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Published September 30th, 2014

Running time: 3 Minutes

By Julia Turshen

Dana Cowin, Editor in Chief of Food & Wine Magazine, reflects on 25 years of Slow Food. On October 3rd we'll be celebrating the anniversary by hosting a conversation with founder Carlo Petrini and longtime supporter and activist Alice Waters at Roberta's Pizza.

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This week on The Farm Report, host Erin Fairbanks keeps on with her series exploring the meat industry in collaboration with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado. Talking with Mary McCarthy, Director of Operations at Heritage Foods USA about their involvement with Slow Meat and explains that Heritage Foods USA is a mail order meat company specializing in non-commodity rare and heritage breeds of pork, beef and poultry, and celebrates healthy animals of sound genetics that have been treated humanely and allowed to pursue their natural instincts. Mary elaborates that there are dozens of varieties of cows, pigs, sheep, goats, chickens, ducks, geese, and turkeys. Each type looks different, acts different, tastes different, and comes from a different agricultural tradition, but from the perspective of the boardroom, there is little incentive to raise these beasts, even though many of them are renowned for their taste. Ultimately, we have to keep rare and heritage breeds viable by creating an active market for them. In the second half of the show, co-producer for this particular series, Megan Larmer, joins Erin in studio. She is the Associate Director of Strategic Initiation at Slow Food USA and recaps how she came to be involved in the meat realm and dishes out exciting appearances and panels to expect from Slow Meat 2015. This program was brought to you by Bonnie Plants.

"If we can get back to some of these rare breeds I think traditional farming practices of the grazing and the pasture raising will come off a lot better because the animals can do it better than if you stick with the modern breeds on old practices - that doesn't work very well." [4:34]

--Mary McCarthy on The Farm Report

"We [Slow Food] work to coordinate the various chapters and members, chefs and farmers that are working toward a world in which all people have access to food that is good, clean, and fair." [23:45]

--Megan Larmer on The Farm Report


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This week's episode of The Farm Report comes to you on the road as host Erin Fairbanks is in Denver, Colorado attending the Slow Meat 2015 symposium and fair taking place through June 6. Giving listeners insider tidbits from the gathering, Erin lays out the dense schedule of throughout the weekend and what she's looking to gain from being in attendance. Look out for recordings of the discussions and panels coming soon to Heritage Radio Network's homepage! In the second half of the show, Erin speaks with Vera Chang of Shelburne Farms in Vermont about summer happenings on their campus and how easy it is to get in touch with your food while on the farm for a visit. This program was brought to you by EscapeMaker.com.

"What are the next steps? Really identifying where critical control points and what we can do to affect change in creating a space for meat that is more environmentally sound and is more delicious, and of course more humane." [7:20]

"When we think about meat, what I keep coming back to is: what are we willing to give up... and what do we get when we take a step in the right direction of a more just meat system." [10:30]

--Erin Fairbanks on The Farm Report


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