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This international organization is a nonprofit political movement resisting exploitative food systems and the homogenization of food cultures. Every two years, Terra Madre, a festival sponsored by Slow Food International in Turin, Italy, highlights small-scale producers and sustainable food practices. Photo by Mallory Schott. With a snail as its mascot, Slow Food symbolizes the radical act of slowing down and living from the heart. The Slow Food organization began in 1986 in Italy when protests erupted over the opening of a fast-food chain near Rome’s Spanish Steps. By 1989, representatives from 15 countries signed the Slow Food Manifesto, which described "the fast life" as a virus or machine where "speed became our shackles... Let us defend ourselves from the universal madness of 'the fast life' with tranquil material pleasure.” Founded by Carlo Petrini, Slow Food International is a nonprofit political movement resisting exploitative food systems and the homogenization of food cultures. In 30 years, it has spread to 160 countries, uniting chefs, farmers, scholars and activists to defend food culture and the environment. Its slogan, “Good, Clean, Fair Food for All,” emerged from a 2006 Manifesto for Quality. “Good” refers to food that tastes delicious and is made with quality ingredients. “Clean” refers to food produced sustainably, respecting ecosystems and health. And “Fair” refers to food systems that ensure fair labor conditions and respect for cultural traditions. This pledge extends beyond food, reflecting a shared humanity and a longing for connection, beauty and pleasure. Every two years, Terra Madre, a festival sponsored by Slow Food International in Turin, Italy, highlights small-scale producers and sustainable food practices. In 2024, more than 3,000 delegates from over 120 countries gathered around the theme “We Are Nature.” At the opening ceremony, Petrini addressed attendees, “Today you are here to represent the intelligence which comes from your heart. The world will be changed from the intelligence which comes from your heart.” Terra Madre’smarket place showcased 600 producers sharing unique food traditions, while discussions, tastings and panels fostered education, collaboration and advocacy for improved food systems. In alternate years,Slow Food hosts Cheese, a festival in Bra, Italy, celebrating the diversity of raw milk cheeses and their cultural and ecological significance. Slow Food International also founded the University of Gastronomic Sciences, an accredited institution dedicated to the multidisciplinary study of food culture. Territorial organizations like Slow Food USA further this mission and support over 2,000 local chapters, called convivia. In Northeast Florida, the local group is Slow Food First Coast, which has brought together food producers and consumers since 2007. Leslie Kaplan is the current chapter leader as well as a professor of food andculture at UNF. “I love that food connects the community, in the way that nothing else does, across age, social class, country of origin, political and religious views … across everything that seems to divide us,” she says. “We are all eaters.” Slow Food First Coast highlights local producers and restaurants through its Snail of Approval Program which recognizes businesses committed to Slow Food principles. They also organize the Tour de Farm with their next Tour scheduled for March 2025. Local restaurants, grocery stores, farms and food trucks are invited to apply for the Snail of Approval. Visit Slow Food First Coast’s website to view the application, nominate a local business or join Slow Food as a member. Slow Food builds Thematic Networks which bring food system actors together around causes like Slow Coffee, Slow Beans or the Indigenous Peoples Network. These alliances give shared language to advocacy and support communities fighting for their cultural traditions. In 2024, Slow Fish curated an event in Charleston, fostering knowledge exchange between fishing communities while advocating for the protection of aquatic ecosystems and the livelihoods tied to them. The Slow Food Foundation for Biodiversity curates The Ark of Taste, a global catalog of food biodiversity at risk of extinction due to the pressure of the industrial food system and the standardization of diets. Thanks to food advocates on the First Coast, the Ark of Taste includes the Datil Pepper, Florida Cracker Cattle and the Seminole Pumpkin. Consumers and businesses can support Slow Food’s mission by thinking critically about their buying habits. Consider buying staples like meat, eggs, milk and produce at farmers’ markets and prioritize supporting small businesses who incorporate cultural traditions and environmental advocacy in their mission. Household practices like composting, using biodegradable cleaning products or growing an herb, vegetable or pollinator garden impacts biodiversity and builds the habit of slowing down and connecting to the heart. Businesses can adopt biodegradable packaging, advocate for commercial composting of food wasteand source ingredients from regional farmers or sustainable producers. Preserving heritage foods and supporting staff with living wages and paid time off also supports Slow Food principles. Advocacy happens in big and small ways. Consider reading a book by Carlo Petrini, becoming a member of Slow Food First Coast or simply inspire conversations about food traditions, biodiversityand sustainability with those around you. Follow @SlowFoodFC on social media for updates and events supporting Good, Clean and Fair Food.

