the journey. 




Our destination is Lilianfels, with panoramic views over the valley and cliffs, and a luxurious charm that makes you feel like you've stepped into another time - one that welcomes switching off for a while and making the most of the natural surrounds, while being pampered as much as your heart desires.




Lee Kwiez
Darley’s Restaurant
Lilianfels,
Katoomba, New South Wales’ Blue Mountains

Lee Kwiez is an accomplished Australian chef. He’s a food puritan who has explored ingredients and techniques around the world to find himself in a pristine place that matches his food philosophy – the Blue Mountains.

As Darleys head chef, Kwiez is blending his vast national food networks and an endless pantry of premium regional produce to create a unique epicurean experience.

Despite his incredible repertoire, it was his mother’s Shepherd’s pie that first ignited his passion for sublime flavours.  At the age of 16, Kwiez stepped into a professional kitchen on work experience at Maxwell’s Table in the NSW Hawkesbury region, working under the esteemed Hugh Whitehouse. Two years’ later he rejoined the restaurant as an apprentice chef.

After five years Kwiez travelled to Switzerland to join the 5-star Dolder Grand Hotel as the Commis de Cuisine.  He then returned to Australia as the demi-chef/commis chef at Queensland’s Hayman Island Resort before again exploring wider and taking a position in 1997 as chef de partie at the Royal York Hotel in Toronto, Canada, catering for up to 1000 seated guests.

With a long-term chapter of his journey in Australia, Kwiiz was fast establishing a reputation as a serious food practitioner.

In 2000, Kwiez again joined his food mentor Hugh Whitehouse, the Executive chef at acclaimed Milsons Restaurant at Kirribilli, NSW. It wasn’t long before his pedigree was acknowledges and he became the restaurants new Executive chef, for 7 years, leading a team of highly skilled chefs to secure six consecutive Sydney Morning Herald 1 Chef Hat ranking.

With a desire to cook in the freedom of a regional kitchen – just as he started – Kwiez joined Darleys restaurant at Lilianfels Resort and Spa in June 2012.  Kwiez can now be found returning to the historic 1880s cottage with crates of season and regional produce from a nearby foraging or farmgate trip amongst the peace of the luxurious building and World Heritage rainforest atmosphere just below the restaurant.
 
 
 



About Darleys

Steeped in history, Darleys Restaurant is set in the heritage listed, original homestead of Sir Frederick Darley, the sixth Chief Justice of NSW and is a tribute to a bygone era.

Darley’s Restaurant is situated in the original Lilianfels House, which was built over 100 years ago. The restaurant has recently undergone a fresh refurbishment and still resides at Lilianfels Resort and Spa. Its soaring mountain views and lush manicured gardens have lured guests from around the world, who come to experience a culinary journey and immerse in the timeless beauty that abounds at Lilianfels.

With its magnificent décor, Darleys sparkles with newly revived old world charm accentuated by a spectacular setting and unrivalled destination - The World Heritage Listed Blue Mountains.

 
About Lilianfels

Set amidst two acres of manicured gardens adjacent to Echo Point, this 5 star resort overlooks the most spectacular scenery in the World Heritage Listed Blue Mountains National Park and is a leisurely 90 minutes’ drive from Sydney CBD.

Lilianfels Blue Mountains Resort and Spa was designed to celebrate its Victorian origins and its ambience reflects the romance of a bygone era. Its 85 rooms and suites are uniquely themed with sumptuous silk and organza fabrics along with hand crafted wallpaper. The guest lounge has open fire places and is enveloped by lush green gardens and terraces overlooking the Jamison Valley.



 
 
At Lilianfels Resort and Spa, the choice is yours – be pampered with an array of signature spa treatments, enjoy the gourmet delights of its multi-award winning restaurants,  go walkabout and experience Australia's wilderness close up, or simply relax amid some of Australia's most magnificent vistas.

 

Lilianfels Blue Mountains Resort and Spa is part of the Escarpment Group collection of hotels in the Blue Mountains.  The Escarpment Group is a unique collection of luxury escapes in the World Heritage Listed Blue Mountains. It incorporates 4 luxury brands that are iconic to the Blue Mountains – Lilianfels Resort and Spa, Echoes Boutique Hotel & Restaurant, The Hydro Majestic Hotel and Parklands Country Gardens & Lodges. Each of these established icons is steeped in history and surrounded by dramatic landscapes and breathtaking views that are unique to the Blue Mountains region.  



A predinner game of billiards perhaps?

Tuesday, September 22, 2015

09/21/2015 - The World of Wine - California Wine Month to Victoria, Australia


Slow Living Radio celebrates California Wine Month, with guests Nancy Light from the Wine Institute and Suzanne Groth, from Groth Vineyards and Winery.  To start the show we head across the equator to the state of Victoria, Australia to hear from Rachael Sweeney, CEO of Wine Victoria, about the wine regions of this diverse and beautiful state.
 
