all the food that's fit to print The Education Issue - Slow Food

ISSUE SPRING 2008
all the food that’s fit to print
The Education Issue
A Slow Food USA TM Magazine

In this issue
Editor
Winnie Yang
editor@slowfoodusa.org
Design
Julia Reich Design
juliareichdesign.com
Printing
Regina Services Corporation
Editorial and Advertising Queries
editor@slowfoodusa.org
Photography
cover—(top) Michael Piazza/Slow Food USA
(bottom) TKTKTKTK
p. 6–7 (top)—Cecily Upton
p. 7 (bottom)—Diane Hatz
p. 10—(top) Scott Robinson/SFA;
(bottom) Meghan Cohorst/SFA
p. 13—University of Kentucky
p. 14—Slow Food Archives
p. 18—Paloma Torres/The Lawrenceville School
p. 19—(left) Penguin Press, (right) Chelsea Green
Publishing
p. 20—Bloodroot
p. 21—Chelsea Green Publishing
The Snail is published quarterly by Slow Food USA
and is a benefit of membership. Have a question
about membership? Want to buy one for a friend?
Visit www.slowfoodusa.org or call (718) 260-8000.
Slow Food USA Staff
Executive Director
Erika Lesser
Assistant to the Executive Director
Jerusha Klemperer
Director of Development
Gina Fiorillo-Brady
Director of Programs
Makalé Faber Cullen
Assistant Director of Programs
Jenny Trotter
Slow Food in Schools Coordinator
Cecily Upton
Director of Membership and Communications
Deena Goldman
Membership Coordinator
Julia De Martini Day
New Convivium Coordinator
Yuri Asano
Terra Madre International Coordinator
Silvia Monasterolo
Interns
Elizabeth Bird, Jamie Feldmar
Slow Food Nation Staff
Executive Director
Anya Fernald
Content Director
Sarah Weiner
Operations Director
Vera R. Ciammetti
Content Coordinator
Gordon Jenkins
Design and Content Coordinator
Talia Dillman
Development Coordinator
Paige Lansing
Justice Director
Lauren E. Mendez
Office Manager
Mafalda Cogliani
Parallel Programs Director
Wendy Weiden
For the list of convivium leaders,
Regional Governors, International Councillors, Board
of Directors, RAFT Partners, and convivia, please
visit www.slowfoodusa.org.
3 From Erika A Letter from the National Office
4 Letters
6 Youth in the Movement Siv Lie
The next generation
7 Greener Pastures Noelle Ferdon
Organic dairy does a student body good
8 Farm to Fork: America’s Food System Today Kathryn Andersen
9 Teaching the Next Generation of Eaters Richard Villadóniga
How to get middle schoolers to think about food
10 Would You Like Some Justice with That? Candelario Vazquez
Students and farmworkers band together to fight fast food giants
11 Cultivating Co-producers Ed Yowell
Slow Food NYC’s educational series
12 Fishing Classes for Everyone David Szanto
UNISG and viral education
13 Sustainable U. Bob Perry
Higher ed heads for a future of better food
14 Cooking Outside the Classroom Alisa Gaylon
Culinary students at the farmers’ market
15 Storytelling Anya Fernald
Education at Slow Food Nation
Producer/Co-producer
More sides to the story
16 Driving Change in the Dining Hall Severine von Tscharner-Fleming
Better food for bettering young minds—and much more
17 The Incredible, Edible, Unattainable Egg Gary Giberson
19 Books
How to get a locally sourced school lunch
In Defense of Food: An Eater’s Manifesto; Sharing the Harvest:
A Citizen’s Guide to Community Supported Agriculture; Manifestos on the
Future of Food and Seed; The Best of Bloodroot, Renewing America’s
Food Traditions
22 Slow Food USA Donors 2007

Dear Members,
I confess: I like when things are a
mess. More precisely, I am attracted
to things that are complex, ambiguous,
challenging. Maybe that’s why I
like studying food. When it comes to
food, the story is always messy, especially
when you’re trying to get at the
truth.
Take the New York Times’s recent
report on mercury levels in tuna
From Erika
(January 23, 2008). I’m always hopeful
when food issues jump from the
Dining section to the front page, not
only because more people read about them there, but also because the story
is more likely to integrate political, economic and ecological dimensions,
rather than recipes or wine pairings. But in this case, no word count or headline
could do justice to the topic, because the truth is, a real discussion of
tuna can’t just be about what quantity is safe to eat according to the EPA.
What about the imminent collapse of worldwide tuna populations,
endemic pollution of the oceans (and all the plants and animals in it, especially
those high on the food chain like tuna), seafood’s paradoxically robust
reputation as a health food, deep-sea sport fishing, the ubiquitous tuna
melt? What about the longevity of the Japanese, who eat more bluefin tuna
than anyone worldwide, or the dying tradition of the mattanza, the centuriesold
hunt for bluefin off the coast of Sicily?
Messy indeed. Fortunately, food writers are not alone in studying the
most complicated food questions any more: now farmers and food producers,
college students and professors, white-tablecloth chefs and lunch ladies,
environmentalists and capitalists are all getting into the game, trying to
understand how to connect the dots. A few of them are profiled in this issue,
along with their efforts to use education—in all its forms—to demystify
what is at once universal and inscrutable: what we put on our plates and in
our bellies everyday.
Studying food is undeniably a complex and interdisciplinary act. When
we figure out how to put the true and messy story of food on every newspaper’s
front page, every single day, we’ll be that much closer to knowing who
we are, from what we eat.
Buon appetito!
Erika Lesser
The snail | spring 2008
3

Letters
The snail | Spring 2008
4
Animal, Vegetable; Right and Wrong
It’s an interesting spread in the Winter Snail: Joel Salatin
and his sustainably-raised pigs in verso; Peter Singer
and Jim Mason with their bioethical conundrums
in recto. I wasn’t sure, though, what this particular
argument was doing in the American Food Traditions
issue of the magazine, since Singer and Mason’s
vegetarian fundamentalism is a challenge to all
American food traditions and a celebration of none.
They ask, “Does eating only humanely raised
animals allow an impregnable defense of one’s diet?”
This is a profoundly inappropriate question for a
number of reasons, but principally because it makes
the category error of treating evolutionary biology as
a moral issue. It is one thing to question the ethics of
Smithfield’s cruel, toxic and unsustainable practices—it
is quite another to extend those questions to the
six million-year history of the omnivorous diet of
hominids. Vegetarianism is like celibacy—it may be
attractive to some, and even healthy for some, but you
can’t make the case that it’s morally inevitable.
Singer and Mason also ask why Michael Pollan’s
evident objections to killing don’t apply to animals.
I’d ask why they don’t apply to broccoli. The standard
answer is that vegetables are not sentient, but the fact
is that all life forms express their preference for life and
do whatever they can to avoid death, so if we base our
diets on the preferences of the life forms we eat, we’re
going to be hungry. The real difference between animals
and vegetables is that animals, especially mammals,
express their preferences in ways that remind us of
us—we look in their eyes and see ourselves there.
That’s anthropomorphism, not ethics; it’s an aesthetic
preference and doesn’t belong in a serious discussion of
food policy.
I personally have no interest in eating dog or
horse—dogs and horses are my friends and allies, not
my dinner—but I recognize that this isn’t a matter of
ethics, it’s a matter of culture. I also have no appetite
for chimp, or whale; I’m not eating an animal with
whom I could have a conversation, and the very idea is
so disturbing to me that I’m tempted to do violence to
prevent others from eating them. But I forbear, because
once again I understand that my worldview is different
from that of the Inuit who depend on the whale, or the
Congolese who appreciate bush meat.
Here of course we run into an interesting confluence
of problems: chimpanzees are endangered, and the hunt
for bush meat is threatening their survival as a species,
just as the Japanese whale hunt threatens the humpback.
These practices should be stopped, but they should be
stopped because they are unsustainable and threaten the
planet’s biodiversity, not because they are distasteful to
Westerners. This is an important distinction that we in
the food movement need to understand and respect.
The point here is that the Slow Food agenda,
which includes the quality of the food produced,
the sustainability of the practices used, and the fair
compensation of all involved, is a solid foundation on
which to build a dietary ethic; evangelical vegetarianism
is not. The former is a big tent; it has room for the
wide world of diets and cultures and foodways, and
its pragmatic sense of right and wrong distinguishes
quite reasonably between what Joel Salatin is doing
on Polyface Farm and the horror being wrought by
Smithfield. The latter is a narrow, aesthetic view that
presumes to judge the entire history of human eating
as morally deficient. Vegetarianism as a lifestyle choice
is just fine, but if what we want is to build a worldwide,
sustainable and reliable food system, moralistic
vegetarianism is a dog that won’t hunt.
David Berman
Slow Food NYC
Your selection of the Peter Singer/Jim Mason excerpt
leaves this reader and new member bemused,
confounded, disappointed, and wondering if I should
ask for a refund of my membership dollars. Your
magazine missed an incredible opportunity to use
the Producer/Co-producer juxtaposition to strengthen
bonds between local artisanal farmers and informed
patrons. Instead, we’re presented with a very weak
attempt at some type of point/counterpoint that pits
the so-called “co-producer” against the producer and
leaves us with the distinct impression that Slow Food
thinks we should seriously consider veganism as an
alternative diet. Given that Singer himself uses the
political tactic of bifurcation to draw an enthusiastic
following, it’s no wonder that one of his apparent
followers has selected the approach here—including a
faith-bashing, ad-hominem (“speciesist”) attack on a
man who’s given his life to redemption of the soil.
The disinformation regarding the protein production
capacity of land with animals versus crops is also
disappointing (comparing industrial crop production
yields to extensive ranging!). Please become informed
of modern grass-based husbandry methods, including
management intensive grazing (MiG) and ultra-high
stocking density (UHSD), their analog in wild herd

ehavior, and their benefits in terms of forage/protein
production efficiency, soil organic matter production and
carbon sequestration in soil.
Respectfully,
Larry C. Howard
Joel Salatin responds: While I do not think the Snail is
engaging in a veiled point-counterpoint excercise, I do
agree that Larry Howard makes several salient points.
Peter Singer indicates that my Judeo-Christian faith
regarding the human having a soul and thereby placing
humans and animals on two different levels is not worth
arguing because it’s religious. Does he not appreciate that
it takes a lot of faith to believe humans are only animals
with a bigger brain? And if we are just animals, why does
my eating a cow constitute abuse when a cat eating a
mouse is natural? How about swatting a fly, or smashing
a gnat against my cheek on a humid summer evening? All
of us are religious and have faith in something, even if it is
ourselves. To dismiss entire cultures because their views
differ from mine is a myopic worldview indeed.
I am not the one demanding departure from traditional
norms. The vegan zealot, by saying that my meat eating
is inherently abusive, is far more historically odd and
presently narrow than those of us who enjoy choice. Vegans
don’t bother me at all . . . until they make their choice a
religion and demand that I comply.
Finally, Singer bumbles into the ultimate ecological
disconnect by accusing domestic livestock of being land
wasteful. He thinks if we all just ate plant matter, the world
would be a better place. Let’s assume for a moment that we
could all be healthy on a plant diet—a stretch to be sure. The
data that disparages meat as inherently anti-environmental
all assumes factory farming, grain-based, industrialmodeled
food systems. As soon as the production model
changes to perennial pasture-based, portable infrastructure,
appropriate rest and scale, all the negatives become
positives and animals become instead the most efficient
landscape healers possible. It’s all in the model.
Limited Resources vs. Legal Action
I joined Slow Food after hearing about the organization
at the International Buffalo Conference in Rapid City,
SD. My husband and I live on our family farm which was
purchased in the late ‘40s by my father. We employ two
full-time employees, raise corn, soybeans, winter and
spring wheat, cattle, and buffalo, and try to make a living
and a life.
We farm in the face of not knowing what fuel, seed, and
other expenses will be to raise the crop for next year. We
have no control of the prices we get for our commodities
and are at the mercy of the markets on the grain
exchanges and whatever the price is the day we take our
animals to town. We also have no control over the weather,
the rain that we need to grow anything, or storms, hail, etc.
Agriculture is a gamble in the best of times.
I would like to respond to James C. Rainie’s letter to the
editor in the Winter Snail about farmers being proactive
and suing Monsanto for polluting their crops.
I have heard about a farmer who was in legal
proceedings with Monsanto. I’m not sure who started
the suit, but I believe the farmer lost his farm due to
lawyer fees. The fact is that no one farmer, or even a
group of farmers, has the resources and knowledge about
lawyers that could win a suit against the giant company
of Monsanto. Their lawyers could drag things out, using
up the resources of the farmer quickly, and have the big
dollars and guns behind their company that a farmer
could not ever compete with.
Monsanto is also a company that has invested $$$ into
research for plants and products that make farming a bit
profitable. They sell millions of dollars’ worth of products
to farmers and have a monopoly on many things that
farmers need and use. A farmer is almost like a serf with
his indebtedness to the company.
Farmers have survived on their farms because they
are very independent and bullheaded. They tend not to
work well together in some business adventures because
of their independent natures. My father is a strongwilled
farmer of German heritage and, at 81, does not want to
give up control of what he has built up in his lifetime. Even
in programs like Farmers Union and the Farm Bureau,
there are many differences of how to do things and they
also are not large enough to have the money it takes to
take on a company like Monsanto.
So suing just isn’t that simple.
We need people in the cities to protect and support
people who grow their food. Maybe we don’t all do it
organic like folks would like, but we do need your support
so we can make a living and keep providing you with food.
My husband and I came back to the farm 12 years
ago. The farm income needed to be supplemented for
our family to make a living and I did not want to find a
teaching job and work off the farm. I started a bed and
breakfast on the farm, and after 10 years in the business,
I am now bringing in more income than if I went to work
in town for $10 an hour, for a 40 hours a week. I get to
have the flexibility to work when I want, to volunteer in
my local community, and to help the guys on the farm
when I need to. The greatest reward is that I get to share
farming and farm life with some folks who have never
been on a farm. That is awesome.
Darla Loewen
The snail | spring 2008
5

Youth in the Movement
—By Siv Lie
The next generation
My experience with Slow Food has shown
me that change—in food systems as well
as in mindsets—is possible, though it takes
patience and concerted effort. It is clear that
establishing a solid youth base is crucial to Slow
Food’s success now and in the future.
Already, youth-generated food initiatives
are happening in the US, with more than
just nutrition or good taste as motives. Last
November, for example, more than 150 university
students from across the Northeast gathered
at the Real Food Summit, a meeting to organize
a national movement around food on college
campuses. More and more young people are
Young people are realizing not only that their bags of
chips are bad for their bodies, but that the GM soybean
oil in which the chips are fried could also be damaging
the environment, and that it’s not family farmers who
are making the profits from those potatoes
The snail | Spring 2008
6
taking a second look at their bags of chips, realizing not only that they’re bad for their
bodies, but that the GM soybean oil in which they’re fried could also be damaging the
environment, and that it’s not family farmers who are making the profits from those
potatoes. Our generation will have to deal with these consequences, and it’s up to us
to change the direction things are going.
One of the major criticisms faced by Slow Food is that it is elitist. It is a factor in
alienating youth from the organization. It can seem like participation is only open to
those who have the means to care that much about good food, while many people
struggle just to put something nutritious and satisfying on the table. There is an
obvious discrepancy between the tastes and habits of younger and older people, and
as the current makeup of convivia suggests, the older generations are determining
what Slow Food stands for in practice. Though our tastes are becoming more refined,
for most of us, our idea of “artisanal” and “local” is a vegetarian calzone from the
nearest pizza joint, and we usually sip our Two-Buck Chuck out of plastic cups and
coffee mugs. Expensive dinners, specialty wine tastings, and artisanal showcases
are a tougher sell. The values of good, clean, and fair food for all may remain in the
consciousness of convivia, but democratic ideals are difficult to attain when such a
small section of the population is able to get involved.
This is why youth are so important to Slow Food at this time. Many of us have
more than just an excess of energy and undiminished optimism. Without too many
obligations keeping us in one place, we are free to roam and gain valuable first-hand
experiences. We are eager to try out new things such as farming and cooking. We are
also children of the technological age, so online networking is a cinch. We want to
know what people in other parts of the world are doing and to exchange knowledge
and ideas with them. Already we are building a network
focused on youth and food systems, one which aims to be as
inclusive as possible: this means involving not just students,
Siv Lie is a student at
Boston University by day
nad a pastry chef at night.
Youth leaders at the Slow
Food International Congress in
Puebla, Mexico

ut young farmers, chefs, and other players in food communities worldwide.
Obviously, the concept of global awareness and engagement is nothing
new to Slow Food. However, what makes youth so essential to advancing this
global community is our incentive to push beyond ideology. We have little to
lose in confronting the forces that oppose us and in experimenting with new
projects. We are extremely creative in working with limited resources and are
determined to make “real food” more accessible to a wider population. We
trust and value the wisdom of those more experienced than us, and we take
their guidance and examples into account as we undertake immediate, wellplanned
action. We are at the same time idealistic and realistic, acknowledging
that there are better ways of producing food, but that modern lifestyles and
ingrained ways of thinking must be considered.
Worldviews are, of course, one of the most difficult barriers to face in
bringing about these kinds of changes. Even among the brightest and most
forward-thinking young minds, there is much resistance to change for a
number of reasons. It takes courage to accept the realities of our food systems,
and it’s easy to ignore the current and potential ramifications of the way we
Continued on page 21
Greener Pastures
Organic dairy does a student body good
— By Noelle Ferdon
The consumer demand for organic and rBGH-free
milk has risen to all time highs in the United States.
Fortunately, the interest in producing milk to meet this
higher quality standard has risen too. At the same time,
there is a new generation of milk producers learning
hands-on organic techniques, thanks to a new organic
dairy at California State University, Chico (CSUC).
In spring 2007 CSUC opened the campus-based Center
for Organic Dairy Production, only the second of its kind
in the country. After meeting Tony Azevedo, an organic
dairyman in the San Joaquin valley, and hearing his
story about going organic, Dr. Cindy Daley, director of
the Center, was convinced that going organic was a wise
decision for the future success of the program. Dr. Daley
has worked to convert 85 acres of land at the Chico State
Farm, as it is known locally, to certified organic pasture,
where students can graze a small herd. With the campuswide
commitment to sustainability, the timing was
perfect for the dairy program to go organic.
However, it takes more than just teaching students
organic methods to make organic a long-term and viable
option for the dairy: the milk has to go somewhere!
Fortunately, the dairy program was able to forge a
partnership with Organic Valley, a nationwide cooperative
of organic milk producers. Organic Valley began in 1988
as a farmer-owned cooperative that serves small farmers
by providing a cooperative approach to purchasing and
marketing. The CSUC dairy pools its milk with other
organic producers in the western region, which is then
sold under the Organic Valley label or used to make valueadded
products like cheese or butter. This partnership
is a win-win situation for the new generation of organic
small-scale farmers as well as conscientious consumers.
The local convivium in Chico, Slow Food Shasta
Cascade (SFSC), was also thrilled about the new organic
dairy. When the Eat Well Guided Tour of America, hosted
by Sustainable Table and Food & Water Watch, came
through Chico in July 2007, SFSC immediately planned a
stop there. On a sunny summer morning, SFSC leaders
and members got on the bus and headed out to the Chico
State Farm. It was just what one would expect from a
visit to an organic dairy—happy, healthy cows munching
on green pasture. The community is proud to see our
state university contribute to a regional, sustainable food
system that is good, clean, and fair, while also educating a
new generation of leaders in organic food production.
Noelle Ferdon is a founding member and co-leader of Slow Food Shasta
Cascade, the northernmost convivium in California. Noelle is a Senior
Organizer of Food Campaigns in California for Food & Water Watch. For
more information, contact Noelle Ferdon at nferdon@fwwatch.org
The snail | spring 2008
7

