People who care about eating good food
Psst...the snail will take you home
What We're Reading
Do you love wine, coffee, oysters and chocolate? Then this is
the book for you! Rowan Jacobsen highlights the production,
harvest and tasting notes of each featured food. Some things I
-coffee roasters often disguise poor quality coffee beans with a
- light roast coffee's taste improves with cooling, which makes
it perfect for iced coffee
- commercial wine production has a lot in common with
- chocolate is a fermented food
This book will nourish your inner foodie! There's also a great
chapter featuring Yakima Valley apples. Recipes accompany
Enjoy it, and let us know what you think on our Slow Food
Okanogan Facebook page!
American Terroir: "Savoring the
Flavors, Woods, Waters and Fields"
by Rowan Jacobsen
Renewing America's Food Traditions
edited by Gary Paul Nabhan
This interesting read is published by Chelsea Green Publishing out of Vermont, a publisher that specializes in "green"
publications. The book covers regions of the United States from a perspective of savoring the continent's most endangered
foods. That is an interesting premise, and, even if they don't focus on eastern Washington, their philosophy of renewing our
appreciation of traditional foods is very compelling. It is up to us in the dry land side of the Pacific Northwest to bring forth our
traditional foods. In Slow Food USA this is called a Presidia and we could well be thinking about which foods of our region we
would like to bring forth and submit to the altar of preservation in contemporary appreciation.
Recipes as well as plants and animals can be historical and place-based. Could it be that backward is the new forward in the
food world? Stranger things have happened.
When the RAFT partners first met, the acronym stood for Rescuing America's Food Traditions. Eventually, the word Renewing
was utilized, as it implies more energy and life - the idea that these unique foods, so nearly forgotten, might well be made new
again. RAFT gives us a great food adventure to embark on - no less than discovering ourselves through foods that we didn't
realize were ours. RAFT is a consortium organized through Slow Food USA with the goal of documenting and restoring
America's agricultural biodiversity.
Diversity in our agriculture and cuisine is not only valuable in its own right, but promotes healthy ecological relationships,
sustainable agriculture, food security, cultural diversity and traditional knowledge, as well as improved nutrition and health.
The founders of RAFT are American Livestock Breeds Conservancy, Center for Sustainable Environments, Chefs Collaborative,
Cultural Conservancy, Native Seeds/SEARCH, Seed Savers Exchange, and Slow Food USA.