 
 
 
Rachael Sweeney,
CEO,
 
A state with 21 distinct wine regions, over 25,000 hectares of land devoted to grapes, over 800 wineries and 600 cellar doors, Victoria is the perfect state for both wine lovers to visit, and for wine buyers to look to for great boutique wines. 
 
Victoria has more wine producers than any other Australian wine-producing state but ranks third in overall wine production due to the lack of a mass bulk wine-production.
 
 
 
 
The regions produce a huge diversity wines, from cool climate from areas such as Mornington Peninsula nestled alone pristine coastline, where the ocean breeze contributes to stunning Pinot Noirs and crisp Chardonnay, the rolling green hills of the richly agricultural Yarra Valley, where you can taste estate wines that kick started Victoria’s internationally renowned wine industry.  In the high country, such as the stunning Pyrenees named after the mountain range between Spain and France, you’ll find an eclectic range of Italian varietals, fortifieds and full bodied reds.  Smaller family owned wineries abound, such as in Rutherglen or Heathcote with European varietals, and great Sparkling and “stickies” (sweet wines).
 
 
A visit to Australia would not be complete without visiting Victoria, first experiencing the cultural hub of Melbourne, where iconic laneways burst with small wine bars, amazing coffee houses, and Euro-chic boutiques.  Where world class shopping meets art, food and bargain markets.  Where some of Australia’s best dining, ranging from the most diverse and authentic Asian to Mod-oz, Greek and Italian co-exist in pockets of the eclectic city.  Beaches for surfing, slopes for skiing, mountains for hiking and, of course the abundance of wine regions to sip, dine and explore, make it one of Australia’s most exciting states to visit.
 
 
 
 
..................................................................................................................... 
 
 
 
 
 
 
Nancy Light
Vice President of Communications
 
 
Wine Institute is the voice for California wine representing more than 1,000 wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state.
 
The organization contributes to the economic and environmental vitality of California and the U.S. through leadership in sustainable winegrowing, an international marketing program that promotes awareness of and appreciation for California wines throughout the world, and a partnership with Visit California to showcase the state’s diverse and abundant wine and food offerings.
 
As the largest advocacy and public policy association for California wine, and the only group representing the industry at the state, federal and international levels, Wine Institute's Officers, Board of Directors and professional staff work to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities.
 
In addition to opposing franchise monopoly bills and seeking legislation that will allow wineries to ship limited quantities of wine direct to consumers, Wine Institute pursues numerous programs and community alliances and promotes sustainable business practices from the ground to the bottle. The intention is to reframe the entire social debate on wine in America by educating consumers and decision makers about wine's legitimate place in a healthy lifestyle.
 
 
 
 
Promoting Environmental Stewardship
 
Wine Institute helped develop and fund the award-winning Code of Sustainable Winegrowing Practices to promote environmental stewardship and social responsibility in the industry. The Code is a self-assessment tool for vintners and growers that provides practical information on conserving natural resources, protecting the environment and enhancing relationships with employees, neighbors, and local communities. We also host workshops, measure the industry's progress and develop performance targets.
 
http://www.discovercaliforniawines.com/californiawinemonth/



 
 
Suzanne Groth
Owner, Vice President Sales and Marketing
 
 
The vineyards of Oakville are both home and inspiration to Suzanne Groth, and her career and art continue to be profoundly influenced by the vineyards that surround her.

Throughout high school and during summer breaks from college, Suzanne helped out around the winery.  In fact her first job was cleaning her parent’s office on weekends, later working her way up to a tasting room position.  Graduating from Lewis and Clark College in 1992 with a Bachelor of Arts degree in art history, Suzanne entered the art world, working in a gallery.  Soon, deciding on a career in wine, Suzanne spent four years with the Henry Wine Group, a California wine distributor, selling fine wine to restaurants and retailers in the San Francisco Bay Area.  She says, “It was only after selling other people’s ‘wine vision’ that I was able to appreciate how very special Groth Vineyards was.”  She returned to the family business in 1998, working several years in wine sales and Public Relations before becoming VP of Sales and Marketing in 2009.
 
Traveling throughout the country, Suzanne learned first hand about the complicated business of wine distribution and customer relations.  With the birth of her children, Jackson Groth Jones, and Genevieve Groth Jones, she has an even greater interest in working to ensure the success of the family business for the future of the next generation.

In January of 2009 Dennis and Judy increased the level of ownership to active partners, Suzanne and her brother Andrew, to 22% of the business to each.  With increased ownership comes the responsibility of all points of sales and distribution, while her brother overlooks all aspects of farming and winemaking.  Suzanne continues to oversee all aspects of direct-to-consumer sales including the retail room and the popular Team Red Stripe and Groth Cabernet Only wine clubs.  Alongside her duties at the winery, she serves as the Napa County District Director for The Wine Institute, is active with Oakville Winegrowers, and serves on a committee for the Napa Valley Vintners Association.
 
