Slow Food and Meatless Monday: Cooking Up a Better Future

September 18th, 2017


Get ready for a countrywide Meatless Monday! Next week, on September 25, Meatless Monday and Slow Food USA are teaming up for the Cook Up a Better Future campaign. Restaurants and chefs across the nation will create and serve delicious, plant-based meals putting three unsung ingredients in the spotlight. In the combined efforts of promoting biodiversity in food, reducing meat consumption, and fighting climate change, Cook Up a Better Future seeks to bring diners to the table for a great movement for food and the environment.

The three ingredients featured – Sea Island Red Peas, Carolina Gold Rice, and Sea Island Benne Seeds, all from Anson Mills are from Slow Food’s “Ark of Taste,” a global catalog of foods facing extinction.

Participating Chef Jay Lippin of Crabtree’s Kittle House Restaurant & Inn in Chappaqua, New York explains the mission behind Cook Up a Better Future:

 

 

Remember to visit one of these restaurants next Monday, September 25 to celebrate global biodiversity and great food!

Here are the restaurants and chefs Cooking Up a Better Future:

Arizona

Orme School, Patti Marrs, Mayer, Arizona

California

Arcade Cafe, Richard Lewis, Gilroy, California

Assaggiare Mendocino, Julia Conway, Fort Bragg, California

Deckman’s en el Mogor, Drew Deckman, San Ysidro, California

GEO Academy at Grant High School, Brenda Ruiz, Sacramento, California

Jackson Nunes Consulting, Lesa Jackson Nunes, Menlo Park, California

Joni Sare Chef Services, Joni Sare, Cupertino, California

Magpie, Edward Roehr, Sacramento, California

Savory Cafe, Juan Barajas, Woodland, California

Colorado

The Living Farm Cafe, Mike Gillespie, Paonia, Colorado

Mountain Harvest Festival – Disco Soup, Jim Brett, Hotchkiss, Colorado

Florida

Nutwood, Steven Rojas, Winter Haven, Florida

Table & Tap, David Rashty, Punta Gorda, Florida

Georgia

Miller Union, Steven Satterfield, Atlanta, Georgia

Your Resident Gourmet, Jennifer Hill Booker, Lilburn, Georgia

Hawaii

Mud Hen Water, Ed Kenney, Honolulu, Hawaii

Indiana

Late Harvest Kitchen, Meredith Iacocca, Indianapolis, Indiana

Illinois

Elsa M. Jacobson, farmers market manager/recipe taster, Chicago, Illinois

JCR, James Rorhbacher, Chicago, Illinois

White Oak Gourmet, Thomas Leavitt, Long Grove, Illinois

Michigan

City Food, Phillip Jones, Detroit, Michigan

Granor Farm, Abra Berens, Three Oaks, Michigan

Missouri

Feast in the Forest Teaching Kitchen, Penelope Beache, St. James, Missouri

Good Fortune, Ryan McDonald, St. Louis, Missouri

Square1 Project, Logan Ely, St. Louis, Missouri

New Jersey

Atlantic City Rescue Mission, Dara Heston, Sweetwater, New Jersey

New York

Crabtree’s Kittle House Restaurant & Inn, Jay Lippin, Chappaqua, New York

North Carolina

Catch, Keith Rhodes, Wilmington, North Carolina

South Carolina

Wild Olive Cucina Italiana, Carmine Peluso, John’s Island, South Carolina