grew up on a small-scale organic farm, but I was new
I to Slow Food when I matriculated at Princeton in 2004.
That fall I participated in Terra Madre, and I returned
determined to make food and agriculture an integral part
of my education. But Princeton offered not one course on
sustainable food and agriculture. With faculty moderator
Deborah Popper, I created a seminar to address that
oversight. —Kathryn Andersen
Farm to Fork: America’s Food System Today
Abbreviated Syllabus
The snail | Spring 2008
8
Class 1: The Human Relationship to Food
An introduction to the relationship between humans and
food, how culture affects what we eat
E.N. Anderson, Everyone Eats: Understanding Food and
Culture; M.F.K. Fisher, “The Arts (Fine and Culinary) of
Nineteenth Century America,” New York Times
Class 2: The Omnivorous American
The history of food in America leading up to our present diet
and how the first Americans ate
Michael Pollan, The Omnivore’s Dilemma; Sandra Oliver,
“Eating Habits,” Food in Colonial and Federal America
the United States
Speaker: Sandra Oliver, food historian
Class 3: Agriculture and Agrarian Society
American agricultural history from the perspective of an
agricultural economist
Bruce L. Gardner, American Agriculture in the Twentieth
Century: How it Flourished and What It Cost
Speaker: Mikey Azzarra, NOFA-NJ
Class 4: Transportation and Distribution in a Global
Food System
The structure of our national food system and the
organization of the commodity chain
Donna Gabaccia, “As American as Budweiser and
Pickles: Nation-Building in American Food Industries,”
Food Nations: Selling Taste in Consumer Societies
Comparison of different products from Whole Earth
Center, Whole Foods, Wegmans, SuperFresh, and Wawa
Class 5: Organic Agriculture and the Environment
The history of the organic movement from the Rodale
Institute and biodynamic agriculture to the creation of USDA
labelling; “big” and “small” organic
Samuel Fromartz, Organic, Inc.: Natural Foods and
How They Grew; Mrill Ingram, Stephen L. Buchmann,
and Gary Nabhan, The Forgotten Pollinators
Speakers: Hansjakob Werlen, Swarthmore College,
co-leader of Slow Food Philadelphia; Ruth Reichl,
editor of Gourmet
FIELD TRIP Stone Barns Center for Food and
Agriculture, Pocantico Hills, New York, meet with
Dan Barber
Class 6: The Factory Farm and Industrialization
The factory farm, conventional food, and fast food
Upton Sinclair, The Jungle; Peter Singer, Animal Liberation
and The Way We Eat; Eric Schlosser, Fast Food Nation
Speaker: Josh Balk, Outreach Director of the Factory
Farming Campaign at the Humane Society
Class 7: Government Regulations I: Food Politics
Lobbyists and farm subsidies in the United States, the
upcoming Farm Bill
Marion Nestle, Food Politics
FIELD TRIP Tour of Cherry Grove Farm, Terhune Orchard
Class 8: Government Regulations II: Safety,
Labeling, and GMOs
The debate over genetically-modified food, government
regulation in food production, and labels
Peter Pringle, Food, Inc.; Michael Pollan, The Botany of
Desire
Film: “The Future of Food”
Speakers: Carl Pray, Professor at Rutgers; Xenia Morin,
Lecturer at Princeton
Class 9: Nutrition I: Obesity of Epidemic Proportions
HFCS and palm oil, portion size increases, and school lunches
Kelly Brownell, Food Fight: The Inside Story of the Food
Industry, America’s Obesity Crisis, and What We Can Do
About It
Speaker: Elyse Pivnick, Isles of Trenton, NJ
Class 10: Nutrition II: Real Food
What should we eat?
Nina Planck, Real Food
Speakers: Chef Ann Cooper, Director of Nutrition
Services for Berkeley Unified School District (BUSD);
Gary Giberson, Director of Dining Services at the
Lawrenceville School
Class 11: The Future of Food
How America’s food system should and could change
in the future
Warren Belasco, Meals to Come
FIELD TRIP: Tour of the Food Network, visit Jeffrey
Steingarten
Class 12: Pleasure in Eating
Food on one’s plate: gastronomy, conviviality, and pleasure in
sharing a meal
M.F.K. Fisher, “Savoring Winter,” New York Times
Speaker: Craig Laban, restaurant critic from the
Philadelphia Inquirer

Teaching the Next Generation of Eaters
— By Richard Villadóniga
How to get middle schoolers to think about food
remember reading Fast Food Nation for the
I first time and thinking to myself that I had
to share it with my students. I wanted each of
them to know exactly what was going on each
time they ingested another so-called “Happy”
Meal. Apparently I was not alone; Eric Schlosser
followed up with a children’s version called Chew
On This: Everything You Don’t Want to Know About
Fast Food.
As a middle school social studies teacher I
know firsthand that getting kids to think about
the food they are eating, what’s in it, and where
it comes from is no easy task—especially at this
age. They are beyond the point where having
them simply grow a few sprouts of anything
in a small pot will really mean something to
them, but they are not quite at the intellectual
level of high school students when it comes to
having a provocative discussion. Sometimes it
takes potty humor to get middle schoolers to
pay attention, and you must always be energetic
and entertaining, but with Chew On This, I could
read one gripping passage after another to my
students—you could hear a pin drop—and I
could follow them up with good discussions on
how it all related to their lives and diets. It’s a
magnificent tool to capture my students’ interest
and a great segue into my annual food unit.
Over a period of two to three weeks, my
students read the latest articles on sustainable
farming and answer critical thinking questions
about what they read. We talk about the types of
things they eat in a typical week. I bring in food
and they try to guess where it was produced—
mangoes from Mexico, walnuts from California,
pasta from Italy, etc. We are pretty fortunate to
live in northeast Florida, where a long growing
season and a tradition of agriculture allow us to
produce many crops throughout the year, so I
am sure to include local foods (such as potatoes,
cabbage, and datil peppers) into the mix. I drive
home the point that the average American meal
travels 1,500 miles from farm to table and that this
distance has great ecological, economic, and social
consequences. Slowly but surely, the concept of
eating locally and in accordance with the seasons
begins to sink in. Though I may not make converts
of them all, by midway through the unit, most of
them are at least questioning their own diets and
the relationship they never knew they had with
their food and the people who produce it.
We also talk about the problems of the
mainstream approach to food production, such as
the alarming use of child slaves in African cacao
plantations, and alternatives (fair trade chocolate,
for example). This really gets the kids thinking.
(“They use child slaves to make my chocolate bar?
What can we do about this?”)
I try to make the food unit personal. I show
a photo-presentation of the 15,000-mile road
trip I took across the US last summer during
which I documented endangered foods and food
traditions and the stories of the individuals that
are working to preserve them. We analyze our
We analyze our own
school cafeteria menus
and circle the items that
were produced locally,
in season, and that sound
nutritious; there aren’t too
many circles on the page
when we are done
own school cafeteria menus and circle the items
that were produced in Florida, those that are in
season, and the ones that sound nutritious. As
you can imagine, there aren’t too many circles
on the page when we are done with the exercise.
The culminating assignment of the unit is for
my students to write a five-paragraph persuasive
letter to the school cafeteria manager urging
her to incorporate more local, seasonal, organic
food into the school menus. This conveniently
happens to be a great way for my students to hone
the critical thinking and writing skills that are
measured in our state’s standardized tests.
Finally, as a treat at the end, we watch the
educationally enhanced version of “Supersize Me”
together and I get to witness not only Morgan
Spurlock’s incredible transformation, but that of
my students from ignorant eaters to informed
ones. And that’s what teaching is all about.
Richard Villadóniga is a geography teacher in St. Johns County,
Florida. He is the convivium leader of the recently founded First
Coast convivium. Read about his Endangered Foods Tour at www.
eat-american.com.
The snail | spring 2008
9

Would You Like Some Justice with That?
—By Candelario Vazquez
The snail | Spring 2008
10
Students and farmworkers band
together to fight fast food giants
grew up on North Second Street,
I between the park and Main Street,
in Immokalee, Florida. Growing up,
my brother and sister used to say
that as the youngest child in my
family, I was not as immersed in
farm work as they were. This didn’t
mean, though, that I was sheltered
from the injustices taking place in
my community: backbreaking labor
for wages that hadn’t risen in over 20
years, no respect for human rights
and dignity in the fields, and no right
to organize in order to change these
conditions.
This reality, along with the
knowledge of the many sacrifices
my farmworker parents had made
for me, was what led me to join the
Coalition of Immokalee Workers
(CIW) in their struggle to change the
status quo of physical abuse and
wage theft in the Florida agriculture
industry. During the winter of
1995, my sister Lupita and I got up
early on many mornings to join
the farmworkers in their general strike. Though
I was too young to understand what it meant
to hold signs and yell at the bosses in their big
trucks, I knew it felt good. Later on in the day, my
sister would often get sent home from school for
refusing to take off her signs demanding better
working conditions for farmworkers because some
teachers deemed them “offensive.” At the same
time, my father lay bedridden, sick from cancer
caused by years of pesticide exposure.
In the years that followed, the CIW expanded
its focus from the Florida agricultural industry
to the fast food industry, which for decades has
used its power and leverage to demand cheap
produce, translating directly into lower wages and
poorer working conditions for the workers picking
that produce. I spent my breaks from high school
participating in tours and marches across Florida,
and during the course of those actions met with
other students from my state who were also
concerned with issues of human rights, dignity,
and fairness for the workers putting the food
The fast food industry
for decades has used
its power and leverage
to demand cheap
produce, translating
directly into lower
wages and poorer
working conditions for
the workers picking
that produce
on the tables of this country. Out of these initial
meetings, a decentralized solidarity network of
students and youth quickly spread from Florida to
the entire country, and the Student/Farmworker
Alliance (SFA) was born.
In 2001, the CIW launched a national boycott of
Taco Bell, demanding that the company pay just
one more penny per pound for the tomatoes it
purchased and work with the CIW to implement
a code of conduct that would respect workers’
human rights in the fields. During the boycott,
the participation of students and youth was
crucial, as young people sent a clear message
of dissatisfaction to Taco Bell by successfully
removing or preventing Taco Bell restaurants or
sponsorships from 22 different high school and
college campuses. The boycott came to an end
in 2005 when Taco Bell agreed to all of the CIW’s
demands, and a similar agreement was reached
with McDonald’s and Taco Bell’s parent company,
Yum Brands, in the spring of 2007.
The agreements with Taco Bell, Yum Brands,

