September is membership month for Slow Food USA

Thank you for continuing to be part of the Slow Food St. Louis community!

One way you can help us move closer to transforming our world and guaranteeing good, clean and fair food for all is by becoming a member. For $60 per year, you can help fuel our efforts here in St. Louis and strengthen a number of programs, campaigns and initiatives that are changing our world’s oppressive and unsustainable food systems. Memberships support the work of advancing joy and justice in our foodways and achieving good, clean and fair food for all.

We need your help to grow our membership to bring new ideas and more lived experiences to the table that we are building together, slowly but surely.

  • What do I get by becoming a member?
  • Becoming a member of your local chapter comes with the following benefits:
  • 25% discount on Slow Food USA merchandise
  • 15% discount on Slow Food USA apparel
  • 10% off annual Slow Wine Guide
  • 5% discount on all products at The Foodocracy
  • Three e-updates from the Slow Food USA team each year
  • Discount on all virtual events hosted by SFUSA
  • News and updates from your local chapter
  • Discounts on local and regional Slow Food events
  • Early access to new programs, projects and trainings
  • A limited-edition gift at the end of the year
Join Slow Food USA
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Slow Food St. Louis is Busy

Slow the Fork Down Taco Bar and Nature Hike

Over the last year, our chapter has enjoyed events at the Missouri Botanical Garden’s Shaw Nature Reserve. Our Taco Bar and Nature Hike on August 20 was a great success due to the partnership and camaraderie of the SNR staff, the beautiful venue they provided, as well as the friendships, generosity, and talents of Chef Alex Henry, and musical guests Salt of the Earth. Chef Alex provided our guests with an authentic, Yucatan-inspired, taco bar feast while live music wafted from the loft of the historic Dana Brown Assembly building. Beth Sorrell enthusiastically tended the bar and created a refreshing NA tequila-inspired Paloma mocktail as well as a Mexican Hibiscus tea. It was brutally hot that afternoon; fortunately, the historic building had the modern convenience of air-conditioning. It was much appreciated by everyone. An event like this weaves together a variety of folks from our community, Missouri Botanical Garden members, followers of Chef Henry, and fans of Salt of the Earth as well as our local Slow Food chapter supporters all joined together to share thoughtfully prepared food in a beautiful setting. It was indeed a “Slow the Fork Down” occasion. And in spite of the heat, a number of hardy (and brave) guests made the short trek, down the trail to the wetland area. They returned with a healthy “glow” and then enjoyed dessert, arroz con leche (Mexican rice pudding) prepared by the chefs at Brew Tulum.

Although many of our events are intended as chapter fundraisers, more importantly, we love building relationships and partnerships within our community and sharing the joy as we create and weave a Slow Food vibe that engages the philosophy of good, clean, fair food FOR ALL.