With your help, we can make an impact to ensure all people can eat food that is good for them, good for the people who grow it and good for the planet.
As a member, you will:
- Get connected to your local chapter, made up of people who care about food, agriculture, health and the environment.
- Get invited to local, regional, national and international events that celebrate good, clean, fair food.
- Receive member-only discounts on select events and publications.
- Become part of a growing movement that is changing the way America eats!
Join Today
Buy these books from Amazon.com
The Omnivore's Dilemma: A Natural History of Four Meals
Michael Pollan
In Defense of Food: An Eater's Manifesto
Michael Pollan
Fast Food Nation
Eric Schlosser
Stuffed and Starved
Raj Patel
Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution
Thomas McNamee
Slow Food: The Case for Taste
Carlo Petrini
Coming Home to Eat: The Pleasures and Politics of Local Foods
Gary Paul Nabhan
Slow Food Revolution: A New Culture for Eating and Living
Carlo Petrini and Gigi Padovani
The Slow Food Guide to San Francisco and the Bay Area
The Slow Food Guide to San Francisco is the third in a series of destination city guides for “eco-gastronomic” travelers - those adventurous people who seek out quality, tradition, and the use of fresh, seasonal, and locally grown ingredients when they explore the restaurants, markets, and bars of a city.
Slow Food Nation
Slow Food Nation will change the way you think about food! Slow Food founder Carlo Petrini describes how we can take back control of our food by outlining three central principles: food must be good (healthful and delicious); it must be clean (produced sustainably in ways that respect the environment), and it must be fair (produced with respect for social justice).
The Pleasures of Slow Food
Corby Kummer's The Pleasures of Slow Food introduces readers to the movement and its goals, while acquainting them with some of the producers worldwide who embody its spirit and objectives. Kummer has also included 40 recipes from chefs and everyday cooks whose approach to food and cooking also represents the Slow Food ideal.
Renewing America's Food Traditions
Highlighting the success stories of food recovery, habitat restoration, and market revitalization that chefs, farmers, ranchers, fishermen, and foresters have recently achieved, the book builds a persuasive argument for eater-based conservation.