Candelario Vazquez grew
up in a migrant farmworking
family whose struggles
led him to develop a great
passion for social justice.
He is an Immokalee
native and a member of
the Student/Farmworker
Alliance.
and McDonald’s have proven that there is a real hope to finally
modernize and improve conditions in US agriculture, but the CIW’s
Campaign for Fair Food continues. While fast food corporations and
grocery megachains report ever-increasing sales and profit margins,
the farmworkers responsible for picking their fruits and vegetables
receive piece rates that remain stagnant, now for nearly 30 years. In
the most extreme cases, workers toil under conditions of modernday
slavery. And other companies, such as Burger King, still stand in the way of continued
progress. Even Whole Foods—a chain whose own philosophy proclaims unparalleled support
of sustainable agriculture and whose “Whole Trade Guarantee” pledges to ensure, among other
things, “better wages and working conditions for workers,”—has refused to work with the CIW.
This doesn’t worry me, however. Slowly but surely, the consciousness that began to rise in
Immokalee in the nearly ‘90s will continue to grow, and students and youth will continue to be
a powerful voice in this movement. I invite young people to learn more about my community,
our struggle, and how our actions can lead to a better world.
Cultivating Co-producers
— By Ed Yowell
Slow Food NYC’s educational series
OK, it doesn’t really mean “Slow University,” it means Slow YOU. SLOW U is an ongoing
series of convivial, educational seminars aimed at helping each of us become a
responsible eater, contributing to, and savoring, the good, clean, and fair food chain that Slow
Food supports. It’s been said that we can vote for a sustainable food system with every food
dollar we spend. SLOW U strives to make us more educated voters.
Every month or two, Slow Food NYC sponsors a two-hour seminar featuring food providers,
scholars, writers, activists, and the like, who speak about topics germane to a slow food chain.
For instance, we have had authors Sherri Brooks Vinton and Lorna Sass talk respectively about
the everyday challenges of sustainable eating and the environmental and health benefits of
eating more whole grains (and less meat). Food activist Fern Gale Estrow talked about the
politics and impact of the Food and Farm Bill. Seminars include question and answer periods
and, of course, slow food and drink.
Most recently, Vancouverites James MacKinnon and Alisa Smith, authors of Plenty
(published in their native Canada as The Hundred Mile Diet), delivered an entertaining and
informative account of their year-long adventure eating and drinking only what was grown,
raised, hunted, or foraged within 100 miles of their Vancouver home. An intense but amiable
discussion followed their talk, with folks lined up for and against various aspects of the
concept. (Is it better to drink local wine produced from grapes grown conventionally or organic
wines flown in from Chile? During the northeast winter, is it better to eat local greens grown
in an upstate greenhouse and trucked to New York City or greens flown in from the sunny
southwest or no greens at all?) While nothing was settled, we enjoyed local hard cider, local
farmstead cheese, and bread and lavash, baked locally using locally milled flour from locally
grown wheat, all points of origin having been Googled diligently beforehand.
With ticket prices low, SLOW U seminars are generally sold out, at about 30 to 40 seats. Our
venues are inexpensive or donated. Speakers most often donate their time. Food and drink are
not the primary purpose, so servings are of tasting size.
Topics and speakers are not so hard to find. Many Slow Food members are also members
of local food networks, being food providers, scholars, writers, or activists, or they know them.
Generally, Slow Food members account for half of SLOW U participation, with non-members
constituting the balance. Thus, SLOW U is a way to meet and influence new friends.
Future SLOW U seminars include: Pastured Meats: Good for the planet, the animals, and
the eaters; The Urban Chicken: Laying hens in city community gardens; and Food and Faith:
Religion and a good, clean, and fair food chain.
The snail | spring 2008
11

Fishing Classes for Everyone
— By David Szanto
The snail | Spring 2008
12
UNISG and viral education
It’s widely agreed that education is a good
thing, particularly in the world of food, and
that it leads to empowerment and positive
change through greater understanding. But
what is education, exactly? Is it putting stuff in
your brain, or realizing behaviors that that stuff
engenders? Is it formally defined, classroom-style
teaching, or an ongoing and multidirectional
social process?
The University of Gastronomic Sciences
(UNISG, co-founded by Slow Food in 2003) has
developed a model that seems to make education
very much part of an ongoing cycle. And judging
from the roles alumni have started to adopt,
it is about both brain stuff and behavior. North
American graduates are increasingly trickling
forth and becoming educators themselves—as
writers, teachers, consultants, even salespeople.
They pass their learning on and inspire others to
do the same, creating what might best be called
“viral education.” Just as contemporary marketers
realize, virality can create geometric growth,
which applies just as well to making change in
Graduates are trickling forth and becoming
educators themselves—as writers, teachers,
consultants, and even salespeople
the food system as it does to making consumers
open their wallets. If, as the adage goes, teaching
people to fish allows them to eat for a lifetime,
imagine what teaching people to teach people to
fish can do.
In Italian, the word maleducato means not
“uneducated,” but “rude” or “ill-mannered” (not
unlike the colloquial meaning of “ignorant” in
English). The notion that not knowing can lead
to not behaving acceptably becomes particularly
intriguing in food culture: We don’t know
where our food comes from, so we make poor
consumption choices. We don’t remember our
food heritage, so we let industrial producers
fill our minds with manufactured meaning. We
don’t understand the food chain, so we opt for
smaller price tags and slough off hidden costs to
producers, the environment, and minimum
wage earners.
The UNISG learning experience creates a
kind of paradigm shift about the food system
as a whole. By studying anthropology and
history at the same time as packaging design
and biochemistry and then going into the
field for hands-on study, future gastronomes
become hard-wired for complexity. Food is no
longer simple to them, which creates a need to
communicate that message.
Daniel Winans, a graduate of the master
program in food culture and communications,
is now at the University of New Hampshire,
lecturing on International Food and Culture and
helping to develop their new Eco-Gastronomy
joint major. Other master alums, Canadian
Don Genova and Italian Carlo Baggi, have
been hired to teach courses in food culture
and gastronomy—Don at British Columbia’s
University of Victoria and Carlo in the culinary
program at Chattahoochee Technical College in
Marietta, Georgia.
But viral education isn’t just happening in
academic settings. At Murray’s Cheese in New
York, Taylor Cocalis runs a program that trains
thousands of consumers a year on the sensory
qualities of cheeses, olive
oils, honey, and beer (among
other products). Along the
way, instructors slide in a
little geography here, a little
food politics there. Across the Atlantic, in Wales,
former farmer Tom Bean teaches local food
traditions through theater programs with the
Small World Theatre company, and in Italy’s
Le Marche region, U.S. expat Dwight Stanford
owns and operates an agriturismo where he
teaches guests about local wine varietals and
pecorino cheeses.
Clearly it’s not only a food studies school in Italy
that can inspire learners to teach, nor are these
alumni the only six to be inspired. Everyone with
a passion for sharing what they know and what
they do is part of the trend—whether on listservs,
in classrooms, or across a food shop counter. So
although “viral education” may not be the loveliest
expression, if you consider the potential impact,
it paints a pretty nifty picture. Recall the classic
Fabergé Organics shampoo commercials (“and
she told two friends, and so on, and so on…”), and
that’s an awful lot of heads filled up with more
than just wheat-germ oil and honey.

Sustainable U.
Higher ed heads for a future of better food
It takes a long time to turn a big ship, but in the
sea of land grant institutions the University of
Kentucky College of Agriculture is steering with an
ever-quickening pace towards sustainability.
Back in 1995 a group of UK professors and private
citizens, including Wendell Berry, formed Partners for
Family Farms to support small diversified farms. Sail
ahead to 2006 when Agriculture Dean Scott Smith
and Associate Dean of Research Nancy Cox decided to
send three representatives to Terra Madre: academics
Mark Williams, associate professor of horticulture,
and Bonnie Tanner, retired
college administrator, both
presented research papers
at the event; I attended as a
representative of the college’s
newly created Food Systems
Initiative. The three of us are
charter members of Slow Food
Bluegrass and passionately
committed to local food.
Williams championed the
establishment of a degree
program in Sustainable
Agriculture and established
a 12-acre certified organic
research plot at UK’s
Horticulture Research Farm
near the Lexington campus.
The curriculum includes
scientific and philosophical
Od tion hendigna feuguero dolorpero etuer
sustrud doluptat wis acilit lum dolenisi
components of sustainable
agriculture as well as handson
work growing organic vegetables for an on-campus
CSA. In 2007 the students conducted research and
harvested more than 230 varieties of produce, fruit,
herbs and flowers and experienced all aspects of
operating a CSA.
The Food Systems Initiative was established to
serve as a single point of entry to the College of
Agriculture. Through its gateway, producers can tap
into a wealth of knowledge from the college’s faculty,
researchers, and specialists to support local food
production, systems, and value-added products. It
also serves as a network hub between the college
and the Kentucky Department of Agriculture, the
Kentucky Agricultural Development Board, other
colleges and universities, and nongovernmental
sustainable agriculture groups and advocates.
— By Bob Perry
On campus, several College of Agriculture faculty
members designed a pilot program that connected
UK Food Service with a local vegetable producer and
orchard to bring more locally grown food into their
system. One result of this is the new all-local KY
Proud menu option UK Food Service offers through
their catering division. Perry also teaches the Quantity
Food Production lab for Nutrition, Dietetics and
Hospitality majors. His students operate the Lemon
Tree Café and he has begun to incorporate local food
into the meals and its importance into his lectures.
Williams, Tanner, and Perry have also collaborated
on several events with Bluegrass convivium leader
Mark Williams, the Brown-Forman chef from
Louisville who shares his name and his passion
for sustainability with Professor Mark. Just before
Terra Madre 2006 they held “Chefs Afield” on the UK
Horticulture Research Farm where local Slow Food
chefs prepared a meal for over 100 invited guests
using produce harvested minutes before preparation.
In March 2007 UK sponsored “Growing Kentucky,”
a two-day conference focused on local, sustainable
food. Speakers included Wendell Berry, Marion Nestle,
and Slow Food USA Executive Director Erika Lesser.
As Kentucky’s flagship university sails into the
future, the crew from the College of Agriculture
committed to good, clean, and fair food knows it
will take more than just them to support a local
sustainable food system. They are charting a course
to establish a UK student convivium that will involve
young people campuswide from all academic
disciplines. After all, the students are what a
university is ultimately about and empowering them
with the knowledge to, in Wendell Berry’s words, “eat
responsibly” is an important life lesson.
The snail | spring 2008
13

