The slow food movement’s rising stars

Chef Jackson Rouse of The Rookwood and his team serve German dumplings in pork broth.

Chef Jackson Rouse of The Rookwood and his team serve German dumplings in pork broth.

Who can argue with food that is good for body and soul?

Slow Food Cincinnati, a chapter of Slow Food USA, handed Snail of Approval awards to eight local food producers, purveyors and artisans.

Honorees were Blue Oven Bakery, FAB Ferments, Finn Meadows Farm, Maribelle’s Eat + Drink, Red Feather Kitchen, The Rookwood, Running Creek Farm and Salazar.

They were selected based on quality (the food must taste good and be good for you), authenticity and sustainability.

“Food production has one of the most significant impacts on the health of our environment, our communities and each of us as individuals,” said Megan Gambrill, board chair for Slow Food Cincinnati. “The Snail of Approval award highlights producers whose work respects this connection, from sustainable ingredient production to local sourcing to maintaining traditional production methods that result in food that is good for the body and the soul.”

This year, two who have identified key problems within the food system and come up with innovative solutions also were recognized. Suzy DeYoung of La Soupe and Rachel DesRochers of Northern Kentucky Incubator Kitchen were honored for work on food waste and access, and local food business development, respectively.

Slow Food Cincinnati, in partnership with Edible Ohio Valley, celebrated the honorees in Rhinegeist’s new event space in Over-the-Rhine. The community event included dinner by the bite prepared by award winners using ingredients sourced from award winners, and tunes provided by DJ Mowgli.


Click on a thumbnail below to view photo gallery from event.

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