Intertwining her art, family, and work, with each release of a Groth Reserve Cabernet Sauvignon, Suzanne produces a new painting.  These paintings grace the walls of the winery, and one hangs at the Wine Institute in San Francisco.  “Painting gives me the chance to portray our story and my family’s dedication to our land from a different perspective,” she says. “Growing up in Oakville has most definitely influenced my palette and eye.”
 
 

Friday, September 4, 2015

09/07/2015 - Slow Food's Ark of Taste and School Garden Programs




Peter Ruddock
Ark of Taste Chairman, Slow Food California




Peter Ruddock is the chairman of the Ark of Taste committee of Slow Food California.  He is a sustainable food advocate and small business consultant, who is working toward creating a more sustainable world, by changing the way we interact with our environment and with each other. He concentrates on food systems change, because given that everyone eats everyone should be able to relate to a healthier, more sustainable food system. He believes that there are four areas where he can best work on fostering this change: educating people about sustainability; creating a resilient local economy; creating vibrant local communities; and changing policies to foster such changes. He is active in a number of grass-roots non-profits to help accomplish these goals: Slow Food, Slow Money, Transition Palo Alto, and the San Mateo County Food System Alliance and the California Food Policy Council.

 

 

Andrew Nowak
Director of Slow Food’s National School Garden Program


Andrew Nowak was the Project Director for Slow Food Denver’s “Seed to Table” (STT) school food program from 2001-2012, growing the program from four school gardens to more than 60 school sites. Andrew helped to develop a “Youth Farmers’ Market” (YFM) program that appeared in 32 school sites last year and received funding from the CO Department of Agriculture to implement the this model in food deserts in Denver. In addition, Andrew developed the food safety protocols and procedures for the “Garden to Cafeteria” program that allows students to grow produce for the school lunch program and is a model for similar programs around the country. For the past five years, Andrew has been the community partner for Denver Public School’s School Food Learning Lab (School Food FOCUS), helping the District source local foods for the cafeteria, to train the school kitchen staff how to scratch cook and to implement salad bars throughout the district’s cafeterias. In 2010, the governor appointed Andrew to the “Colorado Farm-to-School Task Force”.  On the National level, Andrew is a “Hall of Fame Chef” with Share Our Strength’s “Cooking Matters” program and was one of six chefs invited to the White House in 2010 to help develop the “Chefs Move to Schools Program.” He earned his Ph.D. in Psychology at the University of Iowa and has been a culinary professional for over 30 years.

 

 

Lauren Howe
Slow Food National School Garden Program Manager


Lauren, a native of Western Massachusetts, joined the SFUSA team in August 2014.  She is a 2013 graduate of Hamilton College in Clinton, NY where she majored in Environmental Studies and co-founded her college's chapter of Slow Food.  Lauren also served as a U.S. delegate to the International Slow Food Conference and International Congress Terra Madre in 2012 and will represent the Northeast Region for a second time at the 2014 world gathering.  In addition to SF, she also spearheaded Hamilton's Real Food Challenge initiative, the nationwide campaign/network of student activists working to shift 1 billion dollars in university food purchasing from industrial to “real.”  As a 2013-2014 Thomas J. Watson Fellow, Lauren pursued her independent research project "A Sustainable Future for Food and Farming: Modern Technology and Traditional Wisdom" in Tanzania, India, Bhutan, Bolivia, the Netherlands, and Iceland.  A yoga and new recipe enthusiast, Lauren is thrilled to move to Denver where she looks forward to taking advantage of all the Rocky Mountains have to offer.

 


The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing certain foods we keep them in production and on our plates.

Since 1996, more than 1,100 products from over 50 countries have been added to the International Ark of Taste. Over 200 of these foods are from the USA, which is always seeking more edible treasures to include.

The Ark of Taste is a tool for farmers, ranchers, fishers, chefs, grocers, educators and consumers to seek out and celebrate our country's diverse biological, cultural and culinary heritage.

 

 
Slow Food USA's National School Garden Program (NSGP) aims to reconnect youth with their food by teaching them how to grow, cook and enjoy real food. Through increased confidence, knowledge gain and skill building, we want to empower children to become active participants in their food choices. By becoming informed eaters, today’s children will help make a positive impact on the larger world of food and farming well into the future.

The goal of the NSGP is to support local Slow Food chapters and volunteers to become more effective in sustaining school garden programs in their community. We hope chapters will serve as a local school garden hub of important resources and volunteer assistance, as well as a connector that facilitates partnerships on the ground. And with generous support from Chipotle Mexican Grill, the expansion of Slow Food USA’s National School Garden Program brings an abundance of resources to Slow Food chapters and schools across the country.