Danielle Atkins
Slow Food Middle Tennessee is an international non-profit with a history spanning 30 years and across the globe.
Its roots can be traced back to one significant day in Rome where people took to the streets to protest a McDonald's restaurant that was being built next to the historic Spanish Steps. Rather than picket signs, they brought plates of penne pasta and began chanting "We don't want fast food. We want slow food." From there, Slow Food Middle Tennessee was born with the goal of bringing good, clean, and fair food to all.
We caught up with local Chair, Katie Quine, and learned more about the non-profit, their initiatives, and what the future has in store.
Nashville Lifestyles: What is Slow Food Middle Tennessee?
Katie Quine: Slow Food Middle Tennessee is the local chapter of an international non-profit, Slow Food USA. Slow Food’s broader mission is to advocate for “good, clean, and fair food for all.” To us, that means championing food that is delicious, sustainable for our planet, and accessible to everyone. Food doesn’t just fuel our bodies — it fuels our community. When we take the time to understand where our food comes from and the hands that grow and prepare it, we do right by our neighbors.
NL: What was the inspiration behind Slow Food?
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Katie Quine
KQ: The origin and inspiration behind Slow Food can be traced back to a significant day in Rome in 1989. When McDonald’s made plans to build a restaurant next to Rome’s historic Spanish Steps, local food advocates feared that the fast food joint’s presence in the country would threaten Italy’s time-honored culinary traditions. They took to the streets in protest — instead of picket signs, they held up bowls of penne — chanting “We don’t want fast food. We want slow food.” An international movement was born and is now 30 years strong.
NL: Tell us about some of the Slow Food community initiatives.
KQ: Nashville and all of Middle Tennessee are at such a crucial junction right now. We’ve had this huge groundswell of incredible restaurants, but the city’s dramatic cost of living increase has made it harder for many families to put a good meal on the table. Not to mention, a large portion of the region’s farmland is disappearing due to development. Beyond creating awareness on such issues, Slow Food Middle Tennessee has two key initiatives: one that celebrates restaurants enriching our food community and another that provides financial support to innovators who are making food more sustainable and accessible regionally.
Our Snail of Approval program honors restaurants that abide by Slow Food values. Think locally sourced produce, heritage and heirloom ingredients, food waste reduction efforts, and fair wages for employees. We have a growing roster of Snail-approved restaurants ranging from Miel to Henrietta Red to Two Ten Jack. We hope our Snail of Approval guide on our website empowers diners to support local institutions that don’t just say they’re “farm-to-table” as marketing ploy, they actually mean it. If you’d like to nominate a restaurant or apply for a Snail yourself, you can certainly do so.
Our other initiative is our Community Enrichment Grant program. It’s our way of providing a little “seed” money to people in the community who are looking to fund a food-related project. Applications are now live for our third year.
Danielle Atkins
NL: Can you tell us a little bit about the current Community Enrichment Grant?
KQ: Now that we’re in the third year of offering these grants, we’re excited to be able to up our contributions to $6,000. Les Dames d’Escoffier Nashville, an organization for women leaders in food, beverage, and hospitality, has also graciously agreed to match $500 for a grant in support of woman-led initiatives. In the past two years, we’ve loved seeing the impact these grants have had for so many. With the help of our grant, organic farm Green Door Gourmet was able to make its field trip program more accessible to students in Title 1 schools. In 2018, Gigamunch, a local meal service startup that celebrates the culinary traditions of Nashville’s immigrant population, was able to put money toward purchasing a new refrigerator, which helped them expand their operations. We encourage anyone from a chef to a garden organizer to a nonprofit leader to apply on our website. Applications are open until December 13.
NL: How can others get involved?
KQ: More generally, take the opportunity to learn where your food comes from. Try a new farmer’s market. (Richland Park is my favorite!) Make the switch to pasture-raised meats. Try one of our Snail-approved restaurants. You can also become a member of Slow Food Middle Tennessee. By becoming a member, you will not only will you get access to exclusive perks and free member socials throughout the year, but you’ll also help support our initiatives, such as our Community Enrichment Grant fund. It’s also great opportunity to meet other people who are just as passionate about food as you are. We’ve done everything from hosting a biodynamic wine tasting to volunteering at the Nashville Food Project to going on a tour of Olive & Sinclair Chocolate Company.
NL: What does the future look like for Slow Food Middle Tennessee?
KQ: We’re really excited for the start of the new decade and doing more educational outreach in the community. In January, we’ll announce our Community Enrichment Grant recipients and have a celebration that’s open to the public. In February, we’re hosting a Slow Meat panel event in which you’ll get to hear from a variety of farmers on what sustainable meat-eating looks like. Lots to come!
For the latest, visit slowfoodmidtn.com.