welcome.htm

Longtime Slow Boulder board member, Laura Bloom, has compiled an extensive listing of vendors who focus on Slow food principles - supporting local, farm, organic, natural, sustainable and more, location, uniqueness, cultural interest, retail availability to consumers, support of Slow events, etc...
Click the rooster to investigate!

 To document, restore, and celebrate the incredible diversity of America's edible plants, animals,
and food traditions,  seven of the most prominent food, agriculture, education and conservation
organizations in the United States  came together under Slow Food USA to launch RAFT, the country's
 first eco-gastronomic conservation project.
Uniting gastronomy’s emphasis on food quality and cultural traditions with conservationists’ knowledge
 of agricultural biodiversity and their imperative to preserve it, RAFT projects work with farmers,
 chefs, and consumers to develop and promote conservation strategies, sustainable food production,
 public policy initiatives, and market based incentives.


 
Boulder's Slow Food convivium (Latin for "feast") began in 1996 in Charlie Papazian's
(founder of The Association of Brewers) tee pee off Plateau Road.

Peggy Markel, director of the Italian cooking school La Cucina al Focolare, in Italy,
had met—and was inspired by—Carlo Petrini,
who founded the International Slow Food Movement
in 1986 when a McDonald’s restaurant opened in Rome.

    Peggy brought Carlo's vision back to Boulder and planted the seed
    of the first Slow Food convivium in the United States,
    collaborating with a small group of like minded friends 
    and culminating with formal membership status in 1997.
    
    Everyone with taste buds is welcome to join.
    This is not another gourmet food club.
    It’s a place for people with a passion for safeguarding local farms,
    food traditions, and artisan foods to gather and build culture and community.
    We invite anyone who wants to get involved, be educated,
    and rediscover pleasure in everyday life by slowing down and
    learning to appreciate the convivial traditions of the table.