Category Archives: News

The Origins of Slow Food – Or How to Start a Global Movement with Pasta

Every two years, Slow Food members and supporters embark on a pilgrimage of sorts to Turin, Italy for the largest international event dedicated to food, Terra Madre Salone del Gusto. While it isn’t hard to imagine why anyone would journey to Italy for several days of celebrating all things gastronomic, there is less familiarity with the global movement behind the call to slow the fork down when it comes to our food.

In some ways, it’s only fitting that the global growth of fast food planted the seeds of the today’s Slow Food movement. In 1986, a McDonald’s opened near the historic Piazza de Spagna in Rome, just adjacent to the iconic Spanish Steps. Worried that the proliferation of fast food would threaten local restaurants and culinary traditions, Italian journalist Carlo Petrini organized a protest against the fast food chain’s entry into the Italian market. Instead of signs, Petrini armed protesters with bowls of penne, declaring:  “We don’t want fast food… we want slow food!”

While Petrini was interested in preserving taste (as evidenced by the protest penne), he also wanted to support and protect small growers and artisanal producers, as well as safeguard the environment and promote biodiversity. This ambitious agenda led to the creation of the Slow Food movement in 1989, with the goals of defending regional food traditions, good food, gastronomic pleasure, and a slow pace of life. Aptly, the snail symbol chosen was chosen to represent the movement. As outlined in the Slow Food Manifesto, this translates into core values that aim to inspire individuals and communities to change the world through food that is good, clean and fair for all.

Some of these values naturally come to mind when we think of Slow Food, such as taking the time – ten minutes or a few hours – to enjoy our meals, or cooking and sharing meals with others. But the Slow Food journey is not prescriptive. Slow Food doesn’t necessarily mean organic food or a particular type diet. It’s food that is good for us, good for our environment, and good for the people who grow, pick and prepare it, and how those practices look can vary from country to country and from culture to culture.

Terra Madre Salone del Gusto – or Terra Madre for short – takes this concept to the big stage every few years. A food advocate’s playground, Terra Madre is dedicated to the promotion of artisanal, sustainable food and the small-scale producers that safeguard local traditions and high quality products. This year’s gathering will take place from September 20-24, 2018, and thousands of delegates will hear speakers on food production, sustainable supply chain methods, and food gastronomy. Attendees will also be able to tackle the “Gusto” part of the agenda at The Market, where exhibitors from around the word share samples of their country’s gastronomic diversity.

Like many things, food does not exist in a vacuum. There are strong ties between our plates, the planet, culture, politics, and each other. Our choices can influence how food is cultivated, produced, and distributed, and the growth of the Slow Food movement since the 1980s shows that millions of others agree. Today, Slow Food is active in more than 150 countries, and there are more than 170 chapters and 2,000 food communities in the United States alone.

For our part, Slow Food DC invites everyone who eats food – and we think that’s literally everyone – to join us in supporting more good, clean, and fair food and beverages in our region. Our band of merry volunteers aims to promote local artisans, local farmers, and local flavors through a range of activities, including social gatherings, farmers markets, educational programs, and food access awareness. We look forward welcoming you at future events, to share in the conviviality that is at the heart of Slow Food, and maybe even share a bowl of penne.

Until then, check out our Instagram page for updates from our own board member Reana Kovalcik at Terra Madre! 

How Can We Get a Good, Clean, Fair Farm Bill?

Part of the Slow Food mission is promoting good, clean, and fair food and farm systems in any way that we can. Typically people think about good, clean, and fair food in the context of eating, but you can also support the type of food and food systems you value though policy engagement and advocacy.

Right now the 2018 Farm Bill is being debated in Congress – the farm bill is a MASSIVE package of legislation that is renewed every five years and affects everything about our food system. Contrary to what you might think from the name, this bill impacts all of us – not just farmers! If you care about local food, family farmers, and healthy food access for all families, the time to get involved and influence the 2018 Farm Bill is now. 

Take five minutes to influence the next five years of food and farming in America. Click here and tell Congress TODAY that you want a 2018 Farm Bill that supports good, clean, and fair food!