Cooking Outside the Classroom
—By Alisa Gaylon
The snail | Spring 2008
14
As the days become
longer and
temperatures increase,
the first signs of green
will start to dot the
landscape and push
through the ground, and
students will ask, “Can
we please have class
outside today?” Fortunately, for those of us teaching
hospitality and culinary arts, field trips to local area
farmers’ markets are an excellent way to fulfill students’
requests. This type of outdoor trip can easily be
adapted to fit into a variety of hospitality and culinary
arts classes, enhance any curriculum’s educational
objectives, and provide a unique way to expose students
to the Slow Food philosophy.
In an introductory college preparatory course
students are challenged to learn about their local
community and discover cost-effective resources for
college students. These students are encouraged to
invite their families as a way to build a connection
between their family meal and the family of local
farmers that provides the food. Many markets also
feature local chef demonstrations, which are not only
educational, but provide a great opportunity for students
to start networking with local
businesses and chefs.
Students in a foodservice
purchasing and cost control
class are assigned the task
of comparing ingredient
costs for a recipe between those found at local farmers’
markets and those at large retail grocery chains. They
are also asked to consider the ecological impact based
on how far their food travels and the economic benefit
to the farmer as well as the relative quality and shelf
life of the produce. Students are forced to practice
critical thinking skills when evaluating these costs, and
those that have never purchased produce from farmers’
markets are frequently surprised at the relative low
cost and high quality. Most importantly, students gain
insight into the value of their purchasing dollars, both
to the farmer and to the consumer.
While studying menu planning and design, a field
trip to a local farmers’ market provides an opportunity
to develop local, seasonal menus. A frequent
assignment is a three- or four-course meal using
ingredients found exclusively at the farmers’ market.
Culinary students at the farmers’ market
The lessons to be learned
at the market are as varied
as the produce itself
Students are encouraged to be unique and creative
and their menu assignments must include proper
descriptions and selling prices. In an effort to outdo one
another, many gravitate toward unusual varieties of
produce or ingredients that they have little experience
in preparing and quickly learn that it is usually the
farmer who has the best advice on ingredients and
preparations. Other students spend time observing
what members of the community are purchasing to
gauge local tastes and trends in designing their menus.
Students get a chance to network with local chefs who
purchase directly from the farmers. It is a fun extra
credit assignment to allow students to create a dish or
two from their respective menu.
Even the lecture portion of culinary arts classes
can be enhanced with local farmers’ markets. What
better way to lecture on fruits, vegetables, herbs, and
cheeses than by standing right next to them? Students
can practice product identification with a great
variety of products and ask questions directly of local
producers. In the more advanced classes, as questions
turn towards issues of organics, sustainability, and the
environmental impact of our food supply, students can
gain a first hand appreciation of the concept of “farmto-plate”
and the intrinsic value of purchasing directly
from farmers.
An entire day could
be devoted to Slow Food,
with both a field trip to the
market followed by time
spent together cooking and
eating a class meal. Extra
credit options may include volunteering to help at
booths or making side trips to local farms. Local farms
never turn down free labor when it comes to pulling
weeds, pruning, and harvesting. Hands-on experience
will help students retain information as well.
A field trip to a farmers’ market paves the way for
students to begin to understand the benefits of good,
clean, and fair. One creative project or assignment
is all it takes for students to begin examining their
environment, the foods they eat and their origins.
Hopefully, as this generation of new culinary graduates
assumes its place in the kitchens and dining rooms of
the world, that one field trip will continue to influence
and inspire.
Alisa Gaylon is Chef Instructor at Cooking and Hospitality Institute of Chicago
(CHIC), where she will soon be helping to launch a school convivium. She
also teaches Hospitality Law at the Art Institute of Pittsburgh.

STORYTELLING
Education at Slow Food Nation
— By Anya Fernald
How does an event communicate and translate Slow Food’s vast, wide-ranging values
into experiences? To address this challenge, the Slow Food Nation team has defined
“experiential values,” or the values that will shape individual experiences at the event:
accessible, educational, and enjoyable. Experiences will be easy to comprehend and nonexclusionary,
will teach the participant something, and will be enjoyable for the palate
and mind.
The educational aspect is perhaps the most challenging and important of the
experiential values at Slow Food Nation. Getting people through the door to eat and
drink is the easy part of an event; the hard part is making that individual interaction
meaningful, and, in turn, having it lead to change in how a person perceives food
and agriculture and how they use their own purchasing and political power for good,
clean, and fair ends. In addition to being transformative, the tone of the educational
components of the event space must be warm, and the language used to contextualize
the event cannot feel preachy or patronizing—we want all the event elements to speak
as a peer and friend to the audience. Ideally, the educational aspect of Slow Food Nation
will serve as an approachable and friendly guide that not only shares insights into food
and the stories behind it, but also
sits back and lets each person enjoy
Olobore duis nim num dolor
irit, commod tem verit
dolore molore minci duis
nim num dolor irit,
his or her own personal experience.
In order to walk the line between
high-minded values and open and
engaging language and feel, Slow
Food Nation will focus on storytelling
as a primary educational tool at the
event. There will be stories of seedsaving,
of indigenous traditions, of a family recipe that became a regional specialty, or of a
microclimate that shapes the production of a particular crop.
These educational components will be presented within different physical spaces at the
event. The Victory Garden—a vegetable farm at the heart of the city and the centerpiece of
the event—will tell a story through signage, docents, and products about the need to build
urban food security and will provide information about the Bay Area’s urban farms. The
Cheese pavilion in the Fort Mason Taste halls will describe the microflora, biodiversity, and
cheesemaking traditions brought to California by Portuguese and Italian immigrants. The
Explore area at Fort Mason will explain how corn and sorghum are grown, processed, and
cooked, and the role their cultivation has played in the development of the Americas.
In addition to the educational experiences throughout the event, there will be specific
educational opportunities within Slow Food Nation. At the Civic Center Plaza, school trips
will be welcomed with specific curriculum to guide students’ participation in the Slow Food
Nation Victory Garden, Marketplace, and Slow on the Go food stands. After the non-profit
leadership meeting—Changemakers Day—on the first day of the event, the role of education
in building a new food system will be the focus of a forum for the general public. The forum
will feature best practices of successful educational programs around the country and a call to
action for educators and educational policy makers to lead change in our educational system.
Through its educational experiences, Slow Food Nation aims to be a platform for the
wider food movement, one that serves as a catalytic moment
Anya Fernald is the Executive
Director of Slow Food Nation. for consumer engagement in food, health, and agriculture, one
To learn more and to find out that will lay the foundation for building consumer support to
how to get involved, please
visit www.slowfoodnation.org. change the American food system.
15
The snail | spring 2008

A co-producer is a consumer who knows and understands
problems of food production: quality, economics, and
processing requirements, the culinary aspect. It’s not just
someone who consumes. It’s that they want to know.
Producer
— Carlo Petrini
Driving Change in the Dining Hall
— By Severine von Tscharner Fleming
The snail | Spring 2008
16
Better food for bettering young minds—and much more
As a student-farmer and discerning campus eater,
I’ve long lobbied for sustainable institutional
purchasing. And that’s how, one day, I found myself on
a golf cart in southern California. My friends and I were
picking up the big blue bins of food waste the dining
halls had saved for us. It was the Campus Composting
Program that we’d proposed, that the student senate
had funded, and that we now found ourselves
beneficiaries of. The compost we made from the food
scraps went directly to our student-run organic farm,
where it rose up in steaming piles each morning
under the oak trees, giving our farm a properly banked
buffer on all sides. The piles said, “Attention visitors:
Agriculture practiced here!” Except for the stinky swill
of cantaloupe rinds gone sour and some slight worries
about the flaky white fungicide on the pineapple
peelings, we relished the whole business.
The day of our great triumph came when we
delivered about 100 pounds of Tahitian squashes to
the kitchen at Pomona College. There was great delight
among the dining staff as we did a glory-lap around
the kitchen with our four-foot-long mutants (the
squashes, usually drum shaped, had managed to cross
with some other cucurbits and were like an ogre’s
boomerangs, magnificently striped dun on the outside,
bright pumpkin orange on the inside).
Institutional purchasing is an incredibly powerful
instrument for changing the local economic framework
for sustainably produced paper, lumber, food, and
other needed resources. When a college decides its
purchasing based on certain environmental metrics
(non-toxic cleaning supplies, locally harvested
lumber, family farmed foods, fair trade coffee) they
are able to leverage substantial clout among their
various contractors, suppliers, and local businesses.
Even a small college can decide to sell only fair trade
T-shirts, ensuring business to a responsible textile
manufacturer, as well as setting a good example for its
students.
When it comes to food, the benefits of an
institutional commitment to a particular set of farmers
is even more compelling. Imagine, as a farmer, not
having to race out to market every week or deal
with the overblown egos of urban chefs, but instead
producing, under contract, a diversity of vegetables,
herbs, and salads for the college ten miles away. You
deliver two times per week, you get your check right
away—what a revelation! The students get fresh
produce, the school maintains its local greenspace
and agricultural economy. Meanwhile, in the kitchen,
a whole new way of cooking brings these fabulous,
healthy, local ingredients into the waiting bellies of
harried students.
Who should drive this change in our dining halls?
Is it the students—who may never have been to a
farmers’ market in their lives? Is it up to local farming
groups, Slow Food parents, and activists to raise the
standards of taste education? Is it the role of visionary
college leaders to set major goals for sustainability
and freshness and see to it that the produce comes
from smaller farms and not just conventional organic
agriculture?
There will be some freshman who prefer to stick
with their diet of ketchup and onion rings, but chances
are there will be a few who crave those greens one
morning if they are offered consistently. And we must
make it available to them! We must challenge school
leaders to boldly go where students cannot and make
the commitment to nutrition, fresh produce, organic
milk, local farmers, and quality food. Not just “organic”
baby salad mix from some distant megafarm, but
quality, lovingly grown food that might well require the
retraining of kitchen staff, overhauling of purchasing
agreements, and certainly some patience. As we surely
know by now, its worth the extra effort.
Activist, filmmaker, and farmer Severine von Tscharner Fleming is the
founder of the Society for Agriculture and Food Ecology (www.agrariana.
org) and director of the Greenhorns.