Photo by Amy Robb. If you're like us, when summer comes around, you salivate at the sight of fresh, seasonal fruit like blueberries and peaches. Sometimes, we can't resist eating these yearly treats straight from the market. Other times, we manage to hold back long enough to transform them into a bubbling, baked treat that's simply irresistible. Our Blueberry-Peach Crisp is the perfect end to Sunday supper and great mixed with plain yogurt at breakfast the next morning. (That is, if you can resist the temptation to immediately finish every last bite.) Serves 8 Ingredients 7 small peaches, peeled and cut into cubes 2 cups blueberries, washed and dried 1 tablespoon sugar 3 tablespoons lemon juice 1 tablespoon cornstarch Pinch salt Pinch cinnamon Pinch nutmeg 3⁄4 cup rolled oats (not instant) 1⁄2 cup flour 2/3 cup brown sugar 1/8 teaspoon salt 1 teaspoon cinnamon 2/3 cup pecans, finely chopped (optional) 6 tablespoons butter, chilled, cut into 12 pieces Instructions Preheat oven to 350 degrees. Toss peaches and blueberries with 1 Tbsp sugar in a medium size bowl and let sit for 30 minutes, stirring occasionally. Drain and save 1⁄4 cup juice. Mix saved juice with lemon juice, cornstarch, pinch salt, cinnamon and nutmeg in medium bowl. Mix together with fruit and pour into 8” square baking dish. Combine oats, flour, brown sugar, salt, cinnamon and pecans (if using). Cut in butter until mixture has crumbles the size of peas. Cover top of fruit with crumbles. Place baking dish on cookie sheet lined with parchment paper. Bake for 30-40 minutes until top is brown and fruit is bubbly. Enjoy with fresh whipped cream or vanilla ice cream.

Gochujang, a sweet and spicy Korean condiment made from fermented red peppers, can be found at specialty markets or in the global food aisle at grocery stores. Aioli can be made ahead of time and stored until ready to serve. It goes well with french fries, chicken strips, poke bowls and many other dishes. Photo by Cole LoCurto. SERVINGS: 8 Ingredients For gochujang aioli 1 cup mayonnaise 1-2 tablespoons gochujang paste 1/2 teaspoon minced garlic 1/2 teaspoon onion powder 1/2 tablespoon sugar or honey Salt and pepper, to taste For Brussels sprouts 4 cups frying oil (vegetable or canola oil) 2 pounds Brussels sprouts Salt and pepper, to taste 8 mint leaves, for garnish 1/2 cup crushed peanuts Instructions To make aioli: In a mixing bowl, whisk together all ingredients. Taste, and add more gochujang if you like more heat. Refrigerate until Brussels sprouts are cooked. To make Brussels sprouts: Trim the ends of Brussels sprouts slightly and cut in half lengthwise. Set aside. Julienne or tear mint leaves. Set aside. In a deep fryer, skillet or pot, heat oil to 375°. When oil is at the right temperature, add a little batch of Brussels sprouts at a time. They may contain some moisture, so be very careful while doing this. Fry for approximately 2 minutes or until brown and crispy. Carefully use a spider strainer to remove Brussels sprouts from oil and place on a paper towel to drain. Strain out excess Brussels sprouts leaves that have fallen off in the oil so they don’t continue to cook and burn. Repeat process until all Brussels sprouts are fried. Garnish with mint leaves and crushed peanuts. Serve with gochujang aioli on the side.