  • Additional Resources:
    • Slow Food USA Food and Farm Policy Portal: Check out Slow Food USA’s Food & Farm Policy page to learn more about Slow Food’s priorities and actions on the 2018 Farm Bill. You can also find policy related highlights and check out a very cool, interactive farm bill policy map showing all House and Senate Agriculture Committee members, as well as Slow Food Governor locations.
    • The Local Agriculture Market Program (LAMP) is currently being considered by the Farm Bill Conference Committee. This innovative program would support vibrant local food systems, farmers markets, and help hungry families access healthy food. Click here to learn more about LAMP, and you can click here to look up your members of Congress if you want to contact them and tell them to “Light the LAMP for local food!”. 

Finding the Funk at 3 Stars Brewing Company

Tucked away off a busy street among several auto mechanics and industry supply companies, you’ll find a welcoming spot to enjoy some of the most interesting beer being brewed right in the District. With a recent win at DC Beer Week’s Battle of the Barrel-Aged Beers and celebrating their six-year anniversary on August 12, it’s evident that 3 Stars Brewing Company is shaping the landscape of the DC beer scene.

Once inside the brewery, visitors are warmly welcomed by the urban farmhouse tasting room sporting ten beers on tap, some of which are only available on-site. You can also wander out onto the brewery floor, where the growler tap, picnic tables, and games of corn hole invite hanging out awhile. This is where Slow Food DC members and supporters gathered on August 25 to get a taste of this Snail winner’s success.

We tried four beers currently in production, starting with the Peppercorn Saison, a Belgian-style farmhouse ale that’s the brewery’s most popular and best selling beer. Brewed with red, white, and green peppercorns, this beer is fruity, with hints of peppercorn and citrus, and very refreshing. This was the first beer 3 Stars ever produced, and it’s just as good now as ever.

Next up was the Ghost White IPA, bright and citrusy with a little bitterness on the finish thanks to the hops, but not overwhelming.  The Southern Belle, an imperial brown ale described as “not quite a stout,” uses roasted malt and chocolate to impart toasty notes of coffee and cocoa. Delightfully smooth!

And last we moved into the land of sour beers, where 3 Stars is known to dabble, tasting the Trouble in Paradise American Wild Ale that had light and tart tropical fruit notes (guava and mango) perfect for summer.

In addition to their regular lineup, 3 Stars has a number of different collaborations with area producers and restaurants. They make an Irish amber for the Dubliner Pub near Union Station. They have also undertaken a series of mixed brews, including a barrel fermented sour paired with mead from Baltimore-area Charm City Meadworks they’re calling Sabertooth Unicorn. Much like real unicorns, it’s almost impossible to get your hands on one. Keep an eye out for another collaboration with the National Arboretum coming soon: a special beer spiked with herbs grown on the grounds of the Arboretum.

3 Stars is a Snail of Approval winner for many reasons, including their sustainability practices. Spent grain is sent to farms for use as animal feed, and the brewing team makes generous use of old whiskey, bourbon, and wine barrels to age their beers and impart unique flavors. Much of this happens in the brewery’s “Funkerdome,” a room where sour beers are born and aged. The beers can be aged up to two and a half years but there are no hard and fast rules – the Funkerdome is all about experimenting and discovering new flavors.

In fact, die-hard sour beer fans can sign up for the “Funkerdome Society” to get limited edition releases not available to the general public. Likewise, membership in the 3 Stars “Illuminati Society” will also net you limited edition beers throughout the year. If you’re interested in getting in on the action, Funkerdome and Illuminati membership sign-ups for 2019 will be announced at the end of year.

Know of other businesses that personify the Slow Food philosophy? Nominate them for a Snail of Approval award! Nominations are now open through September 30 and can be submitted through our website at: http://www.slowfooddc.org/snail-approval-nomination/. Cheers!

 

Eating the Joys of Summer at Snail Winner Garrison

While summers in the city can be very rewarding (no restaurant lines! no crowds on metro!), they can also feel a bit languorous by the time August rolls around. A mid-summer cool down was just the antidote to wake up our palates and celebrate the best of summer’s bounty.

On August 15, Slow Food DC members and supporters gathered at Garrison Restaurant on Barrack’s Row to sample some of the city’s best seasonal fare, prepared by Chef Rob Weland and his team. Garrison’s focus on locally grown, seasonal dishes, as well as their unwavering support for regional producers, are a few of the reasons Garrison is a Snail of Approval winner.