CO-Producer
The Incredible, Edible, Unattainable Egg
— By Gary Giberson
How to get a locally sourced school lunch
In 2004 my life as a chef and food service
director changed in unimaginable ways. At the
start of the twenty-first century in an industrial
food world, procuring food for contract feeding
is done with the click of a mouse. For a chef,
operating a computer is akin to having classical
knife skills. I had been through countless inservice
computer training courses designed to
better prepare the user with the newest and most
efficient web-based purchasing system. None of
this, however, prepared me for what would be
my greatest challenge: locating, obtaining, and
purchasing eggs that were organic, local, and free
range.
That year, the Lawrenceville School, where I
am the Food Service Director, began what would
prove to be a long and rewarding journey. We took
The eggs that I was able to
purchase through the existing
system were known in the food
service contract business as
“liquid eggs”: picture boxed
wine, and now imagine the box
filled with ultra-pasteurized,
homogenized, caged, medicated,
enriched, whipped egg product
on the daunting challenge of becoming a green
and sustainable campus. My first challenge was
to convince the food service contract company
I was employed by to purchase from local and
sustainable farms. This purchasing request was
unheard of in the current school contract feeding
environment. To understand this, however, I must
first describe how food arrived at my kitchen.
Menus and recipes were developed by corporate
chefs then approved by corporate dietitians
who then would submit the ingredient list for
the menus to the corporate purchasing division,
where the real decisions of purchasing are made.
Once the items were identified and specifications
determined, they were put out for bid to the large
industrial food manufacturers to determine price,
availability, and most importantly, large-volume
purchase incentives and rebates. When this
process was completed and the food bids awarded
to the manufacturers, the corporate-approved
ingredients were then stocked by the approved
national contracted food distributor. At my school,
the approved menu items list was downloaded
to my purchasing system, which restricted me
in selecting only the items that appeared on the
approved list to be delivered by approved vendors.
From my computer I would enter my purchasing
needs and electronically send my order to a
password-protected website two days before my
scheduled delivery date. These systems controlled
my ability to know who was producing the food
and where it was coming from. This complexity
can be rationalized when considering that
because most school food budgets are limited,
companies are forced to specialize in feeding
students cheaply and efficiently while aiming for
the greatest profit. But let’s get back to that egg.
The eggs that I was able to purchase through
this system were known in the food service
contract business as “liquid eggs.” The product
comes delivered in large, 20-pound plastic
dispenser bags packaged in cardboard with a
pouring spout. Envision boxed wine, and now
imagine the box filled with ultra-pasteurized,
homogenized, caged, medicated, enriched,
whipped egg product with citric acid added to
preserve freshness.
For me to procure organic, local, free-range
eggs from the farmer adjacent to the school’s
property was way out of the box. These are just a
few of many problems the food service company
had with this request: the farmer was not on the
approved vendor list and did not carry a large
general liability insurance policy; the eggs were
still in their original packaging (a shell) and,
therefore, could be hard to work with and possibly
contaminated; the product was not pasteurized
and potentially unsafe; and the corporate
purchasing division could not negotiate a price or
a large-volume purchase incentive rebate with the
local farmer.
Continued on next page 17
The snail | spring 2008

When it finally happened, it proved to be a tumultuous changeover
because the last noted reason was the biggest problem. I was currently
paying 90 cents a pound for the liquid egg product, a large percentage
of which was “rebated” to the food service contractor. The price of the
organic, local, free-range eggs at $4.50 per dozen, with no rebate, would
cost approximately three dollars more for the same amount of eggs. In
my opinion, however, the quality, taste, freshness, wholesomeness, and
environmentally responsible breeding practices was worth the extra money.
I first started buying the eggs with the limited petty cash my school
account was allocated for miscellaneous purchases, violating every corporate
policy for purchasing and exposing myself to possible termination. This felt
dangerous and, at the same time, remarkably satisfying. I then decided to go
through the process of requesting my local farm, Cherry Grove, to be listed
as an approved vendor. This proved to be a lengthy and time consuming
procedure, but I was determined to see the process through. My second step
The snail | Spring 2008
18
Lunchtime at the
Lawrenceville School
was to request the new vendor approval application, which took two weeks
to arrive; once the application was completed I submitted it for corporate
approval. A month later, Cherry Grove was contacted by the food service
contract company to submit their insurance documentation and to negotiate
payment terms. And this is where the wheels fell off the tractor. The food
service company’s accounts payable division typically pays their vendors 45
days following the end of the month. This meant Cherry Grove would not
be paid for a delivery of eggs made on September 1 until sometime in the
middle of November—a payment term farmers cannot accept and survive on.
I found this to be the case with every local farmer I tried to purchase from,
thus ending my quest for local and sustainable food under the direction of a
corporate food service company.
I am proud to say at this time, in 2008, that the Lawrenceville School
now receives a weekly supply of Cherry Grove eggs along with many locally
grown and produced foods directly from the farmers and artisans in our area.
Because of the inability of the large food service contractors to change the
Gary D. Giberson is a chef, food service consultant,
and the founder and owner of Sustainable Fare, an
environmentally responsible food service company.
way they buy food, I have become
a chef by trade and a food service
company owner by necessity.

BOOKS
SLOW READS
In Defense of Food: An Eater’s Manifesto
By Michael Pollan
Penguin Press
Good Food Tastes Good: An Argument
for Trusting Your Senses and Ignoring the
Nutritionists
by Carol Hart
SpringStreet Books
If you have not yet read
Michael Pollan’s new book,
you’ve probably heard of it.
His koan of an advisory—“Eat
food. Not too much. Mostly
plants.”—has already made
its way to most Slow Food
members’ ears, if not also their
hearts and bellies. Health and
science journalist Hart covers
much of the same ground as
Pollan, and though her book
lacks the visibility of his, it shares the same overall
thesis. Both books argue for the simple, delicious,
and health-giving properties of real, slow food, and
against the reductionist vision of “nutritionism,” which
breaks foods down into their component parts. Pollan
very clearly explicates the process: foods are highly
processed, stripped of their natural nutrients along the
way, then fortified afterwards to bring the lost nutrients
back. However, the problem with thinking of nutrients
as individual silver bullets is that it does not take into
account the holistic interplay that is at work in a whole
food. Both authors chart the history of how we got into
this way of thinking and then try to help dig us out.
Pollan’s book is a manifesto and therefore gives
the reader general guidelines that can light the way:
“Avoid Food Products that Make Health Claims” (a
yam is silent because it has no wrapper on which
to advertise its health benefits). Hart’s book is more
nuts and bolts, with concrete advice such as how to
choose the healthiest piece of fruit in the pile (a few
blemishes are a good sign, as is moderate size). Both
books debunk various nutrition myths—although
Hart goes more in depth with this, addressing many
different specific health fads and claims—giving us
the science, reasoning, and history to support what
we already know: too much of any one thing is never
a good idea, farm-fresh food is good and good for you,
and eating food you’ve cooked yourself is the best way
to eat healthily (only try not to eat so much, you hear?).
—Jerusha Klemperer
Sharing the Harvest: A Citizen’s Guide to
Community Supported Agriculture
By Elizabeth Henderson and Robyn Van En
Chelsea Green
Increasingly Americans are
waking up to the fact that
we have become a nation
out of touch with the land
that provides our food—and
consequently the farmers
who grow it. But what do
we do about it? Apart from
growing your own vegetables,
participating in community
supported agriculture (CSA)
is one of the most effective
ways of sharing in both the risks and rewards of farming.
In Sharing the Harvest, Elizabeth Henderson takes up
the reins from the late Robyn Van En, a key figure in
forming the CSA movement in North America in the
mid-1980s. Henderson’s book honestly sums up the truth
about starting and maintaining a CSA. Since each CSA is
unique and has distinct operational demands, Henderson
provides detailed anecdotes compiled from dozens of CSAs
around the country describing the pitfalls and challenges
of running a CSA, along with techniques and wisdom for
overcoming difficulties.
Sometimes it’s the simplest wisdom that makes the
biggest difference. For example, communication between
the farmer and CSA members is important, whether by way
of newsletters or increasing signage amongst the lettuces.
She explains share pricing and bookkeeping technologies,
gives examples of harvesting and distribution methods,
and even ventures into nitty-gritty details on hard-truth
issues like divorce in farming families and how it affects
a CSA.
Henderson believes in the power of a community
uniting to grow food, and she easily imparts that spirit to
the reader. If you’ve never heard of CSA, her enthusiasm
will make you a believer; if you’re looking to start one in
your community or if you’re a farmer needing guidance
on managing a CSA, this book is an indispensable
resource. —Elizabeth Bird 19
The snail | spring 2008

The snail | Spring 2008
20
Manifestos on the Future of Food
and Seed
Edited by Vandana Shiva, with essays by Michael
Pollan, Carlo Petrini, Jamey Lionette, Prince Charles, &
Vandana Shiva
South End Press
could not wait to finish this book! No, not because it
I was dry and boring—just the opposite. I wanted to
put this book down (or into someone else’s hands) so I
could get up and do something about the future of food.
Building off of Terra Madre, a gathering of small
food producers, chefs, educators, and observers from
150 countries that takes place biannually in Turin,
Italy, the seven essays and two manifestos in this
collection carry the powerful discussions formulated
at the event to a wider audience. Each author’s
essay has a different focus, ranging from health to
the environment to supporting small producers. Yet
their messages are united by an underlying theme of
building local food economies and communities as a
way to create a sustainable food chain in the US.
The “Manifesto on the Future of Food” and the
“Manifesto on the Future of Seed” were written
by the International Commission on the Future of
Food with the support of the Tuscan government.
Supporting “local,” which Vandana Shiva, chair of the
Commission, defines in her essay as the freedom to
do things differently and uniquely, is a core theme
throughout the writings. “Future of Food” illustrates
how local can go beyond local. By redefining WTO
guidelines so that they support “local production,
local self-reliance, and local food security,” an
international network of producers and co-producers
that share collective rights over agricultural practices
can be created. Globalization can be made virtuous,
something Carlo Petrini elaborates on earlier in the
book. “Future of Seed” focuses on how building a
network of sustainable food communities around the
world intricately relates to small farmers’ abilities to
have full sovereignty over seeds they use and save.
The highlights of both manifestos are in the personal
stories demonstrating how communities around the
world, in Brazil, India, and the United States, among
others, are responding to these challenges and
developing successful, local alternatives.
In the introduction, Shiva writes, “At Terra
Madre, small producers gathered not just to curse
the darkness of corporate globalization but also to
light and keep lit the lamps of small, decentralized,
biodiverse production.” For her, the book is a tool
that will help keep the metaphorical lamp lit as it
instills a sense of urgency in its readers to support the
building of local, diversified food economies in their
communities.
Short and to the point, this is a great read. Once
you finish, check out the resources in the back, share it
with a friend, and start acting. —Julia De Martini Day
The Best of Bloodroot, Volume One:
Vegetarian Recipes and Volume Two:
Vegan Recipes
By Selma Miriam and Noel Furie with
Lagusta Yearwood
Anomaly Press
Selma, taking our
orders from her
desk at the door of
Bloodroot Restaurant
on Long Island Sound in
Bridgeport, Connecticut,
recommended the Spicy
Haitian Polenta with
Creamed Collard Greens.
“It’s outta sight,” she said.
And it was. I immediately
bought the cookbooks,
went home, and made
the greens, which
matched the restaurant
dish to perfection. That’s
the beauty of The Best of Bloodroot: a fine 30-year-old
restaurant with a strong history of writing cookbooks
has compiled this treasury of recipes that have been
made hundreds of times. They’re boiled down, easy to
follow, and they work. These recipes are inspiring and
have an exciting international flair. They’re listed by
season, which always helps in shopping and selection.
Bloodroot has been serving locally produced foods
in season since 1977. For the last eight years they have
been Slow Food supporters, and with Urban Oaks, the
farm that supplies much of their produce, they help
stage the annual Tomato Tomah-to Slow Food benefit
in Connecticut. The farms bring in over 200 varieties of
heirloom tomatoes, and Bloodroot cooks prepare some
tasty dishes, always their famous Green Tomato Pie,
which is in the cookbooks. Of course. All of their best
recipes are there, along with some famous essays on
food and feminism.
The Sake-Steamed Yukon Gold Potatoes is one
of my favorite recipes. Miso Gravy is fantastic. And
I thoroughly enjoyed the Seaweed and Bean Thread
Noodle Salad and Brandied Bread Pudding. —Julie
Jordan, author of cookbooks Wings of Life, Cabbagetown
Cafe Cookbook, and A Taste of Julie Jordan