Because of the amount of moisture from the molasses, the scraps can be rerolled many times without toughening the dough. Photo by Muriel Silva Makes 4 dozen Ingredients For cookies 3 cups unbleached all-purpose flour, plus more for rolling out the dough 1/2 teaspoon fine sea salt 1/2 teaspoon baking soda 1/4 teaspoon baking powder 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground clove 1/4 teaspoon finely ground black pepper 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup packed dark brown sugar 1 large egg 1/2 cup unsulphured molasses For icing 4 cups powdered sugar, sifted 3 tablespoons meringue powder* 8-10 tablespoons water, at room temperature Gel food coloring, optional Seasonal sprinkles and edible bling Instructions To make cookie dough: In a large bowl, sift together flour, baking powder, baking soda, salt and spices. Set aside. Place butter and brown sugar in a stand mixer fitted with the paddle attachment and cream on medium-high speed for 3 minutes. Add the eggs to the mixer bowl, followed by the molasses, and mix on medium-low until no streaks remain. Add flour mixture gradually, mixing until no dry ingredients are visible. The dough will be very soft and somewhat sticky at this point. Remove the dough from the mixer bowl and separate into 2 portions. Wrap each portion in plastic wrap and refrigerate for at least 4 hours, or overnight, until it is firm enough to roll out. When ready to bake, preheat the oven to 350°. Line 3 baking sheets with parchment paper. Have a small bowl with flour ready to liberally dust your work surface. Remove 1 portion of dough at a time from the refrigerator, unwrap and knead a few times by hand on the floured work surface to make the dough pliable. Dust the top of the dough lightly with flour. Using a rolling pin, and rotating the dough frequently with a bench scraper, roll the dough out to 1/4-inch thickness. You may need to flour under the dough several times to keep it from sticking. Cut shapes out of the dough using your favorite cookie cutters and save the scraps to reroll again. Transfer the cut outs to the lined baking sheets, and bake for 10-12 minutes, until the cookies are slightly puffed and the surface looks dry. Allow the cookies to cool on the pans for 10 minutes before transferring to a wire rack. Once fully cooled, decorate or store the cookies in an airtight container at room temperature for up to 3 days until ready to decorate. To make royal icing: Add the sifted powdered sugar and meringue powder to the bowl of a stand mixer fitted with the whisk attachment. With the mixer running on low speed, begin adding 8 tablespoons of the water. Gradually increase the speed to high, and whip for 2-3 minutes until the mixture looks light and fluffy. If the icing looks too thick to pipe, add a little more water, 1 tablespoon at a time, until it reaches the desired consistency. Divide the royal icing into several smaller bowls if you intend to tint it different colors. Using gel food coloring, add a few drops at a time and mix with a metal spoon or small spatula until desired intensity is achieved. *Meringue powder can be found at stores that sell cake decorating supplies or ordered online.

Also known as pan cristal, this traditional bread from the Spanish region of Catalonia is similar to ciabatta. The wet dough stiffens as it ferments, producing a thin, crisp crust and holey or glassy interior. Photo by Justin Snavely. Serves 6 Ingredients 500 g (about 3 cups) bread flour 400 g (about 1-1/2 cups) water 7 g (about 1/2 tablespoon) dry active yeast 12 g (about 2 teaspoons) salt Instructions In the bowl of a stand mixer bowl, combine the flour, water, salt and yeast. With the dough hook, mix for 5 minutes, then cover the bowl and let it rest for 1 hour. Turn dough onto a floured surface. With wet hands, grab a section of dough from one side, lift it up, then press it down into the middle. Turn dough and repeat this process 8-12 times. Cover dough and let rest for another hour. Divide dough into 6 pieces and shape into sandwich rolls. Place rolls on floured parchment paper sheet and let rest (ferment) for 1 hour. Preheat the oven to 450°. Bake for 15 minutes. Let cool on wire rack.

Aquafaba is the leftover liquid in a can of chickpeas and is often used as a substitute for egg whites. Photo by Cole LoCurto. Makes 1 cocktail Ingredients 2 ounces shiitake-infused pisco 1/2 ounce lemon juice 1/2 ounce lime juice 1/2 ounce simple syrup 1/4 ounce ginger honey 3/4 ounce aquafaba Ice Angostura bitters, for garnish Instructions Add all ingredients except bitters to cocktail shaker. Shake aggressively with ice for 15 seconds then strain. Remove ice and shake ingredients without ice for an additional 15 seconds. Double strain into a chilled coupe glass. Garnish with bitters.