Chef Rob is known for putting vegetables front and center, and just a few bites of his inspired dishes will tell you why. Among the delights we sampled were stuffed squash blossoms with smoked provolone and Romesco sauce; One Acre Farm eggplant terrine with tomato and basil; and heirloom tomato gazpacho with Dijon mustard ice cream and basil seeds. These dishes and others were bursting with the flavors of summer, and gave the sudden urge to start planting our own urban gardens pronto.

In addition to the restaurant’s partnership with One Acre Farm in Maryland, Chef Rob keeps a garden at the restaurant and actively encourages guests to think creatively about vegetables. In a recent Washington Post article about what do with an excess of summer tomatoes, Chef Rob aptly shared: “I think the best advice is always buy a large variety and have fun with them.” We couldn’t agree more.

Know of other businesses that personify the Slow Food philosophy? Nominate them for a Snail of Approval award! Nominations are now open through September 30 and can be submitted through our website at: http://www.slowfooddc.org/snail-approval-nomination/

The Secret to Great Cocktails is Right in Your Kitchen

Mixologists across the United States have been incorporating herbal elements into their cocktail creations with great results, but how easy is it to replicate some of that goodness at home? On August 5, Slow Food DC members and supporters came to find out at our “Grow Your Own Cocktails” event! Our partners shared terrific, hands-on tips to help us start our own container herb garden that can serve as the basis for unique and delicious cocktail creations at home.

Armed with a selection of rosemary seedlings and ceramic pots, District Hardware’s co-owner Jarrett Conway gave us a great tutorial about how to keep our rosemary plants – and other herbs – happy and healthy at home.

A few takeaways: First, make sure the pot is twice the size as the plant. Most plants suffer from too little space and too much water. Don’t suffocate your herbs! Second, pay attention to the specific care instructions that come with the plant, particularly how much light your herbs will need. Third, consider using a pearlite fertilizer to add more nutrients to the soil to help your plant thrive.

Then we were ready to get our hands dirty! After filling the pots with soil, we created space for the plant by pushing the soil up along the sides of the pot. Upon removing the plants from their seedling containers, we broke up the roots a bit with our hands before planting in the pot. This helped the rosemary take hold in its new home, ready to receive nutrients and water.

Proper harvesting can keep your herbs growing all year long! For rosemary, cut the top 2 to 3 inches of each sprig, leaving green leaves and being careful not to cut the plant too close to the roots. Give the plant time to recover before harvesting in the same spot.

When our rosemary was planted, it was time to explore our cocktail options with One Eight Distilling’s events manager Cara Webster. While there are several ways you can incorporate herbs into cocktails, Cara demonstrated how to make an infused simple syrup, which is also easy to make at home.

Combine equal parts water and sugar in a small saucepan, along with a tablespoon of rosemary leaves (or a couple of stalks of rosemary). Bring the mixture to a boil and stir until all of the sugar is dissolved. There’s also the option at this point to steep the rosemary in the liquid for 30 minutes (off the heat) for a more intense flavor. Strain the syrup into a heatproof container, allow the mixture to cool, and then its ready for cocktail glory! You can keep the simple syrup in the refrigerator for up to two weeks for use in different types of cocktails.

In a nod to the DMV region, Cara designed a riff on the lavender-hued water lily cocktail by mixing One Eight Distilling gin, orange liqueur, lemon juice, Crème de Violette, cherry blossom liqueur, and rosemary simple syrup.

Once transformed into the “Water Lily on the Bay” cocktail, the Crème de Violette gave the drink a unique dark purple hue, with the cherry blossom liqueur lending a fresh and floral note thatnicely balanced the herbal rosemary.

Cara shared a great pro tip on making drinks for a group, which is to batch cocktails instead of making each separately. Simply pre-mix your ingredients in a large container that’s easy to pour from – could be a punch bowl or a large mason jar, if you’re traveling – and you’re ready to roll. Great for gatherings of all types!

We can’t thank our partners One Eight Distilling and District Hardware enough for this fun and informative event! There are many other herbs that are great for both container gardening and cocktails – we sense an opportunity for future events!

Full Belly, Full Heart: A Slow Food Nations Reflection

Whenever you attend a Slow Food event, no matter what part of the world you may be in, you know one thing for sure:  the food is going to be spectacular. At Slow Food Nations, however, the food was just one of many amazing experiences.