Continued from page 7
eat. Advocating for a return to tradition, to a golden
era of pre-industrial food production, is not going to
resonate with the majority of our peers. We need to be
adaptable and open to compromise if any significant
progress is to be made. When it is all too convenient
and seemingly cheaper to eat poorly, and when young
people often don’t have the choice to do any better,
we need to be open-minded and creative agents
of change. Urban gardening, shopping at farmers’
markets, composting, and even cooking at home are
foreign concepts to so many young Americans. It’s time
to show them that it’s not so weird to do these things,
that it’s not so hard to incorporate them into a busy
lifestyle. It didn’t take long for fast food to become the
norm, so with the right approach, perhaps Slow Food
will become just as accepted.
As Carlo Petrini said in his opening speech at the
Slow Food International Congress in Puebla, we must
embody enjundia—a sense of “sacred passion”—in our
thinking and action. This may be the most important
thing to remember as we try to raise awareness and
concern: that our own enjundia is key to awakening the
same passion in others. Rather than chastising people
for eating the way they do, it’s time to show them just
how easy and rewarding it can be to care about food.
After all, it’s much better to inspire glee than guilt. It’s
the Slow Food way, and there’s no reason for young
people not to join in.
New resource for local-food lovers and activists!
In 2005, Slow Food leader and long-time sustainable agriculture
scholar-activist Gary Nabhan partnered with Slow Food
USA Executive Director Erika Lesser to take on a grand charge.
Together, they assembled RAFT (Renewing America’s Food
Traditions), a pioneering partnership of seven US education,
conservation, and food organizations. RAFT was founded on the
premise that chefs, gastronomes, and consumers have crucial
roles to play in the conservation and restoration of food and
farming traditions unique to the North American continent.
The seven founding organizations—American Livestock Breeds
Conservancy, the Center for Sustainable Environments, Chefs
Collaborative, Native Seeds/SEARCH, the Cultural Conservancy,
Seed Savers Exchange, and Slow Food USA—have since been
catalysts in the conservation of dozens of heirloom vegetables
and fruits, livestock and poultry breeds, and in the protection of
traditional hunting, fishing, farming, and gathering grounds.
A reflection of RAFT work to date, Renewing America’s Food Traditions is a beautifully
illustrated dramatic call to recognize, celebrate, and conserve the great diversity of foods that
gives North America the distinctive culinary identity that reflects our multicultural heritage.
It offers us rich natural and cultural histories as well as recipes and folk traditions associated
with the rarest food plants and animals in North America. In doing so, it reminds us that what
we choose to eat can either conserve or deplete the cornucopia of our continent.
The book doesn’t dwell on tragic losses. Instead, it highlights the success stories of
food recovery, habitat restoration, and market revitalization that chefs, farmers, ranchers,
fishermen, and foresters have recently achieved. Through such “food parables,” editor Gary
Nabhan and his colleagues build a persuasive argument for eater-based conservation.
In addition, this book offers the first-ever list of foods at risk in America (more than
a thousand) and shows how each of us can personally support and participate in such
recoveries. Organized by “food nations” named for the ecological and cultural keystone foods
of each region—Salmon Nation, Bison Nation, Chile Pepper Nation, among others—this book
offers an altogether fresh perspective on the culinary traditions of North America.
Chelsea Green
Publication Date: May 2008
350 pages, full-color.
Available through chelseagreen.com or 1-800-639-4099
The snail | spring 2008
21

The snail | Spring 2008
22
Slow Food USA is proud of its many accomplishments over the past year, but our
achievements would not have been possible without the support of the people
and organizations listed here. We thank each and every one for their contribution
to a delicious and sustainable food system.
On the Ark of Taste
($10,000 and above)
Atherton Family Foundation
Cedar Tree Foundation
The Christensen Fund
Civil Society Institute
Lynne Frame & Richard Hoskins
Iara Lee and George Gund III
Foundation
Jackson Family Farms
The Kohlberg Foundation
Lillian Goldman Charitable Trust
OXO
Alexander Palermo & Rachael
Sheridan
Slow Food San Francisco
The Tresemer Foundation
At the Table ($5,000–$9,999)
Carlson Family Foundation
Earl and Doris Bakken
Foundation
Jonathan Gans & Abigail Turin
Kaiser Permanente Center for
Health Research
Hans & Kate Morris
North Carolina State University
Nancy Schaub
Margaret Schink
In the Kitchen ($1,000–
$4,999)
Anonymous
Elana Amsterdam
Brewers Association, Inc.
Eleanor Briggs
David Buchanan
Community Foundation Sonoma
County
Peter & Pat De Garmo
Lili & Wilson Ervin
Carol Field
Elizabeth Garside & Stephen
Warren
Genstar Capital LLC
Hawaii Community Foundation
Jesse Hogan
Elizabeth Hund
Italian Cultural Institute San
Francisco
Allen Katz
Roslyn & Albert Katz
Joan Kedziora
Lynn Eve Komaromi
Brian Lawlor
Karen Lazarus & Robert
DiScalfani
Michael & Aliza Lesser
Schuyler Livingston
Local Wine Events
Muriel Mora
Anna & Mason Morfit
Ron Pardini
Michael Pollan & Judith Belzer
Lou & Susan Preston
Putumayo World Music
Rizzoli International
Publications Inc.
Marty Robinson
Rotary Club of North Hawaii
Slow Food Dallas
Slow Food Portland
Slow Food Russian River
Slow Food St. Louis
Slow Food Valley of the Moon
Joel Smith & Terra Brockman
The Stephen A. & Diana L.
Goldberg Foundation
Triumph Brewing Company of
New Hope
Unilever US Inc.
Whole Foods
Steve Wilson
Felicia Woytak & Steve
Rasmussen
Edwin & Grace Schalkwyk Yowell
At the Market ($500 - $999)
Jo Anne & Michael Bander
Toby & Charlotte Barbey
Chiara Barbier
Lynda Beierwaltes & Mary
Lempke
Frederick Beinecke
Eleanor Bertino
John Bogart & Carola Mone
Michael Booth & Kristine Smets
Gracie Cavnar
Bettie Coley
Rich & Shelly Collins
Amy Cooper
Alex & Brit d’Arbeloff
Lori Daniel
Philip Di Belardino
Barbara Douglas
Peggy Dulany
Thom & Nancy Duncan
Benjamin Fackler
James & Theresa Cella Falaschi
Lisa Gershenson
Adrian & Gregg Hale
Nancy Hamren
Kiley & Sean Hanish
Nancy Harmon
Gayle Hemenway & Gary Amato
Denise Hudson & Chuck
McDougal
Instituto Italiano di Cultura
Chicago
R. A. Jacobs
Rajiv Kohli
Christina Koons
Noel Labat-Comess
Loretta LaFratta
Laurence & Masuko Lesser
Mary Angela Long & Thomas
Wippenbeck
Yo-Yo Ma & Jill Alison Horner
Ben & Barbara Madley
Patience Malone
Rebecca & Jeffrey Marsh
Larry & Laura Martin
Philip Meldrum
Bella Meyer
John & Helen Meyer
Sam Mogannam
Tom & Kristina Montague
William Henry & Robin Moore
Russell Nelson & Leonard Lanzi
Don Oman & Alice Goldstein
Ashley & Scott Pease
Phyllis & Charles Petrillo
Rick & Mary Pitman
Marjorie Randolph
Richard Ray
Jim Reynolds
Roberta Robins & Joel Gartland
Michael Romano
Gretchen Schaffner & Alex Reid
Richard & Susan Shereff
Gary & Susan Spoto
Angie Vorhies
John Wilmot
Karen & Don Young
In the Pantry ($250 - $499)
George Bailey & Porter Watkins
Marian Baldauf & Megan Berka
Peter Berley
Andrew Blau & Heather Imboden
James & Lisa Bubar
Dolores Cakebread
Christy Canida
Laura Carlson
Sarah Chironi
Robert Tod Chubrich
Jeffrey Clements
Cheryl Coffin & Ralph Topham
William Davnie
Gary & Nancy De Martini
Mark Feichtmeir & Karen Boness
Jennifer & Scott Geller
Mitchell Guthman
Sandra Keros
George Killian
Kristie & Rick Knoll
Jeremy Koch & Katherine
Humpstone
Michael & Lisa Koch Kornick
G. Thomas Lasher
Eileen & Paul LeFort
Tracy Leonard-Turi
Pamela & Don Lichty
Katherine Loo
Abby Mandel
Cynthia McClure
Leslie McEachern & Amy Chaplin
Arie McFarlen & Bret Kortie
Christine McGoldrick & Sean
McGoldrick
Catherine McNamee & Chris
Miller
Neil Nathanson
Deborah Neasi & Avram Miller
Liz Neumark
Thomas Pappas
Rosemary Pritzker
Elisabeth Prueitt & Chad
Robertson
Anna Pump & Merrill Indoe
Nancy Ranney
Roslyn Raskin
Phil & Kay Richardson
Marilyn Roach
Lilly Rubin
Brian & Julie Satterwhite
Robert Schingler
Frederick Schwarz, Jr.
John & Patricia Sharpe
Slow Food Katy Trail Convivium
Debby & Baker Smith
Scot Lucas Spicer
Ann & Chris Stack
Eugene & Jean Stark
Susan Sutherland & David
Mustelier
Richard Theis & Carolyn Johnson
David & Karie Thomson
Poppy Tooker & Nicky Muladoo
David Upton
Josh Viertel
James & Katherine Wassman
Warren & Anne Weisberg
Jacqueline Weltman
Elizabeth Wilson
Daniel Windham & Mary
McElroy
Devera & Michael Witkin
The Zyman Foundation, Inc.
On the Farm ($100 - $249)
Regina & John Adams
Kathryn & David Allen
Anne Alvord
Tony Amato & Jamie Brown
Christy Anderson & Will Carlton
Bonnie Andrews
Stanley & Barbara Arkin
Gary & Ann Baer
Nancy Bailey & Gary Herzberg
Sam & Karen Barbieri
Barbara Bardin
Ben & Karen Barker
Sally & Jim Barrett
Heather Barta
Richard & Wendy Baskin
Glenn Baumann & Tammy Engel
Judith & Thomas Beckmen
Meredith Bell
Elaine Bellin & Phyllis Coontz
Albert Bentley III
Wendy Berger
Ellen Berryhill
Suzanne Biegel & Daniel Maskit
Krissy & Todd Biernacki
Kathleen Billings
Alyce Birchenough & Doug
Wolbert
Leslie Blair & Bill Gwin
Christy Bohnet
John Bolin
Bob Bonar & Shelby Floyd
Cynthia & James Bowhay
Barbara & Bill Bowman
Barbara Boyle
John & Debbie Braswell
Terrance Brennan
Michelle Brie
Cheryl Brock
Brenda Brodie
J. Carrie Brown
Joseph Brown
Suzie Brown & Marki Knox
Margaret Brownell
Brett Bruyere
Mary Canales
Gabrielle Carbone-Errico &
Matthew Errico
Laurie Carlson & Charles Giuli
Julie Carter & Bob Carter
Baylor Chapman