Leave the husks attached to the ears of corn for a handle when you eat. Be careful not to overcook. When grill marks are on too many kernels, the corn becomes dry. Photo by Stefanie Keeler. Serves 4 Ingredients 4 ears corn in husks Ancho lime butter Salt and pepper For ancho lime butter 1 stick unsalted butter, softened 2 teaspoons Saturiwa Sedona blend Salt, to taste Instructions Preheat a grill to medium-high heat. While grill is heating, place corn on top rack in-husk for 10 minutes. Peel back corn husks, leaving them attached at the base of each ear of corn. Place corn on the grill and cook, turning every 3-5 minutes until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and tie back the husks to use as a handle. For the best texture and flavor, cook corn just until light char marks form and the kernels are a bright color. Serve with ancho lime butter, salt and pepper. To make ancho lime butter: Mix together butter and ancho chile lime spice blend until thoroughly combined. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.

Most shishito peppers have a mild smoky and slightly sweet flavor, but watch out – occasionally you’ll come across a hot one! Visit Summa Salts for more information about Flaming Vampire salt. Photo by Stefanie Keeler. Serves 4 Ingredients 1 pound shishito peppers Olive oil Soy sauce Salt and pepper, to season For garlic salt butter 1 stick unsalted butter, softened 1/4 teaspoon Summa Salts Flaming Vampire salt (adjust according to taste) Instructions In a medium bowl, toss shishito peppers in olive oil and soy sauce. Grill on medium-high heat for about 5 minutes on each side or until the peppers start to blister, 3-5 minutes. Remove from heat and serve immediately with melted garlic salt butter. To make garlic salt butter : Mix together butter and Flaming Vampire salt until thoroughly combined. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.

Try this sandwich with other seasonal produce that does well on the grill, like eggplant. Other compound butters can also change up the flavor profile. Photo by Stefanie Keeler. Serves 4 Ingredients 1 baguette 1 medium zucchini, thinly sliced 1 large yellow squash, thinly sliced Olive oil Salt and pepper, to season 8 ounces halloumi cheese, sliced into 1⁄2 -inch pieces 1 large tomato, sliced 12 large basil leaves For herb compound butter 1 stick unsalted butter, softened 1/2 tablespoon finely chopped thyme 1/2 tablespoon finely chopped basil 1/2 tablespoon finely chopped rosemary 1/2 tablespoon finely chopped chive 1/4 teaspoon salt 1/4 teaspoon pepper Instructions Preheat grill to medium-high. Brush vegetables with olive oil, season with salt and pepper and set aside. Cut baguette into 4 equal pieces and halve each piece lengthwise. Place baguette cut side down on the grill and cook until lightly charred, about 2 minutes. Remove baguette to a plate and spread herb compound butter on grilled sides. Place zucchini and yellow squash on grill and cook about 3-5 minutes, flipping halfway through, until slightly tender. Remove from grill. Grill halloumi until it browns and starts to blister on each side, about 1-3 minutes per side. To assemble sandwiches, divide grilled vegetables and halloumi between 4 pieces of baguette. Place tomato and 3 basil leaves on halloumi and top with remaining pieces of baguette. To make herb compound butter: Mix together butter and seasonings until thoroughly combined. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.

If grouper is not available, halibut or other meaty fish fillets can be substituted in this easy and elegant main dish. Photo by Cole LoCurto. Serves 2 Ingredients 2 fennel bulbs (reserve leaves for garnish) 3 cups fresh orange juice 1 tablespoon oil 1 leek, washed and cut into 1⁄2-inch-thick coins Salt and pepper to taste 2 (5-ounce) grouper fillets Fresh microgreens for garnish Instructions Cut fennel into wedges and place into a saucepan. Add orange juice and salt. Cook over low heat until fennel is soft and tender. Remove fennel and set aside. Cook orange juice until reduced to half. Heat oil in sauté pan and add leeks, salt and pepper to taste. Sear one side of leeks then flip and sear the other side. Set aside. Preheat oven to 350°. Season grouper with salt and pepper. Heat 1 tablespoon oil in sauté pan over high heat and add grouper. Sear and baste fillets for several minutes, then bake in oven for 8-12 minutes at 350 degrees. Remove from oven and let fillets rest. To serve, divide fennel wedges between 2 plates, then place leeks next to fennel. Stack wedges slightly to create height. Place grouper on top of fennel wedges. Pour sauce alongside grouper. Garnish with fresh microgreens and fennel leaves.

