Tag Archive | Slow Food West Michigan

Slow Food West Michigan awards grant to OKT

Mar19

SFWMLogo-e1425570965857Slow Food West Michigan has awarded OKT a you $500 grant to fund our heirloom greens and herbs project, which is part of our food growing project with students and households of Martin Luther King Jr. Leadership Academy. The heirloom herbs to be grown include basil, sage, cilantro, rosemary and more. Students will also be planting a variety of vegetables and fruit plants. The produce will be used for healthy school-day snacks and shared with students’ households.

Blandford Farm is in the process of starting the herb plants for OKT. OKT will also provide seeds, window boxes and containers, soil and soil amendments, and a garden coach to oversee the project.

OKT awarded $300 grant by Slow Food West Michigan

Mar25

On March 8, Slow Food West Michigan awarded OKT a $300 micro-grant for purchasing seeds and supplies for our food gardening programs. The organization also awarded OKT its Snail of Approval, an emblem that recognizes contributions to the quality,authenticity and sustainability of the food supply of the West Michigan region.

Slow Food West Michigan is the West Michigan chapter of Slow Food, a non-profit, member-supported organization founded in 1989 to counteract fast food and fast life. It stands against the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

SFWM supports the mission of Slow Food, working closely with Slow Food USA, the national association headquartered in Brooklyn, NY. Slow Food USA envisions a future food system that is based on the principles of high quality and taste, environmental sustainability, and social justice—in essence, a food system that is good, clean and fair. We seek to catalyze a broad cultural shift away from the destructive effects of an industrial food system and fast life; toward the regenerative cultural, social and economic benefits of a sustainable food system, regional food traditions, the pleasures of the table, and a slower and more harmonious rhythm of life.