What is Slow Food
Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. To do that, Slow Food brings together pleasure and responsibility, and makes them inseparable.
Locally, the mission of Slow Food Reno is to create a culture where the Great Basin Community promotes and advocates wholesome, clean and flavorful food. Food has the power to improve personal wellness, unite friends and family, celebrate cultural traditions and maintain environmental health. We support and encourage agricultural biodiversity, sustainable practices, and humane animal treatment. Slow Food Reno will work to promote these values as well as fostering education about their importance.
Why should I join?
By becoming a member you will be able to take advantage of substantial discounts on Slow Food Reno events as well as exclusive invitations to Slow Food Reno member only dinners, potlucks and other events. You will also help us move towards a more delicious and sustainable future as you support and further the growth of national and international programs.
When you become a member, your voice will be added to those of more than 17,000 individuals in the USA, and 80,000 worldwide, who are committed to changing the food system for the better. Slow Food is the only organization that celebrates the delicious tastes of our nation, honors the unsung heroes of our tables, and brings together those committed to making a difference in our food system.
From tasting twenty heirloom varieties of tomatoes, to changing local policy on school lunches, to providing farmers with financial support after disasters, your membership helps you take action where it’s needed most. As a member you can get involved with your local chapter, as well as be a part of the largest international network of food activists.
Your membership benefits also include:
- A one-year subscription to The Snail journal, which covers good, clean and fair food issues such as: sustainable seafood, food systems education, alternative food distribution, protecting biodiversity and regional food traditions. The Slow Food Almanac from Slow Food International that features in-depth stories of the movement from around the world.
- The Food Chain, the USA monthly e-newsletter that highlights the activities of our 200+ convivia, our diverse programs and the latest headlines in food sustainability.
- A personal membership card and a copy of the Slow Food Companion (for first-time members, mailed quarterly), which details Slow Food’s mission, network and projects.
- Membership in your local chapter and invitations to local, national and international Slow Food events ranging from seasonal feasts to film festivals, farm tours to taste workshops.
- Discounts on merchandise including the Slow Food Guides to New York City, Chicago and San Francisco, as well as other items in Slow Food USA’s General Store.
Slow Food International uses their percentage to help open new Slow Food offices around the world. There are currently over 800 chapters in 50 countries with seven national offices. With your support, Slow Food continues to establish new offices and chapters, increasing our body of members and strengthening our international community.
Your dues also support development of the movement here in the US, including the development of new chapters. On average 40 chapters open each year, and that number is growing! Slow Food USA provides support to existing chapters and networks all 300+ leaders to share their wealth of knowledge and experience enabling chapters to become even stronger and reach farther into their communities.
The rest of your dues go towards publications, operating expenses, and membership services, all of which help our movement grow and function while keeping our members updated and connected. Membership dues provide only a fraction of the general operating needs to support such programs as Communications and Outreach, Terra Madre, Slow Food In Schools, Slow Food On Campus, RAFT, Ark & Presidia, subsidized student rates, and our participation at Slow Food Nation.
Your annual membership is important to keeping Slow Food alive. We thank you for your continued support, contribution, and communal enthusiasm.


Hi,
I’m not sure how to join. Can you help?
Cordially,
Carola
Hi Carola,
To be a member of Slow Food Reno, we ask people to join Slow Food USA, where you will designate Slow Food Reno as your chapter. It’s not essential to join SFUSA, however, because we are glad to add anyone who is interested in SFR to our mailing list. But the importance of joining SFUSA is that you become a member of an international organization that is an advocate for good, clean, healthy food, grown sustainably.
I hope that helps, I’ll put your name on our mailing list.
Thanks for your interest.
Best,
Bob Blesse
Chair, Slow Food Reno
Hi Tabitha,
I spoke with someone from WolfPack Meat last spring and was told that the beef they sell is pasture raised and grass-fed, but finished on corn. The theory is that the corn finishing provides more fat and marbling, thus making taste better, but many individuals, including myself, believe that it is not natural to feed corn to cattle for any reason. This is because cattle are ruminants; their digestive systems are designed to digest grass. Feeding cattle corn is not natural and is done only because it causes cattle to gain weight faster and be ready for market sooner. Switching cattle from grass to corn feeding can kill the animal if it is not accompanied with large amounts of antibiotics. And, despite the fact that Americans love the taste of corn fed beef, the meat from grass-fed cattle has been shown to be more nutritous than corn-fed, it’s meat containing higher Omega-3 and Vitamin E.
This is a long answer to your question, but it comes down to what you want to eat. Wolfpack meat is reasonably priced and tasty, but there is the stigma of corn feeding. It’s just the choice you have to make.
Hope this helps.
Bob Blesse
Chair, Slow Food Reno