2018 marked the second year of Slow Food Nations, an annual event put on by Slow Food USA that celebrates all things good, clean, and fair food. Over the course of the 3-day event, there were 16 opportunities to gather together and enjoy a meal, six summits, 11workshops, one jam-packed Delegate Day, and over 20,000 total attendees. With so much to taste, see, and do and so many folks in attendance, there’s no doubt that everyone went home with their own unique takeaway. And although I have no doubt that for many folks the memory of the delicious meals they partook of will be what lingers most in their minds, for me it was something different. My biggest takeaway was this:  relationships move mountains.

As a Slow Food Nations Delegate, I not only represented my Slow Food Community (Slow Food DC) at the event in Denver, I also had the honor of presenting about one of my greatest passions – public policy. I know policy doesn’t sound that sexy, especially when you put it up against the opportunity to taste sample Okanagan Sockeye Salmon or cook with renown regional chefs, but to those of us who understand the impact policymaking can have, there are few things more exciting.

On the first day of the event, as part of the Slow Food Leaders’ Summit, I presented as part of a panel entitled, “Food Activism Beyond the Fork.” Led by former Slow Food USA Policy Intern, Taylor Pate, I joined Kevin Scribner (Forever Wild Seafood), Jennifer Casey (Fondy Food Center), and Fatuma Emmad (Groundwork Denver) in exploring policy, civic action, and grassroots initiatives that support a good, clean, and fair food and farm system. I was also fortunate to present at another policy panel during the main conference, “Intro to the Farm Bill”. This event, which was co-presented by Jeni Lam Rogers and Kelleen Zubik, was an opportunity to chat with the public and answer their questions about how the 2018 Farm Bill could impact their lives and what they could do to get engaged in the policy process.

Outside of my own events, I of course had many opportunities to connect with new friends, allies, and good food leaders. It was these connections, in fact, that I think were the most impactful part of the entire Slow Food Nations experience. Denver’s Chef Paul C. Reilly showed me what embodying your values in the food you make looks like, Matthew Koster of Corner Post Meats reminded me the value of the hustle and that you can accomplish anything if you put enough energy toward it, and Gailey Morgan of Tesuque Pueblo and all the participants from Slow Food Turtle Island reconnected me to the core reasons I do this work – we are not only the descendants of our ancestors, but the ancestors of our descendants. Good food, Ch’iyaan Ya’at’eehégii in the Diné language, is much more than just nourishment; it is also pleasure, culture, and identity.

I value events like Slow Food Nations because they afford us the opportunity to connect both with longtime friends, and also to forge new connections that will feed our personal and professional lives. I thank Slow Food USA for allowing me to serve on the National Policy Committee and to present for the second year in a row at this amazing event. And I thank everyone who presented with me, supported my efforts, and helped me to continue to grow. I hope to have the opportunity to meet many more of you out there working to make our food and farm systems as good, clean, and fair as possible. Perhaps at Slow Food Nations 2019, or if you’re in the DC area, maybe we’ll connect at a Slow Food DC event in the future!

To see Reana’s photos from Slow Food Nations, check out the album on our Facebook page.

– Reana Kovalcik
Associate Director, National Sustainable Agriculture Coalition
Vice Chair, Slow Food DC

Locally Made Ice Cream and Spirits Make for Sweeter Summer Nights

Slow Food DC had a great time partnering with Wardman Wines and Bri’s Brookland Creamery on June 28, for a tasting of locally made ice cream and spirits that guarantee a prefect summer evening!

Founded in 2017, Bri’s Brookland Creamery produces small batch traditional ice creams right here in DC, using season flavors inspired by owner Brianna’s southern roots. Owned by a native Washingtonian, Wardman Wines offers a range of small production and locally made bottles in the Brookland neighborhood. To highlight some of the best the District has to offer for summer refreshment, Wardman’s Spirits Manager Briana created two fantastic pairings for this event.

Amaro delle Sirene Float led off the tasting, featuring Bri’s brown sugar vanilla ice cream, Thunder Beast root beer, and Don Ciccio  & Figli Amaro delle Sirene. Don Ciccio & Figli produces small batch, handcrafted, artisanal amari, aperitivi and Amalfi Coast cordials in DC. Also based in the District, Thunder Beast makes craft soda with great flavors, quality ingredients, and patient craftsmanship.

