Slow Food Baltimore envisions a world in which all people have the right to food that tastes good, is raised and harvested in a earth and animal friendly manner and it's producers and workers receive fair compensation.
ANNUAL SUSTAINABLE SEAFOOD COOKOUT
Every Fall Slow Food Baltimore and Heritage Farms celebrate with members and friends for our annual cookout at the working farm and home of Gaylord and Lee Ann Clark. In addition to being a family farm that raise free range laying hens and heritage turkeys that roam the pasture, Gaylord Clark also specializes in sustainably fished and farmed fish. He has decades of experience and extensive knowledge of fish handling and fisheries management in the Pacific, the Atlantic and the Chesapeake Bay. He maintains his own boat "Jack of Hearts" for fishing wild salmon in the fjords between Granite Point, Redfish Bay, and Bristol Bay Alaska each summer. National Geographic listed these cold Alaska waters as one of only three well- managed fisheries in the world, the others being Iceland and New Zealand.
ARK OF TASTE
The Ark of Taste travels the world collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breads, cheeses, breads, sweets and cured meats…
By promoting these foods, we help to keep them in production and on our plates.
We grow community around school gardens by providing technical assistance, resources and partnerships to cultivate the next generation of healthy eaters of good, clean and fair food.
The goal of the National School Garden Program is to support local Slow Food chapters, volunteers, garden leaders, and teachers to become more effective in sustaining school garden programs in their community. The expansion of Slow Food USA’s National School Garden Program brings an abundance of resources, including curriculum and program ideas, to Slow Food chapters and schools across the country.