Ivy Chu
Antonino Ciaccio & Virginia
Ciaccio
Gail Coad & James McGinness
Fritzi Cohen
Corinne Colen
Libby Cone & Thomas Borawski
Suzanne Congdon & Randy
Garitty
Bink & Jack Cook
Patricia Cook
Leslie Cooperband & Wes Jarrell
Paul Cooperstein
Candace Cornitius & Daniel
Martinez
Ann Cousineau
Carol Craig
Wendy & Anthony Craven
Claire & Frank Criscuolo
Breeze Cross
Albert Daniti & Tina Crispo
Brooks & Janet Davis
Thalia & Mattson Davis
Margaret DeArdo
Phillip & Hilary Somers Deely
William DeJong
Carole Desnoes
Katherine Deumling & Brian
Detman
Michael Deverell & Donna Gray
Mag Dimond
Olga Dominguez
Wendy Downing
Mary Dragich & John Pastor
Peter Dressen
Bettina Dreyer
Jon DuClos
Dupont Agriculture and
Nurtrition
Margot Early
Kari Easton
Eric & Rose Edell
Lee Elliott & William Jones
Mark Elliott
Curtis Ellis
American Express Employee
Giving Program
Bill Ericson & Jennifer Major
John Evenhuis
Stanley & Judith Feder
Sylvia Feldman & Fran
McDermid
Margaret & Joseph Ferretti
Bob & Paula Fey
Jennifer Fields
Mark & Robin Finkelstein
Linda & Mark Fioretti
Sheila Fishman
Sherry Flanders-Page
Leslie Ann Flinn
Joseph Flood & Jeanne Likins
Brendan Flynn
Judith Flynn
Edward Lori Forstein
Sheryl Fox
Nello & Karen Franco
Natalie Frank & Tim Hanson
Rosalind Freundlich
Lewis Friedman & Lynn Passy
David Gan & Lily Lu
Diane Gandee & Dan Sorbi
Lisa Gansky
Flora Gee
Paul Gepts & Elizabeth Garcia
Enrico Giacalone
Scott Gill
Peter Ladd Gilsey
Michael & Carol Gingrich
Paul Giovanelli
Michal Glines
Beth Glosten & David Stutz
Skip & Cookie Glover
Lawrence Gold
Sharon Goldwater
Mariel Goss
David Griffin
David Gross & Sarah Kate
Heilbrun
Anthony Gullace
Kathleen Hagberg
Susie Hagemeister
Gary & Judy Hagge
Walter Hannah
Howard & Catherine Hanson
Gwen Harada
Bill Hartman
Suzette B Hatfield
Susan Hedrick Brady
Susan Hermanson & Larry
Robinson
Ronald & Eva Herrerias
Laurie Herscher
Pamela Herskovitz
Abigail Higgins
Robert & Metha Hillard
Bobbie & Tatnall Hillman
David R. Hirst
W. Jefferson Holt & Kate
Bottomley
Kathy Horne
Rusty Hubbell
Stacie Hunt
Ann Hunter-Welborn & David
Welborn
Doug & Lynn Hutchinson
Inn at Baldwin Creek
Anne Isaak
Ira Jacknis
Ronnie Jacobs
Fritz James
Julie Jensen & Robert Bryan
Dean Johanneck
Carolyn Johnson
Deborah Johnson
Patricia Johnson
Mary Jones
Dan Joslin
Dean Joyce & Emma
Christensen
Sandor Katz
Dick & Sue Kellogg
Michael Kelly & Lou Ann
Seaman
Naomi & Thandeka King
Patricia King
Terry Kinzel & Sue Ellen
Kingsley
Steven Kiralla & Lorena Gonda
Dorothy Kirkley
Susan Koe
Glenn Koehrsen
Paul & Andrea Koontz
Katharine Kunst
Frances & Jack Kyte
Lisa La Corte-Kring & Richard
Kring
Paul Ladeira
Nana Lampton
Mauna Lani Resort
Arthur Lee
Charlie Lefevre & Leslie Scott
Alexandra Leigh-Hunt
Nancy & Tony Lilly
Mark Lodge & Theresa Fenton
Enrique Lopez & Monica Padilla
Vincent Luciani
Andrea Lucky
David Lundberg & Maria Orefice
Barbara Lutz
John Lyons
Robert Maby
Douglas Mack & Linda Harmon
John Mackie & Kate Ecker
Charles & Rose Maher
Sheri Mahoney
Laura Maioglio & Dr. Gunter
Blobel
Mitchell & Laurie Major
Ann Malzberg
Marin Horizon School
Sheryl & Jose Marquez
Barrie Mars
Emily Masters
Judith McAuley
Carol McCarthy
Meghan McCleary & Jay Keller
Roger & Sharon McErlane
Scott McKay
Donna McLoughlin
Glenda McPherson
Chris & John Meharg
Ellen Mertins
Jen Michaelis
Kay Michaels
Microsoft Matching Gift
Kenneth Migliorelli
Barbara Miller
Sharon Mills
Elizabeth Moisan
Savas Mojarrad
Rick Montague
Susan Montanaro
Cynthia Morgan
Michele Morris
Kim & Grady Moseley
Scott Murray & Nancy Winters
Layla & Austin Musselman
George & Kathleen Heitz Myers
Robert Nail
Anne Niedergang
Nike Nike
Sherrill Nixon
Arthur Nowak
Elizabeth O’Shea
Jane Oakes & Joa Dattilo
Richard O’Dwyer & Katharine
Pickering
Dolores & Nick Orfanakis
Amy Ostrau
David Ottaway
Robert & Meaders Moore
Ozarow
Denise Palmieri & Joseph Logan
Christopher Papagni
Christine Pardee
William & Liebe Patterson
Jane Pellicciotto
Bob Perry
Jeff Pfitzer & Karen Noell
Phantom Laboratory
Philipse Manor Garden Club
Nancy Phillips
Catherine Pierson & Hunter
Pierson
Cory Pike
Gary & Jean Pokorny
Godfrey Polistina
Barry Popkin
Nora Pouillon
Margaret Power
Harry Presberg
Christine & Doug Preston
Barbara & David Pryor
Harriet Purtell
Andrew & Laurel Quady
Mary Jo Radosevich
Joanna Rashid
Michael & Darlene Read
Tim & Patricia Redmond
John Respinto
Joan & Megan Reynolds
Leslyn Rigoni
Barbara Rivers
Rona Roberts
Anne Robertson
Dina Ross
Ellen Rovner
Jocelyne Roy & Peter
O’Callaghan
Whitney Jones & Jeffrey Roy
Joan Ruggles Young
Maria Sakellariou & Scott
Thompson
Rita Saltz
Dabney & Walker Sanders
Susan Sarandon
Scott & Wanda Schroeder
Charles Schuchat
Julie Shaffer
Amber Share-Oliver & Stephen
Oliver
Tom Sherman & Nancy
Middlebrook
Alice & Michael Shiffman
Russell Shumaker & Hollister
Lindley
Kerry & Kristen Skelton
Scott & Madeleine Sklar
Slow Food Alta Arizona
Paige Smith
R Martin Smith
Joanne Soued & Rick Soued
Richard Spiegel
Ken Spolarich
Greg Staple
Shannon Stember
Steven Stichter
Leigh Stokes & Tom Gerlach
Anna Stulz
Sun Microsystems
Tucker Swan
Tom & Grace Tate
Jean & David Toleman
Virginia Torczon & Michael
Lewis
Hen Truong
Marsha & Jon VanDusseldorp
Linda & Jack Viertel
Estelle Voeller
Roger & Karen Vrilakas
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