Get a taste of North Africa with the flavors of harissa, a hot chili red pepper paste. Photo by Cole LoCurto. Serves 4 Ingredients For harissa paste 12 dried guajillo chiles 4 teaspoons cumin seeds 4 teaspoons coriander seeds 6 dried chiles de árbol 2 tablespoons ground Aleppo pepper 8 cloves garlic 1/4 cup tomato paste 1/4 cup lemon juice 2 cups olive oil Salt, as needed For chickpea stew 2 tablespoons olive oil 1 large onion, diced 4 garlic cloves, minced 1 tablespoon Spanish paprika 2 teaspoons ground Aleppo pepper 1/2 teaspoon ground cumin 1/4 teaspoon ground ginger 1/4 teaspoon ground clove 1/4 teaspoon ground cinnamon 3 tablespoons tomato paste 2 cups vegetable stock 1 (16-ounce) can chickpeas 1 (15-ounce) can diced tomatoes Salt, as needed 1 pound carrots Olive oil About this recipe Chef Blanton’s interest in sustainable regenerative farming and how it can be transferred to responsible sourcing in the restaurant industry has led him to use locally grown produce, when possible, for optimal flavor and nutrition. “When soil gets its nutrients from a nitrogen-fixing cover crop rather than a water-soluble nitrogen fertilizer, the nutrients are more readily available in the soil for the plant to use and will result in a more nutrient dense crop,” says Andrew. “I equate it to a doctor telling you vitamins and minerals are always better coming from a natural food source, rather than vitamin supplements.“ Find other seasonal dishes prepared by Chef Blanton for brunch and dinner at Congaree and Penn. Instructions To make harissa paste : Remove seeds and stems from guajillo chiles. Toast cumin and coriander seeds with dried guajillos and chiles de árbol, then grind to a powder. Add ground spices and remaining paste ingredients (except salt) into a blender and blend until smooth. Add salt to taste. To make chickpea stew : Heat olive oil in a saucepan over medium heat. Add onion and sauté 2-3 minutes. Add garlic and sauté another minute. Stir in spices and tomato paste, then sauté 3 minutes. Deglaze with vegetable stock. Add chickpeas and diced tomatoes and simmer on medium low heat for about 45 minutes, stirring occasionally. Season with salt to taste. To make carrots: Preheat oven to 375°. Peel or wash carrots and leave whole. Lightly coat with olive oil and place on baking sheet. Roast until nearly done, for about 15 minutes. Remove carrots and coat in harissa paste. Return carrots to oven and continue to cook until tender. Spoon stew into bowls and top with carrots.

Made with pomelo, this is a variation on limoncello, a popular Italian lemon liqueur. Use as an after-dinner digestive or as an ingredient in craft cocktails and desserts. Pompelmocello also makes a great hostess gift. If you want to give this as a gift, be sure to plan ahead, as the liqueur needs to infuse for 4-6 weeks. Photo by Justin Snavely. Makes 1-1/2 quarts Ingredients For infusion 1 (5-pound) bag pomelo 1 (1.75 liter) bottle vodka 80 proof For simple syrup 4 cups sugar 4 cups water Instructions To make infusion: Cut pomelo in half and juice each half (save juice for drinking or other recipes). Scrape white inner pith from peel. Cut peel into strips. Divide strips between 2 (64-ounce) mason jars. Fill jars with vodka, making sure peels are fully covered. Store in cool location for 4-6 weeks. When ready, strain liquid from jars using colander or mesh strainer. Squeeze remaining liquid from peel, then strain through cheesecloth to remove any solids. To make simple syrup: Combine sugar and water in large saucepan. Heat over medium heat until sugar is dissolved. Cool, then blend with pomelo infusion to taste. Decant pompelmocello into flip top bottles. Store in refrigerator.