The second pairing was a refreshing Strawberry Banana Hammock Milkshake, starring Cotton & Reed’s limited release Banana Hammock Rum and Bri’s strawberry ice cream. Only 500 bottles of Cotton & Reed’s Banana Hammock Rum were produced to coincide with June’s Pride festivities and for every bottle sold, 10% of sales benefit Whitman-Walker Health. Tasters snatched up almost every last bottle in Wardman’s stock – it’s that good!

To give attendees some extra incentive to bring some of these terrific local products home, Slow Food DC raffled off two pints of ice cream and a wine class for two, generously donated by Bri’s Brookland Creamery and Wardman Wines. Additionally, a portion of the evening’s sales from products featured in the tasting will go to support Slow Food education programs in the DMV.

Our sincere thanks to Wardman Wines and Bri’s Brookland Creamery for their generosity and the great summer vibes! Slow Food DC was thrilled to partner with these two wonderful, locally owned businesses that strive to provide good, clean, and fair food and beverages for our region.

Know of other businesses that embody the Slow Food philosophy? Nominate them for a Snail of Approval award! Nominations are now open through September 30 and can be submitted through our website at: http://www.slowfooddc.org/snail-approval-nomination/

 

Cultivating Coffee Appreciation with Vigilante Coffee

In addition to being pioneers of specialty coffee in the Washington, DC area, Snail of Approval winner Vigilante Coffee is also dedicated to increasing the coffee knowledge of both retailers and consumers.  Working from the perspective that coffee should never be intimidating, Vigilante has developed a special “Lab Series” designed to present the world’s most interesting coffees in an intimate, engaging, and comfortable environment.

During a special Slow Food DC Lab Series on July 23, local Slow Foodies learned all about Panamanian Gesha coffee from Ninety Plus Coffee, a single-origin, single-variety grower and producer in both Panama and Ethiopia. In addition to the rarity of this particular varietal, the Gesha coffee’s uniqueness also comes from the special natural processing methods Ninety Plus uses to emphasize and preserve the bean’s flavor and aroma characteristics.

Along with producing award-winning coffees, Ninety Plus is known for their ecological and sustainable cultivation methods, principles Vigilante Coffee also embodies.

Owner and founder Chris Vigilante explained during the event that he personally visits each and every producer the company buys from and when possible, imports beans directly from the source, allowing growers to recoup a higher percentage of profits.  This hands-on approach is also an avenue for encouraging and sharing sustainable business practices, enabling Vigilante to offer harvest incentives for producing higher quality beans.

Director of Retail and Marketing Austin Redington demonstrated four different ways to brew these special Gesha coffee beans, including cold brew, espresso, aeropress, and siphon.  Each method highlighted different aspects of the coffee’s unique flavor profile that participants could compare and contrast.

Lab Series participants were fortunate enough to take home their very own sample of Gesha, roasted during the class by Vigilante’s expert roaster Franklin Ventura.  Each coffee that Vigilante offers is specially roasted on site at their Hyattsville location, according to what level of roast will showcase the best of that bean’s flavor and aroma profile.

This special Lab Series was a great way to learn why Vigilante is known for their award-winning, single origin coffee and there’s much more to learn!

Vigilante Coffee offers classes at their Hyattsville location several times a week that are open to both wholesale partners and the general public.  Classes cover everything from different brew methods to coffee cupping to latte art basic.  Find out more on their website at:  http://vigilantecoffee.com/classes/.

Growing hyperlocal ice cream flavors with Cultivate the City

On August 16, Slow Food DC and Snail of Approval winning Cultivate the City held an ice cream making demonstration in a slightly unusual location: the rooftop of a hardware store on Bladensburg Avenue! This particular rooftop has been transformed into the home base for an urban garden center and CSA that is changing how we think about growing food in dense urban areas.

Cultivate the City is the work of many people in the community, with Niraj Ray running the show and Dan Weisshaar managing the farm. Their focus is on maximizing growing potential by implementing vertical gardens and building a steadfast volunteer force rooted in existing communities. Cultivate now has 25 gardens throughout the city, a full-fledged CSA program for both produce and seedlings, and they’re always trying out new things including growing plants from the Slow Food Ark of Taste catalog.

For our H Street Farm rooftop garden tour and frozen treat session, Chef/Farmer Dan introduced us to lemon basil and melon sorbet and chocolate mint ice cream featuring herbs from their garden, of course. The delicious cantaloupe melon had been a volunteer that sprouted in the compost pile from last season! We also taste-tested papaloquelite (a common Mexican culinary herb that tastes a little like cilantro) and bitter melon (a fascinating and unusual plant that’s also full of nutritional value) along the way.

