Slow Food Snail of Approval
This week the New York City chapter of Slow Food USA announced the start of its new Snail of Approval Program, which recognizes local "chefs, restaurateurs, producers, culinary artisans, and food purveyors for their devotion to Slow Food principles."
Similar to a kosher certification or green certification, the Snail of Approval will help people find producers, purveyors, and artisans who are dedicated to high quality, authenticity, and sustainability. Some of the places listed so far include Dan Barber's Blue Hill and Blue Hill at Stone Barns, Saxelby Cheesemongers, and Brooklyn Brewery.
While Slow Food USA already published a print guide to New York City's food scene back in 2003, the Snail of Approval and corresponding website should provide an easier and more up-to-date access point to this information. It also puts in place a system for accepting nominations from Slow Food members. It'll be interesting to see what the ramifications of this program might be. Will the snail symbol carry enough weight from customers to encourage restaurants to change their practices? Will the program spread across the country to other cities? Time will tell.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Hot Topics: Technique of the Week | The Food Lab
Today's Specials
Philadelphia: Roast Pork, Cutlets, Meatballs and More Sandwiches You Should Eat
For our final installment of the Philadelphia sandwich tour we present our roundup of the lesser known (but equally awesome) sandwiches that fall outside of the cheesesteak and hoagie realm. But first a little background info on these unique-to-Philly styles.
Continue reading »
Comments: