Slow Meat is a movement that actualizes the culture of confinement issue and an event that brings together ranchers, farmers, butchers, chefs, eaters and more to share ideas on how we can turn the herd toward meat that is good, clean and fair for all.
Eat Better, Eat Less
Eating BETTER MEAT creates:
- Improved working environment for producers and quality of life for animals
- More complex and delicious flavors
- Animal and plant diversity in the field
- Healthier local food economies
And eating LESS MEAT creates:
- Opportunities to explore the flavors of vegetables, grains, and culinary traditions from many cultures
- Resilient ecosystems, less threatened by environmental damage
- Frugality and inspiration in the kitchen
Slow Food Chicago promotes awareness and engagement of Slow Meat through a variety of events and programs, such as:
- Farm Roast - Our annual Farm Roast celebrates Slow Meat by featuring sustainable, local producers and celebrating a diversity of animal breeds and and cuts of meat
- Food Book Club - Our Food Book Club, in partnership with Graze Magazine, explores the themes of good, clean, fair food on the page. Our very first meeting featured the book The Carnivore's Manifesto, written by Slow Food USA founder Patrick Martins. Our November 2015 book is Four Fish, exploring sustainable seafood.
- Slow Holiday Meats - Wondering how you can "slow down" your holidays? Support local producers and biodiversity by purchasing your meat from a sustainable source. Here's our 2015 Slow Meat guide.
Slow Meat Symposium
June 4-6, 2015
Slow Meat brings together ranchers, farmers, butchers, chefs, eaters and more to share ideas on how we can turn the herd toward meat that is good, clean and fair for all. Initiated in 2014, Slow Meat will reconvene in June of 2015. A diverse delegation gathers to examine the current state of meat and look for solutions to the industrial system. It's part conversation, part celebration.
Chicago is proud to send five delegates to Slow Meat 2015 who represent a variety of perspectives and experience in our local food system. Learn more about them by reading their bios here.