Also on the rooftop were three greenhouses and an aquaponics operation: a closed loop growing system featuring basil, tomatoes, and tilapia sharing the circulated water. (Fish fry later this fall, btw.) Niraj emphasized that some people have misconceptions about hydroponics being less flavorful than soil-grown, but this is because the hydroponic tomatoes we usually have access to have been shipped great distances. Produce that is picked at peak when fully ripe and fresh — including hydroponically grown veggies and herbs — and served immediately, locally, has absolutely the best flavor!

One of the major goals Cultivate aims for is to help people understand farming, gardening, and cooking as viable occupations.  The H Street Farm aggregates produce from their 25 gardens across the city and distributes it to CSA clients, local restaurants, and locals who volunteer with them. The business also focus on working with the communities around their gardens to help locals learn to grow their own food, offering services such as a home consultation for just $100 or the option to work at the farm for discounted CSA shares and event passes.

The ice cream was tasty, the garden beautiful, and Cultivate the City is truly Good, Clean and Fair! Check out Cultivate’s upcoming volunteer opportunities and events here.

Preserved strawberries and ground cherries!

Slow Food Nations: Going Beyond the Fork

The concept of identity is a complex one that brings up some deep questions when we consider its meaning. What is the identity of the Slow Food movement, for example? What is my identity as a food and farm advocate, and how do other “slow foodies” identify themselves? These questions have been on my mind over the last month, since I attended Slow Food Nations in Denver, CO July 14-16.

Carlo Petrini, the founder of the slow food movement, opened Slow Food Nations with this proclamation: “We don’t want food that doesn’t have an identity.” When we think about food and identity we often think about having an understanding of where our food comes from, who produces it, and under what circumstances it came to be on our plates. One way we could also consider this concept, however, is through our own identities as eaters, growers, and advocates of good, clean, fair food.

I was fortunate to be invited to speak to Slow Food Nations Delegates as part of a panel discussion on Federal Food and Farm Policy, which covered an array of issues including the Farm Bill, SNAP, Child Nutrition, and fisheries. The goal of the workshop was not only to discuss public policy’s role in food and agriculture, but also to give attendees strategies on how they could have a positive impact. My fellow panelists inspired me – and no doubt many others in the room – with their stories, their advice, and their passion for a good, clean, and fair food and farm system.

One thing I found surprising, however, was that our panel was one of the few Delegate workshops that dealt directly with public policy. Slow Food today is perhaps most closely associated with the act of eating, but it started as an act of advocacy. Carlo Petrini didn’t just fight against the expansion of the fast food empire in Italy by patronizing and celebrating chefs and restaurants who were doing things right; he launched a grassroots campaign to protect good food and farms that eventually went global. Petrini has been politically active his entire life, and I have no doubt he understands the role that governments and policy have to play in shaping our food and farm system – but do we as Slow Food members?

In some sense, I worry that we have lost track of the original identity of Slow Food as an advocacy movement. Our own identities as Slow Food members are often firmly rooted on the farm or in the kitchen, but rarely in the halls of Congress or even our local city councils. Whether or not we want to admit or acknowledge it, the fact remains that policy dictates much of the shape of our food and farm system – everything from the price of the foods we eat, to the rights of food and farm workers, to agricultural conservation requirements that protect the water we drink and air we breathe.

Voting with our forks is not enough. If we truly wish to keep the Slow Food movement alive, we cannot shrink from engagement with policy. We all have a role to play; together we can reclaim our identity as advocates for good, clean, fair food and become a force that drives local, regional, and federal policies.

Slow Food Nations was in many ways a love letter to good food. It was also a time to commune with one another, and to get inspired. In all, 25,000 people attended Slow Food Nations’ 155 events featuring 305 speakers and 70 exhibitors. For many, the amazing food is what they’ll remember most. Personally, however, I came away with much more than just a full belly – I came away energized to amplify the policy conversations within this community of foodies, and to help build back up the historic identity of Slow Food as a food and farm advocacy powerhouse.

Our thanks to Reana Kovalcik, Slow Food DC Board Member, for this outtake from Slow Food Nations and her inspiration for us all to be advocates for good, clean, and fair food for everyone.